Archives for September 2024

Cardamon, Blueberry and Ground Cherry Tea Loaf

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Prepare the coffee, folks, this is a tea cake that you will want to share with friends and family, and everyone’s tummy will be happy and coming back for seconds! This is adapted from Melissa Clark’s recipe for French Yogurt Cake with Cherries and Cardamom from her Dinner in French book. If you haven’t checked out this book, it is gorgeous, with inspiring photos and stories to boot! I changed up a few things to my personal preferences; the addition of rye flour (the rye/cardamom combo is dreamy), greek yogurt, coconut oil and ground cherries. If ground cherries aren’t something you can find, the original recipe calls for fresh or frozen (traditional) cherries, which you can find more easily. I happen to have A LOT of these beautiful golden ground cherries in my garden right now, and they worked amazingly well here. Ground cherries are a super easy plant to grow and they come back year after year. My kids love searching for the little tomatillo-like pods that fall from the plant (photo below). Then they unwrap them like presents and eat the berries inside. They are a unique and not too sweet, but delicious little gem of a berry! A shout out to my sweet friend Hannah, of Cascade Heritage Gardens, for supplying me with my first ever Ground Cherry plant. That one plant from last summer, spread its joy and created so many new plants for this season. It’s the gift that keeps on giving, and very tasty one at that! : ) Recipe: Butter, for coating your loaf pan 1 cup (125 grams) all-purpose flour 2/3 cup (90 grams) rye flour 1 teaspoon baking powder 1 heaping teaspoon ground cardamom 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1 1/3 cup sugar 1 cup greek yogurt 1/2 coconut oil 2 large eggs 1 cup mixed ground cherries and blueberries Directions:

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White Bean, Potato and Sausage Soup with Kale

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I don’t know about you, but once September rolls around I am ready for cool mornings and evenings, wearing pants and sweaters (yes, please!) and making soup! I appreciate the changing of the seasons as a reset for so many things and although we are few days away from the official first day of fall, I am embracing the slowing down of a busy summer season and bringing the cooking back inside after lots of outdoor meals. I’m starting with this soup, which definitely leans more towards a winter soup, but is also great on a fall or spring day. We grew our own potatoes this year for the first time, and I have to say there is something so gratifying about watching the kids dig up these lovely little red potatoes. They are tender and delicious and we are using them in this soup today. Here’s to gardening and using what you grow to make a hearty and delicious meal. RECIPE: 1 lb. Mild Italian Sausage (can be links or bulk – you can go spicy instead of mild here, but I make mine less spicy for my kiddos) 1 yellow or white onion, chopped 3 cloves of garlic, chopped 5-6 Red potatoes or 3-4 Yukon Golds 2 cans cannellini beans 1/2 bunch kale, 4 large stems with leaves cut off the stem (I love dinosaur kale here, but curly works great too!) 1/2 tsp black pepper (or more to your taste) 1 Tablespoon chicken bouillon 3 cups of warmed water 3 Tablespoons butter 3 Tablespoons all purpose flour 1 tsp salt (or more to your taste) 1/2 whole milk, cream or half and half (optional, but recommended) Freshly grated Parmesan, for topping (optional but recommended) Directions:

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Summer Zucchini Fritters and Zesty Lemon Aioli

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Summer Zucchini Fritters with Zesty Lemon Aioli

It’s September and zucchini are going nuts (well they are in every garden but my own, but more on that another time). It’s time for a family favorite: Summer Zucchini Fritters with Lemon Garlic Aioli. My sweet friend and gardener extraordinaire, Hannah Dewey, of Cascade Heritage Gardens, has been bringing me nearly 18″ long zucchini’s and one of the best ways to use them? Fritters! Combine them with the following zesty lemon aioli recipe for a dreamy combo! My kids and husband love this as a meal or a side and I’ve been known to nibble a too-hot fritter from just off the pan, because I just cannot wait for the goodness to melt on my tastebuds. The fritter recipe I’ve adapted from probably four different places and I think it’s hit the sweet spot. The main key is to get as much moisture as possible out of your zucchini, or you end up with some serious sogginess. For the aioli I love combining greek yogurt with mayo; you still get the deliciousness of an aioli, but it’s not quite as heavy. Enjoy friends! Recipe: Aioli: Use this as a guide and add more lemon, dill or garlic to your liking! Taste as you go! Combine: 1/2 cup greek yogurt 1/4 cup mayo 1 Tablespoon lemon juice (zest the lemon first and set aside to be used for the fritters, then squeeze it for the aioli) 1 Tablespoon Dill Mustard (see below photo, I love the Inglehoffer brand, from Beaverton Foods, that you should be able to find at your grocery, otherwise, use a fav mustard that you have on hand) 3 finely chopped garlic cloves 2 Tablespoons of fresh dill, or 1 Tablespoon dry dill Pinch of salt Pinch of pepper Fritters: 2-3 medium zucchini, grated. Approximately 4 cups. 1 egg 1 cup crushed crackers (I like plain Triscuits or panko works too) 1 tsp salt 1/2 tsp pepper 1/4 cup fresh chopped dill 2-3 cloves chopped garlic 1/2 cup flour 1 Tablespoon lemon zest 1/4 cup scallions, chopped fine 2-3 Tablespoons olive oil or cooking oil of your preference Directions: Thank you for stopping by friends! I hope you enjoy and are able to use up all those giant zucchini! Photos below for Summer Zucchini Fritters with Lemon Garlic Aioli

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Our Mountain Home Kitchen Remodel

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kitchen remodel Ilve Range

Welcome to the Mountain Home Kitchen Remodel! We recently updated our kitchen at our home in the Cascade Mountains and I really couldn’t be happier with the results. It’s modern, yet traditional, and honestly it was our most straightforward project to date! I think that had something to do with having more than one functioning sink and toilet while remodeling this time around, ha! I’m so grateful for those who helped along the way, my cousin for the demo, our tile layer; who did a truly fabulous job with this super spiffy gold trim, and my husband for being my sounding board as I hashed out the details in great length, and for him trusting me with the process. I am not an interior designer, but I am an artist, and very visual, so I could see it in my mind before we demoed a single thing. I designed the space after many pencil sketches (see below) on graph paper, and honestly I think this is a great way plan. I know there are lots of fancy computer programs out there, but there is nothing like a good old pencil, paper, an eraser and your trusty measuring tape! There is something about being able to sketch a place for every little thing, that makes my artist heart so happy. I am grateful for this being our second time designing a kitchen, as I learned and worked out kinks in our first remodel, the West Seattle house. I had an easier time making decisions (go with your gut!). I also ended up using several items that I loved and had on my mood board in our previous kitchen remodel, but didn’t quite fit the more modern look of that home. The funniest thing is how blue I went. I think a lot must have rubbed off on me as a kid, as my mom had this dusty blue color in every corner of our home. I mean every. last. corner. I remember at the time thinking, “Why SO much blue, mom?” But, now I get it and love it and am embracing blue as my power color throughout the house too. The apple does not fall far from the tree! We worked with our local cabinet maker, Alpine Woodworks which was one of my favorite parts. Having the luxury to go in person and work on the design and see the…

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