Does anyone else besides me love breakfast for dinner? Since I start work early in the morning, I don’t usually get a chance to cook breakfast, but love the experience of cooking and eating this comfort food. So, breakfast for dinner makes an appearance in our kitchen quite often. This evening’s delicacy is an easy egg, bacon, potato breakfast bake. Here’s the recipe: Continue reading
Those with peanut sensitivities often can’t enjoy one of the best and most classic Thai dishes around: Pad Thai. This peanut-free recipe substitutes hazelnuts or almonds in place of peanuts and has a creamy kick that anyone will enjoy. Continue reading
The rapidly chilling weather has be dreaming if warm and spicy meals from afar. With an abundance of squash from our farm, I decided to create a squash curry that was spicy and hearty. A perfect pairing with Pad Thai and some cilantro white rice, I invited a couple of friends over to enjoy it with us. Cue the perfect Thai-inspired night. Continue reading
After the strong and record-breaking windstorm that rocked through Western and Eastern Washington, we had quite a fiasco on our hands at the farm. The hoop house built just this summer had ripped and broken in the strong gusts. Sadly, we had to pull all of the radishes that had been growing peacefully in the greenhouse and find a way to enjoy them. Having never experienced radishes cooked, rather only raw and chopped in salads, I decided to get creative and cook them in a variety of new ways. First up? Roasted Radishes. Continue reading
Sometimes I make mock-up Thanksgiving meals before the actual season just because the food is so delicious! After trying a test-run of some sage rubbed chicken, I also decided to switch up my recipe for stuffing/dressing. Since I didn’t want to ruin a potential Thanksgiving with something I wasn’t sure I loved, I had to try this one out first! Oyster stuffing is popular in Southern cooking and can be quite controversial; I had never tried it until now; I’m glad I did. Continue reading
I stood in my kitchen, staring into the fridge, wondering what to do for dinner. I saw chicken breasts and thought of things I could do with it that were different from my usual fare. After a quick browse around the pantry, I decided to make my own Cashew Chicken. Continue reading
The Swiss Chard has been growing nicely in our farm’s fields, despite the cold and dreary weather. In fact, it seems to be flourishing! Since we had an abundance of the rainbow colored stalks and green leaves, I decided to make a vegetable bake that was hearty, warm and delicious. Continue reading
Every time I eat Chinese food, I always opt for some form of vegetable fried rice. Although I love the flavor of this simple meal, it is in fact, quite simple. I decided not to waste any more money ordering such an easy dish to make at home, so I created my own seasoning combinations and added them to a simple homemade version of vegetable fried rice. The perfect companion for stir fry, teriyaki chicken and more. Continue reading
Have you ever heard of fairy tale eggplants? Even as an avid farmer and gardener, I hadn’t seen this adorable twist on one of my favorite summer vegetables. Fairy Tale Eggplants are long, tiny versions of eggplant with a rich purple color. They are delicate, sweet, tasty and perfect for stir fry! Continue reading
Kohlrabi is an alien-looking summer vegetable-you pick one out at the farmer’ s market and have no idea what to do with it. This season marker my first experience diving deep into the vegetable that’s related to the cabbage family and I’ve been enjoying coming up with interesting ways to cook it. Continue reading
Aquaberry Bliss 