cooking
Apricot-Rosemary Preserves

Apricot-Rosemary Preserves

Our Puget Gold apricot tree has been prolific this year! This variety of apricot was developed in Washington and is particularly well-suited for the Pacific Northwest, with our late cool springs. They are self-fertile, meaning you only need one to get fruit. Apricots are a finicky fruit tree that doesn’t grow well in much of...
Making Plum Chutney

Making Plum Chutney

Plum chutney is a sweet-and-tangy spread that is perfect for roasted meats, on sandwiches or as a dipping sauce. I made it last year with a box of Italian plums I picked with my friend Brigitte from a local farm. It has to be hands down one of the best chutney combinations I’ve ever had....
Strawberry-Rhubarb Hand Pie

Strawberry-Rhubarb Hand Pie

Don’t you just love June? I’m planning our evening meals based on garden strolls – picking artichokes here and there, clipping rhubarb and gathering berries. It just feels right to eat what gifts our summer garden is giving us right now. We are in the thick of berry season on our homestead – happy times...
How to Use Bantam Eggs

How to Use Bantam Eggs

Our new flock has settled in comfortably to life in our city garden. The older chickens are still separated from the younger ones, but that will soon end as we combine the two flocks into one. The young gals are about four months old now, except for the bantam who was fully grown when we...
Perfect Soft-Boiled Eggs

Perfect Soft-Boiled Eggs

One of my favorite breakfasts is a simple soft-boiled egg or two served with thick, crusty buttered bread. Only backyard eggs will fit the bill. The soft-boiled egg leaves no distraction, so the egg itself must be packed with rich flavor. Even organic, free-range eggs from the story just don’t compare. I am always amazed...