Every now and then the FoodShed randomly appears on other blogs… Sometimes for random things like our photo of a soil thermometer. Other times, for food photos. This morning we saw that Bon Appetit is pointing to our Tarragon Halibut in Hazelnut Butter.
A good deal of the joy of cooking comes from the aesthetic pleasures of having the right tools. The perfect pair of scissors, the right knife, a solid mortar and pestle… And right up there on the list for us is a mandolin. (Whenever we say mandolin, at least half the FoodShed says ‘queue the banjo music and call up Dolly Parton!’) But as much as we love Dolly, we actually mean this:
There’s really no reason you shouldn’t be growing a little herb garden. They look great in pots, they’re friends to the bees, and you very quickly find that once you have fresh herbs in your garden, you don’t ever want to go back to paying money for dried. Here are some of the must-have herbs we grow in our Seattle garden.
A few years ago, the FoodShed blew a hole in the side of the house and had some lovely french doors put in. Then we could run straight from the kitchen out into the garden, snip up some rosemary or tarragon, cut off some swiss chard or shiso, and run right back into the kitchen and keep on cooking. These kitchen/garden/kitchen scissors are the perfect tool for snipping off herbs and greens outside, and then snipping them into the pan inside. Plus they have a hidden super power.
Here at the FoodShed, we’re not terribly scientific about gardening. We put things out when it seems right and the Tilth Garden Guide tells us to, and we’re generally okay. But, there’s always room for improvement, and a soil thermometer is a great way to up the odds that your seeds will germinate and your transplants will actually survive.
We recently bought a copy of Cook’s Illustrated, which is where we found this recipe for peanut butter sandwich cookies. After eating the cookies, we went out and bought a year’s subscription. Seriously. These cookies are amazing. They’re designed to be super crunchy on the outside, with a smooth (but not runny) filling inside, and tons of peanut flavor. And they seriously deliver. We strongly suggest you try them yourself. Make these as a gift, bring them to a party, or eat them all by yourself holed up on the couch with a book and a glass of milk.
It was a glorious Saturday on the Key Peninsula this weekend, and after a quick hike through the woods in the back forty, we headed down to the beach to do a little exploring at low tide. The Puget Sound is full of all types of bounty, and we were quite excited to find a wonderful harvest of mussels, just waiting to be found.