1/2 pound prunes 1 pound apricots 1 pound dates, remove pits.
Category Archives: Recipes
Cilantro Spiced Flatbreads
Four cups organic white flour make well in center and pour in two cups water incorporate well kneed until smooth, using more flour on surface as needed. rinse bowl with water, place dough in wet bowl, and cover with plastic wrap for 30 about an hour.
Kalon Wall – Cooking With Fire- Gaucho Style – Part Three
Truly the ultimate in Farm to Table dinners. Sometime during the mad rush, the master lost his nametag in the grass. I’m sure he did not notice. Garlic infused olive oil for the chanterelles. My man keeps bringing them up, how spectacular they were, and knowing that I missed this. Never have I been able … Continue reading
Kalon Wall – Cooking With Fire, Gaucho Style – Part Two
part two of the Feast in the Field dinner for Mountain Roots in Crested Butte. Cassie Pence was the organizer for this superb event and she is the board president for Mountain Roots. by the amazing Chris Sullivan, owner of Mountain Oven and The Guild Cafe in Crested Butte. Cassie bringing Kalon some much needed … Continue reading
Kalon Wall – Cooking with Fire, Gaucho Style – Part One
Last night, Kalon invited us to attend a Feast in the Field, a fundraiser for The Mountain Roots Food Project in Crested Butte. He was cooking the entire meal, including two of our lambs, over open fire. Spectacular does not describe the experience. Kalon is truly a master, and his team, superb. Kalon is the … Continue reading
Peach Dutch Baby and Baby Calf
Acacia had her Guernsey bull calf on Aug. 2nd, but things have not gone as well as we had hoped. Progress is being made on some fronts however. We have splurged in a bit of cream, which makes life worth while, especially whipped in coffee. We have not had any milk in quite a while … Continue reading
Traditional Sourdough Rye in Switzerland part two
This is the community building for Erschmatt, which had been for many generations the communal village oven, where they baked all of their bread. It is still used as a community building for teaching and functions, and of course the oven. Susan was our lovely guide and baking teacher, and served us wonderful fresh mint … Continue reading
Traditional Sourdough Rye in Switzerland – part one
It has been a long time since I have worked on the rest of my pictures and stories from our amazing WAPF farm tour to Switzerland we took a few years ago. We visited some farms in between this rye village, but I will get back to those at a later date. My long distance … Continue reading
Sunshine Salutation Salad
My neighbor Georgia told me about an extraordinary juice bar inside a bike shop in Paonia, CO called “Remedy. Cold-Pressed Organic Juices. we got a cure for what ails you.” Here is the Remedy Facebook page. Amazing, truly creative. I have tried two of their juices, and they have many more, but both of the … Continue reading
Beetle Kill and Spruce Salt
I love the taste of pine and spruce and though I make my spruce salt differently than I used to I never want to miss the short window of when the tips are available for harvest. I almost missed it this year. Life always gets in the way of mushroom hunting, or gathering fun things … Continue reading
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