Watch with NOAA Office of National Marine Sanctuaries and join the winner of the Quintessential Olympic Peninsula Seafood Chowder Contest Ronald Wisner (aka Captain Ron) of Ocean Crest Resort, along with the Olympic Culinary Loop's Director Steve Shively, as we dive in for a live cooking demonstration that you can follow along at home. This delectable recipe will make your mouth water and your stomach full, while celebrating the riches of Olympic Coast National Marine Sanctuary! Ronald Wisner is the Executive Chef at Ocean Crest Resort in Moclips, WA and will share his award-winning recipe, along with other secrets from his kitchen to yours.
Learn more about this virtual NOAA's Get Into Your Sanctuary events here https://sanctuaries.noaa.gov/visit/2020-giys-activities.html#aug1-ocnms
It's very unusual these days to have a product that's grown, processed, and eaten in one place. But the Sequim Valley can now boast its own ROLLED OATS!
Nash's farm has been growing oats for over a decade now and sold it whole for folks to grind into oat flour, or cook into porridge. But September 2015 marked the debut of Nash's own Rolled Oats, often sold in bulk at Nash's Farmstand - located at 1865 E. Anderson Rd. Sequim. Or at regional Farmers Markets.
Taste the terroir of our fertile Dungeness soils, mineral-rich waters and radiant sunshine in your morning oatmeal, or use these tasty rolled oats as the basis for delicious granola.
Preheat oven to 350°F. Mix the oats, coconut and almonds together.
Whisk the oil and honey together then pour over the dry ingredients and mix well.
Spread out on a cookie sheet and bake, stirring occasionally, for about 45 minutes, until mixture turns golden brown.
Allow to cool, and mix in 1/2 cup raisins or other chopped dried fruit, chocolate pieces, or additional nuts such as sunflower seeds.
Nash is growing lots of delicious Chard!
It's the "season of plenty" in the Sequim-Dungeness Valley, and every week brings a new fruit or vegetable to our tables. This month, chard makes its grand entrance. A highly nutritious and gorgeously showy vegetable, chard has a lot to offer both for visual appeal and for our overall health. According to The World’s Healthiest Vegetables, chard ranks high in total nutrient richness, second only to spinach, being full of vitamins, minerals and antioxidants. Here are a couple of ways, one easy, one a little more involved, to enjoy fresh summer chard from the Sequim-Dungeness Valley and Nash's Organic Produce Stand! 3- Minute Chard 1 lb. chard, chopped 1 medium clove chopped garlic 1 tsp. fresh lemon juice 3 Tbsp. extra virgin olive oil Salt and black pepper to taste Optional Additions: 6 kalamata olives 1/2 cup feta cheese 1 tsp soy sauce Chop garlic and let sit for 5 minutes. In a large pot, bring 3 qts. water to a rapid boil before adding chard. Cut off tough, bottom part of chard stems. Add the chopped leaves to the boiling water. Do not cover. Cook for 3 minutes; begin timing as soon as you drop the chard into the boiling water. Place in colander and press out excess water. Transfer to serving dish and toss with rest of ingredients while it is still hot. Using a knife and fork, cut chard into small pieces for better flavor. Recipe from: http://www.whfoods.com/genpage.php?tname=recipe&dbid=100 Stuffed Chard Leaves If your chard has gotten a little wilted, don’t throw it away. Use it in this wonderful recipe! 16 chard leaves ½ cup chopped green onions 2 ½ cups cooked brown rice 1 cup feta cheese ½ cup cottage cheese 1 egg, beaten ½ cup chopped fresh parsley ¾ cup raisins 1 teaspoon chopped fresh dill ¼ teaspoon grated lemon zest Salt to taste ¼ teaspoon freshly ground pepper 2 tablespoons oil Preheat oven to 350 degrees. Remove the ribs from the chard leaves and set aside. In a medium bowl, mix together the green onions, rice, feta, cottage cheese, egg, parsley, raisins, dill, lemon zest, salt, and pepper. Lay the chard leaves with the underside up and place 2 Tbsps of the filling of each leaf, one-third of the way up from the bottom of the leaf. Fold over the sides of the leaf and roll up into a “square” packet. Place seam side down in a greased casserole dish. Do the same for all the leaves and brush lightly with oil when all the square packets are in the casserole dish. Cover and bake for about 30 minutes. You can bake any extra leftover filling and serve as a side dish. Serves 4 to 6 people. Recipe from The City Gardener’s Cookbook, Recipes from Seattle’s P-Patches
"Could someone please find a cookie called Anczec (sp) I need an address to have some shipped to me. I brought about two dozen home but have run out. Please help me out."While we sometimes see (and eat!) variations of these cookings at Pane d' Amore bakery we're not aware of any place on the LOOP that bakes up Anzac Biscuits on a regular. These iconic biscuits were originally made to send to the ANZACs(Australian and New Zealand Army Corps) serving in Gallipoli during WWI as part of solider care packages.
Preheat the oven to 350 degrees. Line baking sheets with parchment paper, and set aside. In a large bowl, combine flour, oats, sugar, and coconut. Set aside.
In a small saucepan over medium heat, melt butter with syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; if the butter is hot, it will bubble up considerably.)
Add butter mixture to dry ingredients, and stir to combine. Using a 1 1/2-inch ice-cream scoop, drop onto prepared baking sheets, about 2 inches apart (be sure to pack the scoop tightly so the mixture doesn't crumble). Flatten cookies slightly with the heel of your hand.
Bake until golden brown and firm but not hard, about 15 minutes. Transfer to wire racks to cool.
COOK'S NOTEThe dough is very crumbly, but a small ice-cream scoop will enable you to form the biscuits quickly and in a uniform size and shape.
"Best paired with Willapa White — Pinot Gris -- or Riesling while listening to 'Wanted: Dead or Alive by Bon Jovi' "
1 c celery
1 c onion
1 c carrot
1⁄2 c garlic
Saute in garlic butter and cool.
In a bowl, mix together:
1 lemon zest and juice
2 T Worcestershire sauce
1-1/2 T parsley, chopped
7 green onion, chopped
2 T salt
2 T Old Bay
Combine with the sautéed ingredients and add:
3 lb fresh Dungeness crabmeat, picked over for shells and cartilage
4 cups Panko
Let sit 1⁄2 hour.