Mika started baking as a kid, with her Mom. It has always been a feel good memory. After gradulating college, the stars aligned and with a job at a tea house here and a bakery there, passion was born and talent was honed. Mika fills her delicious goodies with lots of love. Each combination thoughfully composed: jalepeno lemon sandwich cookie, salted chocolate chip cookie, lemon paired with lavendar... Mika likes to shop at the market. excited to infuse the flavor of the season into her tasty treats. When I asked Mika why she does what she does, she said "because it makes people feel happy". And, her favorite baked treat: pie. Any kind of pie.To contact Batch Bakeshop: http://batchbakeshop.weebly.com/
1 lb beets
1/2 cup of orange juice
1 large lemon, juiced
2 Tbs extra virgin olive oil
1/4 cup chives minced
Your choice of greens
sunflower seeds for garnish
Combine first 4 ingredients and let sit for 2 to 4 hours. Add chives and a small hand full of market greens just enough to add color. Garnish with sunflower seeds.
The Rocky River Soap Co. is a locally owned and operated skin care manufacturer. The company was founded in early 2013 and is run by three friends: Austin Sather, James Burgess and Jordan Horst. Together they pride themselves on distributing some of the finest skin care products (liquid castile soap, lip balm, and lotion) on the market today. All of their products are manufactured using only the purest of ingredients. Their founding product is liquid castile soap which contains zero animal by-products, is 100% biodegradable and is an all-purpose soap. As a company they hope to support the on-going improvement of Spokane and keeping the earth clean.
Recipe For General Household Cleaning Solution:
50% Rocky River Castile Soap
*Add a 1/4 cup of this mixture to standard spray bottle filled with water and you have a great all-purpose cleaner* This is a great mixture for cleaning and scrubbing almost anything in your house!Get in touch for more information!
2 pounds farmers market potatoes cooked
1/2 cup extra-virgin olive oil
1/3 cup 1/4-inch slices of garlic greens
1/2 cup chopped onion, green and white parts
3 cloves garlic, mashed and coarsely chopped (1 1/2 tsp) 1/3 cup white wine
1 1/2 tablespoons Dijon-style mustard
2 to 3 tablespoons chopped chives, garlic scapes or both
2 tablespoons or more coarsely chopped fresh green or purple basil, fresh tarragon, or parsley or any farmers market herbs
1 bunch of sorrel, stems removed, cut chiffonade
1 teaspoon kosher salt, plus more if needed
1/2 teaspoon freshly cracked black pepper (coarse), plus more if needed
Heat 2 tablespoons of the olive oil in a pan. When hot, add garlic greens, onions and scapes and/or chives and cook for a couple of minutes. Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and remaining olive oil over them, and toss gently. Add the warm vegetables from the pan, sorrel, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like. Garnish with hard boiled eggs and enjoy!
5 medium peaches peeled, pitted and diced
1/2 cup of finely chopped red onion, or 1/4 cup of finely chopped shallots
Fresh lime juice from 2 small limes
1 Jalapeno pepper seeded and minced
1/4 cup cilantro chopped
1 heaping tablespoon of honey
1/4 teaspoon white pepper
1/4 teaspon salt, or to taste
Mix lime juice and honey together until honey disolves. Mix in the remaining ingredients and serve. Goes well with grilled fish, chicken or pork.
1/2 cup fresh blueberries pureed in a blender or food processor
3 Tablespoons honey
4 Tablespoons olive oil
Lemon zest from one lemon
Lemon juice from one lemon
1/2 teaspoon of salt
1/2 teaspoon fresh ground pepper
Whisk together until emulsified. Serve over your favorite market greens or vegetables.
Yield: about 4 cups
1 large or 2 medium bunches of fresh basil
1.5 - 2 cups of good quality olive oil
1.5 - 2 cups imported Pecorino Romano or Parmigiano-Reggiano cheese cut into 1/2 inch cubes
3-4 medium sized fresh garlic cloves, peeled
Wash the basil thoroughly in cold water. Dry it completely in a towel and remove stalks. Place leaves in food processor. Once the processor is started, pour in enough olive oil to liquefy the basil (about 1 cup). Immediately add the Pecorino, a few cubes at a time along with the garlic. Slowly add enough of the remaining olive oil to thin the mixture. Blend for roughly one minute. The pesto is ready when the tiny bits of basil and Pecorino are the size of coarse sand.
Rock Fish Sandwich
1 lb Rock Fish from Old Harbor Sustainable Seafoods
1 loaf of Pane Francese from Arabesque Bakery
1 clove of garlic
1/2 cup mayonnaise
1/3 cup chopped fresh basil
3 tablespoons chopped fresh flat leaf parsley
1 1/2 tablespoons capers drained
lemon zest from 1 lemon
2 cups of spinach or other fresh farmers market greens
Fish: Thaw fish under cold running water. This will take anywhere from 25 to 35 minutes. Pat the fish dry. Season with salt and pepper and drizzle with olive oil. Cook fish over a medium high grill for approximately 5 to 6 minutes per side. Set fish aside to cool for about 15 minutes.
Bread: Cut the pane franchese in 1/2 length wise and brush the cut side with olive oil. Grill the bread for a couple of minutes or until it is lightly toasted. Cut the garlic in 1/2 and rub onto the cut side of the grilled bread.
Mayonnaise mixture: mix the mayonnaise, basil, parsley, capers and lemon zest together in a bowl. Flake the cooked fish with a fork and mix in the mayonnaise mixture until just incorporated. Season to taste with some good sea salt and freshly ground pepper. Put about 3/4 of the fish mixture on the bottom half of the bread and top with your choice of greens. Cut into 4 equal sandwiches. The left over fish can be stored in the refrigerator up to 2 days.
Pink Peppercorn Grilled Salmon Salad
2 - 4 ounce salmon fillets
1 tablespoon Pink Peppercorn Lemon Thyme Rub
3 cups mixed spring greens
2 ounces Chèvre goat cheese
1 cup fresh raspberries
Your favorite vinaigrette
Heat a grill or grill pan to medium high and spray with cooking spray. Divide the peppercorn rub and sprinkle on each fillet. Press gently to adhere to fish. Grill for 3-4 minutes per side. Remove and let rest while you prepare the salad. Divide the greens among 2 plates, add chèvre, raspberries and top with the grilled salmon. Serve with your favorite vinaigrette.
Recipe courtesy of Heather Scholten at Farmgirl Gourmet
Aichele Farms is back at the market and they have a wonderful treat you may not have heard of: Tayberries!
Tayberries were developed in Scotland and are a hybrid of a raspberry and a blackberry. They are similar in color to a red raspberry and full of juice and more seedy like a blackberry. These berries are sweet tart and do well with some sugar. They make a wonderful jam berry because they have a naturally high level of pectin. Tayberries can be substituted for raspberries in your favorite raspberry jam recipe.
Goat Cheese Cheesecake w/ Fresh Tayberry Sauce
8 oz Chevre from Chattaroy Cheese Co.
4 oz cream cheese
3/4 cup granulated sugar
1 tablespoon of freshly squeezed lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
6 large farmers market eggs separated
3 tablespoons flour
Preheat oven to 350. Butter a 9” spring form pan.
Combine the goat cheese, sugar, cream cheese, lemon juice, lemon zest and vanilla and beat at medium speed until smooth. Add the egg yolks beating them in 1 at a time until fully incorporated into the batter. Mix in the flour on a low speed.
Beat the egg whites until firm but not dry. Mix 1/3 of the egg whites into the goat cheese mixture, then gently fold in the remaining whites. Pour the batter into the springform pan and bake for 40 minutes. Test with a skewer to make sure the cake is done. Transfer to a wire rack and cool completely.
1 pint Tayberries from Aichele Farms
1/3 cup of sugar
2 teaspoons of lemon juice
Combine tayberries, sugar and lemon juice in a saucepan. Mash the ingredients together and just barely bring to a boil until all of the sugar has disolved. Press the mixture through a fine sieve or through a strainer. Tayberries are seedy, so this is mainly to remove the seeds. Cool and spoon over a slice of goat cheese cheesecake. Garnish with whole tayberries.
Rhubarb holds a special place in my heart. I think that it all started with my grandmother's rhubarb pie which she always served with vanilla ice cream. Just thinking about it makes my mouth water. I think that is why I get so excited when I see rhubarb starting to pop up at the market. It triggers happy childhood memories of summer.
Rhubarb compote has become a staple in our kitchen this time of year. It makes a delicious topping for vanilla ice cream, I love to serve it with scones and nothing beats homemade yogurt w/ rhubarb compote topped off with some granola. It also works really well with grilled pork or chicken. Today I will share this easy recipe with you, and I encourage you to keep some on hand as it can cover so many bases. If you are feeling ambitious you can preserve rhubarb compote by canning and have a little taste of summer all winter long. It is always a quick fix when you have company and don't have a lot of time. This will keep in the refridgerator for a couple of weeks. Keep in mind that when you freeze compote the consistency may change a little.
6 cups of fresh rhubarb cut into 1/2" pieces - approximately 2 lbs
1 1/4 cup of sugar
2 1/2 Tablespoons of freshly squeezed lemon juice
Combine the rhubarb, sugar and lemon juice in a saucepan and cook over medium heat until all of the sugar is disolved. At this point you can cover the pan and simmer over low heat until the rhubarb is tender which will take about 8 minutes. Sometimes I will add a vanilla bean or vanilla extract, which goes well scones or vanilla ice cream. You can also add fresh ginger or cinnamon. This is a simple recipe that you should definitely experiment with.
My kitchen has been pumping out asparagus and greens pretty regularly now, and as asparagus season in particular is winding down, it's time for me to preserve some of this beautiful, seasonal, local produce. I work pretty hard to feed my family the real food that I am so grateful to have access to. So, the canning, pickling and freezing is something I've added to my repertoire these last few years. One thing I've learned is it's not so scary and hard as I thought. Don't get me wrong, botulism is scary stuff and all, but if I follow the directions and understand the basics, canning is pretty safe. And besides, I don't have to can it at all! Every single thing that is intended to can, can easily and safely be stored in the refrigerator. So, if you're not quite ready to dive into all that waterbath, jars and rings business, don't short yourself the treats, just stick them in the fridge. And if and when you're ready to dive into shelf storage, find the help of a good book or a Grandma with a wealth of knowledge, a phone call away. And the next thing you know you may have a larder that would make your Grandma jealous.
1 pound asparagus, cut to approx 4 inch spears
2 cups rice vinegar, or plain white if that's what you've got
1 1/2 tea pure kosher salt
1 tea sugar
2 tea pickling spice (homemade or purchased blend)
2 cloves of garlic
(makes 2 pints)
Bring 2 inches of water to a boil in a large saucepan. Add asparagus, bring back to a boil. Remove from water, drain and transfer to ice water, drain again.
In another pot, bring vinegar, salt and sugar -- with 1 cup of water --to a boil. Divide asparagus into 2 jars. Add 1 tea of pickling spice and 1 clove of garlic to each jar. Ladle the hot vinegar mixture into each jar. At this point, if you have experience water bath canning, follow the steps to do so. If not, allow your mixture to cool and store in the refrigerator. Enjoy!
Here are a couple of books that I really enjoy: