Confession: I am not a summer girl. I’m just not. I fall over and over again in swooning love with Autumn each year. Yes I dig the sweaters, nostalgia, plaid, pumpkin, cozy, leaf changing, nestled, campfireness of Fall. And while I am in the mood to share my seasonal thoughts, I would take winter over summer. What? I know primally, summer is the time to party. It’s the time of abundant food. More and more. Winter is the time of scarcity. Yada, yada, yada. Still I enjoy the trek through knee deep snow. The heavy breathing (that I can see), from being the only person crazy enough to drag themselves through ice, snow, and negative temperatures to get a little forest bathing. To dip under the icicle covered branches, bending over the trail, glistening in their beautiful light. The sense of accomplishment. The sense of peace. The high of the challenge, taken and conquered.
Really there’s a point here. And that is that I am a vendor at the farmer’s market. Therefore I see the changing of produce as well. I’ve watched as my neighboring vendors have switched from zucchini summer squash overload, to sporting some butternut squash. Butternut squash?!?! In case you weren’t following this site last year, I kind of have a thing for butternut squash (don’t believe me? Check out the recipe catalog. I’ve made pot pie to muffins to stuffed cookies and bisque). I must be one of the few people not so fond of pumpkin and sweet potatoes (I feel like I keep separating myself more and more as this post progresses, declaring my weirdness, but can I really be the only person who prefers butternut? I think I could get some converters). Anyways the cats already out of the bag. And I will continue to pour myself into uncharted waters with butternut this year. Continue reading “Buffalo Pork Spaghetti Squash”
I’ve been looking at these zucchini that my roommate Heather brought home, for a bit (okay a while) now. Zucchini lasagna is kind-of a classic recipe for me. Last year I posted a video I’d done featuring the dish. And if I’m being honest I’ve been talking a big game about my cooking lately, but not walking the talk (hence my sporadic/lack of posst). So I have finally decided to walk the talk. Heather has also brought in some tasty ground beef and pork from her brothers, who are have their own farm and produce and fun stuff that I’m jealous of. NOW the time has been perfectly set for me to try out my zucchini lasagna fun. NOW is a time to play with my creative, inner artist. Maybe I could do some weaving? NOW is the time then to share the results with you, right now, this very instance.
Basically I view it as a win-win. And one that I don’t need to babble on about. Without further ado, here is the recipe for you. Walk it out.
Zucchini Bacon Weave Lasagna
- Farm-fresh or home grown zucchini
- grass-fed ground beef
- farm-fresh or home grown tomatoes
- Bacon (I used probably 5 slices)
- sea salt
- jalapeno peppers
- 1/4 onion
- raw grass-fed cheese (obviously omit if you do no dairy what-so-ever)
Continue reading “Zucchini Bacon Weave Lasagna”
I’ve kind of become known as the gluten-free girl. Even though gluten-free is somewhat trendy, I find the effort to convert to a gluten-free lifestyle is complex. So often people ask me: why? Why don’t I eat gluten? At this point honestly it is easier (kind of like my decision to no longer get drunk, being sober is easier). But it didn’t start out that way. There are a multitude of reasons I don’t eat gluten. It truthfully started with a lot of research. I read Going Against the Grain and Mark Sisson’s Primal Blueprint and Robb Wolf and Loren Cordain and the Weston Price and Wheat Belly. I read, read, read and read some more. And then I applied my own logic and common sense to what they were saying. And then I tried it. Is that not the best way? Try it and see if you feel better?
About the same time, my grandpa was diagnosed with Celiac’s Disease (aka he can’t have ANY gluten, it makes him sick). Since then more of my family has been diagnosed with Celiac’s and intolerances. It became an apparent sign that I was on the right track. At that point, eating gluten-free became a preventative measure.
There is of course a vast array of information and research out there of why to steer clear of grains. I went back and forth on how to write this. I am a total dork, but just Continue reading “Reasons to Go Gluten-Free”
I thoroughly, incandescently love being at the Farmer’s Market. I have always enjoyed going to the market as an outsider for years. Actually at markets in general, I could loose myself at Pike’s Place Market in Seattle. Now being a part of it every week, I look forward to each and every Saturday. Even if it’s raining, I am going to be sunshining and ready to go.I am happy, enthused, and grateful to be there. Grateful for every person I make. Thankful for each new connection. Thankful for everyone who stops to talk to me. Grateful to my neighbor vendors who help me set up my tent. So appreciative for any and every single sell. After two and a half months in I’m starting to feel more at home at the market. Friendlier with my neighbors. Talking with more vendors. Expanding my shopping list each week (last week I scored some beautiful flowers from Kate and Carol).
What is not to love? I get to connect with people. I get to connect with other vendors. I get to compliment, compliment, and compliment (I enjoy giving genuine compliments in case you didn’t get the hint (Rock an amazing outfit, emote a great energy, smile and I will likely stop you and say something). The sense of community is intoxicating. The good vibes from supporting your local economy. Of meeting the farmer or shaking the hand of the person who tenderly worked so hard to bring you your dinner. How much better food tastes with this history. With this soul. Like the good vibrations inject themselves into your food. Continue reading “Cucumber Chips”
For those new to my blogs, I will tell you straight away I enjoy playing around with flavors and flavor profiles. Notably savory and sweet, as you will see highlighted today. I think how we season our foods can often be a reflection of our personalities and moods. My dad for instance is a simple salt straight-shooter. My mom however is sweet and bubbly and her cinnamon touches reflect that. Me? I feel I’m a little sweet, a little simple, and a touch feisty (spicy), with a subtle, honest hint.
Today while meandering through the store, shopping for things I needed to bake for the market, I found myself poised in front of the produce section. Hmm… I haven’t had broccoli in a while. And I usually go for bacon to pair with it, but today I decided to use some sausage that I got from Royer Farms at the market. Maybe I’ll add a little pecans. Sounds like a nice little dinner. Then as I was getting ready to cook dinner, Chelsey reminded me that there were peaches in the fridge. Hmm (again)….why not? I took the timing as a universal sign that I should go for it. Add the peaches. Really go for that savory sweet deliciousness you love. And so I did. It was tasty. A combination of flavor, color, texture. Basically everything you could want on a plate. Plus it was unbelievably filling. Judging by my vote that I’d make this again, I think this recipe is a definite keeper.
Sweet & Savory Peach Broccoli Pork
- 1 Broccoli Crown
- 4 oz. local sausage
- a sprinkling of pecans
- sea salt
- cayenne pepper
- coconut oil
Continue reading “Sweet & Savory Peach Broccoli Pork”
I have been picking up some chicken the last few weeks from one of my favorite pasture-raised farms, L & A. I normally go straight for the thighs. However, produce season is in full gear, so by the time I got around to doing my Saturday market shopping, they were fresh out of thighs. Andrea suggested drumsticks. Which is actually funny because I had a feeling before I went shopping around, that maybe today I would switch it up and go for drumsticks. Clearly I was meant to go with initial intuition, because that is exactly what I got.
It is funny because I can come up with recipes for days, but I personally like to eat really easy. Cook some meat or eggs, add some fat, load up on some veggies cooked on the stove top (which my friends are not a fan of the cuneiform smelling veggies). Typically I just take my chicken, crisp it up with a little coconut oil and season with salt. As easy as that. Today however, I noticed my slack in posts lately, so I decided to spice it up a tad bit, although I still think coconut oil and sea salt is the best (why change it if it’s busted? who says simple can’t be absolutely delicious?). This was some flavorful tasting legs, though. I always seem to adding rosemary to my chicken for some reason.
Honey and Rosemary Pasture-Raised Chicken Thighs
- Pasture-raised chicken drumsticks
- Raw local honey
- Sea Salt
- Bacon fat, lard, ghee, coconut oil, tallow
- Minced Garlic
- Chives (I wish I had added chives, so I’m doing it here)
Continue reading “Honey Rosemary Pasture-Raised Chicken Thighs”
Just looking at this first picture brings to mind a rush of gratitude. Gratitude for this rad family I’ve been raised with. Gratitude for my outdoor lust, the insatiable craving I have to be outside in the fresh air, surrounded by blue skies and towering green trees. All is right in my world when I am in the woods. Gratitude for my constant striving to capture the world and its beauty. My grandpa is a phenomenal photographer, who took these photos. Gratitude for potential. The potential that calm waters brings. The potential a crisp autumn morning in a tree stand brings. The potential adventure waiting to unravel and unfold, creating a dynamic/mindblowing story. The potential of the bond. Hunting and fishing with my dad, brother, grandpa, great-uncles, cousins, nephews, and my dad’s childhood friends is something that connects us. It brings us together. A unique experience, bonding us together. I go back to my interview with dad about fishing. How he reflected on the stages of fishing. First you fish with your dad. Then you fish with your friends. Then you go back to fishing with your dad. Thus is the circle of life. Continue reading “Fishing Adventures with the Fam”