Fallidays Pantry Box

**Sold Out**   Thank you

We are offering a Fall Pantry box with special offerings from Quillisascut Farm.
Rick will be bringing these to Seattle for Pick up at Duo’s Deli.
Sometime in early to mid November (before Thanksgiving)

Here is what will be in the Fall Pantry Box:

Daisy Mae’s Apple Butter, using my mom, Daisy Mae’s, special recipe and a medley of apples from Cliffside And Lakeview Organic Orchards. Simply apples cooked down with spices, no added sugar but a touch of apple cider vinegar to round out the flavor. Oh and crabapples from our little tree for a tart finish!

Green Tomato Pickles, when Kären suggested these I thought okay let’s do it. Nothing says the end of the garden season better than green tomatoes. The tomatoes were sliced, along with sweet onions, sprinkled with salt to set overnight, then drained and processed with a white wine vinegar and touch of organic sugar brine, bay leaf, basil and spearmint added before processing. Good on sandwiches, chopped to top of a salad, or straight from the jar.

Spicy Plum Sauce, a combination of Shiro, Satsuma, and Friar plums along with organic sugar and spices. This can go two ways, as a sweet to top your toast, filling for holiday cookies like thumbprints rolled in chopped walnuts. On the savory side add a little vinegar maybe some hot chili’s and use it as a sauce for meat or tofu. Duck with spicy plum sauce anyone?

Elderberry and honey syrup. Elderberries juice and Snowberry honey sweetener, with a hint of star anise and cinnamon. Good any place you might use syrup, on pancakes or ice cream, mocktails, cocktails, add to a pint of vodka and turn it into a cordial, or add to a pint of vinegar to make a shrub. Good medicine for the doldrums of long dark days of winter.

Polenta with Abenaki, Roy’s Calais, flint corn grown in our lower garden. This isn’t your usual polenta, it is stone ground and has multi sizes of grains giving an extra creamy smooth texture and the taste is super nutty corn at its best. It’s also good in cornbread or polenta cake.

Harrisa to warm up your tastebuds. This is made with a blend of ripe red peppers and fermented, jalapeños, Wenks Yellow Hots, Beaver Dam, Sivri Bebir, and Serrano peppers then seasoned with preserved lemons, cumin, caraway, salt and topped with olive oil. Good on eggs or meat. Add a spoonful to the spicy plum sauce to give it a kick. Let me know what you come up with!

Grape syrup, in Italy known as Mosto Cotto, the juice from our entire crop of Himrod grapes cooked down to a thickened syrup. Nothing but grapes! Try it drizzled over anything that needs a perk up of flavor, try it on blue cheese, added to salad dressings, or in a glass of bubbly water. Ask your Italian friends how they use it.

Boozy dried fruit cakes, not really a cake, maybe a fruit cheese? Fruit salami? Dried apricots, peaches, plums, quince or pears, some with walnuts, others with filberts or just the booze soaked fruit with spices from a Chef Kären dream. These are hauntingly delicious, you’ll keep going back for more. Serve on a cheese course or as a simple dessert on their own. (Or hide them in the pantry so you don’t have to share)

Whey caramel, from the cooked down whey left from making goat cheese, organic sugar, salt and a knob of butter to finish. I’ve used it instead of jam in a thumbprint cookie and topped it with a piece of chocolate, glazing a bowl of ice cream, to dress up a cinnamon roll, on a spoon. Yum!

Walnuts, as I write this we are waiting for the walnuts to fall from the trees, they are getting started and soon they will be raining down like the wildest storm. We planted the largest of these trees the second year we moved here. Our neighbor had these seedlings coming up under their tree and said if we wanted to come and dig them up. We started out with 16 seedling trees, they survived and grew for a couple years but then a late spring frost killed all but two. Now those two surviving trees are mighty Persian walnut producers. They keep our hands busy. So we are including a bag of walnuts in the shell so you can get cracking with your family or friends, since we are all looking for a “fun” shared activity this year! These will still be curing, they are easiest to crack when the shells are a little less brittle, take them out of the shell and let them continue to dry. We put ours in the oven with the pilot light and they dry out wonderfully overnight to a nice crunch.
I might add these are smaller than the commercial varieties of walnut but we believe they taste so much better. I think you will, too!

And cheese! I’m having fun with these boxes, getting to play around with different types of cheese that don’t fit with our present marketing. This collection will have an aged cows milk Curado. The milk came from Rosehill Dairy here in Stevens county. It’s been a number of years since we had a cow and played around with the milk. It was a treat remembering how cows milk sets up differently than goat, this is a beautiful natural creamy yellow and I’m imagining a buttery finish to this cheese. I’m looking forward to cutting into a wheel! Cows milk, salt, culture, and rennet.

Ash Goat Disc, a creamy aged goat milk cheese coated with activated charcoal and natural surface molds that deepened the flavor and added creaminess. Goat milk, activated charcoal, salt, culture, rennet.

Aged chèvre because it will be good with the Mosto Cotto or with the spicy jam for grilled cheese breakfast sandwich.

And a little something else. A surprise!

Don’t miss out order now we only have 30 boxes.

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