Archive for October, 2013

Pumpkin Spice Granola

Pumpkin Spice Granola

0 by / on October 16, 2013, 11:57 am / in Farm Home Cooking, Food for the Break of Day

Yes–you too, can add pureed pumpkin to granola… who would’ve thought? Pumpkin works like applesauce, adding moisture and making it easy to decrease the oil a bit. I seasoned this like pumpkin pie, though kept it light on sweeteners so that I can serve it and eat it and not feel like I’m eating dessert for breakfast–not that that’s entirely […]

Read more ›
CSA Newsletter Week 20

CSA Newsletter Week 20

2 by / on October 13, 2013, 4:07 pm / in Newsletters

We’re spending a 2nd weekend away from Fern Creek this October. Just now Mark and I are both sitting at a big oak table by a picture window that looks out on forested hills dotted with fall color. We’re staying at a working farm called Sakura Ridge Lodge and Farm, a B&B in the Hood River area. It’s great to […]

Read more ›
Cook. Eat. Slowly. With Friends.

Cook. Eat. Slowly. With Friends.

9 by / on October 10, 2013, 8:51 pm / in Celebrations, Community, Ponderings

Newly discovered quote: “If you want to build a ship, don’t drum up people to collect wood, and don’t assign them tasks and work, but rather teach them to long for the endless immensity of the sea.” Antoine de Saint-Exupery (author of The Little Prince) The eight of us that gathered for our inaugural Fern Creek Cooking Class had a […]

Read more ›
Butternut Ravioli w/ Sage Browned Butter

Butternut Ravioli w/ Sage Browned Butter

1 by / on October 10, 2013, 5:23 pm / in Farm Home Cooking, Main Dishes

This Butternut Ravioli emerged out of a recipe testing session with Terrie Boehr for our first Fern Creek Cooking Class. The inspiration came from an on-line Emeril recipe. We made pasta from scratch, but in a pinch, or if you don’t have a pasta maker, use won ton wrappers. Read through the whole recipe before diving in. I recommend making the filling, […]

Read more ›
Braised Greens

Braised Greens

1 by / on October 10, 2013, 2:40 pm / in Farm Home Cooking, On the Side

Some of our CSA subscribers ask how I braise greens, so here’s a recipe of sorts that explains it. We eat these nearly weekly during the summer and fortunately for us in the milder northwest, we still have some good braising opportunities throughout the fall. My favorite way to cook greens is to combine several different types–something in the hardy family–kales […]

Read more ›