Autumnal Light// Upper Black Eddy, Pennylvania

Fall in Photos + Recipes

January 26, 2017

Hello, Friends!

I've been laying low so far this year, regrouping and reflecting and considering my path for the New Year. I wanted to share these photos from my trips in the fall and to alert you to my new resolution of a weekly photo blast. I want to share more of my thoughts on here especially in this political climate. I want to get back in touch with my activist roots and remind you all that I am a feminist, I am a cook and I refuse to wither and stand by idly in these dark times. I appreciate you following along in whatever capacity.

Sending Peace & Love,

Katie

Pennsylvania

Whole Grain Mustard

yields 1.5 cups of mustard

¼ cup brown mustard seeds

¼ cup yellow mustard seeds

½ cup white wine (I used sauvignon blanc)

1 shallot

1 teaspoon kosher salt

Place mustard seeds in a quart container. Stir in 1/2 cup cold water and the wine. Cover and let stand overnight.

Purée mustard with a vita-mix or other powerful mixer, add salt and shallot until you reach the desired consistency. Transfer to an airtight container and can if desired.

Adrian's Gorgeous Greens at Heritage Farm//Philadelphia, Pennsylvania

The endless dried fish aisle at the newly renovated Hung Voung Super Market// 🏼Philadelphia, Pennsylvania

Cheesin' in Fishtown// Photo by Sarah Cassano// Philadelphia, Pennsylvania

Final Harvest// Upper Black Eddy, Pennsylvania

Sausage Party// Plumsteadville, Pennsylvania

Bobolink Sausages// Upper Black Eddy, Pennsylvania

Made by my mama Bea Briggs// Upper Black Eddy, Pennsylvania

Cranberry Chocolate Pecan Tart

Adapted from the Alternative Baker

Dough

1/2 cup cocoa powder

1/2 cup almond flour

1/2 cup sweet white rice flour

2 tablespoons tapioca flour

1/4 cup granulated sugar

1/4 plus 1/8 tsp. salt

5 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled

1 tsp. vanilla extract

Filling

1 cup raw pecan halves

2 tablespoons sweet white rice flour

1/4 cup plus 2 tablespoons packed dark brown sugar

1/4 tsp. salt

2 large eggs

1/4 cup maple syrup

1 tsp. vanilla extract

4 tablespoons unsalted butter, melted

1/2 cup roughly chopped dark chocolate

1 cup fresh cranberries, halved

Instructions

Prepare the tart dough. Position a rack in the center of your oven and pre-heat it to 375 degrees. Place a 9-inch round tart pan with a removable bottom on a rimmed baking sheet and set it aside.

In the bowl of your stand mixer with the paddle attachment, mix together the cocoa powder, almond flour, rice flour, tapioca flour, sugar and salt until well combined. Scatter the butter pieces over the top and drizzle with the vanilla extract. Then turn your mixer to medium-low and run it until the dough comes together in clumps and the butter is worked through, about 3-5 minutes.

Dump the crumbs into your tart pan and use your hands to press the dough evenly into the pan, starting with the sides and then moving to the bottom, keeping the edges square. The dough will be about 1/4-inch thick. Prick the bottom of the dough all over with the tines of a fork. Then transfer the pan to your freezer to chill the dough until firm, about 15-30 minutes.

Once chilled, transfer the pan to your pre-heated oven and bake until the crust is firm to the touch, about 18-22 minutes. Remove the pan the from the oven and while the crust is still hot, use the back of a spoon to press down firmly but gently on the bottom and sides of the crust to help it hold together. Set aside.

Prepare the filling. Lower your oven temperature to 325 degrees and position a rack in the lower third of the oven.

Spread the pecans out onto a small rimmed baking sheet and toast them in your pre-heated oven until fragrant, about 10-12 minutes. Remove the pecans from the oven and set them aside to cool. Once cool enough to handle, use your fingers to break the pecan halves up into smaller pieces.

In a large bowl, whisk together the rice flour, brown sugar and salt. Add the eggs and whisk until smooth. Then whisk in the maple syrup and vanilla extract, being careful not to over work the filling. Whisk in the melted butter. Fold in the toasted pecans.

Sprinkle the chopped chocolate over the bottom of your prepared crust. Top with the cranberry halves. Then pour the filling over top, distributing it evenly. Transfer the tart to your pre-heated oven and bake until the sides are gently puffed and the center is still slightly wobbly, about 20-30 minutes.

Remove the tart from the oven and let it cool completely on a wire rack before slicing and serving.

The tart is best when enjoyed the day of baking. Leftovers can be stored in an airtight container in your refrigerator for 3-4 days.

Mr. Postman// Philadelphia, Pennsylvania

Blackstrap Molasses Cake

adapted from the kitchn, serves 10

12 tablespoons unsalted butter, cut into chunks
1 1/2 cups blackstrap molasses
3/4 cup brown sugar
1/3 cup white sugar
3 1/4 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking soda
2 teaspoons ground ginger and fresh ginger
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 eggs, beaten
1 1/2 cups milk

Heat the oven to 350°F. Lightly butter or grease a 10-inch cake pan (I used a 9 by 13 sheet pan). Place the chunks of butter in a 2-quart saucepan set over medium heat. Pour in the molasses and whisk in the brown sugar and white sugar. Whisk as the butter melts. When the butter has melted and is completely liquid, and the sugar has dissolved and is no longer grainy, give it a final stir and turn off the heat. Set the pan aside to cool.

Use a clean dry whisk to combine the flour, salt, baking soda, ginger, and cinnamon in a large bowl.

Whisk the vanilla, eggs, and milk into the saucepan with the molasses and melted butter. When it is completely combined, pour this liquid slowly into the bowl of dry ingredients. Whisk thoroughly to combine, making sure there are no lumps!

Pour the thick batter into the prepared pan. Bake at 350°F for 45 to 50 minutes or until a tester inserted in the center of the cake comes out clean. Let cool for 20 or 30 minutes, then run a thin, flexible knife around the inside of the pan to help the cakes edges release.

Pennsylvania Grand Canyon//Watson Township, PA

Ellie Tremble Brunchin'// Port Richmond, Philadelphia, Pennsylvania

Pastry Chef Papa Lynch- apple strudel with creme Anglaise and Bobolink buttermilk cinnamon whipped cream.

Bobolink's Cheese Offerings// Upper Black Eddy, Pennsylvania

Venison Stew for the win// Upper Black Eddy, Pennsylvania

Venison Puff Pastry with Peace Tree Farm Pesto made by Emily Eder!//Upper Black Eddy, Pennsylvania

Bolete Restaurant// Bethlehem, Pennsylvania

Pastry Madness// Bethlehem, Pennsylvania

Maryland

Shark Teeth Huntin'// Scientist Cliffs, Maryland

North Carolina

The Blue Ridge//Blue Ridge Parkway, North Carolina

Windblown// Black Balsam Knob, North Carolina

Jonathan at Sunset//Black Balsam Knob, North Carolina

Claire// Black Balsam Knob, North Carolina — Claire// Black Balsam Knob, North Carolina

Cradle// Blue Ridge Parkway, North Carolina

Trunk Breakfast// Blue Ridge Parkway, North Carolina — Trunk Breakfast// Blue Ridge Parkway, North Carolina

We three//Blue Ridge Parkway, North Carolina

Eggs, Tortillas and Left Overs//Blue Ridge Parkway, North Carolina

BREAKFAST TACOS

12 corn tortillas

2 cups refried beans

24 small red potatoes, quartered* and roasted

1 dozen eggs scrambled with or without cheese

Roast potatoes in a 400-degree oven for roughly 40 minutes with olive oil, salt and pepper and any other desired seasonings. In a skillet with butter or oil heat tortillas till golden. Heat up beans and keep warm. Scramble eggs to desired texture. Set up taco bar and enjoy!

Suggested Garnishes-

Salsa, Cilantro, Hot Sauce, Shredded Cheese, Sour Cream, Avocado, Sausage

Little Man on his Big Farm// Sandy Mush, North Carolina

Magic Ponies// Sandy Mush, North Carolina

Escape Artists//Sandy Mush, North Carolina

Little Moon Sweet Face//Sandy Mush, North Carolina

Garnet helping harvest apples//Sandy Mush, North Carolina

Grandmother Apple Tree offered up these late season seconds// Sandy Mush, North Carolina

Medicine Library//Sandy Mush, North Carolina

Georgia

Autumnal Shift// Pipersvile, Pennsylvania

Summer in Photos + Recipes

November 11, 2016

Where have I gone, dear reader? I seem to have disappeared the last few months, but here I am again! Back to fill you in with a few photos, some recipes, and whatever words I can piece together.

As you probably guessed, I've been busy. I've driven over 20,000 miles, ping-ponging along the eastern seaboard chasing my passion for food, nature, and love.

For the last six months, I have been putting in sixty hours a week with the back of house warriors of Bolete Restaurant in Bethlehem, Pennsylvania. Between that and trying to take care of myself, there simply hasn't been time for anything else.

In my hibernation last winter I decided that it was time for me to concentrate on cooking as much as possible and applied for the James Beard Foundation's Women in Culinary Leadership Grant. To my great fortune, I was placed with the endlessly talented Chef Lee Chizmar.

Chef Lee is an inspiring mentor with an amazing palate and a wealth of information when it comes to the kitchen (and feminism, I happily learned). He has a way of effortlessly bestowing his knowledge on those around him and leads his kitchen with grace. I am forever grateful for my time at Bolete and their sister restaurant, Mister Lee's Noodles. The wealth of knowledge I gained in my short time in these kitchens has forever changed me as a cook and my perspective on the culture of brick and mortar restaurants.

In my time in those kitchens, I was often left to ponder my original intention with Eclectik Domestic. I know that I am passionate about food, music, community, farming, and photography. I want to help inspire our culture to reconnect with the importance of long-term sustainable food producing ecosystems and distribution models. It is my hope to facilitate connections within our evolving community by bringing people together at events to celebrate the bounty of this magnificent world.

Over the last few years, I've been attempting to build a life around these passions. I've devoted myself to hospitality in any way I could find, and it has been quite a journey. I have followed my hunger, and it has taken to places I could have never dreamed.

I now have been grappling with a major divide in my passion for hospitality. I want to be two places at once. I want to cook the food and serve it. And if you really want to get complicated, I'd also like to grow it, oh and travel the world at the same time if possible. My dreams have always been eclectic, hence my moniker.

So what does this mean for Eclectik Domestic, dear reader?
I'm too exhausted to know. Long hours in a windowless kitchen have fried my brain, and I need some rest.

In the next few weeks, I will come back to myself and reevaluate. I am returning to events with more intention for what I'd like to share with my community and what my values are. I hope to catch you at one of them this winter and to fill your belly with honest and delicious food.

Thank you for following the journey, it means more to me than you will ever know.
xoxo
Katie Briggs
The Eclectik Domestic

MAINE

The eighth annual Caravan Music Festival came and went this August and it was a true culinary marvel. Chef Pat Boyer and I collaborated on the festival's kitchen this year and it was an extraordinary community event. Last year Chef Pat finally brought down the kitchen from the family cabin on top of the hill and engineered a kitchen in the quarry next to the stage. This allowed the kitchen become a part of the festival in a more outright way and allowed festival goers to contribute to the food program.

The Caravan Kitchen//Belgrade Lakes, Maine

Station// Belgrade Lakes, Maine — Station// Belgrade Lakes, Maine

In the thick of pizza night//Belgrade Lakes, Maine

a thing of beauty//Belgrade Lakes, Maine

Pitmaster// Chickens and Ducks// Belgrade Lakes, Maine

Apricot, red onion, ricotta and roasted garlic//Belgrade Lakes, Maine

Caravan Pizza

Dough

3/4 cup warm water

2 1/4 teaspoons active dry yeast

2 cups, plus more for dusting, all-purpose flour

1 teaspoon sugar

3/4 teaspoon salt

3 tablespoons olive oil

Pour 3/4 cup of warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.

In another bowl, Mix flour, sugar and salt together. Then brush a large bowl lightly with olive oil. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in a bowl to coat with oil. Cover bowl with a clean towel or plastic wrap and let the dough rise in warm draft-free area until doubled in volume, about 1 hour. Punch down dough.

Toppings

1 Head Roasted Garlic

3-5 Halved Apricots

1 cup fresh Ricotta

1/2 Red Onions

Olive Oil

Roll out dough on a greased 9* 13 sheet pan, starting in the center of dough, working outward toward edges but not rolling over them. In layers add garlic, apricots, ricotta and red onion. Pour olive oil atop. Bake at 450 until golden, about 10 minutes.

Wild Maine Blueberries//Belgrade Lakes, Maine

Dock// Belgrade Lakes, Maine — Dock// Belgrade Lakes, Maine

Griddle Greatness//Belgrade Lakes, Maine

Caravan Hot Cakes

1190 grams flour

298 grams sugar

42 grams baking powder

8 eggs

5 egg whites

300 grams melted butter

Mix together dry ingredients. Melt butter. Stir together eggs and melted butter. On a hot griddle, pour out about 1/2 cup of batter. Flip when small bubbles appear. Cook till golden.

Raspberry Goodness// Belgrade Lakes, Maine

Raspberry Topping

1-pint raspberries

1/2 cup sugar

pinch salt

tablespoon lemon

3 tablespoons balsamic

In a medium bowl, add all ingredients. Stir together and allow to sit for 5 minutes. Once juices are flowing, pour atop hot cakes.

Lakeview// Belgrade Lakes, Maine — Lakeview// Belgrade Lakes, Maine

Downtime with Papa Manser// Belgrade Lakes, Maine

Pennsylvania

Chanterelle Bliss// Upper Black Eddy, Pennsylvania

Bolete Still Lifes// Bethlehem, Pennsylvania

Eggplant Match// Bethlehem, Pennsylvania

Apple Cider Cake

2 cups sugar

1-1/2 cups butter, softened

6 eggs

3 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup apple cider

1 teaspoon vanilla extract

Preheat oven to 325F. In a large bowl, cream butter and sugars until fluffy. Add eggs one at a time. Combine all dry ingredients and add to butter mixture. Add cider and vanilla and mix until combined. On a parchment paper lined sheet pan (13*9), pour dough in center and making sure it is even. Bake at 325 for about an hour or until firm. Allow to cool and cut cakes to desired size. Serve with caramel or vanilla ice cream!

Overgrown & Delicious//Upper Black Eddy, Pennsylvania

Dads Globe//Upper Black Eddy, Pennsylvania

Buckeye// Upper Black Eddy, Pennsylvania

Mile High//Upper Black Eddy, Pennsylvania

Summer Harvest// Upper Black Eddy, Pennsylvania

Fractal// Upper Black Eddy, Pennsylvania

Dead Leaves// Upper Black Eddy, Pennsylvania

NEW YORK

Lobsta// James Beard House, New York, New York

Russ & Daughters// New York, New York — Russ & Daughters// New York, New York

Main Street Farms Salanova// Cortland, New York

Biscuits

Biscuits

3 cups flour

2 tablespoons baking powder

1/2 teaspoon salt

1/2 teaspoon sugar

1 1/2 stick (3/4 cup) cold butter, cut into 8 pieces

1 1/4 cup buttermilk

red pepper/chili powder to taste

In a bowl add flour, baking powder, and salt. Knead or in a food processor, add butter until a crumbly mixture forms. Add buttermilk and seasoning. Roll or press dough into 1-2 inch balls and bake at 375 degrees for 15 minutes or until golden. Makes about 20 biscuits.

*I used butter for this batch but animal lard can be substituted in equal parts.

New Jersey

Full Moon Snow// Upper Black Eddy, Pennsylvania

January in Photos + Recipes

February 25, 2016

Pennsylvania

The snow finally came to the Northeast this January. The pandemonium of the expectant snowfall provided a near-hysteria around the tristate area, as weathermen chanted-up a historic snowstorm.

I, fate would have it, had an event planned for the Saturday when we were expected to see the worst of the storm. My friend Graham Miller of the Bridge Cafe and I had been prepping for our event, Full Moon Pho, all week and had our glorious stock and supplies waiting for the full moon to emerge on Saturday. We waited it out as long as we could, holding onto the hope that the weatherman would prove to be over-forecasting, downgrade the storm and allow us to get on with the show. Thursday night the prediction had become greater than previous projections and we were forced to reschedule, bitterly, for the next week.

Saturday morning I awoke to a sight I had not seen for almost 20 years. I could barely see out my windows as the wind had covered them with a velvety snow that had begun the night before and did not quit for another 24 hours.

I was transported back to the great blizzard of 1996 when I awoke as a giddy six-year-old to the mystical snow that blanketed the earth and trapped us in our home for almost a week.

The Canal in Snow// Upper Black Eddy, Pennsylvania

Homestead//Upper Black Eddy, Pennsylvania

We watched the snow fall as we kept warm in our house and watched snow drifts blow about the property. The earth was brilliantly white, and heavy globs of snow fell from the dull grey sky, showing no sign of letting up.

At midnight, I looked out into the field and saw the moonlight glow atop of the snow. I quickly put on my snowsuit, ran outside, and fainted into the knee-deep snowbank. There is no greater joy than falling into the snow and having it cradle you gently; it always makes me laugh with pure satisfaction. At that moment, as I gazed up at the magnificent full moon above, I was truly happy the storm had interrupted my plans and forced me to hibernate and enjoy the majesty of a full moon snow.

Smooth Banks// Upper Black Eddy, Pennsylvania

Cross Country Moves// Upper Black Eddy, Pennsylvania

Smooth Trails// Upper Black Eddy, Pensylvania

Graham's House Cured Salmon with Chèvre on Crostini

Caballo// Upper Black Eddy, Pennsylvania

Driftwood Soldier// New Hope, Pennsylvania

New Jersey

I will never forget when Bobolink Dairy moved into town.

It was Christmas 2010 and my brother, and I we're home in Upper Black Eddy from Philadelphia, where I had been dutifully studying the artisan cheese movement. When we went into the kitchen looking to raid our parents' pantry, we found a hunk of cheese sitting on the counter.

A family friend had dropped it off earlier that day as a Christmas present.

A pungent smell had perfumed our kitchen. The inconspicuous cheese immediately piqued my interest.

"That cheese smells rank" laughed my brother.

We had been taught from a young age not to judge food by its smell and decided to have a taste.'Jean Louis' a raw cow's milk cheese from Milford, New Jersey, the label read.

We hacked into the cheese and devoured the creamy goodness. An earthy, mushroomy spice washed over my mouth, 'Milford?' I thought.

The sleepy river town wasn't exactly known for artisan cheese. This cheese was reminiscent of a robust French-style cheese like Époisses. Who were these people? Where had they come from? We needed to be friends immediately.

Nutella enjoying the snow at Bobolink Dairy/ /Milford, New Jersey

Fast forward six years and I am happy to call Jonathan and Nina White good friends. Bobolink quietly moved into our neck of the Delaware River, but their cheeses and breads scream for attention. Their wood-fired hearth produces hearty and rustic breads like Roasted Garlic Duckfat Ciabatta or Medieval Rye Levain with Kalamata Olives. Bobolink exclusively uses regionally grown organic grains. Their passion for natural fermentation and old world techniques leads to extraordinarily tasty results.

Jonathan White + his herd// Milford, New Jersey

Jonathan & Nina love their cows which is seen through dedication to providing them with a stellar quality of life. They know that happy cows produce the best cheeses and go to extensive lengths to protect their herd, land, and values.

Over the years, Jonathan and Nina have been highly supportive of all my culinary endeavors. They have donated more product to me than any farm I have ever worked with and are always happy to participate in events.

I met up with Jonathan after the blizzard to take stock of his herd. We drove the tractor out to deliver hay to the cows one brisk morning and Jonathan glowed like a proud father as he gazed out at his cows. As we enjoyed watching the cows prance through the deep snow to gather round the hay, he pointed out many of them to me by name, telling me their age, describing their personality and medical histories.

When I came back to the east coast with my Pho recipe, I was excited to use Bobolink’s steak & beef bones in my stock as I knew their quality was unrivaled. I had beefed up my Pho recipe out in California, using bones from a nearby Ranch. When Graham and I merged our recipes, his stock included chicken feet in addition to beef bones. I had also read that in Vietnam, they frequently incorporated pork into their stocks. When I was at Bobolink earlier that week, Jonathan told me he had an abundance of pig heads We decided to run with it and used the heads in our stock as well.

Graham's Bahn Xeo// Frenchtown, New Jerey

My Favorite Smell// Frenchtown, New Jersey

Our Pho with Rare Bobolink Beef and Peace Tree Farm Herbs// Frenchtown, New Jersey

Phở

Serves about 8

2 large onions, split

1 large knob ginger, split

5 pounds good beef bones, chicken feet or pork bones

Spice Pack-

4 cinnamon sticks

6 tablespoons coriander

6 tablespoons fennel seed

5 whole star anise

6 cardamom pods

10 cloves

Season-

4 oz salt, to taste

6 oz sugar, to taste

1/4 cup fish sauce

Preheat oven to 425 degrees. On a sheet pan laid with parchment paper, lay out bones in a single layer. Bake for 15 minutes or until golden brown. On another sheet pan, char onions and ginger, until almost black. In a large stock pot add bones, onions and ginger. Cover completely with water, plus a little more and bring to a boil. Meanwhile, toast spices until fragrant, wrap in butter muslin & knot. Add to stock pot. In the first hour while bones come to a boil, remove any foam that rises to the top. Add salt, sugar, fish sauce and allow to simmer for 3 to 6 hours tasting frequently. Adjust seasoning to taste.

To Serve-

fresh Banh Pho, flat rice noodles*

1-3 pound lean beef (london broil, eye round), sliced thin**

1 bunch cilantro

1 bunch scallion, sliced into discs

Handful pickled yellow onions

Garnish-

1 jalapeño, sliced thin

1 cup mung beans

1 bunch Thai basil

2 limes, cut into wedges

Hoison & Sriracha

In a pot of boiling water (about 6 cups), cook noodles for about 30 seconds, tasting for firmness. Place in large bowl. Atop noodles, place raw thinly sliced beef, cilantro, scallion, onion and pour piping hot broth. Serve aside jalapeños, mung beans, Thai basil, limes, hoision and sriracha.

*ingredients should only be rice, water & salt

**to make cutting thin slices easier, firm up the beef by placing it in the freezer for 15 minutes

Musconetcong Gorge// Bloombury, New Jersey

Vermont

Cheese Curds with Spicy Maple Mayo

2 quarts vegetable/corn oil

1/4 cup milk

1 cup all purpose flour

3/4 cup beer

1/2 teaspoon salt

2 eggs

2 pounds cheese curds

salt, to taste

In a large cast iron skillet, heat the oil to 375 degrees. If you don't have a thermometer, cut a ring of an onion, place it in the oil as it is heating up and once the onion begins to turn golden, your oil is ready for frying.

In the meantime, prepare the batter. In a medium mixing bowl, stir together milk, flour, beer, salt and eggs until it forms a thin batter. Separate curds and cover in batter. Shake off excess batter and deep fry the curds until golden brown, about 2 minutes. Be sure to keep the curds moving so they dont stick together. Once golden brown, remove from pan and place on a plate with a paper towel and sprinkle with salt.

Spicy Maple Mayo

1 cup greek yogurt

1/4 cup maple syrup

2 tablespoons sriracha, to taste

salt and pepper

In a small bowl, mix together yogurt, maple syrup and sriracha. Season to taste. Serve with curds.

Adirondack Drive Bys// Vermont — Adirondack Drive Bys// Vermont

Québec

Jasper Hill's Harbison by Chef Eric Warnstead of Hen of the Wood//Fayston Vermont

August

September 1, 2015

I write from my parents homestead in Upper Black Eddy, Pennsylvania, belly full, body rested and heart full. Since we left California in July I have been caught in a whirlwind, hosting over 20 dinners across the country. When traveling from the West to East you see the dramatic shift in geology; pockets of deserts, forests, mountains, valleys, rivers and creeks span our massive country. I wasn't prepared for how significant the change would be, even after crossing the states a handful of times, Its truly staggering. As we began to enter the familiar territory of the East, I became giddy to enjoy the lush summer. There was swimming to be had, corn, tomatoes and peaches littering our menus and my eyes dilated as chantrelles brought their magic to the plate.

Steak + Potatoes with Haircot Verte & Chantrelles by Chef Matt Chambas of The Wickman House at Hidden Acres Farm// Sisters Bay, Wisconsin — Steak + Potatoes with Haircot Verte & Chantrelles by Chef Matt Chambas of The Wickman House at Hidden Acres Farm// Sisters Bay, Wisconsin

Sheds // Jackson Hole, Wyoming — Sheds // Jackson Hole, Wyoming

Big Sky Country // Wyoming — Big Sky Country // Wyoming

Tonal at Yellowstone National Park//Wyoming

Geological Phenomena at Yellowstone National Park //Wyoming

The Great Prismatic in Yellowstone National Park //Wyoming

Clouds // Fort Collins, Colorado — Clouds // Fort Collins, Colorado

Yellowstone is an immensely touristed geological phenomena. It is a mysterious place with wonders at ever bend; oozing sulphur pits, erupting geysers and rainbow colored waters. We were there in the high tourist season and did our best to avoid the crowds. We had heard of some hot springs and with bear mace in tow, found our way through the night to the springs. We sat in the warm waters, amazed at the perfect hot-tub like temperature and sporadically made noise to scare off any curious and threatening animals. The camp sites as we had expected were all full, so we hung our hammocks at the entrance of the campground. A cheerful ranger approached us at midnight and explained that he understood that grounds were full, so we could stay but asked us to be out at first light. We happily obliged.

Moon + Mountains at Plowshares Community Farm//Longmont, Colorado

L'homme Seth // Iowa — L'homme Seth // Iowa

Zinnias at Grade A Garlic Farm // Iowa — Zinnias at Grade A Garlic Farm // Iowa

Beautiful Garlic Braids at Grade A Gardens // Iowa

Pulled Pork with Cabbage Slaw

RUB

2 pounds Bone In Pork Shoulder

1/2 cup Brown Sugar

2 tablespoons Fennel (toasted and ground)

3 tablespoons Salt

3 tablespoons Rosemary (finely chopped)

1 tablespoon crushed Red Pepper Flakes

Mix all ingredients and generously rub onto shoulder. Set aside.

BRAISE

2 Carrots

3 stalks Celery

1/2 Red Onion, sliced

2 Fennel Stalks

1 tablespoon Fennel Seeds

1 bottle Beer

Extra Virgin Olive Oil

2 Carrots

3 stalks Celery

1/2 Red Onion (sliced)

2 Fennel Stalks

1 tablespoon Fennel Seeds

1 bottle Beer

Extra Virgin Olive Oil

Preheat oven to 350 degrees. Chop vegetables into large 1/2 inch chunks and set aside. In a Dutch oven or large cast iron, heat a heavy pour of olive oil and add prepared pork shoulder until golden. Add vegetables. Pour in beer. Place uncovered in oven. Cook for two hours and serve atop of slaw.

FENNEL CABBAGE SLAW

1 small head green cabbage, shredded

1 head red cabbage, shredded

1 Red Onion, sliced

1 bulb Fennel, thinly sliced

1/4 cup Mint, chopped

1/4 cup Basil Leaves, chopped

1 teaspoon Red Pepper Flakes

2 tablespoons Honey

2 tablespoons Apple Cider Vinegar

Salt and freshly ground Pepper

Shred slice and chop vegetables and herbes. Mix together with seasonings and stir to combine. Set aside.

BBQ SAUCE

1 cup reserved braising drippings

5 cups apple cider

1-2 cups ketchup

Juice of 1/2 Lemon

1/2 cup Brown Sugar

1/4 cup Mustard

3 tablespoons Soy Sauce

3 cloves Garlic

Remove shoulder from braise. Drain vegetables and place remaining juice in a gravy separator. The jus and the fat will separate. Pour off as much fat as possible and reserve. In a medium sauce pan heat pork jus on medium heat. Add all ingredients while constantly tasting. Adjust flavors to your liking. Simmer until thick. Pour atop Pulled Pork. Serve immediately.

Yak Tostada in Minnesota by Steve Hesse, Libertine, Minneapolis//Minnesota

Holy Yak Yak at Clear Spring Farm //Minnesota

Apple Orchards at Seedling Farm // South Haven, Michigan — Apple Orchards at Seedling Farm // South Haven, Michigan

A lovely eve at Hidden Acres Farm // Door County, Wisconsin — A lovely eve at Hidden Acres Farm // Door County, Wisconsin

Pebble Beach // Door County, Wisconsin — Pebble Beach // Door County, Wisconsin

Harvest Salad by Chef Paul Virant at Mick Klug // St. Joseph, Michigan — Harvest Salad by Chef Paul Virant at Mick Klug // St. Joseph, Michigan

All Day Everyday// Blue Moon Community Farm // Madison, Wisconsin — All Day Everyday// Blue Moon Community Farm // Madison, Wisconsin

Blueberries with Coconut Honey Granola

makes about 5 cups

1/2 cup almond, chopped

1/2 cup sunflower seeds

3 cups whole rolled oats

handful unsweetened coconut chips, roughly 1/2 cup

1/2 tsp salt

1/3 cup brown sugar

1/3 cup honey or maple syrup

3 tablespoons coconut oil

1/4 tsp vanilla extract

1/8 tsp almond extract

1 cup craisins/raisins or chocolate chips

Preheat oven to 350. On a large sheet pan with sides, lined with parchment paper, combine oats, salt, brown sugar, almonds and sunflower seeds. In a sauce pan combine honey & coconut oil, stir to dissolve and add extracts. Pour over oat mixture and toss into a thin layer. Bake for 5 minutes and stir. Bake until golden (roughly 5/10 minutes). Once cool, add craisins. Store in an airtight container. In your favorite soup bowl add milk or yogurt. Add a scoop of prepared granola and finish with honey and blueberries. Enjoy!

A Kingly Pig at Blue Moon Community Farm // Madison, Wisconsin — A Kingly Pig at Blue Moon Community Farm // Madison, Wisconsin

OITF Seedling Farm// South Haven, Michigan — OITF Seedling Farm// South Haven, Michigan

Off to the South Bend of Michigan and to the idilic orchards of Seedling Farm. The table was to be set in a huge spiral made by Jim Denevan (OITF CEO and land artist) in the middle of a cover cropped field of buckwheat. It was an idilic setting and the spiral setting a captivating tone, however to say the least, a hike to the table from the kitchen, my pedometer read 23 miles at the end of the night. There were threats of scattered thunderstorms all day but we managed to beat the storm during the dinner. Soon after the guests had left, dark clouds soon moved in but our table was still covered with wares from the dinner; table clothes, glassware, silverware, we scrambled to get as much off the table as we could but the clouds moved in quick, thunder and lighting in the rang in distance and Jim, a semi-pro weather man, ran out into the field, frantic.

"Its not safe to be out here, we need to get everyone to the barn" I had never seen him in such a state.

"What about the equipment, glassware, and our oil candles?" I retorted, not really feeling all that threatened. I had a 2 hour breakdown ahead of me.

It wasn't safe. Dejected and feeling like a captain going down with the ship, I reluctantly scurried back toward the barn, looking for Marta. I found her taking out the recycling.

Dehydrated Cantaloupe, Shiso, Puffed Rice and Marlin Ham by Chef Abraham Conlon of Fat Rice // South Haven, Michigan — Dehydrated Cantaloupe, Shiso, Puffed Rice and Marlin Ham by Chef Abraham Conlon of Fat Rice // South Haven, Michigan

"Jim says its not safe to be in the field, we have to get everyone into the barn."

"Really? I'm almost done taking this out, what about the table?"

"We gotta go" I moved and grabbed a bottle of wine off the service bar. Marta looked at me astonishingly.

"Duh! What was I thinking!" Marta said dropping her cart of recycling.

Bottle in each hand, we each ran to the barn, lighting and thunder in full force and rain starting to pour. We laughed like mad children, gleeful that we had beat the breakdown of the dinner. We found refugee with the rest of the crew staggered in the barn, everyone stern and elated, holding wine bottles for security, soon realizing no one would be able to work for the rest of the night. The kitchen had laid out left overs from the dinner on a card table and we all in a state of shock and joy and drenched from the storm, saluted each other and watched the lighting storm roll through the farm as we ate Chef Abe's unreal Piri Piri Chicken and drank the night away.

Cheesin with the biggest collards I've ever seen at the Eastern Market // Detroit, Michigan — Cheesin with the biggest collards I've ever seen at the Eastern Market // Detroit, Michigan

I feel in love with Detroit three years ago when Marta and I went on a road trip to move her out of college. Both of us wanted to check out the 'abandoned' Motor City and tried to find coach surfers to host us. No one responded to our request for days and we had almost scrapped the visit when a lovely girl named Anastasia accepted our request. It was the dead of winter and she greeted us warmly in her 1920's department store, turned artists loft with tea. We had a whirlwind 48 hours filled with amazing ethnic food, urban exploration and lots of giggles. When we returned this time around Anastasia happily opened her new home up to us again and helped me plot a dinner at a local punk show in Hamtramck called Elijah's House of Dirt. She escorted us around the Eastern Market, Germack Coffee Roasting Co. and we swam and sunned ourselves at Belle Isle. We were lucky enough to catch many of our friends in Detroit the second time around and hit up our favorite record shop. Lo' & Behold is one of those dream record shops, where the owner, Richie, knows his shit. Hum a tune and he'll launch into a full on history lesson of where they got their sound, show you an album of their's you've have never heard of and then sell it to you on the cheap, my kind of guy. We mussed with Richie until it was time to get down to business for cooking my chili and in Anastasia's humid 5th floor apartment I cooked a mass of chili and cornbread in my underwear while the ladies got dolled up for the show.

It was inspiring to go into the Eastern Market and find folks producing food in the Motor City and some beautiful food at that. I found the biggest collards I have ever seen, met a woman who was glowing with pride at her first crop of garlic and felt the vibrance of the city in the summer time. This is no abandoned city, the people of Detroit have stuck it out and though the ebb and flow of a city has been staggering within recent memory, Detroit will always be somewhere I look forward to visiting.

My haul from Eastern Market // Detroit, Michigan — My haul from Eastern Market // Detroit, Michigan

Detroit Chili

3-5 yellow onions, diced

1 cob or 1 bag sweet corn, about 2 cups

1 12 oz. can dark beer

1 pound bison, turkey, or beef

4 cloves garlic, minced

1 pound mushrooms, chopped

2 bell peppers, diced

5-10 stems collard greens, cut into ribbons

2 can black beans

1 can pinto beans

2 cans kidney beans

1-2 cans tomato sauce

1 6oz. can tomato paste

2 shot whiskey

seasonings to taste

In a cast iron skillet with a scoop of bacon fat or butter, add diced onions and a bag of frozen corn. Cook until brown and pour in a can of beer (this is called deglazing the pan). Add a pound of ground meat, if using. Simmer and reduce the beer for about 10 minutes. Once beer has reduced by about half, add garlic, mushrooms, bell peppers, collards, and beans. Add the can of tomato sauce and a can of tomato paste. Add more beer if sauce is to thick and not covering the beans well. Add a shot of whisky, salt, chili powder, pepper and simmer. At the point you should be tasting constantly and adding salt to your liking. Salt brings out a lot of flavors so be sure to use at least a teaspoon. I like my chili spicy so I'll add hot sauce, chili or chipotle powder and whatever else I am feeling. Once again this recipe is incredibly flexible. You pretty much just need beans and tomato sauce to make a northern chili. Meat and veggies is all gravy. Enjoy!

Lafayette Coney Island Dogs//Detorit, MI

Belle Island Art Deco//Detroit, Michigan — Belle Island Art Deco//Detroit, Michigan

Mittens Mood // Detroit, Michigan — Mittens Mood // Detroit, Michigan

Marta in the Motor City//Detroit, Michigan

Epic Pastry Game by Elizabeth// Hudson, Ohio// Thaxton's Organic Garlic Farm — Epic Pastry Game by Elizabeth// Hudson, Ohio// Thaxton's Organic Garlic Farm

The table at Thaxton's Organic Garlic// Hudson, Ohio — The table at Thaxton's Organic Garlic// Hudson, Ohio

Beekman 1802 // Sharon Springs, New York — Beekman 1802 // Sharon Springs, New York

Spanish Octopus by Chef John McCarthy of the Crimson Sparrow//Sharon Springs, New York — Spanish Octopus by Chef John McCarthy of the Crimson Sparrow//Sharon Springs, New York

Ploughgate Creamery // Fayston, Vermont — Ploughgate Creamery // Fayston, Vermont

The morning Ellie & Jean came to visit in Fayston, Vermont. Rocking the texas tuxedo hard.

Morning View in Fayston, Vermont at Ploughgate Creamery

The Table at Ploughgate Creamery// Fayston, Vermont

North Star Sheep Farm // Windham, Maine — North Star Sheep Farm // Windham, Maine

Lamb Pancetta with Tabouleh and Feta by Chef Christopher Gould of Central Provisions at North Star Sheep Farm// Windham, Maine — Lamb Pancetta with Tabouleh and Feta by Chef Christopher Gould of Central Provisions at North Star Sheep Farm// Windham, Maine

Pedja's absolutely perfect Bread // Boston, Massachusetts — Pedja's absolutely perfect Bread // Boston, Massachusetts

Oliver's Patterns //Boston, Massachusetts

Textures in Rhode Island at Wishing Stone Farm

Pure Sun Gold at Wishing Stone Farm in Rhode Island

Kittens on Kittens, Misha & I at Wishing Stone Farm in Rhode Island

Now after our Coast to Coast tour we head into South. I am enjoying recharging my energy at home though just for a short while. I have a jam packed calendar of events this month and am heading to Maine for my Taste of Land & Sea Event at Oxbow Brewery in Newcastle, Maine this Thursday. I then will be bopping around my home turf in Philadelphia. Its good to be home. Stay tuned for more recipes, photos and events!

Back Home in the Delaware River Valley//Upper Black Eddy, Pennsylvania

A Full Moon Feast at  lille æske gallery in Boulder Creek, CA Photo by Adriane White Photography — A Full Moon Feast at lille æske gallery in Boulder Creek, CA Photo by Adriane White Photography

July Journeys

July 28, 2015

I've been trying to catch my breath since we left Santa Cruz, just a little over 2 weeks ago and headed into the Pacific Northwest. Every time I enter location points onto my trave map, we drive another couple hundred miles, and my sense of place in the country shifts once again. It has been liberating to find myself back on the road, its simplicity one I find comfort in. In this section of the country my time has exclusively been devoted to Outstanding in the Field. We have held 7 events in over 3 states and even crossed the border into Canada. The landscape of the Pacific Northwest was one I was unfamiliar with until this tour and it has been thrilling to put geography and memories into this corner of the world.

Cosmic Garlic at Camp Joy Garden. Boulder Creek CA — Cosmic Garlic at Camp Joy Garden. Boulder Creek CA

Clara & I at Moore Creek Preserve. Santa Cruz, CA — Clara & I at Moore Creek Preserve. Santa Cruz, CA

Full Moon. Santa Cruz, CA — Full Moon. Santa Cruz, CA

Desperately Seeking Symmetry. Henry Cowell State Park, Felton, CA — Desperately Seeking Symmetry. Henry Cowell State Park, Felton, CA

Camp Joy Garlic Curing under the Yum Yum Tree. Boulder Creek, CA — Camp Joy Garlic Curing under the Yum Yum Tree. Boulder Creek, CA

Je Suis Marta. Santa Cruz, CA — Je Suis Marta. Santa Cruz, CA

RICE COOKER GRITS

8 cups Milk, Stock or Water

2 cups Grits

1 cup Cheddar

handful Basil, chopped

Salt, Pepper & Red Chili Flake, to taste

In a rice cooker, add 2 cups grits and cover with 8 cups of liquid. Turn rice cooker to 'cook' and make sure it stays on 'cook' mode, not 'warm'. If your rice cooker has a weight oriented timer use something to override the mechanism like a piece of cardboard. Stir every couple of minutes, checking the grits texture often. Grits may take anywhere from 10 minutes to a half hour depending on rice cooker so you gotta watch it. Finish with cheese, basil and seasonings. If you have some extra time, let the grits stand in the liquid before cooking for a couple of hours.

Santa Rosa Plums from Camp Joy Gardens. Boulder Creek, CA — Santa Rosa Plums from Camp Joy Gardens. Boulder Creek, CA

Albacore Tuna. Cucumber. Musk Melons + Jalapeños by Chef Tim Wastell. Gaston, OR — Albacore Tuna. Cucumber. Musk Melons + Jalapeños by Chef Tim Wastell. Gaston, OR

Big Trees. Henry Cowell State Park, Felton, CA — Big Trees. Henry Cowell State Park, Felton, CA

At the start of this jaunt, I left my home in Santa Cruz and many people and places I love. The Central Coast has proven to be a vibrant powerhouse of agriculture and I was sad to have to miss the summers bounty. Happily I did get to play with some of summer's abundance at a meal I hosted called 'A Full Moon Feast' at the charming lille æske gallery in Boulder Creek, California. The meal was an absolutely dream for me, as the intimate setting allowed me to utilize many of my favorite farms and artisan products on my menu, including goat cheese and produce from Camp Joy Gardens where my culinary journey in California landed just last year. The dinner was a tasting of many of my friends and colleges of the areas vegetables, fruit, cheese wine and pickles. It was so happy to have my friends support at the dinner. My Camp Joy ladies were critical to expediting my dinner and I was thrilled with some of the recipes we came up with.

A Full Moon Feast at lille æske gallery. Boulder Creek, CA. Photo by Adriane White Photography — A Full Moon Feast at lille æske gallery. Boulder Creek, CA. Photo by Adriane White Photography

Assembling the Tomate Tartes, rye curst, dijion, caramelized onions, confited tomatoes — Assembling the Tomate Tartes, rye curst, dijion, caramelized onions, confited tomatoes

Mama's Tomate Tarte

My Mom, a bonafide Jersey tomato girl, gave me the recipe for her legendary confit tomatoes once tomatoes started rolling in this year. I was excited to apply it to one of my favorite thing to prepare, the hand pie. In my years of street vending food, there is a phenomenon I've noticed that people always seem to freak out for a personal portion. I believe that something about it makes them feel special, like you made it specifically for them. The day of the dinner Marta had just flown into town and we spent the morning recipe testing this tomato pie. She recommended I add have a swipe of dijion mustard to the crust before baking, as one of her Parisian friends, Cami had always done and we decided the pies should be individually portioned as opposed to slices of a 9' pie. It was much more involved of a preparation but it was worth it.

RYE CRUST

Makes about 25 3' Hand Pies or 2 9' pies

300 grams good all purpose flour

200 grams rye flour

100 grams cold butter, cubed

1 teaspoon salt

4 oz water, as needed

In a large mixing bowl, combine flours. Add butter, salt and with clean hands, knead dough together. Once dough is flakey, add water and knead until dough is smooth, you may have to add a bit more water. Roll into a ball & cover with plastic wrap. Place in fridge for an hour or until ball is firm.

CONFIT TOMATE

1 lb. 6 oz. Cherry Tomatoes

3 cloves Garlic, smashed

half a cup Extra Virgin Olive Oil

2 tablespoons of Balsamic Vinegar

1 tablespoon fresh Thyme

2 teaspoons packed Light Brown Sugar

1 teaspoon Salt

CARAMELIZED ONIONS

2 tablespoons Butter

5 large Onions, chopped

1 cup old Wine, (I used pinot noir)

red pepper flake, salt & pepper, to taste

1/2 cup mustard

Preheat oven 325. Mix together tomatoes and garlic in a non-reactive 9 x 13" baking dish. Whisk together oil, vinegar, thyme, brown sugar and salt in a bowl and drizzle over tomato mixture. Bake until tomatoes are softened and caramelized, about an hour. Place tomatoes in a colander to drain off excess oil. Set aside. Reserve excess oil for a delicious salad dressing or a top just about anything!

In a medium cast iron skillet over medium high heat, add butter. Once butter is melted, add onions. Cook for 10-15 minutes or until onions start to brown and stick to the bottom of the skillet. Deglaze the pan by adding the wine to the hot pan and scrapping the bottom of the skillet to pull up the flavor. Cook until liquid has started to thicken and reduce until there is no longer any more visible liquid, about 5 minutes. Season with red pepper flake, salt + pepper and set aside.

Preheat oven to 350 degrees. Grease a 9 inch pie pan or mini 3 inch pie pans. Roll dough out to desired tarte size and fold into buttered baking dish. Swipe the bottom of the crust with dijion and spoon in onions and tomatoes. Bake at 350 for 10-20 minutes depending on size, checking crust often for crispness. Cool & enjoy!

Niçoise Salade Rainbow with Everett Potatoes + Pickle Girls Beets + Eggs with Happy Boy Radishes, Camp Joy Greens + anchovies with Tomato Confit — Niçoise Salade Rainbow with Everett Potatoes + Pickle Girls Beets + Eggs with Happy Boy Radishes, Camp Joy Greens + anchovies with Tomato Confit

Cheese & Fruit, Point Reyes Bleu, Cypress Grove Creamy Humboldt Fog + Midnight Moon with Everett Figs, Blue House Raspberries and Happy Boy Melons

The Show Bill Photo by Adriane White Photography — The Show Bill Photo by Adriane White Photography

Elijahs Secret Chevre with edible flowers + Onion Jam and Pickled Red Onion Photo by Adriane White Photography — Elijahs Secret Chevre with edible flowers + Onion Jam and Pickled Red Onion Photo by Adriane White Photography

Appetizers Galore Photo by Adriane White Photography — Appetizers Galore Photo by Adriane White Photography

Pickle Girl's Pickled Beets + Eggs

Emily Eder has been pickling for years in the central coast. Her knack for recipe production and distinct palette gives her pickles an incredible uniqueness that brings any dish to life. She most recently developed the Pantry Program at The Cremer House of Felton, California.

BEETS

7lb beets boiled & peeled
1 yellow onion halved and sliced
Two 4" cinnamon sticks
1 tbsp. all spice berries
1 tsp cloves
1 tbsp whole star anise

BRINE
1 cups sugar
1 cup light brown sugar
2 tsp kosher salt
1 quart apple cider vinegar
2 cups water

In a large resealable jar, add beets and spices. In a medium stock pot prepare the brine. Combine sugars, salt, vinegar and water. Cook until sugar is disolved. Pour over beets. Can if desired or store in fridge for 2 weeks.

EGGS
1 cup pickled beet brine from pickled beets (let pickle at least a day or two)
1 cup distilled vinegar
1 tsp kosher salt
1/2 tsp whole black peppercorns
1/2 tsp whole allspice berries
1 bay leaf
1 red onion sliced
12 hard boiled eggs, peeled

Prepare hard boiled eggs and place in jar. Add brine and spices. Let sit for 2 days. Enjoy!

Rabbit Terrine with Pickle Girl's Beer Mustard Photo by Adriane White Photography — Rabbit Terrine with Pickle Girl's Beer Mustard Photo by Adriane White Photography

Preparing Rainbow Nicoise Salade Photo by Adriane White Photography — Preparing Rainbow Nicoise Salade Photo by Adriane White Photography

Rabbit Terrine with Country Mustard

as adapted from epicurious

This is a moderately difficult recipe, but if you are prepared with the right equipment its no more involved then making stock or pulled pork.

EQUITMENT

8 x 4 loaf pan

plastic wrap

cardboard

tinfoil

brick

colander

RABBIT & STOCK

1, 3 pound rabbit, cut into pieces

4 shallots, chopped

2 carrots, chopped

3 parsley sprigs

2 thyme sprigs

1 leek, rinsed and cut into discs

1 head garlic, left unpeeled and halved

1/2 teaspoon black peppercorns, cracked

1/2 teaspoon salt

6 cups water

4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)

1 tablespoons red wine

ASSEMBLY

1/2 teaspoon fennel seeds, toasted

1/2 cup chopped green olives

1/3 cup salted pistachios, chopped

3 tablespoons thinly sliced chives

1 teaspoon thyme, chopped

1/2 teaspoon salt

3/4 teaspoon black pepper

1/2 cup seeded mustard

Remove fat, kidneys, and liver from rabbit. Put rabbit, shallots, carrots, parsley, thyme, leek, garlic, peppercorns, 1/4 teaspoon salt, and 6 cups water in a 4-quart pot and bring to a boil, skimming off any froth that rises. Reduce heat and gently simmer rabbit, partially covered, until tender, about an hour. Cool rabbit in broth, uncovered for 30 minutes, then remove, reserving rabbit pieces and broth separately. Pour broth through a colander, discarding solids. If the broth measures more than 2 1/2 cups, boil to reduce. If it measures less, add water. Return it to a clean pot and bring to a simmer over medium heat. While broth is simmering, coarsely shred rabbit meat, being careful to remove all small bones.

Sprinkle gelatin over remaining 1/4 cup cold water and allow to soften for 1 minute, then whisk into hot broth until dissolved. Stir in wine and remaining 1/4 teaspoon salt, or to taste.
Lightly oil loaf pan and line with a sheet of plastic wrap large enough to drape over edges. Place loaf pan on a tray. Take a brick or a heavy object that can weigh down on top of the loaf pans and cover the brick with tin foil. Cut a piece of cardboard into shape of loaf pan and cover with plastic wrap and then tin foil.

Grind fennel seeds with a mortar and pestle or in an electric coffee/spice grinder and toss with rabbit, olives, pistachios, chives, thyme, salt, and pepper in a large bowl.

Place cardboard and brick on top of terrine, creating just enough pressure to press cardboard about 1/2 inch into terrine (some broth will spill over onto tray). Chill terrine on tray 3 hours, then remove weights.

To unmold terrines, unwrap plastic wrap and invert onto a long narrow platter, pulling slightly on plastic to release terrines from molds. Cut terrine to desired width and serve with mustard and bread. Enjoy!

Photo by Adriane White Photography — Photo by Adriane White Photography

Bonny Doon Wine Pairings by Seth Heitzenrater

The Table Photo by Adriane White Photography — The Table Photo by Adriane White Photography

Cheesin Hard Photo by Adriane White Photography — Cheesin Hard Photo by Adriane White Photography

The Lovely Ladies Photo by Adriane White Photography — The Lovely Ladies Photo by Adriane White Photography

The Table at Big Table Farm in Gaston, Oregon

Goateo + Rooster at Big Table Farm in Gaston Oregon — Goateo + Rooster at Big Table Farm in Gaston Oregon

Hand drawn Labels by Claire at Big Table Farm

Blackberry Fields in Talent, Oregon — Blackberry Fields in Talent, Oregon

The Bridge at Hama Hama Oytsers in Lilliwaup, WA

Hammocking in the oyster fields at Hama Hama Oysters in Lilliwaup, Washington — Hammocking in the oyster fields at Hama Hama Oysters in Lilliwaup, Washington

One of the best parts of touring in the summer is that we can camp pretty much everywhere we go. Many of the farmers share their land with us and I absolutely love sleeping out under the stars.

I've been hammocking the last couple of years and my confidant Marta and I always joke we are hammock missionaries because we have converted so many people to the hammock lifestyle. The storage, assembly and sleep are simply the best when it comes to camping. The tiny hammock opens up into a full bed that you can hang from just about any two sturdy beams, from trees to dock pilings, green house posts, barns and porches. The best thing about the hammock is that after a long 12 hour day I get to kick up my feet and sleep. Its my favorite way to catch some zzz's.

Our greatest hammock location to date was in Lilliwaup, Washington, where Marta, who is a natural hammock location scout, decided we should hang from an eccentric dock piling that would become partially submerged that night as the tide came in. Sure enough we both woke at 2 in the morning to the sound of rising water just a foot and half from our hammocks. The stars were glittering above us and we were safe from the water in our nests. We laughed at the absurdity of it all, and drifted back to sleep. I awoke again to a breathtaking sunrise on the Puget Sound and hopped up for work. That day we hosted guests in an estuary that was half submerged during dinner service, the kitchen, dish pit and staff all with water up to our knees as guests sat at the table which was just far enough away from the rising tide.

Caterpillars Hammocking at Local Roots Farm in Duvall, Washington — Caterpillars Hammocking at Local Roots Farm in Duvall, Washington

Estuary Landscape at Hama Hama Oysters in Lilliwaup, WA

Paella

as adapted from My Recipes

HERBES

1 cup chopped fresh parsley

1/4 cup fresh lemon juice

1 tablespoon olive oil

2 large garlic cloves, minced

PAELLA

1 cup water

1 teaspoon saffron threads

3 16 oz chicken broth

1/2 pound unpeeled jumbo shrimp

1 tablespoon olive oil

4 skinned, boned chicken thighs, cut in half

2 links Spanish chorizo sausage

2 cups chopped onion

1 cup chopped red bell pepper

1 cup canned diced tomatoes

1 teaspoon sweet paprika

3 large garlic cloves, minced

3 cups uncooked Arborio rice or other short-grain rice

1 cup frozen green peas

8 mussels, scrubbed and debearded

1/4 cup fresh lemon juice

Lemon wedges

Combine parsley, lemon juice, olive oil and garlic. Set aside.

Combine water, saffron, and broth in a large saucepan. Bring to a simmer Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.

Heat 1 tablespoon oil in a large paella pan or skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan. Add sausage and saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan. Cook 5 minutes or until shells open. Arrange shrimp and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired.

Campsite Meals in Pemberton, British Columbia

The Table at North Arm Farm in Pemberton, British Columbia

The Kitchen at North Arm Farm in Pemberton, British Columbia

After reaching Washington, we crossed the border into Canada, giddy to be abroad and excited to check out the bustling food scene of Vancouver. We slept in our hammocks on a couchsurfer porch and headed to University of British Columbia's Farm and I was impressed by the immense bounty of the farm made possible by inspired students. The guests were a mix of Canadians and ex-pats and were very friendly. We snacked on incredible blueberries from the farm and were chased out by the mosquitos looming in the tall grass as the sunset.

Then we hit the 99 North and found our way to North Arm Farm in Pemberton. We arrived at dusk to the foot of Mount Currie and couldn't believe the beauty we were surrounded by. The misquotes however viciously chewed us out again and we sought refugee in tents. The dinner proved to be a challenge as thunderstorms kept unexpectedly turning into the valley. We moved the table to a nearby barn for shelter from the rain, but as Jim expected the sky parted and we rushed to move the table back into the field. It was a pleasure to connect with the proud Canadian Chefs, we joked about our respected accents and exchanged war stories. They left us with a bounty of food and we packed up and headed South for the border, we had a 20 hour drive ahead of us to Wyoming.