Wheat from Dunbar Farms, Southern Oregon

We have spread some wheat berries from Dunbar Farm around our garden a few months ago when it was really cold out.  Actually, it was our chief maintenance man, Trapper who grabbed a handful back in February when I was toiling with what to do with them.  Well, now that it’s warm, and the sun is shining, this is what we have…

 This is a great example of natural selection.  This wheat is grown in this area and selected for these growing condition.  I’m not sure of the lineage of this red wheat before I got it, only that it is an heirloom variety…  But we have kept it going for another season.  Perhaps we will continue to replant it season after season and show how this wheat is much better than GM seeds that have no value after it’s planted.  My seeds have history and can be replanted year after year, adapted to this region, unlike the genetically modified wheat that can only be planted for one season, then it’s lost.  Only time and people can decide what’s better.

Wild Ramp Butter

I made a lot of ramp butter with some more ramps I got.  Thinking something with oven braised rainbow trout….

Hawaiian Tombo Tuna

Found a use for these great Oregon pickled ramps.  I’m pairing them with a salad of crispy Spring new potatoes, grilled asparagus, pepper bacon and a cider-mustard vinaigrette.  It’s finished with avocado puree, hard boiled egg and micro turnips/pea tendrils from our kitchen garden.  Can’t wait for the local albacore tuna season to open up!

Our Micro Greens Revisited

So, I took the plunge and purchased a 50 liter bag of “Hydroton”.  This is the clay like rocks I started experimenting with to grow microgreens under out grow lights in the kitchen.  It cost $35 and we are now converting all our indoor growing operations to utilize it.  Our most recent planting includes pea tendrils, micro radish and micro beets.  The tendrils have been tested and work great (see prior post) but the other items have yet to be seen.  Germination has already taken place after just 2 days.

Wild Columbia River Sturgeon

The restaurant is known for it’s Salmon and Halibut on the menu that we feature year round.  People come looking for it.  As the customer demand dictates that we must have this available all the time, I have started trying to focus on other fish that we can offer that may, perhaps, sway some guests into discovering how delicious local, fresh fish can be.  Remember, ALL food we consume has a season.  Just because it can be purchased year long does not mean that it’s at it’s best year long.  With this in mind, I have been really trying to utilize some of the wild Columbia River sturgeon we have available.  This fish is truly amazing.  It is an ancient species that swam with the dinosaurs.  It has a rich history in the Columbia River.  The sous vide sturgeon we have on the menu is garnering a lot of attention.  Here we have another application.  It smokes up great.  We will probably feature this smoked sturgeon for our mother’s day brunch.  It came out delicious!

Join Me In July As I Cook For a Fantastic Farm to Fork Event July 23rd

I will be excitedly joining Matthew Domingo, Director of Farm to fork Events to be a guest Chef for his July 23rd event at Willow-Witt Ranch in Ashland featuring their wonderful pastured pork and goat.  Enjoy wines by Weisinger’s Winery as we celebrate local farmers and wineries and enjoy food right at the source.  It will be a fantastic opportunity to meet the ranchers and learn about what goes into a fun and fabulously prepared dinner.   Farm to Fork events have become known for their interactive dining formats and this evening will prove to be no different.  Come join us and see what’s new from The Jacksonville Inn.

House Made Canadian Bacon

We have started making our own canadian bacon.  Partly because high quality bacon has gotten REALLY expensive  lately and partly because this house made product is MUCH better than the high quality product we were using. And now we can feature pork loin from local producers like Willow-Witt Ranch…

West Coast Flavors in KTVL Channel 10 News.

Now that March Madness is over, Today was the second  airing of 6 episodes of West Coast Flavors we shot.  For all of you “Local” folks, it will be on Channel 10 KTVL at 5:00pm every Thursday.  Tune in and check it out…

If you want to check the episodes out on line, they will be posted here as they air:

http://www.ktvl.com/sections/recipes/

We got an extra minute today, so Grab 3.5 minutes worth of popcorn and enjoy!

Compressed Rogue Creamery Blue Cheese

We make buttermilk crackers and serve it with pickled red onions and grapes.  Can’t wait to start smoking my own sausage to add to this plate…

Pork Getting Ready for Sous Vide

We’ve taken Pork Shoulder and seasoned it heavily with salt, sugar and spices.  Then we will sous vide it for about 28 hours at 160 deg.  This will then be pulled and pressed in a terrine and then wrapped in chicken skin.

Salant Family Ranch

Peter at Salant Family Ranch sent me some great short ribs the other day.  What can we do with these??

Bacon Wrapped Pork Tenderloin

Grilled Peaches, Fresh Corn Polenta and Garden Greens…

Fresh From the Garden today.

This is great.  We are already planning out Fall planting.

Happy Guests.

Micro Cucumber

Awesome and fresh from the garden!  Hard to find someone who will sell these.  Gotta grow them which is fine by me.

Pepper Seared Oregon Coastal Albacore

Great stuff with flavors of gazpachio, avocado, asian slaw and seaweed salad.

New Summer Tomato Salad

Here’s a dish that was composed of most items grown in the area.  Tomatoes from Platon, Barking Moon Farm and our own garden.  The greens and cucumber blossoms are also from our garden.  Arugula pesto, thickened balsamic and fresh mozz complete the plate.

 

 

 

 

 

 

 

New Trout Dish

Oven Braised Rogue River Trout on Apricot Couscous with Grilled Asparagus, Caramelized Fennel, Cider-Chardonnay Sauce and Garden Greens (Using our garden french breakfast radishes and micro greens just harvested)

First Harvest!

We harvested Giant Red Mustard, Blue Vein Kale, Pea Tendrils, Curley Cress and Cilantro, all in the micro stage.  It wasn’t a lot, but it’s starting!  Very exciting.  The weather’s warming up and things are starting to really grow.

Cultivated Mushrooms

Forget the portabellos, shiitakis and oysters.  There are a newer variety of cultivated mushrooms out there now.  The still carry the wild mushroom price tag though at a hefty $11/lb.

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