Our friend Angie went for a fishing trip and caught us some black rockfish out of Neah Bay. We’d never had this firm-fleshed white fish before. It’s reminiscent of red snapper in flavor and texture – which means it’s delicious. Thank you, Angie. We hope you have another successful fishing trip soon.
Category: Local
Fresh Northwest Cherry Fritters
It’s cherry season on the east side of Washington state. Which means we’re seeing a bounty of freshly picked cherries.
The Fastest Way to a (Chicken) Lady’s Heart
Last week, we had the joy of watching our friend Jessica’s chickens while she was out of town. Spending time with the three ladies is hilarious, entertaining, and means all the fresh eggs you can eat. Hooray! Of course, we have to thank the ladies for all their greatness.. which we do… with an ingredient guaranteed to win over any chicken’s heart. Here come the girls!
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Pan-Fried Oysters with Golden Toasts, at Dusk
We spent the weekend at the FoodShed auxiliary (our cabin) down on the Peninsula. October has been unseasonably dry here, so we had the luxury of exploring our area in warm weather, under stunning blue skies. Part of our tour involved a stop at Minterbrook Oyster Company, which is our go-to place for local shellfish.
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A Magical Summer Evening with Kurtwood Farm’s Dinah Cheese and a White Burgundy
This particular combination of wine, Kurtwood Farm Cheese, and oysters was so stunning I had to share it with you. It was even more magical eaten with the eagles calling above, the song birds singing, and the smells of the Puget Sound and the forest breezing gently all around.
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We Do Not Need Baby Goats
We do not need baby goats. Obviously. That is ridiculous. Intellectually speaking, it makes no sense at all. But put a baby goat and an intellectual in front of us, and the baby goat wins, every time.
April Harvesting and Vegetable Garden Update in Seattle
As April starts to come to an end, our little vegetable garden is beginning to get ready for May. And we’re giving it a hand. The radishes need a little thinning, but neither of us can bare to let these darlings go to waste. Look how cute they are! Peter Rabbit would be a bit envious.
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Baked Trout With Parsley Pesto
We’re down to our last bit of fish – a trout fillet – before our next fish delivery from Surfin’ Seafood. What to make? On a chilly spring afternoon, a simple baked trout in pesto is a fulfilling weeknight dinner. We found this recipe using the lovely epicurious app – the recipe itself is from Gourmet Magazine.
April Planting in Seattle: Garlic, Peas, Arugula and Potatoes
The sun burst through the Seattle clouds for a few hours today, and we were delighted to get out into our garden to do some April planting. Right now, we’re planting arugula, sugar pod peas, potatoes, and herbs. Come see what’s going in the ground!
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FoodShed Foraging – A Mussels Feast at Case Inlet
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.
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