Summer Food Course Photos 2010

Summer Food Course Photos 2011

Summer Food Course Photos 2012

Welcome to this site, all interested in resilient farming!

Welcome to this site, all interested in resilient farming!

The postings most appropriate for you have the label, "Resilient Farms."



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.

2 comments:

  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.

    ReplyDelete
  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.

    ReplyDelete