Guess Who's Coming to Thanksgiving Dinner?

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Just the words “Thanksgiving dinner” can strike fear into the hearts of the “kitchen challenged.” After all, there are romantic images of beautiful crispy brown turkeys, delicate pastry, and robust gravies and sauces plastered across the walls in nearly every supermarket, spread throughout
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Voices From the Farm: Llama Antics

Frisco’s guarding surpassed my fondest hopes! One day the flock of 160 sheep and the llama were grazing the farthest pasture, next to the highway, when a passing dump truck suddenly backfired. Frisco instantly rounded up the entire flock, brought them in on the double, and herded them into a corner near the buildings where they would be safe.
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Lemon Dill Egg Salad

Egg salad is my ultimate quick lunch. Got eggs? Got bread? Good to go! It takes little more than ten minutes to make enough egg salad for two with leftovers.
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Voices From the Farm: Paradise Lost, Paradise Gained

It had been a very productive year. We had now completed our 5th year of farming organically and were an officially certified organic farm! One more goal accomplished!
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Voices From the Farm: Getting Acquainted With the New Doctor and Big Mumbo Has (Only) Triplets

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Lambing went much more peacefully this year, although not without its usual challenges. One thing was different this time – “Big Mumbo” slowed down a bit, and only delivered triplets! “Big Jumbo” also had triplets, as did several other ewes, but the majority had twins, very few singles, and the flock’s lambing average increased to 204%. Lambing average is the number of lambs saved per ewe per year, not the number born.
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Spicy in Seattle: Japanese Ginger

Japanese Ginger (Zingiber Mioga) in a pot

Native certainly in parts of SE China, and cultivated much if not native in Japan and S Korea, Japanese Ginger is a woodland perennial that turns yellow and dies down in fall, rests during the cold winter, then shoots up again next spring, growing about 3 to 4 feet in height. Most Zingiber species are cold-sensitive; this one is hardy.
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Voices From the Farm: Transitions, Innovations, and Quints Again

Haying

Lambing time, and things were hectic as usual, but going well. “Big Mumbo” delivered quints one more time! One lamb was born dead, but four survived… three ewes and one ram. One of the ewe lambs was an extraordinarily fine specimen, and outshone her two sisters.
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Contented Pig

This is what a happy pig looks like! Photographed at Crown S Ranch Photo credit: Ken Kailing, GoodFood World

Flow Chart: Choosing the Right Apple

Apple Flow Chart

There’s more to this than meets the eye! Enjoy!
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On the Road: North Cascades Highway and Beyond

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Mid-September should be the perfect time for a trip along the North Cascades Highway, through the Methow Valley, up and down the Okanogan River Valley from the Canadian border to the confluence with the Columbia River, and back home. This time the perfect weather and lovely views, were marred with smoke from many recent and active forest fires. However your GoodFood World publishers – that would be Ken and me – drove right through and visited old friends, made new friends, and got in a bit of history.
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