Krameymartin

Before I began my cooking journey, I had a reputation as quite a picky eater. I was not fond of most unknown things, and was especially disdainful towards cooked vegetables. Until I was taught how to properly prepare them, veggies like green beans were not a part of my diet. Oh how I was missing out!

There is nothing like the incredible snap of a properly cooked green bean. A quick blanch in hot water, followed by a dip in an ice bath renders this vegetable perfectly vibrant green and refreshingly crunchy. Taylor grew up eating green beans with bacon, butter and almonds, so when these little babies showed up in my garden last week, I decided that was the perfect treatment for them. We’ve both been insanely busy with work and BW, and this was a meal whipped up very quickly after normal dinner eating hours. Perfect and simple for a hot summer night, give this recipe a shot with a nice helping of short grain brown rice (my favorite) on the side.

 

bungalowintheburrough:

almost a year ago now i collaborated with talented photographer laurie frankel on this piece for kinfolk. you will find it in the winter print issue, but now more of the images are present on kinfolk’s new and improved site. can i say that i feel lucky to collaborate with a magazine that allows me to bring a piece of myself to every project.

http://www.kinfolk.com/winter-weekends/

They’re beautiful!

Cooking for your friends is always a little nerve-wracking. Especially when they’re awesome. Especially when they pay you their hard-earned money. Especially when you want to provide an absolutely amazing experience for them. Turns out, it’s also the most fun.

Thursday was one of my favorite days in a long time. It may have been the perfect weather, or gorgeous setting (a home on the property of a breathtaking winery), or the food that all turned out fantastic. But if I’m honest, I’m pretty sure it was the group of warm, wonderful people gathered to celebrate a beautiful new home.

Nadine and Jon are the kind of people that you sometimes can’t believe you actually know. Nadine is a green-thumbed, vine genius, animal-whisperer extraordinaire and Jon does some of the most beautiful wood work I’ve ever seen in my life. They are both so talented and fun, completely down to earth and a genuine pleasure to be around. I’m already scheming on how to get invited back to their house just to hang out. I met Nadine through her CSA a couple of years ago and loved getting to know her better last year through picking up the bread and cheese. They’ve been so supportive of Bird is the Word in its early stages, and I was absolutely honored to get to be a part of celebrating their new home.

With lamb that was raised on the same property that we ate and greens that were picked just outside the door about 45 minutes before people arrived, the food was destined to be a hit. We served a lentil salad with the first of the cherry tomatoes and a greens salad with grilled summer squash. The lamb was made into kebabs that I marinated overnight in some warm spices and salsa verde. Taylor came along to be my grill master and also served as the welcoming committee as he perfectly cooked the veggies and meat. Dark chocolate roasted cherry brownies were for dessert, and I’m pretty sure I ate at least 1/3 of the tray while I cut them up. My friend Andrea mixed up Sprouted Kitchen’s Rainier Cherry Muddlers with Oregon vodka that were definitely the hit of the party. I’m not sure I saw a single person without one in their hand.

Sometimes events go smoothly and that’s that. You pack up, go home and feel good about how everything turned out. And sometimes this sort of magic happens. You sit around talking for hours, finally forcing yourself to pack up and head home. You wake up the next morning in the afterglow of the evening, and you truly just feel honored to have been a part of that magic. This was one of those times.

Menu:
Mustard Lentil Salad
Local Greens Salad with Grilled Summer Squash
Grilled Lamb & Veggie Kebabs with Salsa Verde
Dark Chocolate Roasted Cherry Brownies
Rainier Cherry Muddlers

Some of my most vivid childhood memories are not from birthday parties, or sleepovers, or family vacations. They’re not from moments spent with friends or family, conversations or jokes shared with people I love. Many of the moments that are preserved so very clearly in my mind are the moments I spent alone with my thoughts, thinking through things that bothered me, inspired me and dreaming up all the hopes I had for my life.

The moments spent alone in my childhood room, organizing and reorganizing my American Girl doll’s wardrobe and furniture, listening to The Beatles on cassette tape. The hours spent laying on the dock at our lake cabin, almost always reading books intended for readers much older than I. The unending days I spent on the lawnmower, cutting my parent’s ridiculously large lawn, aching to grow up and have a better grasp on life.

And as I’ve grown up, I’ve realized that this time alone to process, putter and daydream, is absolutely crucial to my happiness and health, friendships and relationships.

There is truly nothing I love more than to use that alone time to dig into a favorite cookbook, pick out a single recipe I wouldn’t normally choose and turn all my attention to perfecting it. It’s rare that I get to put all of my time and focus into just one dish, and something about it always feels so decadent when it’s finished.

This light stew was perfect choice for a cool day off last week. I opened a bottle of red wine, gifted to me by a dear friend and client, turned on the stove and stood by. I pondered good friendships, reflected on the wonderful craziness that the last few weeks has brought and happily chopped, stirred and smelled a delicious meal in the works.

My solace was eventually interrupted by a husband coming home from work, hungry for food and conversation. Thanks to my time alone preparing this lovely, comforting dish, I found myself refreshed and ready to engage with the one I like the most.

 

i’m constantly looking at the hind sight of how people come into my life.

it’s always growing, adding to.

i met him, that knew him, who had a sister and they saw this and then i documented their wedding and became friends. that’s kinda how it goes. 

it all starts with an email or hello, and then so many things after that. its not normal i get to constantly be making ne relationships like that, and i wouldn’t trade it.

 

there is a difference when you feel like family, walk in and they know your name, there’s comfort and excitement and truly a joy that it’s me at the end of the aisle as she walks up. when i absolutely cant wait to get there and see them, that’s how i know its right.

that’s amanda and jeff.

one night when a brother brings his friend from college home for dinner, you dont expect they’ll be a younger sister there, and you surely dont expect that years down the road they’ll be getting married. but that’s the story here.

so one late spring evening, many gathered to see this pair make it official.

good lord.

one day in seattle in between travel, then I’m off to Cabo tomoro for a wedding, so expect still slower to emails and such.

muah muah.

Simplify, I keep telling her. Especially when she lays around the house all day like a sick dog. The leaves aren't the right color, she argues. It shouldn't be this way. You don't get to say that, I tell her. You don't ever get to say that. There's no such thing as how things should be. There is only are. So, simplify. We make a list together and both believe that list is where serenity lives. The list isn't a list. It's a place. She imagines that place as she falls asleep in the early morning hours, the birds chirping in looming blue dawn.



She dreams of her feet on the floor. Shower steam, kettle whistle, wet hair, whirring grounds, French press. Cup, her favorite ceramic cup. Duvet billows onto smooth sheets. Morning white. Car keys, yoga mat. Breathe. The fantasy goes on. The birds chirp. Her bones are getting heavier, and maybe she'll sleep in spite of the conspiracies of sparrows. It could be real. Pots and pans and shutter clicks. Steam, hot baking sheets, and boiling things. Vitamins. Computer cords and filing, her glowing screen. A long lunch, reading, salad greens and salty cheese. Egg and pickled things. On the porch. The clean porch. Upholstery & living flowers. Afternoon gold. Clattering keyboard. Pot of tea. Load of laundry. Dinnering. Dish soap and prattling. Toothpaste, clean sheets peeled back, reading light or movie time. Necking. Sleeping. No dust. No clutter. Everything is always clean. Repeat.



It's my life. It was my life. It slipped away for a few weeks this past month. The laundry got wet and it just never would dry. Three weeks of wet laundry & too many water glasses amassing, forming a militia at the head of the bed. I felt like it would never end. But it always does. It, that dull gray sludge, always ends and animation returns. Successfully treated bipolar (which is ultimately no different than having asthma or a bum knee) is not without it's dips and unbecoming whorls. It's hard not to blame yourself when you can't quite sleep, can't quite get going. But I have found that if I do what I can & never say nasty things to myself, it just passes. It's weather. Summer storms.




I'm awake and alive again now, and maybe I enjoy it more than someone who doesn't have occasional bouts of what my grandmother called "the blues". Before I fell into a sort of waking slumber, I picked an awful lot of honeysuckle. I made batch after batch of syrup, storing up for the months when the buds would turn brown & fall. This post is a little unfair. I should have given it to you sooner, but there's always next year full of flowers. So tuck this recipe away. The same principles can be applied to any fragrant flower. Just make sure it's food safe. Lilac, elderflower, honeysuckle, jasmin.


So right before I fell asleep for a few weeks all I thought about was different ways to eat this flower, to taste it. It was a childhood dream come true. To bottle up that smell. So what can you do with the cordial? I've thought about this. A lot. So here's what I've come up with. I'm like Bubba from Forrest Gump going on about shrimp. But honeysuckle.

• Honeysuckle Soda: Mix with sparkling water to taste. Viola!
• Honeysuckle Cocktails: I hear it's particularly good mixed with champagne
• Honeysuckle Sorbet
• Honeysuckle Vinaigrette. Recipe below.
• Honeysuckle biscuits/scones, recipe below. Baked good in general. Substitute some of the liquid in a baking recipe with the cordial as I have in these biscuits. Or scones. Depending on from where you hail. Adjust sugar in a recipe accordingly.
• Honeysuckle Marshmallows. 1 cup of cordial = 1 cup of water & 1 cup of sugar.
• Honeysuckle Ice cream. Instead of steeping your blossoms in water, steep them in milk & cream.
• Honeysuckle Tea. Pour some cordial in your tea!
• Honeysuckle Sugar. Make honeysuckle sugar by stuffing your blossoms into some sugar as in this lilac sugar.
• Honeysuckle Buttercream. Add a few tablespoons to a basic buttercream. Fill macarons with it. Be a total girl.
• Honeysuckle Jelly.
• Honeysuckle Butter. Mix it with butter, y'all!
• Whatever else you can dream up! Crème brûlée? French toast? Who knows!

Lastly, before the goods, a few bits & bobs I've been up to from around the internets:

- A Pinterest oriented interview I did over at Design Conundrum.
- Quite honored to have my photo taken as part of the beautiful inside & out Rebekka Seale's portrait series
- Food52 provisions. I picked out some stuff I like. This shop is going to be dope.
- A Rhubarb & Grand Marnier tart in a sea salt & rose shortbread crust I did for Design Love Fest.
- Aaand you can find me all month giving wedding food tips & ideas over at Lonny!
- Also, if you don't know already. I was on Masterchef! Was. Ha! I'm sure I'll have more to say about it later. I have crazy eyes in the photo. Because I was feeling crazy then. Pay no mind.
- This post over at Gardenista gives you tips on how to recreate the look of this dinner party!
- Lastly very excited to tell you that a column over at Food52 is in the works...coming soon!

Honeysuckle Cordial

yields 3 cups

So here's the basic building block recipe, it's basically a honeysuckle simple syrup with the addition of citric acid & lemon. The citric acid acts as a preservative and also cuts the sweetness with a pleasant tart taste. The flavor of the finished product when mixed with sparkling water is very reminiscent of elderflower pressé if you're familiar with it. Except honeysuckle flavored, naturally!

Ingredients

4 cups honeysuckle blossoms, picked over & rinsed
3 cups water
3 cups sugar
1 tsp citric acid (I found this in the supplement section at Wholefoods)
1/2 a lemon, zested & sliced thin

Cooking Directions

Bring water & sugar to a boil, stirring to dissolve all the sugar. Pour hot syrup over the flowers in a heatproof container. Stir in the citric acid, lemon zest, and the thin slices of lemon. Let steep, covered, on the counter until it reaches room temperature then place it in the fridge and let it steep over night, totaling 24 hours. Strain through cheese cloth or a very fine mesh sieve. Store in the fridge.

Honeysuckle Scones a.k.a. Honeysuckle Biscuits

Sea Salt & Honey Peach Butter

It’s nearly impossible to put words to a night like this one. A night filled with laughter, tears, good food and fantastic wine. A night filled with friends and family, gathered around a beautiful table to celebrate the birth of a very fine gentleman. It’s nearly impossible to think anything other than, “what an honor.”

I met the birthday boy, Mark, and his lovely wife at the first dinner I cooked for. Though they both work at the school where I went to college, we hadn’t previously crossed paths. They are both incredibly warm and welcoming, and have the most infectious passion for great food and wine. Planning this event was a perfect excuse for me to bathe in their enthusiasm and really go all out in composing this menu. I was absolutely thrilled with the way it turned out and was even more thrilled to cook it.

The days of events are always a bit surreal. I often pass hours by without moving out of my spot in front of the cutting board. I check, double-check and triple check my packing and prep lists. I organize all of the prepped materials in the cooler and mentally visualize the timing, plating and taste of each dish. And then this magic hour hits. The kitchen is invaded by my very favorite helpers. We adorn the table, set glasses and silverware and lay out the menus I spent hours perfecting. We gather around anxiously waiting for the guests to arrive, watch the clock until suddenly, the music begins and we’re off!

Dinner parties have a beautiful rhythm. One that washes in and out from course to course, wine to wine. Serving to cleaning. Working to sitting down at the end of the night and reliving each moment in a happy, bubbles-induced daze. Waking up the next morning with a sense of pride that you successfully fed 20 happy people. Basking in the overheard comments about the food. And thinking to yourself in every minute of it all, that this is truly what you were made to do.

Menu:
Hello
Homemade Ricotta, Basil & Raw Oregon Honey Bruschetta with Jacobsen Sea Salt

Appetizer
Spring Potatoes & Soft-Boiled Egg with Maple Glazed Carlton Farms Bacon

Salad
Strawberry Caprese Salad with a Honey Balsamic Reduction

Entrée
Herb Roasted Pork Tenderloin with Creamy Polenta & Bacon-fat Garlic Scapes

Dessert
Coconut Flake Cake with Limoncello Mint Sorbet & Spiced Strawberry Compote

Goodbye
Dark Chocolate Peanut Butter Cups with Jacobsen Sea Salt

*I worked with a super talented florist, Bailey of Forest and Field, who perfectly captured my vision for the garland. Our lovely hostess provided the spherical candle holders and I added a few vintage bottles, candles, menus and place cards.

Interested in doing an event with Bird is the Word? Visit the Catering page for more information.

jamesnord:

I saw this couple last night in Bryant Park and asked them if I could snap their photo. After showing them the results, I sat down for a chat. The first leaves were shaking themselves off the trees in the strong breeze and I asked what the occasion for their picturesque picnic was figuring an anniversary or birthday. The man put his cards down and smiled at me saying, “I have been married to the best girl in the world for 30 years, I am doing my best to make sure she knows that.”

30 years from now.

Last Thursday, before I stopped at the little country church, I paid a visit to the farmer’s market in the small town where I work. I’ve seen many beautiful farmer’s market shots around the internet- bright and sunny, with rows and rows of vibrant, colorful food. The reality for us Oregonians is that farmer’s market day usually includes a heavy dose of raindrops. And, until the end of June, most of the booths sport a great amount of green items with the word “Spring” in front of them. Despite getting thoroughly soaked, I still managed to try some of the most fantastically sweet strawberries I’ve ever tasted, found a fragrant wild bouquet for my kitchen and filled my basket with all sorts of local goodies.

After I’d arrived home and eaten my fill of those delicious scones, I laid out my finds from the market on the kitchen counter. Seeing all the colors laid out together I instantly knew what to make. Combined with the week’s CSA loot, I had the perfect ingredients for Taylor’s very favorite salad.

Using the kohlrabi, broccoli, snap peas and radishes from our CSA, combined with the heirloom carrots and spring onions from the market, I knew I was well on my way to freshening up this “church lady” salad. The original recipe for this salad comes from a cookbook filled with recipes from generations of domestic goddesses who attended the small, rural church Taylor grew up in. It’s absolutely charming and is one of my most treasured items from when we got married. Filled with sinful comfort food recipes, it’s been a great source of inspiration for putting a clean healthy spin on things.

The original recipe for Broccoli Salad calls for mayonnaise, sugar and red wine vinegar. I subbed in greek yogurt, honey and raw apple cider vinegar. I swapped out the dried golden raisins for some fresh apple slices and added in a few additional veggies, like kohlrabi, to beef up the broccoli a bit. Despite the fact that Taylor said it tasted too healthy, we both really enjoyed this new spin on an old favorite.

*A Japanese mandoline comes in super handy when prepping all these fresh veggies!

I just watched this 5x. Totally obsessed.

O Me! O Life!
Oh me! Oh life! of the questions of these recurring,
Of the endless trains of the faithless, of cities fill’d with the foolish,
Of myself forever reproaching myself, (for who more foolish than I, and who more faithless?)
Of eyes that vainly crave the light, of the objects mean, of the struggle ever renew’d,
Of the poor results of all, of the plodding and sordid crowds I see around me,
Of the empty and useless years of the rest, with the rest me intertwined,
The question, O me! so sad, recurring—What good amid these, O me, O life?

Answer.
That you are here—that life exists and identity,
That the powerful play goes on, and you may contribute a verse.
-Walt Whitman

*********************************

Lilac sugar wasn’t planned, but after it happened, I wondered if the fates hadn’t aligned it. There in our backyard the apple tree blossoms were falling, scattering themselves among us, making a carpet for our bare feet. Our lilac shrub seemed to  bloom before our eyes, and my two littles couldn’t resist those purple beauties, tempted by their sweet perfume and soft color. As I was brought bouquet after bouquet, I remembered this beautiful post and suggested we should make lilac sugar. My son took off to his favorite tree declaring pirates were far too busy for that sort of thing, but my daughter danced around me, sure that a princess-fairy* had time. And so we now have a jar of lilac sugar that is eager to add some verses to our baking.

{and then some links for your weekend}

Lilac sugar, of course. Happy Birthday, Walt Whitman! (Read Leaves of Grass here for free). I super like these little photo monsters from my friend Nathan (perfect for jazzing up your instagrams). This post was all over my facebook – and I’m pretty sure it will be me one day. Naptime picnic date! (I love this blog.) This ice cream looks amazing. So does this one. And these nachos! And this pizza! Yes! I really cannot get enough of this song this week. I really like these plates. I don’t know if you’ve heard of Artisan Magazine, but if you have an ipad it’s free! and lovely! and I have a little piece in this issue. Check them out here.

*I’m keeping quiet on Arrested Development right now. There might have to be a post down the road, but I feel the series needs a re-watching before I’ll give my two-cents.

*a princess-fairy is a princess who is also a fairy. This, of course, is the best of both worlds, and Ms. [W] is 98% sure that this combination of perfection is possible.

*Thanks to Kelsey for reminding me of this verse from Whitman.

The last couple of days I have been reminded how deeply food and drink are tied to some of my favorite memories. Yesterday afternoon I took a sip of wine that instantly transported me back to a small table in Florence, Italy, where my three best friends and I ate caprese salads and baguettes drenched in balsamic vinegar. It blew me away how quickly I was there- the sun on my face, a laugh on my lips and not a care in the world. I could feel the cold metal of the chairs on the back of my legs, I could taste the salty, creamy mozzarella and I could remember the palpable freedom I felt to just be myself. That’s a lot from one sip of wine.

This soup always takes me on just as vivid of a trip down memory lane; right back to the time I first spent becoming a cook.

When we decided to take the plunge and I enrolled in culinary school, we were living a very different life. I was working a very corporate job, we were living in a new, very suburban home, and we were not having a problem paying our bills.

Though my program was actually pretty reasonable as far as culinary schools go, it was still a huge financial shift. Considering the hour-long commute, the loss of my salary and the school payments, we very quickly had to readjust how we spent our money. We stripped down to the basics, and even those had to be simplified. We counted every penny, and more than once, crossed our fingers that we’d have more than double-digits in our bank account at the end of the month. In an attempt to make the most of a limited food budget, we became soup connoisseurs. And this Chicken Tortilla Soup- composed of many items that can live in your pantry or freezer- was a favorite.

It’s not sophisticated, or complicated. It’s simple, satisfying and fills me with nostalgia for sitting in front of the fireplace in my school uniform, pouring over my books full of flavor combinations and cooking methods. I’ll never forget that time in my life- taking a big flying leap towards my dreams, entering a whole new world and dying for every bit of knowledge I could get my hands on. And I’ll never not eat this soup with a smile on my face and gratefulness in my heart.

 

i don’t think he’ll be licking another one any time in the near future ;)

Our life is currently bursting with new and exciting things. We’re both working on things we love and are extraordinarily passionate about. It’s really wonderful, but also a bit all-consuming. More than a few nights a week, we find ourselves side-by-side, faces glued to our laptops, working away until it’s time to surrender to sleep.

It had been far too long since we shrugged off our to-do lists and spent an evening together, so Friday we did just that. I’m always inspired by Ashley’s series Dating my Husband on her site (and soon to be book!) Not Without Salt. I love how she often whips up something wonderful out of what she already has lying around. Taking her lead, we sat on the patio for a few minutes, relishing some salumi, cheese and wine, and tossing around ideas for dinner.

I started in the garden, picking strawberries, cutting rhubarb and grabbing some basil for a gluten-free crumble. I popped the nutty crumble in the oven and Taylor fired up the ice cream maker to make our favorite vanilla. We had decided on risotto, a date night favorite of ours, and poured ourselves a bit more Willamette Valley Vineyards Riesling. I stood over the stove stirring all the possible creaminess out of the arborio, and Taylor grilled a fillet of wild Alaskan salmon I’d picked up earlier in the week. We set our plates on the back patio, lit a small candle and retired to the backyard to dig into our steaming plates.

Cooking with my husband is one of my favorite ways to spend quality time together. He’s always eager to learn (and taste) new things and the conversation flows free and easy. We instantly fall into a more relaxed mood as we stir and simmer, weave back and forth around the kitchen, stopping only to dip a spoon in whatever’s on the stove. It’s a sweet little dance that I’ve grown to treasure.

The fish was fresh and full of flavor, going perfectly with the risotto which I had showered with lemon zest and herbs from the garden- mint, parsley and chive blossoms. But the best part of the meal by far, was digging into that Strawberry Rhubarb Basil Crumble and burying it in a heaping scoop of vanilla ice cream. Warm and nutty from the pecans and brown sugar; sweet and tart from the fruit.

As I loaded up the dishes, Taylor grabbed some wood and lit the first fire of the season in our small backyard firepit. We snuggled up in a few blankets, planted in our lawn chairs and stared at the stars, chatting quietly about this and that. Full bellies, happy hearts and re-motivated to dive back into our busy lives.

 

I can’t get over these photos. The last day of May was just gorgeous and the location…ah the location, (Bald Hill in Corvallis) was PERFECT for this engagement session. I’m so glad that Greg and Hillary were up for the short hike up the to the top of the hill…because wow!

Thank you guys for such a fantastic evening. I’m seriously SO excited for your wedding in August!

A couple of years ago, when I was just getting started in culinary school, some of our friends gifted me the August share of their CSA (Community Supported Agriculture) box. It was full of heirloom tomatoes, fresh garden greens, more summer squash than I knew what to do with and some of the most luscious blueberries I’d ever tasted. So naturally, when the next CSA season came around, I was in.

We were a bit short on funds at that point, so I got in touch with the farmer and we settled on a trade. Every week I would drive south to two tiny Oregon towns and pick up artisan bread and goat’s cheese. Little did I know those weekly forays into the countryside would be some of my most treasured moments of the summer.

The day my sweet niece was born, my best friends and I piled in the car to go pick up the bread and cheese while we waited. One week my mother-in-law and I went together, eating lunch at an adorable all-natural cafe and stopping to deliver blueberries to a family friend who might live on the most beautiful hilltop in the entire valley. I took both my parents at separate times, and we devoured pints of decadent vanilla goat’s milk ice cream on our way home.

Having a direct connection to where your food comes from (like a CSA) is not only satisfying and healthy, it’s a wonderful way to bring others into the circle and let them experience the amazing relationships that inevitably form.

I picked up our first bag of CSA goodies Wednesday evening from our friends, Bubba and Sarah (and Ulysses). They’ve worked incredibly hard to build this amazing life, farm and CSA program, and I am absolutely thrilled to be a small part in supporting that work. Though I had already made, shot and consumed this fresh salad, I quickly realized it would have been the perfect dish to craft out of the ingredients I received this week.

Every now and again I’ll show enough initiative to roast off a bird on the weekends to eat on throughout the week. Tossed with fresh lettuce greens, radishes and pea pods- all in this week’s CSA- that bit of herb roasted bird shone brightly. I threw in some perfectly delicious chive blossoms from my garden, a few crumbles of feta, some sliced almonds and covered the salad in fresh lemon juice and Oregon Olive Oil. A little bit of fleur de sel and fresh cracked pepper, and this meal lasted just long enough for me to take a few photos and stuff it in my mouth.

So fresh, clean and healthy. And grown by real, talented people who I want to move next door to and be friends with forever. It doesn’t get much more special than that.

 

You’ve emailed me, Facebook messaged me, even come up to me on the street and asked: Sarah B, what do you have in your pantry?

I actually began writing a blog post all about stocking a healthy kitchen in February of 2012. After a week the post was about seven pages long, and I knew that I was nowhere near finished. A month later, it was up to twenty pages, but there was just so much missing. I kept researching, expanding the items list, taking more photos, and then decided how cool it would be to create recipes using only kitchen staples…whew! The months piled up as did the chapters, and I’ve ended up with 132 pages – a veritable encyclopedia of kitchen goodness guidance.

You see, this book is not just a grocery list of items to buy for your pantry, but a manual that will teach you how to select the best whole foods, and most importantly how to store them for preserving nutrients, extending freshness and shelf life. When you decide that you want to invest in healthy stuff, it’s important to know how to keep it! For instance, did you know that olive oil should be kept in the fridge? Or that bee pollen should be stored in the freezer? Or that spices need to be kept away from the stovetop? I’ve actually learned a whole lot researching for this book and have changed my own habits to make my precious food taste better and last longer!

And just like here on the blog, I’ve also included some fun “water-cooler” facts about each ingredient that I list, because I know how much you love impressing your friends. For example, did you know that pumpkin seeds contain more iron than the liver by weight? Or that onions support the growth of bone tissue? Under almost every ingredient you’ll also find a link back to a My New Roots recipe that features that very item, so that you’ll know what to do with it in the kitchen.

And recipes! Yes, five all-new and exclusive recipes are included in the book that will really help you out in a pinch and when you have “nothing to eat”. It may surprise you to learn that you can whip up a pretty impressive meal from kitchen staples, so I am here to show you a few very tasty examples. I’ve created a breakfast, lunch, dinner, snack and dessert recipe that use only items that a well-stocked kitchen should have. No matter what time of day, no matter the occasion, I’ve got you covered so that you can erase that take-out joint’s phone number on your speed dial. No more excuses!

To say I’ve been looking forward to this day would be the biggest of understatements. After over a year of incredibly hard work, it’s finally time to answer so many of your prayers! I hope you find the book helpful and that you are inspired to make some healthy changes in your kitchen today.

Check out the Stocking the Pantry e-book, download a free preview, and purchase a copy here.

I have a special relationship with berries. My husband is the son of a berry farmer. He grew up out in the fields, moving irrigation pipe, driving tractors and spending his summers tanned and dusty. I literally fell in love the moment I saw him.

The first time I visited the farm, we were not yet an item. I’d never been to that part of the Willamette Valley before, and as my (future) sister-in-law and I we drove through the green fields of marionberries and past the rusty rows of blueberries, I found myself speechless. Even more so when- upon our arrival- that farm boy offered to give me a tour of the fields on the back of an ATV. As we cruised through row after row, my arms wrapped happily around his waist, I knew that his farm and his family, were both things I wanted to be a part of.

Once I was a regular fixture on the farm, I quickly grew accustomed to crates of fresh blueberries, bags of juicy strawberries and wandering out into the “backyard” to eat marionberries straight off the bush. I’m never without a freezer full of last season’s crop and in the last couple years, have started to can and jam.

Last week, Kira and I went out to the farm and picked the first of the season’s strawberry crop. We made Strawberry Lavender jam, Strawberry Applesauce and Roasted Strawberry Ice Cream. Since I still had three gallons of berries left, and I’ve been dreaming of cake baking lately, I decided Saturday night was the perfect time to whip up a layered strawberry delight.

Light, moist and not too sweet, this cake was exactly what I was dreaming of. If you haven’t celebrated strawberry season yet, this recipe is a great place to start. There is something magical about baking a cake, seeing all the pieces coming together and finally getting to sink your knife through those layers and pull out a slice. Served with a couple fresh berries and a scoop of Roasted Strawberry Ice Cream, this cake was perfection on a Saturday night.

 

I also want to announce that the winner of the magazine subscription giveaway is Laura! Congratulations! And a huge thanks to everyone for all of the love and support during the launch last week. You guys are the best! Thanks for joining me on this journey. I’m absolutely thrilled you’re here.

Katie’s Pasta Tritato with Fettucini ~ Recipe here

Spaghetti with Tomato, Bacon, Caper and Mint ~ Recipe here

Fresh Pasta Beef Lasagne with Chargrilled Zucchini and Pancetta  ~ Recipe here

Slow Roasted Lamb Pappardelle with Garden Peas and Mint ~ Recipe here

All above photos © Katie Quinn Davies 2013

Ok, let’s face it, it’s been a LONG time between drinks… I am sure people are well sick and tired of looking at that Lemon Gluten-Free Cake every time they head to the blog… I know I am!

I am just back from 4 days in the beautiful Barossa Valley where I was shooting a campaign for South Australian Tourism. We interviewed and photographed a bunch of wonderful individual artisan food and wine producers. I can’t wait to put some of the photos up when the official campaign goes live in about 2 weeks. So more on that a little later on…

What can I say but the past 5 weeks has been one HUGE roller-coaster ride and a fantastic one at that. It has seen me in NYC which, BTW, sent me home with a terrible virus and one I am still trying to fully shake off and which left me feeling dreadfully sorry for myself, utterly shattered and in no mood to go anywhere near a computer, and then I was travelling with work. This all, whilst great for me ~ ok not the sick bit! ~ has sadly prevented me from getting this massively over-due post up on the blog. I think we should all open a bottle of bubbles to celebrate this one finally being uploaded. Believe it or not I shot all these below recipes before I went to the US 4 weeks ago, but alas getting the photos up, along with the recipes (the latter of which can take me half a day+ to type out) was not to be. I spent some of the 22 hour flight tapping away on the computer before succumbing to the wine and movies and putting it on the back-burner…

I am still pinching myself and plaster a big grin on my face when I recall the fabulous night in NYC some almost 4 weeks ago (Ahem ~ WHERE does the time go to??!) when I won the James Beard Award for Photography. I was seriously surprised/thrilled/honoured and super delighted to have won. I almost fell off my chair in shock when they called out my name and I shakily made my way up to the stage and podium to mumble out my acceptance/thank you speech which is one big blur to me to be honest, I know I thanked all the right people, at least I hope I did, but those stage lights and the fact you can see no-one in front of you (and you’re shocked as hell), don’t help too much in the calming stakes… Anyway I kept it short and sweet and was then was promptly whisked away down the back to get my photo taken, not before having a glass of champagne put into my hand ~ that being a hand which was trembling so much from shock and nerves that the bubbles inside almost slopped out of the glass onto the floor…

Megan (from Penguin/Avery in NYC) and myself just after I got back to the table after the photo on the right, minus shaky hands!

Overall it was a brilliant night, albeit the first 2 hours completely full of anxious nerves all of which were exacerbated when I actually got to the awards venue and realised I was there as a finalist (a journey to which by the way incurred a huge f-up initially as I went to the wrong venue half the way up Manhattan island as opposed to be at the correct on downtown! But we got there in the end and just in time ~ that is in fairness, thanks to a very fast moving and agile taxi driver from the Dominican Republic…

The medal is now hanging in my sitting room here in Sydney and I am mighty proud of it. Thanks again to the judges who voted for my book and work. I really am still so terribly grateful.

The two weeks in NYC were fantastic. To be honest when I go to NY now, I do so on a very relaxed level. I tend to stay at a mate’s place in the West Village and just hang out like I would at home. I don’t really do the tourist thing anymore there and just love eating at fun, funky and interesting restaurants and taking it easy catching up with friends and family who live there. To be honest, I have been to NYC more times than Dublin since I moved to Australia, so it almost feels a little more familiar to me at this stage.

As mentioned we stayed at an Aussie mate’s place at Greenwich and Christopher (BTW there’s a great little wine and food bar opened up on that intersection called ‘Charlemagne‘ check it out if you are in the area) but we also stayed for part at the Trump Soho. Ok, I’ll admit, initially the name of this hotel didn’t do a lot for me. i am not one for big chain hotels and it sounded a tad tacky to me on first seeing it online. I had booked into another hotel for 8 nights in another part of SoHo as to be totally honest, I hated it. It was dark, dreary and depressing and just lacked personality for me, so we spent 2 nights there and moved on and into the Trump as the other hotels I was more familiar with were, frustratingly fully booked (The Bowery and Greenwich Hotel), however this turned out to be a blessing in disguise as I can honestly say the Trump SoHo was incredible! I would return in a heartbeat. We were on the 38th floor in a corner suite with the. most. STUNNING almost 270˚ view of Manhattan, Queens and Brooklyn. My mouth literally nearly hit the floor when I walked in on the first day and saw the magnificent view of uptown and the Empire State laid out, literally right in front of me.

I highly recommend this hotel to anyone looking to stay downtown in NYC. I would give it a 9 out of 10. The only deduction being there is really no bar area downstairs other than in a restaurant. The service, cleanliness, quality of bed and linen and most importantly the staff and their friendliness made for such a memorable and wonderful stay. Also I must add the girls in the spa were brilliant too and made the afternoon before the James Beard Awards a really relaxing experience for me. They all insisted I come back down the following day if I won the award and show it to them

Without a doubt I think NYC is the food capital of the world. There is so much diversity and options when it comes to this subject in the big Apple.

However I tended to steer away from the OTT degustation meals on this trip, opting for smaller places, mainly in the West and East Village such as:

ACME
Swine
Empillon Taqueria
Aria
Buvette
El Torro Blanco
Spice Market
Breslin
The Little Owl
Louro
Employees Only ~ fantastic cocktails
Four Faced Liar ~ good Irish style NYC pub
Dublin 6 ~ Good pub food with an amazing slider tasting plate
Wilfie and Nell ~ good atmosphere
Beatrice Inn
Old Rabbit Club

However I did go all out and eat at Eleven Madison Park (now No. 5 on the san Pellegrino Best Restaurant List 2013) where we enjoyed a superb 16 course tasting menu which included divine tasting dishes such as; Surf Clam with Fava Bean, Meyer Lemon and Green Garlic; Asparagus with Custard and Rhubarb; Malt Egg Cream with Vanilla and Seltzer and Celery Root Creme Cake with Apple Sorbet, Walnut and White Pepper Cake.

Frankly, I would never normally be able to eat the amount of courses which I did here, but the portions were perfect and I enjoyed every single one of them. I left with no ‘stonkered/bloated’ feeling, nor were any of us loosening our belts as is so often the case with a lot of top notch restaurants which present degustation menus containing portions which are just too large and akin to a standard starter size. It was a super experience and now I can tick it off my list of “posh NYC restaurants I’ve wanted to eat at”. I will say truthfully though, my favourite restaurant in NYC, based on the food and experience I had there last year (and I am kicking myself I didn’t go back this time) is Wylie Dufresne’s WD50. Again, highly recommend this restaurant if you want a memorable food experience in NYC.

All above photos © Katie Quinn Davies 2013

NYC aside, the theme of this post is everything homemade pasta (as you might have noticed by the top 4 photos) – well almost – one of these 4 dishes actually uses dried spaghetti, but the rest are all prepared using homemade fresh pasta. Before Christmas last year I did an Advertising shoot for Kitchen Aid which consisted of me shooting some of their range of stand mixers and blenders for a series of print adverts to be used in publications around Aus. One of the items they wanted to feature was their pasta making attachment which fits onto the front of their stand mixer and rolls out your pasta dough into sheets and then into various width strips to make spaghetti, fettucini, etc. etc. To be brutally honest when I saw it first I was pretty unimpressed thinking from a typical creative’s mind and how ugly the shot would look with this big silver thing sticking out of the lovely stand mixer (if anyone has my book, you’ll know how mad I am about my trust baby blue mixer which I’ve had now for 6 or so years). Anyway, when the food stylist on the day of the shoot starter motoring up this attachment, honestly I was utterly gob-smacked at just how flipping cool it was… I have an Imperia bog-standard pasta maker which I normally clamp to my worktop, however it’s a nightmare half the time as the clamp keeps falling off and I end up cursing and screaming in the kitchen about how frustrating it is to anyone who will listen – aka normally my husband Mick… It’s also a tad messy and I really only discovered this latter fact when I saw the Kitchen Aid version in action.

People who read WKA regularly know I rarely plug products, it’s not my thing to do so but I do mention in my book a few items for the kitchen which I cannot live without and more importantly just make cooking and in turn, my life, easier. This is one of them. When Mick saw the shots, he said; ‘What the heck is that?!” when I explained he was really intrigued and all ‘Oooh sounds fantastic!’ and the timing was perfect as

A: it was almost Christmas
B: Mick ADORES pasta and making his own, and
C: he’s impossible to buy for, so
D: I thought “Bingo!! Get him a pasta roller from KA”

which I did and he loves it. As do I, so I figured I might mention my thoughts on here. We’ve never used the countertop machine since and there’s been a lot less cursing during pasta making sessions as the screw clamp flies off into the cat’s water bowl. You can read about the machine here. I have the one with 3 attachments, it’s reasonably priced (around $300), however they do also make a rather more expensive option for around $700 which includes a lot more bits and pieces. I can’t recommend it enough.

Finally, seeing as I just spent 2 weeks in the US (!!), I couldn’t not post this too…

This is a recipe I wrote a few weeks ago for a feature surrounding American Comfort Food. I didn’t end up including this recipe and thought it would be good to put it on the blog ~ and no better a time than after my trip to the US. This is my recipe for a good, old US-style/inspired Sunday Pot Roast. It’s my Slow-Roasted Beer and Black Pepper Beef with Root Veg and Pan Gravy. It’s super easy, and you bung it in the oven for 7-8 hours so perfect for a cosy Saturday night meal or Sunday afternoon late lunch with the family.

Katie’s Slow-Roasted Beer and Black Pepper Beef with Root Veg and Pan Gravy. ~ Recipe here

Today’s the big day. Bird is the Word is “officially” launched. So, if you are here for the first time, welcome! I cannot even describe how much of a dream come true this day is. But first, pancakes.

Since I can remember, my Mom has had a mason jar of sourdough starter in her refrigerator. I can’t recall the factual story of how she came to have it, but the one I like to tell is that my grandpa brought it back from San Francisco during the war (WWII). I’m not sure it’s entirely true, but it’s lovely and romantic and I know that the starter did in fact come from my grandpa.

I never knew other types of pancakes existed until I was older than I’d like to admit. I thought that the sourdough variety were just how they were made. Whenever I ate them anywhere outside of our kitchen, I was sorely disappointed. Like clockwork, once a week, my mom would get out the griddle she was given as a bridal shower gift in 1979, grease it up with butter and pour puddles of sweet, sour batter all over the surface. The smell of hot butter, the cooking cakes and the berry-flavored syrup required to top them always brought the whole family into the kitchen.

We most often enjoyed the cakes at our family lake cabin in northern Idaho. Which meant we’d already been up for a while, had braved the brisk morning air and water to take our daily water ski and were most likely rabidly hungry. We’d pile into the cabin, wrap ourselves in towels and blankets and gather around the table to dig in to a platter full of pancakes. Often littered with huckleberries picked in the surrounding mountains, the sourdoughs never disappointed.

There’s something so lovely about the commitment to a starter. It creates an occasion once a week to sit down with those you love and nurture something you care about- each other, and delicious food. Though I miss my family terribly and the breakfast times we used to share, now that we have our own starter, Taylor and I relish our weekly batch of cakes. It’s a simple, quiet pleasure and a beautiful, lasting tradition. Do yourself a favor and find a spot in your fridge for a little jar of the sourdough variety.

And…since this is the very “official” launch day for this little site, I’d like to offer everyone a chance to win a small welcome/thank you gift. Leave a note in the “comments” section below and you will be entered to win a year-long subscription to your choice of Cook’s Illustrated, Saveur, Bon Appetit or Food & Wine. I’ll draw the winner (randomly) on Monday, so you’ve got all weekend to spread the word! I’d love to provide one of you with a year’s worth of inspiration to say thanks for coming here and letting me share mine.

 

Have you ever just met someone and knew you were meant to be friends? And has it ever taken a lot longer for that to happen than you would have wished? Such is the case with Ms. Kira Noble and I. From the moment I met her, years ago, I sensed she was a true kindred spirit. I am blessed with many wonderful friends, but few that see the world through quite the same lens I do.

After inventing a reason to get in touch with her last fall- anniversary photos- I knew she was the perfect person to help me shoot the images for Bird is the Word. She is not only a ridiculously talented and creative photographer, she is an absolute soul sister who I’m absolutely thrilled to now call a friend. In her own sweet, humble way, she has taught me a ton about creating beautiful images, owning a successful business and believing in yourself.

I wanted to share a “behind the scenes,” look at our photo shoot early in May and let you peek at the love, work and fun that has gone into this site. We spent an entire day in my aunt-in-law’s gorgeous kitchen out on the family farm, cooking, shooting, and eating a handful of the recipes that will appear here. It was one of the most truly lovely, most exhausting days I’ve ever had.

As we hovered around her laptop that evening flipping through hundreds of beautiful images, we realized the quality of what we had captured and instantly all our work was worth it. I am so proud of what we have created together and humbled by the friendship of such a fantastic person. Here’s to many more collaborations in the future!

The “real” name of this dish in my family, is pork pie. But pork pie, in its history as my favorite meal, has never been received well by that name. All throughout my childhood, whenever I was asked about my favorite food, this dish would be my reply. Almost always met with an odd look or expression. Pork pie is not an overly glamorous name, so for its internet debut, I felt it deserved a re-brand.

I grew up in Eastern Washington, where summers are hot, and winters are bone-chillingly cold. My family was a sports-loving sort of bunch, and most of our frigid winters were spent inside an icy gymnasium at basketball games and practices. I remember countless winter evenings, coming home late from practice to find a giant slice of this savory pie stowed away in a warm oven, waiting to comfort and nourish. I can vividly recall sitting down by myself at the kitchen table, unwrapping the foil and letting the steam and smell hit my face like a warm, delicious wave. The pie was always a reminder of the comfort of home, the love of my scratch-crust making mother and the magic of a good, warm meal.

And though my basketball career is long over, and the days of enjoying my mother’s cooking are sadly scarce, I’ve taken to making this pie in the damp, bleak Oregon spring to combat our terrible lack of sun.

The secret to achieving that toasty-from-the-inside-out feeling with this pie is the hand-made crust. And warm, spicy sausage. And fresh, earthy little potatoes. Basically, the secret is to get the best ingredients you can find and give this dish the time and care it deserves. Trust me, it’s worth it.

 

For a few years now, I’ve been amassing a collection of basic recipes to try and move away from processed foods. Some I’ve tackled, some are still waiting for the right moment. My move away from processed foods has taken me on a journey of finding out exactly what is in all the pre-packaged foods at the store, how it was made, and how far it had to travel to get here. The answer to those questions for most the food in the store is quite scary. The good news though: many of the beloved processed foods can be made at home with less ingredients and often taste a lot better.

Below is a starter list of recipes for pantry staples (I could easily continue to add to this!) I’d love to get your input on recipes you’ve tried or ones you’ve been eyeing (like me!) What I usually find out is that while I think it’s going to be hard, most pantry staples are quite easy to make!

Dairy:

Ricotta 
Mascarpone
Cream Cheese
Mozzarella Cheese
Goat Cheese
Crème Fraîche
Yogurt (regular) (or you can make it in a crockpot too)
Yogurt (Greek)

(and if you want to get into some serious cheese making-I’ve been eyeing this book).

Condiments/Spreads/Sauces 

Ketchup
Mustard(or you can get adventurous and make Spicy Guinness Mustard)
BBQ Sauce
Pesto (or try a spin with pistachio-parsley pesto)
Hummus (or try a variation like Roasted Garlic and White Bean)
Salsa (or try variations like fresh tomato salsa or Roasted Tomato and Corn Salsa)
Jam (I used this recipe made with honey to can last summer)
Peanut Butter
Almond Butter
Tahini
Pasta Sauce (or a Roasted Tomato Sauce)
Mayo/Aioli

Dressings/Hot Sauces:

Ranch
Blue Cheese
Vinaigrette 
Hot Sauce
Sriracha 

Crackers:

Cheese-its (or Goldfish Crackers or Gluten Free Cheese Crackers)
Vegan and Gluten Free Crackers
Wheat Thins 
Graham Crackers
Animal Crackers

Breads/Tortillas:

Wheat Tortillas
Corn Tortillas
Homemade Bread (or try your hand at some Challah)
English Muffins
Whole Wheat Pita
Naan
Whole Wheat Pizza Dough
Croissants 
Whole Wheat Bagels

Miscellaneous:

Whole Wheat Pasta (or Ravioli!)
Marshmallows
Granola
Fruit Leather
Kettle Corn
Homemade Larabars

Since I wrote my post on the wholefood kitchen I've immersed myself in what can only be described as an ancient food movement experiencing a renaiisance; a back-to-basics, as nature intended, simple way of eating.

However, simple isn't always easy and in changing our eating ways we are actually going full circle, finding inspiration in tradition and, ultimately, the seasons. In my reading I have discovered the wise elders of wholefood cooking and their fanatical followers as well as a group of young, stylish homemakers who are making their own mark on kitchens worldwide. There are recipes that take minutes and those that take much forethought, there are conflicting opinions and tried and tested methods for a multitude of stocks, broths and milks. The knowledge out there is plentiful, it's also highly subjective. And so, as I've dog-eared pages and bookmarked blogs I have maintained a strong and straightforward intention - feed my family well (it doesn't need to get complicated).

There are some facts and recipes that have, I suppose, become the foundation of our wholefood journey. Here's what has really resonated with me so far:

• fruit and vegetables are essential in a child's diet but just as important for growth and wellbeing are proteins and good fats. "Saturated fats help to develop the nervous system in the early years, the immune system in the school years and aid with hormonal and sexual development for teenagers," - Jude Blereau, Wholefood for Children (a doorstop of a book but it has sat on my table for months now and I reference it every day). Healthy fats can be found in a variety of food including nuts, seeds, whole grains, fish, eggs, milk, coconuts and all animals...
• ...which leads me to stocks and broths. There's good reason behind the saying "chicken soup for the soul" - indeed, it's soul food, heartwarming and equally nourishing and nurturing. Chicken stock has become a staple in our diet and I always have some in the freezer for the 'emergency meal' (it's particularly good in autumn as we aim to strengthen our immune system for the coming winter). I buy a whole organic chicken, pop it in a deep pot with onion, celery, carrot, a few bay leaves, some fresh parsley, thyme and sage, black peppercorns, a good dash of apple cider vinegar and enough water to cover the lot. I bring it to just below boiling point and then simmer for about 7hours (sometimes I roast the chook first, place the carcass with veggies, herbs, vinegar etc in the slow cooker and leave it on for 24hours). Jude Blereau recently wrote a fabulous post about stock as a core ingredient - there's some wonderful info there. Just today, Sarah posted a great article about using the whole chook - the frugavorian way - and Beth looks into the benefits of eating organic chicken. 
• for optimum health it's essential to have a healthy digestive system so nurture and support it with whole, unrefined foods, easy-to-digest grains, coconut (oil, milk, cream) and lacto-fermented foods (I adored Vanessa's recent post on the subject). Choose sourdough over yeast bread and indulge in some raw, unrefined honey.  
• coconut oil, it's the oil du jour, but gosh it tastes good, can be safely heated and it's so good for you. I use it for everything.
• make fresh juice every day - it's a lovely ritual, a simple pleasure, and regardless of what you put in there, the kids drink it (especially if a fancy straw is involved).
• soups are a constant in the kitchen at the moment, especially a creamy pumpkin, chicken noodle and lemon, lentil & coriander (perfect for autumn or spring)
• for a sweet treat I am besotted with this apple, oat and maple slice (try it straight from the oven with a good dollop of cream)
• wholefood is never pretentious and it's always worthwhile

Wholefood is not just about eating either - it's about preparing, cooking and storing food, which sparks a whole new set of questions and the exploration of new ideals. What has become apparent as I've come across new recipes is the need for a food processor - and I don't own one. Do I need one? What's your most used kitchen accessory? Where do you get your glass storage jars from (aside from your recycling bin!)? What's your favourite wholefood recipe? Let the conversation begin...

I'm currently reading Seasoned and eagerly anticipating the arrival of Petite Kitchen - it's lovely to find women who are self-publishing their culinary tales. Inspiring!

All Images ©We Are The Rhoads®

Caribou Coffee - 15 Second Broadcast Spot from We Are The Rhoads 

Shot this campaign for Caribou Coffee in Big Sur back in December. We shot stills for the campaign as well as directing two broadcast spots. It’s cool to see it all start rolling out. The shooting conditions for these outdoor scenarios proved to be some of the most crazy we’ve ever shot in as the wind, rain & flooding came at us with a vengence. We were all drenched within the first couple hours of shooting, which made for quite the adventure and lots of laughs. In this game you roll with the punches and you come prepared for anything. It made for some great stories and some creative problem solving with the creative team and us to adjust things as we went. Thank goodness for the endless yummy coffee on set that kept us all warm and invigorated!
Agency: Colle+McVoy
Photographers/Directors: Chris & Sarah Rhoads
DP: Russell Brownley
Wardrobe: Ashley Abercrombie
Props: Lisa Moir

Our friend Beth posted this piece on her blog last week. The same friend Beth who buys a pig from us once a year, and we cut it up on the table surrounded by her five kids while the oldest draws pictures on the wrapping to depict what part it is and how to prepare it. And when Beth forgets to take out that artistically packaged porky product, she feeds her kids crap mac n’ cheese because she’s GOT FIVE KIDS PEOPLE- and that’s just what you have to do when the pack of wolves is after you. It’s okay Beth. We love you and all of your people, and next year when Ulysses is old enough, we’re sending him to Easter Egg Hunt boot camp at your house.

What’s the point?

Both sets of my grandparents have asked our friends and family members the same question.

“What exactly are Sarah and Bubba doing? Or rather, what it is that they are trying to do?”

They (like many) don’t know or understand the letter combination, CSA. They don’t understand why we are toiling away, making just enough money to pay for this “hobby” of ours, as they call it. For goodness sake, you can just go to the store and buy all that stuff that you’re trying to grow and it would cost you a lot less money. You wouldn’t have to spend your days getting up early to go feed the animals (even on Sundays) and all of your spare time in the summer peering into a canning pot and listening for the ting, ting, ting of the jars that seal successfully. And what do you mean you don’t buy tomatoes? How can you have a salad in the middle of winter without tomato sliced on it? Wait. You mean, you don’t eat salad during the winter?

My grandparents, whom I admire and respect greatly don’t understand why we choose to do these things, that was they way it used  to be done. Fred Meyer and Amazon.com didn’t exist. They spent year, after year doing all of the things above because if you didn’t, you didn’t eat. And then things changed. The world got bigger (or is it smaller?) and pretty soon they didn’t have to work so hard to eat and sustain themselves and their families. Soon, they discovered that they could get rid of the dairy cow because it was cheaper to go to the store and buy milk. And that instead of working on the farm all day, they could work in an industry that actually paid them in money, rather than in blisters and sunburns and food. They got things like paid time off- and retirement. So why after all of their hard work to get off of the farm would we want to undo everything and go back to it? Don’t we understand that it’s hard work, and long hours, and you can’t take days off, or call in sick? And you certainly won’t get rich from it, you likely won’t even make enough to ever retire.

Our simple answer is this: we don’t want to get rich, we want to live richly and a fully. And we do.

When we started “farming” it was really that we just decided that we wanted to learn more about the food that we were putting on our plates. When Bubba and I first got married I shopped en masse. I loaded up on canned goods at the bulk grocery- bought cases of soda at Costco and stocked a pantry with enough prepared foods to survive an apocalyptic snow storm. I thought that’s what I was supposed to do.

But then, something changed. Bubba and I noticed that the food we were eating wasn’t making us feel very nourished, and we certainly weren’t enjoying it, or the process of making it. And we were starting to hear about this trend of people raising their own meat or growing veggies in raised beds outside of their kitchen. So we thought we’d give it a try. I mean, how hard could it be? Put some pigs on the pasture- watch them grow and then fill your freezer. It had to be less money than we were spending on pork from Costco.

So we did it. And we made mistakes. And the pigs got out and made a mess of the pastures we put them in. And I didn’t like how much mud they created during the rainy season. But when we finally did the deed- and the first pork chop graced our lips, there was no turning back.

When we launched the CSA last year and so many of our community members asked us to help them eat like we do- we cried in humbleness. We were being asked to help nourish the bodies of the families around us. We were being trusted to make sure that kids went to school with real carrot sticks in their lunch boxes and that the tomatoes we gorged ourselves on during the summer weren’t picked by slaves in Florida. The apples we provided came from a gentleman named Ralph who meticulously trims his gorgeous 75 year old apple trees, but doesn’t eat to many because he has diabetes- though he is sure tickled that the kids like them so much. I filled myself last year with berries that my husband picked and ate eggs from our chickens by the dozen, growing a baby boy in my belly that is now eating his own ration of eggs and applesauce and squash that I picked and preserved for him during the harvest last year. We get up early to feed the animals and crouch over rows in the garden because we feel better. And the food that we produce tastes better and we take great satisfaction in preparing it because we had to work for it. We get to share all of this with our friends and community; growing, nourishing and sustaining one another, living richly and in fullness.

That’s the point. And our purpose.