Eggs with feta, taters, toast with cherry jam.
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Enter the garden
Fresh is best
Our dinners
Our life revolves around one question: what's for dinner? We have committed ourselves to trying to be a part of the answer and not a part of the problem. After reading a couple of books ("Animal, Vegetable, Miracle" by Barbara Kingsolver, and "The Secret History of the American Empire" by John Perkins) we decided that we had to act. In our quest for sustainability we've gone local. We try to eat as much food produced in Colorado as possible. We've been at it for a couple of years now and most meals we eat are 100% local. Well o.k 90%. We have made some exceptions like cheese, cause Wisconsin cheese is just the best; sugar and salt, needed to preserve foods for winter use; and chocolate and coffee, which we only purchase if it is fairly traded and shade grown. Seriously what's life without chocolate? It really is amazing how much more flavor is in fresh local food, and although it's allot of work to make it happen, we would never have it any other way. We're really starting to get good at it and the purpose of this blog is to show that it's not only possible but incredibly tasty to eat local. We eat like royalty every night.
Colorado Food Links
- Adobe Milling
- Boulder Canyon Natrual Foods
- Boulder Ice Cream
- Coleman Natrual
- Colorado Local Sustainability
- Cyd's Nest Fresh Eggs
- Farm Fresh Potatoes
- Gelato by Espo
- Honeyacre Farms
- Horizon Organic
- Mi Ranchito
- Mountain High Yoghurt
- Mulay's Sausage
- New Belgium Brewing
- Oogave Soda
- Organic Valley - Rocky Mountain Pastures
- River Ranches
- Rocky Mountain Milling
- Rocky Plains LLP
- Smith Farms Melons
huh? you say somtin?
our garden
Enter the garden
Basic Pasta
1 cup of flour (we use 1/3 cup Whole wheat and 2/3 all purpose)
1 egg slightly beaten
1 egg yolk
Enough water to hold it all together.
Blend flours and any seasonings together. Add egg and combine. Add water one tablespoon at a time until a dough forms. Knead until smooth about five min. Wrap in a clean damp kitchen towel and let rest one hour. roll and cut. presto.
1 egg slightly beaten
1 egg yolk
Enough water to hold it all together.
Blend flours and any seasonings together. Add egg and combine. Add water one tablespoon at a time until a dough forms. Knead until smooth about five min. Wrap in a clean damp kitchen towel and let rest one hour. roll and cut. presto.
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