Farm Fresh

… Fresh on to the farm. Here is an occassional chronicle of a new family in a small town.


No more colelaw!

Kimchi and sauerkraut are my new friends. Thanks to Hungry Tigress.


Filed under: Random

If we had a restaraunt

We play this game a lot.  I would serve this.

Spanish Torta
3 medium red or white fresh garden potatoes sliced thin- 1/8″
1/2 white onion sliced just as thin
1 cup evoo

Place in 10″ pan. Cook on medium covered until potatoes are tender.

Reserve evoo from pan. Put 3 tbsp in nonstick pan heat up. Beat 4 eggs, salt,pepper to taste, dried or fresh oregano. Place in pan when oil is hot. Put on medium and cover for 7 minutes or until top is set.

Use remaining oil for below recipe

Broccoli Salad
– i bunch broccoli coated in above oil and cooked until done at 450 degrees
– when done toss with those little fresh mozzarella balls and sliced salami

We were happy at dinner.

Filed under: Random

Summertime eats

Ben and Sarah are coming over tomorrow. Porter will be at Gramma Joey’s so we will bring out the pitcher for mojitos and feast on tamales! Made some sides to go with the tamales that Natalie picked up for me in Yakima. Why mess with perfection?

Pinto Bean Kale Salad
– two rinsed cans of pinto beans
– 1/2 cup thin chopped carrots
– 3 tbsp chopped cilantr0
-4 big leaves of raw kale washed and cut in 1/2 in slivers
– frozen jalepeno, half of the seeds removed
Cuuld also include radishes, corn, avacado, etc

1/4 cup fresh lime juice and olive oil
– 3 tbsp chopped cilantr0
– 2 minced garlic cloves
– 2 tbsp honey
– salt and pepper

Simple Guacamole
– two avacados
– 1/4 cup diced onion
– lime juice from 1/2 lime

– 8 juiced limes- including skins
– bumnch of mint for the pitcher and garnish
– 1 cup organic sugar
– 750 ml light rum
– club soda

Muddle mint with sugar, juiced limes (with juice). Add rum to dissolve.  Chill. Add ice and soda to taste. Garnish with mint.



Filed under: Food

Cherry Bomb

We went with Rainiers instead of Bing’s this year. Somehow we got talked into 20 lbs at the market last week.  The results were:
– 7 1/2 pints of cherry almond syrup. This was an accident due to not processing the pectin long enough I’m guessing.

– 7 pints of mixed cherry fennel almost jam. See above for processing issue. Still, the flavor is delish. Only added 2-3 tbsp of fresh chopped fennel from the garden at the end.

– Some frozen ones to make clafouti out of at the end of next season.  That’s what I did with last year’s leftovers. I used the recipe from “Home Made” my new favorite cookbook.

– Raspberry Cherry Cordial. 1 part cherries, 1 part raspberries, 1 part sugar and 1 part vodka. Hopefully this won;t end up like last year’s cough syrup (why we didn’t go with Bing’s)

– 1 quart dried cherries. Biggest success of the year even though it’s pretty simple! Pit and half the cherries. Place ace down at 145 degrees fro 90 minutes then move to 135 degrees for the rest of the time which was about 6 hours.

– We still have a big bowl taunting me  in the fridge. I’ll update with photos when I get to them.

Filed under: Food