Jerusalem artichokes Our high mountain desert is brown and frozen. It seems as if there is nothing fresh to eat, but if we dig a little we can find a sweet little jewel – The Jerusalem artichoke also known as Sun Choke. Winter is the season to eat this exotically flavored rhizome. I think they … Continue reading
Category Archives: Recipes
Recipes
Rosemary and Shallot Encrusted Venison With Sweet Potato and Carrot Fries
Rosemary and Shallot Encrusted Venison W/ Sweet Potato and Carrot Fries. After eating a lot of soup and salad, Farmer Marty was ready for a meat and potatoes meal. The rosemary and shallots were grown by us, and the venison was harvested by Marty! ½ cup fresh chopped Rosemary ½ cup chopped shallot Salt and … Continue reading
Today’s Salad #2
Here’s the salad we ate with Rosemary and Shallot Encrusted Venison: Mixed greens Pomegranate kernels Smoked Salmon (made by my boss Jan as Christmas gifts for the staff! We have to figure out how to do this.) Carrot shavings Grated Asiago Cheese Oil, Balsamic, and Grapefruit juice dressing Continue reading
Homemade Mac ‘n Cheese with Winter Veggies
Homemade Mac ‘n Cheese with Winter Veggies We gave the traditional Mac ‘n Cheese a little makeover by adding some seasonal vegetables and goat cheese. You could use other vegetables, whatever’s in season. Serve with a salad…see “today’s salad.” Ingredients 2 cups cooked pasta 12 brussels sprouts 1 cup potatoes, chopped 1 cup winter squash, … Continue reading
Today’s Salad
We’re trying to eat salad every day. Here’s what we ate with the Mac ‘n Cheese. Spinach Sliced Green Apples Avocado Pomegranate Pumpkin Seeds Goat Cheese Olive Oil and Balsamic for Dressing Continue reading
Randy’s Seafood Chowder
My seafood chowder– I use leftover fish-(or cook extra)-mostly trout-(that’s mostly what’s available) Kokanee works fine and perch as well. I brown a few onions and potatoes-at this point add a teaspoon or so of baking soda -it keeps the milk you add later from “curdling” add leftover fish and clean out the fridge leftovers- … Continue reading
Rainbow Trowder
Rainbow Trowder Ingredients 1/2 onion, chopped 2 cups chopped potatoes 2 cups chopped Jerusalem artichokes 2 cups baked and chopped winter squash 3 strips bacon, chopped 1 tsp baking soda 1 large (12 in or bigger) or 2 small rainbow trout, pre-baked as described in other post ½ Tbsp Crème de Porcini (mushroom paste, optional) … Continue reading
Idaho Rainbow Trout Spinach Salad
Idaho Rainbow Trout Spinach Salad Ingredients: Baked Idaho Rainbow Trout. One 15 incher will feed 2 people, no problem. Fresh Thyme, 2 tbsp. One lemon. Spinach, chopped green apples, dried cherries, asiago or other cheese, salad toppings of choice. Thinly Slice 1 lemon. Save ugly slices to chop with Thyme. In a casserole dish, bake … Continue reading
Winter Fruit Plate
Winter Fruit Plate The most delicious fruits are always those that are in season! We chose pears, tart granny smith apples, ruby red grapefruits, clementines, and dried dates and figs for our holiday fruit plate. Dates and figs are harvested in the fall and winter, in milder climates where they’re grown, so even though they … Continue reading
Baked Brie
Baked Brie Going to a New Year’s Party? Baked Brie has been one of my favorite potluck contributions for years, because it’s so easy and always popular. Ingredients: Brie cheese wheel or wedge Can of refrigerated crescent rolls from the grocery store, or some other kind of pastry dough Chutney or jam, optional Crackers or … Continue reading
Cast Iron 