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 the country, so you may have live vicariously through this
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. Any old plum will work for this recipe, but I
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 indeed. The red currants are dripping with ripe berries. The
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 at how many folks don’t know how to properly boil
Recipe: Lemon Butter
My indoor Meyer lemon tree gave me a small harvest this year and the fruit is far too special to make into just any old dish. I decided to make a simple lemon butter to savor every ounce of flavor – unadulterated. The end product is a bright, creamy and versatile spread that shows off the homegrown flavor of my citrus fruit. I used Meyer
Recipe: Apple Almond Tart
This fabulous apple almond tart recipe walked into my life recently a la All Recipes and has become a new favorite. I love it’s rustic appearance and understated sweetness. In a sea of decadent holiday desserts, this one won my heart with it’s restraint. You could use any combination of good cooking apples, although I used half Granny Smith and half Honey Crisp. The color
Thanksgiving Menu
Oh boy – it’s time for one of my favorite holidays: Thanksgiving. A time for family, friends and absolutely amazing food. I prefer simple table settings and love the excuse to break out the fine china. A couple years ago we started our holiday meal out with a celery bisque. I know what you’re thinking – a whole course focused on celery sounds about as
How to Make Ratatouille
Ratatouille is a rustic French dish that captures the best flavors of summer and distills them down in a richly flavored stew. It is the perfect recipe to make at the end of summer when you are harvesting everything at once from the garden. The recipe I love best is from the Gourmet cookbook and a version of it can be found on the Epicurious
Homestead Burger
Eggs, eggs, so many eggs! With three chickens and four ducks, we are in no short supply of eggs. I came up with a new favorite recipe this weekend to use them up: the Homestead Burger. It’s super simple, but another great way to use up all those chicken or duck eggs you might have from your backyard. Sure, you could call this a “sandwich”.
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