Gifts from the Gods

   

        

        

        

       

      

     

   

We've been so blessed already with such a bounty of wonderful produce that we've both grown and foraged. It's amazing how it feels like it never will come, and then BAM there is more than you can possibly eat! Sharing food, especially in the summer-outside- is my favorite thing in the world. Please come eat with us- there is plenty for all! :) 

Journey's End Falls and Marinated Radish Recipe

Journey's End falls are located at the base of our land, just outside of town. It's a place I spent many-a-days as a child. I'm delighted that Olive gets a chance to experience it's magic too... 

After an afternoon of swimming, exploring and "fishing," we had a vegetarian feast, which included a Marinated Radish Salad dish that I developed for Butternut Mountain Farm. Enjoy!

May Days and a cookie recipe!

Scandinavian Fish Stew with Vermont fiddle heads. Recipe coming soon! ;-) 

Olive's Mother's Day cards for her three Grandmothers. <3

Strawberry Rhubarb Maple Crisp
Recipe here: http://butternutmountainfarm.com/about-maple/recipes/strawberry-rhubarb-maple-crisp

           

This year May has been more summer- like than spring-like and we've been taking full advantage cooking and baking with ramps, fiddleheads, edible flowers and asparagus. Picnics have been happening too, and so I offer you this GF cocolate chip cookie recipe that are maple sweetened and super easy to make. They are definitely a family favorite! 

The Perfect (GF) Chocolate Chip Cookies 

Gluten free cookies adapted from the Sprouted Kitchen Cookbook        

Serves: 12 medium sized cookies or 18 small

Ingredients:

• 1 cup almond meal  

• 1/4 cup flax meal 

• 1/3 cup dark chocolate chips or rasins 

• 1/2 cup shredded unsweetened coconut

• 1/2 tsp baking powder

• 1/4 teaspoon course sea salt

• 1/4- 1/3 cup maple sugar (adjust to sweetness likes)

• 2 egg

• 3 Tbsp coconut oil, melted

• 1/2 tsp vanilla extract

Instructions

1. In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.

2. In a separate bowl, beat egg until uniform in color and doubled in volume.

3. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined. It will be sticky- but better for licking fingers! :)

5. Preheat oven to 375 degrees.

6. Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit.

7. Bake until edges begin to brown, 7-10 minutes.

8. Remove from oven and let cool before serving.

Spring has sprung- GREEN!

It's been a LONG time coming, but I think it is safe to exclaim that spring is here! 

We've been spending most of our days outside preparing our garden and foraging in the woods for nature's been hidden treasures: ramps and soon fiddleheads! 

Enjoy this Pickled Ramp and Shrimp with maple and lemons recipe I created for Butternut Mountain Farm- my favorite VT based pure maple syrup company. :)

http://butternutmountainfarm.com/about-maple/recipes/pickled-ramps-and-shrimp-with-maple-and-lemon

Cheers,

Kyle

A Snow Bunny's Easter

It was a snowy-cold one this year, but we managed to have an outdoor hunt followed by an indoor feast of Easter favorites anyways. :) 1. Handmade Ukrainian Easter Egg Tree 2. Eco-Dyed Eggs for the Easter Bunny to hide :)  3. Looking out on Easter Morning with a big sigh.... 4. Spring quiche with peas, asparagus, herbs and goat cheese 5. Cousins on the hunt! 6. Let them eat cake! 7. Story time (The Country Bunny) with Omi *painting by my husband Michael Mahnke* 8. Sunflower and Radish sprout salad 9. Buell, our Red Persian cat 10. Traditional Easter Bread with a Maple Glaze and Almonds by Omi