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Roasted Garlic and Yellow Tomato Soup
We’re a finicky lot here in the Pacific Northwest. It’s true that it rains a lot in the winter, so we crave sunny and warm days. We had a especially beautiful and unusually warm summer this year, but with many 90 degree days (which we’re just not used to here), slaving in front of a hot stove has been the last place anyone wanted to be. That said, some may be grateful for the fall weather that is setting in. Personally, I am sad to see the warm temps go, but there are plenty of things to get me excited about fall, like getting to wear my hand knit sweaters and favorite boots and…
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Maple Glazed Carrots
I’m ba-ack… from Vermont and the wedding, which was lovely and wonderful, but more on that later! Now that things have calmed down a bit though, I can finally get back to blogging, which feels good! I have so much I want to share about the wedding, but am waiting on photos, so in the meantime, let’s talk about what survived in my garden while I was gone. Carrots! My carrots were looking pretty good before I left and I was happy to find that they all kept well underground while I was away. I canned 6 pints of spicy pickled carrots, with the biggest carrots I harvested, but there…
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Broccoli and Roasted Garlic Quiche
One of my favorite things to make in the Summer is quiche with broccoli from the garden and eggs from our chickens. I just made two of these for a baby shower brunch last weekend and they were a big hit. The secret is the homemade crust and the farm fresh eggs. Also, to avoid cow’s milk dairy, I make mine with soy creamer and goat and sheep cheese. And yes, it still tastes delicious and firms up just like it would with real milk. People are often impressed that I make my own crust. I should just take the compliment, but usually don’t, because the crust is so easy…
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Peeling Tomatoes
I just harvested the last of my tomatoes for the year, so it’s tomato sauce canning time! Since tomatoes ripen at different times, I freeze my tomatoes as they ripen, so that (hopefully) by the end of the season, I will have enough to make sauce. This year, I ended up with two full gallon bags of frozen Roma tomatoes and about another 3 lbs. of fresh tomatoes, so about 9 lbs. of tomatoes total. I have a food mill (my “Sauce Master” ) that removes the skins and seeds at the same time, and leaves you with a tomato purée, with no chunks. I wanted a chunkier sauce this time and…
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Pesto Eggs
A lot of the things I cook are interpretations of meals I’ve had in restaurants and have recreated at home. Inspired by a breakfast I had at the Streamliner Diner in Bainbridge Island, WA, my version of their Green Eggs and Cheese Scramble, I just call Pesto Eggs. This time of year is perfect for making pesto eggs, as my basil and tomatoes are usually both ready for harvest right at the same time. It’s actually been consistently warm and sunny in Seattle this Summer, so I am having a great tomato season this year. We have tons of huge, delicious tomatoes right now! PESTO EGGS Equipment needed– Food processor…
