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Category: Eat it
This is where we post our favorite seasonal recipes using local foods
Quick & Delish Whole Wheat Pancakes
Pancakes are a special treat at our house. I started making pancakes from scratch over 20 years ago, following a pancake recipe in the Betty Crocker’s Cookbook. Over time, I modified the recipe to fit the local tastes of our family. While I no longer measure ingredients, here is an approximation of what I include…
Arugula & Brown Butter Pasta
Myzithra, brown butter and pasta are a great combination, only made better by the addition of fresh arugula. This recipe was inspired by the myzithra spaghetti from the Old Spagetti Factory in Spokane, Washington and an amazing risotto with fresh arugula I enjoyed at a small restaurant on Italy’s Mediterranean coast. 1 pound fresh,…
The Wait is Over!
The CSA and Farmers Market season has begun! This is the fourth week of my Affinity Farm CSA and the fourth week of the Moscow Farmers’ Market. With the our sunny Saturdays, the Moscow Farmers Market has been packed with excited customers, brightly colored booths, vegetable, flower and fruit starts and early spring greens! And,…
The Salad Equation
In early spring, fresh greens are abundant, and, if you are like me, you are thinking of the months of salad ahead. Over the next several weeks, I will be sharing some of my favorite salad combinations and award-winning (in my opinion) simple salad dressings and vinaigrettes. Amongst my friends, I am known as the…
Arugula Breakfast Salad
If you have ever dined at Bloom, one of Moscow, Idaho’s local food restaurants, you may have seen the arugula breakfast salad on their menu. It is one of my favorites! I am always so happy to be able to enjoy a homemade breakfast salad! Now, with spring greens popping up, you’ll soon be able…
Hodapps Berry & Dairy
This week was the grand opening of Hodapps Berry and Dairy in Lewiston. Conveniently located at the bottom of the Old Spiral Highway and only 35 minutes from Moscow, visiting the farm was a great Saturday outing. When we got to the farm, we were met by farmer Greg Hodapp and his enthusiastic canine sidekick,…
Butternut & Red Lentil Soup
While salad is my absolute favorite food, soup is a close second ~ especially on these erratic spring days when you can have sunshine one minute, hail the next followed by a dark clouds and an unexpected rainbow. This soup, easy to prepare, relatively quick, and extremely delicious, is a great addition to your spring…
Spring Spinach Risotto
The past few weeks, spring spinach from WSU Organic Farm has been available continuously at the Moscow Food Co-op. While I love fresh spinach, its not a favorite of others in my household. Risotto, on the other hand, is. Combining the two, we are all pretty happy! Usually, risotto is made with a dry white…
Luck of the Irish
The pot of gold at the end of the rainbow, and my Irish luck, is to have fresh mache, an early spring green, from Deep Roots Farm (Moscow, Idaho), raw, unpasteurized goat’s milk garlic basil chevre from Red Roof Farmstead (Athol, Idaho) and corned beef from Oregon Country Beef (brined by the Moscow Food…
Local Foods, Local Flavors 