Warm, creamy and comforting. This is a surprisingly quick meal to whip up. INGREDIENTS 8 oz fettuccine pasta 1/2 pound brown mushrooms, sliced 1 onion, diced 3 cloves garlic, crushed or minced 2 tablespoons fresh thyme, stripped from stems 1 tablespoon flat leaf parsley, finely chopped 2 tablespoons oil or butter 2 tablespoons flour 3/4…
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How to Dry Herbs at Home
Preserving the flavors of summer for later use can be a bit of an art, be it canning, pickling or dehydrating. But drying herbs at home is easy. If you ever find yourself with an excess of fresh herbs, there are several methods to try. You can dry them in a warm oven, but I…
Recipe: Roasted Garlic Bulbs
Mmmmm, garlic. This recipe is for all my fellow garlic lovers out there. Roasted garlic bulbs are delectable fresh out of the oven. Spread these little beads of caramelized garlic goodness on sourdough or toast, use them as you would in recipes or eat them straight off the bulb. Simple, quick, and so delicious. INGREDIENTS…
How to keep fresh herbs fresh
I may be bias, but in my opinion there’s nothing better than bringing fresh-cut, aromatic herbs into your kitchen. They fill my kitchen with good smells and they inspire my cooking. There are several ways that you can prolong that goodness and in this post I’ll list a couple of tips and methods for how…
Recipe: Chervil Vinaigrette
Chervil is one of my new favorite herbs. A spiced anise flavor with sweet undertones, it’s a perfect addition to any homemade vinaigrette dressing. Try this one on your next green salad. Chervil Vinaigrette 1/4 cup oil 2 T lemon juice 2 T white wine vinegar 2 T minced shallot (I substituted chives, a less…
The Versatile Palouse Chickpea–Aquafaba!
Our larger family farm here on the Palouse is one among many family farms that grows heaps of chickpeas every year. This brain shaped legume, also called a garbanzo (Spanish for chickpea), is such a versatile bean. It’s the main ingredient in hummus, it’s delicious as a cooked bean in salads or soups. But did…
Spring Fever & Smoot’s Easter Wreath Workshop
Although I find every season irreplaceable, spring is by far my favorite. These warmer days have me anxiously anticipating those once dormant buds bursting open with new life, the daffodils and tulips and pastel blossoms blanketing the trees. After a season of snow, ice and unwelcoming weather, spring never ceases to amaze me. It’s a…
Me, We, and Who is Smoot?
If you’ve ever been confused by the interchange of “me” and “we” on our social media or maybe you’re wondering who the heck is Smoot, you’re not alone. I get those questions a lot. So I figured I’d take a moment to clarify. First off, Smoot’s Flavor Farm gets its name from Smoot Hill, a…
Smoot’s Ethics–Our Agricultural Culture
Founded on flavor. Focused on quality. Conscientious of our ecology. Farming is a constant interplay of decision-making, risk-taking, and uncontrollable circumstances. Every day we make decisions about when to plant or harvest, when to intervene in environmental processes, and where to place our energy with the intent on it being worthwhile for the bottom line….
Exciting things are brewin’
Winter is sometimes called the “slow season” in farming, but there’s nothing slow about it. Although my days aren’t spent in the field or bustling to markets, I have no shortage of things to do before the spring comes. One of the biggest and most exciting projects this winter has been the design and construction…