• Rhubarb Soda Syrup

    Rhubarb Soda Syrup

    adapted from Put 'em Up by Sherri Brooks Vinton


    2 c water

    2 c chopped rhubarb

    1/4 c sugar

    1/2 vanilla bean or 1/4 tea extract

    1 liter seltzer

    Bring the water, rhubarb, sugar and vanilla to a boil in a small saucepan. Reduce the heat and continue to simmer until the liquid is reduced by half (about 15 min). Strain through fine sieve. Cool the syrup. Either prepare immediately with 1 cup syrup to 1 liter syrup ratio, or freeze for up to 6 months.

    **Many discard the rhubarb pulp, but my clan actually loves to eat it like applesauce. Or on top of ice cream. Enjoy!

  • Wild Mushroom Soup

    Wild Mushroom Soup

    (adapted from the nourished kitchen)

    A couple years ago, I had the most delicious bowl of wild mushroom soup at the Rocket Market on the South Hill. I have been trying ever since to replicate it, or frankly just eat more. This is as close as I've found. I think the secret being the mushrooms. You just can't beat fresh morels. 

    1 tb butter

    1 shallot, very thinly sliced

    1 heap of fresh chopped thyme

    1 lb of mixed morel and porcini mushrooms

    2 cups good stock

    2 tb sherry

    2 cups creme fraiche, or heavy cream

    salt and pepper to taste

    Melt the btter over high heat, stir in the shallot and thyme, about 3 minutes. Toss the mushrooms into the pot with salt and pepper. Cover the pot, sweating the mushrooms about 10 minutes. Stir in the stock and simmer, uncovered, about 20 minutes. Puree the soup and off the heat stir in sherry and cream. Serve and enjoy.

  • Hazelnut Shortbread

    Hazelnut Shortcake

    Modified from Organic & Thrifty

    Preheat the oven to 325. Lightly grease a pie plate or line a cookie sheet with parchment paper.

    In a food processor, whip together:

    3/4 c. butter at room temp

    1/3 c. honey

    Add in:

    4 cups hazelnut (or almond) flour

    2 tsp. vanilla

    1/2 tsp. almond extract

    1 tsp. cinnamon

    1/2 tsp. sea salt

    1/2 tsp. baking soda

    The dough should have the texture of sugar cookie dough (if it seems to "wet", add a bit more flour). If you wish to roll out the biscuits and cut them into circles (or any fun shape, for that matter!) I'd advise chilling it briefly to make it a little more workable. Otherwise, pour it into pie plate and smooth to even so it can be served in wedges.

    Bake for about 45 minutes or until browned on top.

  • Wild n Sweet Rich Honey

    The story of Leishalyn Rich, the heart behind the honey:

    I was always a little on the Tom-Boy side of things when I was young; I loved bugs and little critters, and I would often chase my older brothers around the yard with night-crawlers dangling from my fingers.

    When we moved to the Spokane area my dad saw a newspaper article about an upcoming 'Bee Class' so he offered to take it with me if I was interested. I was instantly excited! We took the class through the Inland Empire Beekeepers Association and started with 4 hives my first year, I was 10 years old.

    We harvested about a gallon of honey that year but I was completely hooked on these little insects and we loved the beekeepers and all of their support. Within a year or so my dad told me he didn't want to fund my hobby for the rest of my life and that I would need to figure out some cash flow ideas that would help pay for my equipment and expenses. I was doubling my business size (hives) each year.

    We started expanding and began selling honey at a "Farmers Market" on Maple and 6th Ave. That market only lasted about 6 weeks before imploding but while there Brian Estes noticed us and ask if we would be interested in another market. We were selling honey at our first real Farmers' Market the next week, at the Perry St FM behind the church and windmill on Perry and 11th Ave. Within a year or so we were invited into a few other markets and had the capacity and cash to expand our numbers to supply more customers.

    Last year we had between 200-300 hives in Spokane County and will stay about the same this year. We love to experiment with selling some of the uncommon hive products like pollen, proprolis, comb-honey, and other things.

    I get a lot of help from my family, as I am still a senior at Lewis and Clark High School. But graduating this Spring, I look forward to expanding.

    Our honey WWW site is:

    Our Soap site is:

  • Cardamom-Apple Stuffed French Toast with Cider Syrup

    Today's recipe is my Christmas tradition of french toast. This isn't just any french toast, but Cardamom-Apple Stuffed French Toast with Cider Syrup. The recipe comes from the cookbook, Chefs on the Farm ... Quillisascut Farm School of the Domestic Arts. I have a total farm crush on everything about Quillisascut Farm. I have learned a lot about seasonal cooking from this cookbook, and their blog. You can snag some of their delicious cheese from JJ's Goats. Anyway ... recipe!
    Cardamom-Apple Stuffed French Toast with Cider Syrup
    serves 4
    preheat to 200
    french toast:
    4 tart Tonnemaker apples, cored, quartered and cut into 1/4 slices
    4 T sugar
    1 tea ground cardamom
    4 T unsalted butter
    4 Rocky Ridge eggs
    1/2 c heavy cream (or milk of choice)
    1/4 tea vanilla
    pinch of salt
    4 slices Luna bread
    1 cup Tonnemaker cider
    1 cup sugar
    Toss the apples with sugar and cardamom. In a saute pan, melt 2 T butter. Add apples and stir for 3 minutes. Remove from heat. 
    Meanwhile, whisk eggs, cream, vanilla and salt. Slice a long slit in each piece of bread, stuff the bread with the apples; reserving a few for garnish. Pour the egg mixture onto a plate and soak the stuffed bread, turning until saturated. 
    Melt 1 T butter in a large saute pan over med/high heat. Cook bread, 2 minutes each side. Remove from heat and keep warm in the preheated oven. 
    To prepare the cider syrup, pour the apple cider and sugar into a small saucepan. Bring to a boil, then reduce the liquid to 1 cup. Serve the french toast with warm butter, the reserved apples, and cider syrup. 
    You can learn more about Quillisascut Farm School of the Domestic Arts or pick up your own copy of their magnificent cookbook by visiting their website:
  • Goat kebabs

    The farmers market is a magical place. It has exposed me to so many new foods and recipes. I want to support each vendor and often that means buying things that are outside my usual rotation, thus I have to come up with a new recipe.

    Hence: goat kebabs.

    I have learned I love goat meat. It's lean, chock full of lean protein and frankly I like the goat-y flavor. I know, goat cheese, goat milk and other things goat-y are a little scary to the conventional palate, but once you figure them out, and find the compliment vegetables, sauces and spices, it's simply magical.

    This is one of those moments I am so grateful for the internet. People all over the world have been, and continue, eating goat everyday. It's the most commonly consumed meat around the world. Do you know what that means? Recipes. Lots of knowledge and kitchen lore out there to make up for my novice goat skill. I've tried a chili verde with some neck coins, which was delicious! And grilled some steaks over the summer, again ... delicious. But this time I took home some burger. I also have some Olsen chorizo in the fridge, and I contemplated making a chorizo, goat burger. But wanted the goat to shine, and chorizo is strong ... and wonderful, but I was certain I would lose the goat if I mixed them together. So kebabs it is! And let me tell you, those Middle Easterners know what they're doing. Kebabs are delicious. Maybe its because I'm a fan of food on a stick. But really, who isn't? But the delicate balance of nuts and spice with the lean meat. Accompanied by a tart yogurt or creme fraiche, you can't go wrong. Compile that meat on a stick with my second favorite culinary invention: the tortilla, or flatbread. You've got me. Two for two. 

    Grilled goat kebabs with pistachios - Adapted from Jamie Olivers Jamie at Home

    Serves 4

    1lb goat burger

    2 tablespoons fresh, chopped thyme

    1 tablespoon chili powder

    1 tablespoon toasted and ground cumin

    zest of 1 lemon

    a handful of pistachios

    salt and pepper


    tortillas, red onion, greens of choice, yogurt

    Preheat your heavy bottomed skillet

    Place goat, thyme, chili, cumin and lemon zest in a food processor with salt and pepper. Pulse until well mixed. Divide the meat in 4 parts and with damp hands assemble onto 4 skewers. Grill the kebabs until nicely browned on all sides. It really is that simple. To make a delicious wrap, toss some micro-greens or mixed greens with thinly sliced red onion and some fresh herbs. Slide your kebab into a tortilla or flat bread, top it with your quick salad, dollop a spoon of plain yogurt and a little bit of fresh spice (zest, cumin, thyme chili, salt and pepper) and enjoy. 

    Don't forget the best goat meat around is at our very own Thursday Market. Come on down and see Sunny and Jim at JJ's Goats!

  • Where to start

    I should start by saying my parents were hippies. We had a small orchard, guinea hens, and a magnificent garden. We also lived squarely in the middle of two very busy urban streets. I'm talkin' gas stations and grocery stores, urban. 

    I spent much of my adolescence trying really hard to fit in with my peers. I wanted yoplait yogurt and wonderbread. Not the local bakery, freshly baked, un-sliced kind that found it's way to my breadbox. I wanted hot lunch and tater tots. Our compromise was home made home fries and a burger wrapped in wax paper. I grumbled, but I survived. I ate good food, so was a pretty healthy kid. 

    We jump ahead to living independently. I was poor. I didnt' live in my college dorm anymore, so no one was cooking for me. I sheepishly called my Dad and got a few pointers on some of my favorite meals and started cooking. A few years later I jumped on the fresh abundance CSA (community supported agriculture) and found things in my fridge I couldn't even call by name. Determined not to let them go to waste, I learned what they were and figured out how to cook them. It was the first time I had seen: kale, persimmons, or a jerusalem artichoke. What I learned then was 1. I liked to cook. I found it peaceful and I really enjoyed making my family and friends delight in eating something new and delicious and 2. anything is possible. The most intimidating ingredients weren't off limits. Now that doesn't mean things went well. I remember the first time I had a recipe that called for creme fraiche. I had never heard of such a thing, and I certainly couldn't find it in my local grocery store. Kindly enough the cook book I was using mentioned how easy it was to make at home. Okay. So away I went. Knowing nothing of fermentation I dove in. It totally flopped. I used cream instead. 

    A year or so later somebody's friend of a friend had given me a copy of Animal, Vegetable, Miracle by Barbara Kingsolver. It is a true account of her family's year of eating local. From egg's to preserved vegetables, to flour milled a few miles away. It's a story of the power of food and it's ability to bring people together. Centered on the premise of a heritage (non-modified) turkey's ability to procreate on it's own, which is impossible for conventional birds to do, based on the manipulation of their breast size. I was totally captivated and inspired by cooking what there was, where I was, when there was. I finished the book, scoped out (which was referenced in the index) and found Rocky Ridge Ranch's CSA's. I had vegetables down. Between my garden and my love of u-pick and markets I could make do. But meat. I am married to a meat loving man. And I really wanted to do it all the way. So we joined the weekly meat CSA with the intention of storing some for the off season. 

    With each step I've made, it's opened the world of slow food more and more. From cheese making to bread baking. Fermentation is a always happening within these walls. And creme fraiche, I've got it down. 

    In the next weeks I will spotlight some of the things I've learned to love to do, and break them down to accessible steps if you feel so inclined to try your hand too. 

  • Huckleberry Syrup by Petunias Marketplace

    Huckleberry Syrup
    Recipe courtesy of Petunias Marketplace

    This quick & easy syrup makes a wonderful Holiday Gift, as well as a delicious accompaniment to Winter breakfast.

    2 cups Huckleberries
    1 cup sugar
    ½ cup water
    1 cinnamon stick
    1 Vanilla bean

    Boil 2 cups Huckleberries for 20 minutes. Strain and run through a sieve to remove Berry skins & seeds. Return Huckleberry juice to the stockpot and add sugar, water, cinnamon stick, and vanilla bean. Bring to a boil and simmer for 30 minutes. Remove cinnamon stick and vanilla bean.
    Pour syrup into glass jars and process in a hot water bath for 12 minutes. Remove from water bath and let set at room temperature until the jar lids have sealed.

    **manager note: I love love love homemade syrup to make Italian Soda's at home. A couple tablespoons syrup, club soda and a fresh squeeze of lime!

  • Slingshots by Riley

    Slingshots by Riley was born from a fathers love for his son. Riley had fond memories of being a boy, slingshot in tow, looking for trouble. At age 5, he thought it time to share that memory with his son. Riley and his son spend their time wandering down by the creek, slingshot tucked in the back of the pants, of course, looking for pop can's to shoot. Sometimes their adventures take them into the mountains, in search of the perfect branch for the next slingshot. Each one is handcrafted with a fathers care. No childs make believe closet is complete without a slingshot.

    You can find Slingshots by Riley at the Thursday Market in South Perry. And remember, we move indoors the first Thursday in November! 
    915 S Perry
    3-6pm every Thursday
  • Vanilla Bean Poached Fruit

    Vanilla Bean Poached Fruit

    1 cup Wild n Sweet Rich Honey
    Zest of 1 lemon
    1/2 vanilla bean
    4-6 firm but ripe pears, or apples. Or a mix of the two.

    Bring 1 quart water to a boil with the honey, zest and vanilla bean. Stir, lower temperature to a simmer. Peel the fruit, and half. Remove stems and core. Add fruit directly to the simmering syrup. Cook gently anywhere from 20-40 minutes, until the edges are slightly translucent. Remove the seeds from the vanilla bean and mix into the syrup. Pour the remaining syrup over the fruit to serve. Enjoy!