Preserving at Home

One of the great ways to experience beef in all its potential is to dry age it. Simply put when you dry age beef, say steaks, a molecular transformation takes place. Water evaporates slowly which gives the beef a “beefier” flavor and as good mold…

Pickling can be daunting. Our goal is take the fear out of it, so YOU TOO can pickle! Following is a comprehensive pickling recipe that is good for cucumbers, carrots, asparagus, beans, peppers and so much more. It is written assuming you will have your family…

Making pickles is a lot easier than you think. In fact, pickling almost anything is a great, low-cost way to “control” your vegetables (organic, local etc.) without having to drop $12 a jar for the ones at the local Co-Op. I know, I know, we…

What has become an annual tradition, this past October we had an apple pressing out at the farm.  Kids helped pick and we all helped sort, clean, sanitize, press and fill up jugs. It is a ton of fun (and work) and Dave (our farmer)…

Now this is the way to spend a beautiful fall day in the Pacific NW!   We were blessed to be included in a cider pressing with this year’s bumper crop of apples. Apples picked by hand, branches shaken and the tractor also getting in…

The first time I ever had Limoncello (yes supposed to be spelled this way traditionally) was with my old friend Robco, who invited me to his brothers then-new restaurant, Via Tribunali on Seattle’s Capitol Hill.  I will never forget when that canary yellow chilled liquid…