This recipe jumped out at me from one of my favorite cookbooks- Dishing Up the Dirt by Andrea Bemis, a CSA farmer in Oregon. I love her book with it’s many seasonal recipes, and this one is top of the list! Peaches are just finishing up here, and whether you get them from a local farmer, or a Costco- it’s important to get them organic!!
Coming across fields of blackberry bushes on our farm this year, we knew that we had to utilize them as much as possible. When considering which meat to pair them with, duck breast immediately came to mind with its smooth and high-quality flavors. Enjoy this recipe with its hint of sweetness and earth that we are certain will quickly become a favorite!
With the zucchini from our garden beginning to EXPLODE, we are always looking for new and delicious recipes to incorporate one of our favorite vegetables. With this recipe, you will find a quick, nutritious, and unique way to put a twist on a food that we all love - without having to feel guilty eating it!
These are one of Ryan’s favorite backcountry snacks, and if they are in the house we all love to eat them! We also love hemp seeds and have replace shredded coconut with hemp seeds to increase our plant proteins. These are rich cookies, and you really can’t eat too many at once, but they are soooo yummy you might try!
Rabbit is a game meat that we have been working hard to pair with the appropriate ingredients in order to capitalize on the taste in the most delicious way possible while utilizing as much meat as we could. We found that by baking the meat left on the bone, a very high-quality taste and tender meat is achieved.
Sweet and savory are tastes that tend to go hand and hand. This recipe was designed with naturalness in mind to combine these two tastes for a beautiful dish. For this dish, backstrap is utilized, which is a cut that can be found running parallel along an animal’s spine on the external surface of the cavity.