We have a new section of our website dedicated to Scratch Cooking along with recipes, methods of cooking and all sorts tips to make meal making a successful and invigorating experience.  We’re adding more all the time.  The page will keep you apprized of what’s happening this summer in the kitchen at Jubilee Farm and at the Cascading Kitchen at the Irish homeplace.  Keep an eye out for seasonal recipes as the produce comes out of the field…FRESH!  This is all a free offering.  If you want face to face instruction, read on.

 

We are scheduling our classes in food preservation and scratch cooking as folks express interest. Click the arrow for more detail.

Take a look at the offerings and send us a note.  We’ll   see what we can put together to meet your needs.  We have introduced “Scratch Cooking from the Pantry” to spark creative ideas on how to cook from your plenished pantry as well as help you decide your focus for food preservation for the upcoming year.   On sporadic occasion we will send updates, tips and encouragement so sign up for the newsletter  if you’d like to connect yourself to such meanderings.

I (Terrie) am looking forward to what our second summer holds with Jubilee Farm outside of Carnation in the Snoqualmie Valley.   The Farm’s new “prep kitchen” provides wonderful opportunities to work alongside CSA members teaching each other the methods and practices for cooking out of a seasonal box of veggies.  Our hope is to move people more towards METHODS of cooking and allow a freedom to blossom from the oft restrictive and prescriptive cooking by recipe.  It takes a while but a lot of folks made big strides in that direction last summer and a lot more learned to be comfortable  cooking with food right out of the ground.  There was great camaraderie; the kind of thing that happens around good food when the entire YOU finds nourishment.  The new summer session is in progress.  Come and join us.Julie Double Knot

Summer In A Jar teaches safe food preservation methods: canning, drying, freezing, quick pickling and fermentation.   Additionally, we offer an invitation to remember, or taste for the first time, honest, fresh, flavorful food in season.  We teach how to put up the current seasonal crop so it’s available the next winter and how to weave the bounty of your pantry into workable daily menus. There’s a rhythm to it that looks different in every home but the invisible thread that holds it all together is an affirmation to choose healthy, real food, sustainably grown to nourish our families.  We don’t get there all at once, but one step at a time.  We’ve adopted the word below to emphasize our desire to walk graciously and incrementally toward deeper, richer, healthier living.

…just a little– bit– better.     A little more flavor, a little less processed, a little more nutrition, a few less empty calories, a few more meals with family and friends and a bit less fast food on the run.  Come and join us.

We’re all waiting for you!

 

KidsCooK ,which Terrie and friends have been teaching  has been such a lot of fun.  You can read a River Current News article about the successfully completed first KidsCooK course.

These kids are fast learners; they keep us on our toes.  They will definitely be leaders in changing the way America eats.