Summer Food Course Photos 2010

Summer Food Course Photos 2011

Summer Food Course Photos 2012

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Welcome to this site, all interested in resilient farming!

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Sunday, December 26, 2010

Pacific Northwest Holiday Foods

Late fall in the Pacific Northwest still brings seasonal bounty -- greens, tubers, fresh-pressed cider, plus dried beans (here, scarlet runner beans just shelled). 
Our Christmas was roasted chicken (below, slowly-cooked chicken broth, with parsley added in the last few minutes of cooking) and roasted vegetables, bean soup, fried cauliflower and steamed beets, pumpkin (biodynamic) pie with sprouted-flour crust.
Chicken broth
Holiday breakfast (pressed salad, homemade
applesauce, pancakes -- in our house, both
gluten-free and sprouted flour options).
Bean-Cabbage-Bacon soup

Cauliflower, rolled in eggs (pasture-raised
hens) and
sprouted flour-cumin-salt mix.

Pumpkin (biodynamic) with
sprouted-flour crust.


  1. Hi Gigi! It's Catherine from your Ecogastro class.

    This all looks AMAZING of course. What type of beans did you use in the soup?

    Also, I never got to tell you how much I liked the barley/cheese dish you made for our last potluck. How long does one cook the barley? I imagine you add maybe a little butter and salt.

  2. Hello! I soak (lacto-ferment) the barley for several days, so the cooking time is only about 1/2 hour.
    The beans are the very lovely scarlet runner variety. Best, Gigi
    ps yes on the butter and salt.