Holiday Roast - Grassfed Beef

While a rib roast may seem like a real luxury, it is simple to prepare. Start – always! – with meat from a pastured animal fed only on grass. We serve only Crown S Ranch’s beef. While many will tell you it’s not possible to get a nicely marbled piece of meat from a cow that eats only grass, we show you that’s not the case!
Read more: Holiday Roast – Grassfed Beef

Farms With a Future by Rebecca Thistlethwaite

Farms With a Future

Behind a cover that resembles so many other “So-You-Want-To-Be-A-Farmer” books, Rebecca Thistlethwaite, has put together a carefully thought out course for entrepreneurs of any age that want to start a business called a “Farm.”
Read more: Farms With a Future by Rebecca Thistlethwaite

Salmonberry: Food, Medicine, Culture - Part 2

The Chinook believe that when salmonberry was first discovered, the Coyote was instructed to put its berries inside the mouth of every salmon he caught from the river to ensure continued good fishing. This is how the name “Salmonberry” originally came about long ago.
Read more: Salmonberry: Food, Medicine, Culture – Part 2

Salmonberry: Food, Medicine, Culture - Part1

For centuries berries have been used for various reasons within many native tribes in the Pacific Northwest such as the Chehalis, Cowlitz, Lower Chinook, Makah, Quinault, Quileute, Swinomish, and the Iñupiat. Each berry has its own unique history that sometimes can be told through native legends, as seen with the salmonberry. According to storytellers in the Chinook First Nation the coyote was “instructed to place these berries in the mouth of each salmon he caught in order to ensure continued good fishing” and for that reason this berry came to be known as the Salmonberry.
Read more: Salmonberry: Food, Medicine, Culture – Part 1

Holiday Baking on a Budget

So in the spirit of Christmas and in the name of baking from scratch, here are some tips for making the most wholesome sweets (and saving money too!)
Read more: Holiday Baking on a Budget

Specialty Grains for Food and Feed by Elsayed Abdel-Aal and Peter Wood

For the first time, there is one source of information on the numerous specialty or alternative grains that are today finding new niche markets. The grains covered in this comprehensive resource include einkorn, emmer, Kamut, spelt, waxy wheat, hulless barley, hairless canary seed (a newly developed cultivar for human consumption), hulless oats, specialty rye, specialty sorghum, blue and purple grains, amaranth, buckwheat, and organic grains.
Read more: Specialty Grains for Food and Feed by Elsayed Abdel-Aal and Peter Wood

French lentils with roasted red peppers, goat feta and mint

French lentils differ from brown lentils, as they are smaller and denser. They hold their shape better, making them the perfect choice for summer salads, rather than soup.
Read more: French lentils with roasted red peppers, goat feta and mint

Chanterelle Mushroom Delivery - The Postman Only Rings Once

One damp day in November, I opened the door to pick up the mail and… lo and behold, there sat a fairly limp, slightly damp brown paper bag slumped against the door. What kind of goodies appeared out of nowhere?
Read more: Chanterelle Mushroom Delivery – The Postman Only Rings Once