Rogue Flavor Dinner Coming! September 19th.

On Sunday, September 19th, Farmers and Chefs from the Valley will be getting together at Roxyann Winery to create a memorable 5 course meal to support THRIVE.  I will be working with Bradford Family Farm and their wonderful chickens to create the entrée course.  There will be many farmers and chefs participating and this will be a great opportunity to meet local chefs and farmers and see what’s going on locally.  Like I say, plant a garden and save the world.  I hope to see you there.  Buy your tickets today here:

Rogue Flavor Dinner Tickets

Sous Vide Watermelon

We’re getting some really nice local watermelons in now…  Pickled red onions, feta, hazelnuts….

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.

New Chicken Dish

Sous Vide Chicken with Linguisa and Caramelized Fennel Risotto, Toasted Garlic-Saffron Broth and Smoked Paprika Oil

New Spring Duck Dish

Slow rendered duck breast with wilted Spring spinach and duck confit salad, cauliflower puree and wild huckleberry jus.

Seeds of Change

We have been reconditioning our gardens and are just about ready to plant some seeds.  Tonight is suppose to get below freezing but we hope that the weather will soon hold.  Looking at planting heirloom tomatoes, red, purple, white, yellow and orange baby carrots, pickling cucumbers for pickles, summer squash, radish, herbs, herbs, herbs, baby broccoli, peas, kales, and whatever else I can squeeze out of this little area!

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