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A Great Community Works Together

Chef Gabriel of Sequim's Alder Wood Bistro has always had a flair for wood-fired Northwest Cuisine. All you have to do is step into his restaurant and smell the YUM!

In his spare time, (insert sarcasm here), Gabriel is building a mobile pizza oven!

The pizza "stones" are so big they needed to be cast into 4 quarter-slabs, and kiln dried at 1000+ degrees Fahrenheit for 2 hours in order to strengthen the refractory concrete.

The pizza oven's dome roof is upcycled from an old propane tank! 

But the creatively doesn't stop there.

With big collaborative thanks to John Pabst of Pacific Pantry for smoking and stuffing the house pepperoni made with Short's grass-fed beef, Nash's pork, star anise, fennel & anise seed and three kinds of chili pepper.

Gabriel and Jessica Schuenemann love creating delicious food for Alder Wood Bistro guests that is grown, raised and prepared with love from members of their community.

Thanks to everyone who helps make the Olympic Culinary Loop and the whole Olympic Peninsula such a delicious place!

They hope to see you soon!


Rolled Oats at Nash's

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 a decade now, and sold it whole for folks to grind into oat flour, or cook into porridge. But September marks the debut of Nash's own Rolled Oats, sold in bulk at Nash's Farm Store at $2.49/lb. or at local Farmers Markets for $7.00/2-lb. bag. 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 a delicious granola. Granola  4 cups Nash’s rolled oats 2 cups shredded coconut 2 cups sliced almonds 3/4 cup high-heat vegetable or coconut oil 1/2 cup honey 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 chopped dried fruit, chocolate pieces, or additional nuts.

Chard - 2-ways to Yum!

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:   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

Kia's Skillet Cornbread

Thanks to Kia Armstrong of Nash's Organic Produce for sharing your delicious cornbread recipe Kia's Skillet Cornbread Recipe: This is super simple to make, and can be altered in lots of different ways, depending on your mood! 1 cup Nash’s Cornmeal 1 cup Nash’s White Wheat Flour (or Triticale Flour or Red Wheat Flour) ½ teaspoon salt 4 teaspoons baking powder 1 Tablespoon raw sugar 1 egg 1 cup raw milk ¼ cup melted butter Combine wet ingredients and mix them into thoroughly combined dry ingredients. Slather butter or bacon grease into 8” cast iron pan, and bake batter at 350 degrees for about 30 minutes. Variations: -Add a teaspoon each of chilli powder and ground cumin to the dry mix. -Grate or dice chunks of cheese and gently fold into batter before putting into pan. -Gently fold into the batter roughly chopped fresh cilantro, basil or parsley. -Gently fold into the batter about a cut of chopped peppers, leeks, onions, green onions, corn kernels or other veggies. -Use coconut oil instead of butter -Top the batter with thinly sliced colorful peppers for a beautiful presentation.

Kate McDermott’s Cranberry Pie Filling

There's always a reason to be thankful!

Originally Posted on 

cranberry squircle

Cranberries aren’t just for Thanksgiving relish anymore — they make a tasty and vibrant pie filling for your post-turkey dessert spread.

Enough fresh cranberries to fill a pie pan to 1/2″ below the rim (about 2.5 – 3 cups) 1 cup sugar 2 gratings of fresh nutmeg A few squeezes of fresh orange juice or a dash of Grand Marnier 1 tablespoon organic corn starch Pinch salt Bottom and top pie crusts Pulse 3/4 of the cranberries in a food processor briefly to get a variety of sizes of pieces. Combine with the 1/4 whole berries. Mix with other ingredients. Place in an open pie crust and dot a little butter on top. Top with a whole crust or better yet, a lattice crust. See for instructions on doing the crust.

A gathering of the Graying Lions of Organic Farming - featuring Nash

 The New York Times recently had a wonderful article about a gathering of "The Elders of Organic Farming". Nash Huber of Nash's Organic Produce was one of the honored guests.

BIG SUR, Calif. — Among the sleek guests who meditate and do Downward Facing Dog here at the Esalen Institute, the farmers appeared to be out of place. They wore baggy jeans, suspenders and work boots and had long ago let their hair go gray. For nearly a week, two dozen organic farmers from the United States and Canada shared decades’ worth of stories, secrets and anxieties, and during breaks they shared the clothing-optional baths. The agrarian elders, as they were called, were invited to Esalen because the organizers of the event wanted to document what these rock stars of the sustainable food movement knew and to discuss an overriding concern:

Read the rest of the article and be sure to thank Nash and our other "Agrarian Elders" for their steadfast vision and endurance!