Serving Waitsburg, Dayton and the Touchet Valley
Serving Waitsburg, Dayton and the Touchet Valley
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Waitsburg – After some busy months of fundraising in the community, Karen Huwe and Wendy Carter of Friends of the Pool are happy to announce that the $10,000 matching goal was surpassed by the Sept. 30 deadline. This first step towards building a new pool in Waitsburg was initiated after a generous resident donated $10,000 and challenged the community to match the amount. The fundraiser organized by Friends of the Pool and Rural Youth Enrichment Services (RYES) set the goal of getting 100 c...
This past week, Waitsburg has been graced with gorgeous sunny fall days, and crisp cool nights. The kind of weather that nudges me back into the kitchen, inspired by early fall produce, and cravings for slow-cooked comfort food. While researching recipes, I came across this gorgeous green mole made from pulverized pumpkin seeds, fresh cilantro, and green chiles. Much different than the rich, dark black mole most people are familiar with, this is just one of the many colorful varieties of mole...
Happy Autumn. With these warm sunny days, and crisp cool nights, the weather this week has been perfect. After an unusual summer in the garden, the sight of our pear and apple trees loaded with fruit has been a welcomed delight. One that has also inspired a new season of kitchen experiments. The warm pleasure of spiced apples encased in buttery, flakey crust is a cherished American classic that needs little adjusting. However, with a bag of foraged wild huckleberries sitting on the counter, I...
We make several trips to the southern Washington coast throughout the year. From the lazy sunny days of summer to the dramatic storms of winter, there is something special about each season. My favorite time to visit is September through October, when the weather is still lovely and the post-Labor Day tourist crowds are much smaller. Last week, we were able to sneak off for a quick weekend get-away where we were met with perfect weather and a chance to satisfy our built-up seafood cravings. At t...
Perhaps because of my approaching birthday, or a simple craving for the mood-enhancing properties of cocoa, I have recently been dreaming of a perfect chocolate cake. Balancing sweetness with the deep, complex flavors of cocoa is a culinary science unto itself. This much-loved recipe results in a moist, silky textured cake with a rich and comforting flavor. Finished with a luscious vanilla buttercream frosting, this cake makes a memorable centerpiece to any celebration, big or small. Ingredients...
WAITSBURG-This year, the Waitsburg Historical Society has selected the Albert Land Family as the 2022 Pioneers of the Year. Albert Land's three surviving children, Elaine Reese, Joan Miller, and Tom Land will be at the Waitsburg Pioneer Fall Festival on Sunday, Sept. 18 to receive the honors. Albert's grandfather, Edmund Land was born in England in 1823, and went on to travel the world. As his obituary noted, he "crossed the Atlantic Ocean four times and the Pacific Ocean twice." Living in New Z...
Cauliflower is one of those versatile vegetables that I love experimenting with in the kitchen. It is suitable for countless cooking methods, all of which bring out and enhance different flavor profiles. Fried, grilled, or seared, this snow-white crucifer particularly comes to life with a little browning or charring. Here, roasted cauliflower is pureed with walnuts, aromatics, and bright fresh parsley, to create a creamy yet light pasta sauce. Ingredients: 1 small head cauliflower, cut into flor...
After my years of experiments and triumphs in the kitchen, there is still nothing more satisfying than successful bread making. The combined time needed to carefully measure ingredients, then knead, shape, and proof the dough all pays off when your kitchen fills with the aroma of a perfectly baked loaf. A delicious repurposing of leftover mashed potatoes, this tender and flavorful bread has become a new, versatile favorite in our home. Yields 2 loaves. Ingredients: For the pre-ferment: 1...
When people in other countries are asked to describe "American food", the most common response is usually the hamburger, and for good reason. From spendy foie gras stuffed wagyu burgers at posh urban restaurants, to perfectly grilled cheeseburgers topped with "the works" at iconic small-town drive-ins, the sheer variety of burgers available attests to our love affair of good things served on a round bun. Beyond the different topping choices, Americans have a wide range of patty options other...
Lately, I have been obsessed with galettes, which are sweet or savory free-form tarts that are as much a celebration of good crust as they are about a tasty filling. Balanced and rustic, these baked delights have an inherent laid-back elegance. Here, I make a galette that highlights our region's beautiful sweet onions with a dash of thyme and Gruyère. However, it is the perfectly golden, flakey crust that makes this a truly memorable bite. This dish is a fitting way to pay tribute to our local...
During the summer months, we tend to eat most of our evening meals out on the backyard deck. Enjoying the golden light of summer dusk, while watching little swallows zip across the yard, everything seems to taste better al fresco. This week, while entertaining family visiting from the other side of the mountains and inspired by some recent additions to my spice rack, I created a variation on an old favorite grilling recipe: buttermilk marinated chicken skewers. Adding golden curry powder and...
While ripe tomatoes and sweet corn are what I most associate with summer cooking, it is bountiful zucchini that usually manages to make an appearance at every meal of the season. Living in a town full of seasoned and generous, backyard gardeners, there can never be enough zucchini recipes to have on hand. Thankfully, the dark-green summer squash is as versatile in the kitchen as it is prolific in the garden. Grilled, roasted, or sauteed, zucchini takes on different flavors with every culinary...
Several years ago, we were in Los Angeles visiting friends and family during a milestone birthday. As part of the festivities, we were invited to a friend’s house for a potluck barbeque. Being very familiar with the culinary trends of health-conscious southern California, I made a joke on our way there that the potluck would be nothing but raw kale. When we arrived at the party, there was fresh guacamole made from avocados grown in someone’s backyard, gorgeous wild-caught seafood on the gri...
Every summer, I patiently anticipate the first homegrown tomatoes of the season. While diligently watering our garden, I keep a daily check on when the sun-ripened delights are ready to pluck. This year, with the long, cold, and wet spring we had, everything seems to be a little behind schedule. Sadly, we might have to wait a tad longer for our backyard tomatoes. Luckily, ripe cherry tomatoes, available in most grocery stores, are a quick go-to when craving a burst of sunny flavor. Here, the...
As we moved into our house, we learned from the previous owners that there had once been a large in-ground pool in the backyard, which apparently had been a popular hangout for local housewives in the sixties and seventies. Unfortunately, when the maintenance costs got to be too much, the decision was made to fill it in. At about this time every summer, I start dreaming about that pool. Visions of taking a refreshing dip to cool down while hosting tiki-themed cocktail parties swirl around my...
Inspired by the world-class winemakers of our region, and the phenomenal growing conditions in our backyard, last year we planted three rows of little Cabernet Sauvignon starts next to the plum trees. From little twigs they have doubled in size this year, adapting beautifully to their protected sunny spot. While it will be a few years before we harvest enough fruit to make wine, the beautiful tender leaves had me researching a Mediterranean culinary favorite, stuffed grape leaves also called dol...
Beyond basic sustenance, good food is deeply connected to our emotional lives, something we turn to when celebrating the highs or to provide comfort during the lows. This week, bombarded with several unexpected lows, I sought solace in a vat of melted cheese...and maybe a little tequila. Grilled corn and green chilies melted into real cheddar cheese made for a consoling and zesty version of the ever-popular queso dip. Wonderful as an appetizer with tortilla chips, this is a recipe perfect for...
With summer officially here, much of our entertaining has moved outside with meals centered around savory delights cooked on the grill. Whether we are making grilled steaks, hamburgers, or skewers, I am always experimenting with flavorful and unique side dishes. This bright salad, with roasted early summer radishes and young carrots, balanced with creamy whipped ricotta, makes a colorful addition to traditional summer fare. Ingredients: 1 bunch of young carrots, with the frilly tops attached 1...
One of the things I most look forward to in late spring is the first bite of a plump sun ripened strawberry. This year, because of the unseasonable cool and rainy Spring, the harvest in our backyard patch was a little later than usual. All week, we have been plucking bright red berries by the bowlful, just in time for the approaching Summer Solstice. When fruit, such as strawberries, are perfectly ripe and in-season, the general rule is the simpler the preparation the better. Which perhaps is...
With summer just around the corner, and the spring weather finally cooperating, the season for outdoor entertaining has officially started in our backyard. Fresh herbs and wildflowers perfume the air around our deck, and warmth from the late afternoon sun lingers well into dinner time. This week, inspired by the robust rhubarb in the garden, I set out to make a dessert with a taste to match this lovely time of year. Here, a delicate, creamy panna cotta is punctuated with a bottom layer of...
Before moving to Waitsburg, bread baking was an elusive skill I always shied away from. Despite my deep love for all the shapes and styles of bread, the idea of making my own always seemed like an impossible feat. Perhaps inspired by the rolling wheat fields that surround us, I have since learned a lot while discovering the magic that can be made with a few ingredients, patience, and a hot oven. This tender and crusty focaccia was one of the first successful bakes, filling our home with an...
Of the many foods that define the Pacific Northwest, such as apples, berries, wild mushrooms, and shellfish, at the top of the list is the mighty salmon. Culturally and spiritually significant to our various indigenous tribes, salmon was also quickly revered by settler communities. Flavorful and versatile, the many ways to eat salmon represent the diverse cultures that have also come to define this beautiful part of the world. Here I have an easy recipe for gravlax, a Scandinavian style cured...
The days are finally warming up, waking up our vegetable patch with a fresh batch of delicate sprouts and young shoots. A lovely sight as we anticipate the delicious harvests to come. My kitchen herb garden, planted close to the house for quick plucking, has been looking particularly vibrant and lush these past few days. This silky quiche, full of fresh herbs and tender chard, comes alive with verdant spring flavor. Ingredients: 1 flakey crust, unbaked (recipe below) 2 spring Walla Walla...
One of the things I miss about living in a big city are the culinary discoveries that can be made while walking around town. In Seattle's International District, a dense urban neighborhood shaped by past and present influxes of Pacific Rim immigrants, I had a block-by-block map of my favorite restaurants. There were spicy Sichuan hot pots, Hong Kong style dim sum, Vietnamese banh mi sandwiches, heavenly Taiwanese xiao long bao, and of course sushi at the landmark Maneki. It was with memories of...
Certain recipes have the power to transport. As a young boy, I would carefully watch whoever was in the kitchen, fascinated by the magic taking place as delicious meals came together on the stovetop. One vivid memory is of my father rolling meatballs with his big hands and dropping them into a bubbling pot of soup. Years later in Seattle, I would rediscover that soup as an adult. Stopping at one of my favorite Mexican restaurants for lunch one day, I was intrigued to read their special: Sopa de...
