In the kitchen

Fresh greens during quarantine

I’m avoiding going to stores. Given I’ve got an auto-immune disorder, I’m diabetic, and I’m on several medicines that reduce my immune system to barely anything, the thought of going into stores right now makes me itchy. Thanks to my food storage and weekly porch deliveries from Smith Brothers Farms, I don’t have to go to the store very often. But the one thing we often need is fresh greens. I use a lot of kale in soups, we eat salads, and fresh spinach is always great to have on hand. Avoiding stores means that when we run out, it’s not easy to get more. Thanks to Chelsea from the Little Mountain Ranch YouTube channel, I have found a solution that is working wonderfully.

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In the kitchen

My favorite food on the planet

I’ve been a salmon addict ever since I first started coming to Seattle for training and would eat at restaurants where I would get perfectly seared salmon filets.  I relished the flavors – wood/fire smoke, lemon, that crunchy bite from the caramelization – bursting on my tongue. It was worlds away from the canned salmon patties I ate while growing up back in Indiana. Now that I live here in the Pacific Northwest, where fresh fish is in abundance, I’ve become absolutely addicted to Steelhead Trout. (And no canned salmon will ever get within 20 feet of my lips again!)

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Home · In the kitchen

Lila’s Macaroni and Cheese

My grandmother, Lila, is one of those old school cooks. She’s from that generation where they made due with what they had and learned how to squeeze rich, flavorful foods out of every possible part of the garden haul. (Proof of this is the fact that the only reason I love cabbage is thanks to her.  She’s found ways to make the lowly cabbage plant blossom into delicious dishes that has elevated the vegetable to my most favorite.)  She’s also of the generation that never wrote a single recipe down.  Her macaroni and cheese is incredible and the most-requested thing she makes and when I originally went to get the recipe from her, the response I got was, “Well, let me think about it for a minute.  Get a pen.”  So now, Mamaw’s recipe is written down.  I make it whenever I can and, since I hosted Thanksgiving dinner here yesterday, I got to make it.  I thought I’d share it here.

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From Seattle to the farmer’s market – a week in review

I’ll probably fall asleep in the middle of writing this update.  (Edit: I wrote that first sentence approximately 10 hours ago, and then I went and took a nap.)  I slept nearly the entire way back from Seattle yesterday, slept all night, and still feel like a zombie.  But anyway, it’s been a busy week, and here’s the recap:

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