Comments on: Dark Days Week 2: Thanksgiving dinner http://www.dropstonefarms.com/2009/12/dark-days-week-2-thanksgiving-dinner/ A tiny farm on Bainbridge Island. Wed, 01 Feb 2012 07:45:33 -0800 hourly 1 http://wordpress.org/?v=3.3 By: Lauren http://www.dropstonefarms.com/2009/12/dark-days-week-2-thanksgiving-dinner/comment-page-1/#comment-13233 Lauren Wed, 02 Dec 2009 21:19:31 +0000 http://www.dropstonefarms.com/?p=735#comment-13233 Oh yeah, I think we ate pizza at least once, maybe twice, during the week. Also a lot of leftovers from the week before. It's hard to manage both! Looks like it was Holmquist hazelnuts, yeah. The U-Dist market page says they are there year-round now, yay! I love Rockridge's ciders and stuff; will have to check out this leaf-ginger. Horseradish sounds exciting too. I have been making pasta from scratch too ... it's not too bad if I just remember to plan ahead a little bit. Our organic flour is from Utah :( but it's what we've got, I guess. You going to the market this weekend? I think we might (we don't usually). I don't know what time, but do you want to grab coffee or lunch maybe? Oh yeah, I think we ate pizza at least once, maybe twice, during the week. Also a lot of leftovers from the week before. It’s hard to manage both!

Looks like it was Holmquist hazelnuts, yeah. The U-Dist market page says they are there year-round now, yay!

I love Rockridge’s ciders and stuff; will have to check out this leaf-ginger. Horseradish sounds exciting too.

I have been making pasta from scratch too … it’s not too bad if I just remember to plan ahead a little bit. Our organic flour is from Utah :( but it’s what we’ve got, I guess.

You going to the market this weekend? I think we might (we don’t usually). I don’t know what time, but do you want to grab coffee or lunch maybe?

]]> By: Sustainable Eats http://www.dropstonefarms.com/2009/12/dark-days-week-2-thanksgiving-dinner/comment-page-1/#comment-13222 Sustainable Eats Wed, 02 Dec 2009 07:44:47 +0000 http://www.dropstonefarms.com/?p=735#comment-13222 Wow! I felt like I cooked for weeks (probably because of the regular cooking while prepping for Tday) and you totally outdid me. The hazelnuts are probably from Holmquist Hazelnuts. They are at Pike's during the winter but no farmer's markets. There was a guywho had ginger this summer at the market but he grows it in a hothouse and stops when the weather cools down. Apparently ginger as we know it needs around 100 degrees to develop. I got some fresh & pickled it to preserve it. Wade at Rockridge Orchard grows a hardy ginger that you eat the leaf of and not the root. I plan to plant some of those when he sells starts this spring. I believe he'll have them around March along with the horseradish roots. Nice job on dinner! And did you know you can get pasta from just across the OR border? www.azurestandard.com has totally saved my sanity this year. I was making all our pasta from scratch until I found them. They are over 200 miles away but closer than the CA brand pasta you find at the store xo, Annette Wow! I felt like I cooked for weeks (probably because of the regular cooking while prepping for Tday) and you totally outdid me.

The hazelnuts are probably from Holmquist Hazelnuts. They are at Pike’s during the winter but no farmer’s markets.

There was a guywho had ginger this summer at the market but he grows it in a hothouse and stops when the weather cools down. Apparently ginger as we know it needs around 100 degrees to develop. I got some fresh & pickled it to preserve it.

Wade at Rockridge Orchard grows a hardy ginger that you eat the leaf of and not the root. I plan to plant some of those when he sells starts this spring. I believe he’ll have them around March along with the horseradish roots.

Nice job on dinner! And did you know you can get pasta from just across the OR border? http://www.azurestandard.com has totally saved my sanity this year. I was making all our pasta from scratch until I found them. They are over 200 miles away but closer than the CA brand pasta you find at the store

xo,

Annette

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