A 2019 Love Your Farmer, Love Your Food Recipe Part of the art of cooking with the seasons is substituting traditional ingredients with local, seasonal options. In the recipe below, we give suggestions for local and seasonal substitutions for a few key ingredients. Depending upon what is coming up in your own kitchen garden (like mint and chives) or available at your local grocer, you may find more options for local, seasonal substitutions. Tabbouleh 2 cups Bulgar wheat (o

In honor of the recent lentil festival, I made a couple of yummy lentil dishes to accompany all of the amazing late summer produce available right now. The first recipe is a variation from a cookbook I’ve enjoyed spending time with over the past couple of years. The second is a pretty simple, “go-to” foundational lentil dish, where veggies and spices can be swapped out to create many different options. Both recipes were very economical to make and not very time-consuming, and

Did you go to the National Lentil Festival in Pullman last weekend? We did, and we had a great time! It’s not every day that we get to dress up like a vegetable and joing a parade (and have all your friends see/mock you for it), listen to one of our favorite musicians and eat from a big bowl of lentil chili in a (smoky) celebration of lentils! I even saw Timeless Seeds there from Ulm, MT. When I was back home, I bought from these guys a lot – especially their black Kabuli chi

Tuesday night is time to get ready for the next infusion of delicious veggies in our weekly basket from our CSA membership. Another point of inspiration, is that my friend and office-mate Jason, always has the best smelling lunch. It is because he makes a lot of vegetable curry dishes. These tend to be highly flexible dishes, allowing the swapping out of different proteins, (like lentils, chicken, chickpeas or tofu), vegetables and flavor variations with different curry blend

This should be my last morel-specific post for awhile. If you are interested in morel preservation and general mushroom hunting make sure you check out the previous posts. Also, this great article from WSU news, on the “Shroom Boom” of the PNW, can attest that we are not the only ones obsessed with these amazing fungi this year! Stuffed Morels – these recipes to me feel like they are approaching some pretty serious gourmet decadence. At the same time, they were actually prett

With spring officially upon us, I find myself wanting to begin enjoying all of the delicious spring greens that are just not available yet here on Palouse. Enter: these versatile little gems- full of that green, spring vitality. I have tried sprouting quite a few legumes using this low-maintenance method. The best results I have gotten so far are with these Caviar Black lentils that I picked up from the Moscow Food Co-op, courtesy of the PNW Farmer’s Co-op (and it looks like