The Chewelah Home & Garden Show

The Chewelah Valley Fresh Market hit the road once more and set up shop at the Chewelah Home & Garden Show. It was a great opportunity to connect with fellow Chewelans and let them know about the CVFM.

WSU Poster Girl

Look at CVFM getting props in this flyer from WSU Extension. Yay, entrepreneurism!

The CVFM Takes it on the Road

We met lots of nice folks at this year's Colville Home & Garden Show. Held for three days, it was the perfect opportunity to spread the word about local goodness! As a matter of fact, it was so much fun, we are going to head to the Chewelah Home & Garden Show this Saturday! If you're in town between 10:00 and 2:00 pm, stop by and say 'Hi'!

A New Ordering Period has begun!

Even though it is late winter, there is still plenty of local goodness available at the Chewelah Valley Fresh Market. Over 100 products! Check out what is listed this week at www.cvfreshmarket.com!

Rutabagas for breakfast?

I came across a recipe in this month's issue of Sunset magazine for a Rutabaga Hash. Rutabagas for breakfast? Apparently so. Hash is a pretty common breakfast dish around our house- it's easy to just fry up whatever veggies are on hand with either bacon or sausage, so this recipe intrigued me. I am happy to report it is delicious- the earthy flavor of the rutabaga paired with bacon and just a little heat from the peppers is really good. Add a fried egg or two and you have a wonderful breakfast that will definitely get you through the morning to lunch time.

They're not pretty, but these rutabagas from Sweet Meadows Ranch are crisp and delicious.

Bacon makes everything better. This is pepper bacon ends and pieces.

The rutabagas and bacon get cooked up.

The recipe calls for a jalapeno pepper and an Anaheim chile. I already used up the Anaheim's and a few other peppers from this bag of Salsa Mix Hot Peppers grown by Pine Tree Produce, so I'll use a jalapeno and a red pepper. 

The rutabagas and bacon cook covered on the stove. The recipe says to cook the bacon separately first, then remove it and cook the rutabaga. But I just cook it all together to save time. If you want crispy bacon, you might want to cook it on its own. 

Meanwhile, I chop up some celery, the peppers and some onion.

Those get added to the skillet...

Some kosher salt and pepper gets added...

And it mingles in the skillet together for a while.

Add an egg and a steaming cup of Stranger Mountain Coffee and breakfast is served.

I even get to have my breakfast with some live music...see my son in the background playing his guitar?

Harvest Dinner 2012

The weather was perfect for alfresco dining at Lovitt Restaurant where the annual Stevens County Harvest Dinner was held. Sponsored by the Community Agriculture Development Center, the dinner is a celebration of our amazing local food diversity. Virtually 100% of the meal was prepared from food sourced locally, and included some of your favorite Chewelah Valley fresh Market farmers, including Front Porch Farm, Simple Gifts Farm and Heather's Fairy Tale Bakery. We visited with some wonderful people and were fully aware of how fortunate we are to live in such a place.  

There was a lovely selection of wines.

 Dinner was held alfresco on the lawn of Lovitt Restaurant, which itself is an old farmhouse.

One of our appetizers: Goat Cheese-Cheese Stuffed Jalapenos.

Bob enjoys an IPA.

The beautiful salad consisted of Local greens, Roasted Sweet Corn, Sweet Pepper Marshmallows, shaved goat cheese with a Sweet Pickle Vinaigrette.

  
We enjoyed our salad with a fresh roll from Heather's Fairy Tale Bakery.

The Colville Valley at sunset.

My entree: Apple & Cherry Wood-smoked Beef Brisket, Potato Puree, Currant Sauce and Kohlrabi & Carrot Hash. Delicious.

Al Kowitz, who, along with Chef Norman Sixx prepared our meal, visits with Merna Harris of Peasant Milk.