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…

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…

Fuel Up to Play with White Bean Hummus!

Locally grown white beans from Affinity Farm! What a treat to find in the cupboard on a cool, late-winter day. These locally grown dry beans were a new addition to my 2017 Affinity Farm CSA – one I got pretty excited about last fall and again this week when I realized I had not used…

The Tang of Buttermilk

Buttermilk pancakes are my kids’ favorite, especially on slow Saturday mornings.  Since buttermilk is not a staple in my fridge, I need to think ahead to make sure I have this signature ingredient on hand when the weekend arrives. At the Moscow Food Co-op, you can find local, raw buttermilk fresh from Mary Jane’s Farm…

Winter Sunshine

If you are like me, at the end of farmers market, you stock up on winter squash.  It is mid-winter, and I still have five, yes, five beautiful butternut squash from Tonnemakers Farm that I purchased at the Moscow Farmers Market last October.  Now, I am combing through my cookbooks looking for recipes I can…

Be My Valentine

Looking for a not-so-sweet rolled cookie?  Try this sour cream sugar cookie!  Kids love to help make them and to eat them.  Made with local flour, local eggs, fair trade sugar, and other ingredients from Organic Valley Cooperative and Frontier Co-op, you can feel good about indulging in this Valentine’s treat. The Palouse is one…

German Butter Ball Mash

Local German Butter Ball potatoes grown at the WSU Organic farm ( pictured here) have a very rough skin but a golden, buttery hue instead. This color is were I’m guessing the name comes from, as well as the texture, which is fairly creamy compare to a russet type baking potato. Want to grow some…

Putting Food By – Drying Peppers, Peaches and More!

I love dehydrating things for winter! One of the big concerns with eating an exclusively local diet is getting the daily requirement of vitamin C in the wintertime. Dehydrating all kinds of fruits, including tomatoes and peppers, can be a great way to still eat them when the plants have long-since dropped their leaves. The…

Walnut- “Pate” Sandwiches

I’ve been mentioning lately that things have gotten pretty hectic. Between crunching data for the home-stretch of my Master’s Degree, recent traveling, a health issue that had me laid-up for a couple weeks and moving, I’ve really had to use planning ahead as my friend, to create short-cuts and make things easier later- to keep us…

Asian-dumpling soup – Carol McFarland

As we count down to the first Farmer’s Markets and experiencing the uncertainty of dressing appropriately for the Palouse spring weather – I keep digging into the remnants of my frozen and dried foods from last season. This soup is perfect for a rainy spring day, and was inspired after inheriting some wonderful (super-authentic) Chinese…

Fresh Spring Rolls – Carol McFarland

Here’s a quick lunch or dinner to-go if you are looking for a way to use up some of that delicious Roasted Chicken from Link’d Hearts Ranch, or Yellow pea dip. I love how quick, easy and cooling they are on a warm spring day 1 pack of (tapioca starch-based) spring roll wrappers sliced cabbage…

Bacon, Sweet Potato and Chickpea Sandwich Filling – Carol McFarland

Here’s a bit of delicious, mid-week inspiration. I made this yummy dish for a picnic last weekend and it turned out to be one of the most delicious things I’ve cooked recently! It is really versatile and can be eaten alone, with your favorite bread as a sandwich/wrap/pita etc… or over something like rice, quinoa…