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
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
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
The man loves saag. Allan’s brother was visiting from Africa, from the Milking on the Other Side of the World beauty, and they came out last night for dinner. I messed up the saag by putting too many spices in it, but this is how to make it nonetheless, for a double batch. Saute two … Continue reading
“no.” “maybe, just one more half?” “no, you old fatso.” “maybe, just one more fourth?” “no. I am going to save that other one for you for tomorrow, and the last one goes in her backpack for her hiking trip.” (she is going to climb a 14er with some of her schoolmates.) “if you eat … Continue reading
Elrond, Ivanhoe, Ichabod. We had not been able to come up with a grand enough name for our beautiful new Katahdin ram, until now. We have named him Kalon. “Who is Kalon,” you may ask? I’m happy to tell you. Kalon Wall is the executive chef and co-owner, along with Christopher and Natalie Phillips, of … Continue reading
Anyone who has ever had ducks, specifically male ducks, knows what I am talking about. For those who think drakes are just cute little waddlers won’t get it when I say that the day for processing extra drakes cannot come too soon, even if they are too skinny. It was a blistery day, raining and … Continue reading
Thanksgiving did not turn out as planned as my dh could not get here in time. He made up for it by bringing me flowers. Our bourbon red turkeys, Thanks and Giving, had a name change: Christ and Mas, as I did not feel up to slaughtering them without him. Chicken and ducks I can … Continue reading
“Oh mom, they are not.” “I bet they are.” “Well, just try one.” How do you acquire gizzards in this modern, advanced age of techno-farm and industrial-food? Well, you grow them yourself, and then extract them. “What in the world is that contraption, you country-hick beer guzzler?” I’ll explain that when I get there. We … Continue reading
We met a new friend who when invited to dinner shows up with these beauties! Nothing better than fresh trout, cooked in raw butter, with baby squash, lemon, cayenne and salt.
grassfood. 