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Sunday, August 23, 2009

Lunch at Summer Jo's


My husband and I headed south for a couple days to celebrate our 28th anniversary. The first stop, about an hour from home, was at Summer Jo's Organic Farm, Gourmet Restaurant, and Artisan Bakery in Grants Pass, for a leisurely lunch. We had eaten dinner there two years ago on our anniversary and I was eager to go back. If you are anywhere in the area or just passing through at mealtime, do not miss the chance to enjoy a meal at Summer Jo's! If you live within an hour and a half of Grants Pass, it is well worth the drive for a special evening of incredible food in lovely surroundings.

We chose a table outside in the “backyard” of the old farmhouse. You can also eat indoors (even right up at the large counter watching the chef prepare your meal) or on the screened porch.

My husband ordered a bowl of macadamia nut granola with yogurt and two poached eggs. I opted for the Bacon, Avocado, Lettuce and Tomato sandwich with garlic aioli on their own multigrain toast. The side salad came with a delicious creamy tarragon dressing. Everything was perfect. If I lived in Grants Pass I think I would have to eat there at least once-a-week.


On our way out I poked my head into the bakery and spied a table full of olive bread dough, neatly scaled into loaf-sized pieces, resting before being rounded into hearth loaves. Summer Jo's even grows their own wheat for the artisan breads they bake!

Tuesday, August 11, 2009

A S'moretilla?

Got the idea for this on a backpacking site. They called it a s'moredita, as in a combination s'more and gordita. I didn't use gordita-sized tortillas; I used whole wheat (10-inch?) regular tortillas, so maybe s'moretilla is more accurate. I tried it out on a recent camping trip with my son and thought it was very tasty

Lay the tortilla out on an ungreased griddle or frying pan and set it over hot coals. Break up some chocolate pieces or scatter chocolate chips over one half. Add a layer of crunched up Teddy Grahams or graham crackers and top with marshmallows. I didn't have mini-marshmallows on hand so I just cut some large marshmallows in half. When the tortilla gets soft, fold it in half, covering the filling. Let cook over the coals until the chocolate begins to melt, then carefully flip it over and finish cooking on the other side until the marshmallows are melted too. Cut into wedges and enjoy by the campfire.

The link I found said dark chocolate was essential for a good s'moredita. I made mine half dark and half with milk chocolate chips and much preferred the milk chocolate side.

Monday, August 10, 2009

Suncrest Peaches

My son and I picked 70 pounds of beautiful, juicy Suncrest peaches this morning at Norm Lehne's Garden and Orchards, less than five minutes from my house. They'll be gone in a day or two, so get 'em while you can. They are 65 cents per pound and very easy to pick. I brought mine home and laid them out in a single layer on newspaper on one end of the dining room table. Some are almost ready to eat; the others will ripen over the next several days. I'll be starting each morning with a big bowl of freshly-sliced peaches and if they get ahead of us, I'll slice them and flash freeze on cookie sheets, then pack them in ziploc bags to use in smoothies this winter.

Friday, August 7, 2009

What's for Dinner? New Mexican Cooking!

You guys get to find out about this before it hits the papers...

OSU Extension and the Douglas County Master Food Preservers will hold
their next What's for Dinner? cooking class
Thursday, September 17, 2009
11:30 am to 1:30 pm
Sutherlin Community Center
150 S. Willamette St.

Master Food Preserver Lori Salars and her husband Mark
will teach the basics of New Mexican cuisine featuring green chiles:

1. Roasting and peeling (and discussing preservation methods of) green chile
2. Making chile rellenos
3. Making a quick and easy chile relleno casserole
4. Making and frying up sopaipillas

Cost for the class, which includes a full lunch, is $15.00. You must preregister with payment by noon on Monday, September 14.

Stop by the Extension office at 1134 SE Douglas in Roseburg to pick up a registration form or go to the webpage at: http://extension.oregonstate.edu/douglas/food then click on menu item 2a. Mail the completed form with your check to:

Douglas Co/OSU Extension
Attn: MFP-CL
PO Box 1165
Roseburg, OR 97470
Questions? Call the OSU Extension office at 672-4461.

Saturday, August 1, 2009

Homemade Fruit Fly Trap That Really Works


That old saying about catching more flies with honey than with vinegar is clearly false. Fruit flies are just beginning to make an appearance in my kitchen and this is my tried and true method for keeping them under control. Place an inch or so of apple cider vinegar in the bottom of a quart jar. Add two or three drops of dishwashing liquid and swish it around to mix well. Make a paper cone with an opening at the tip just small enough for the flies to get through. You want the top wide enough so it seals the top of the jar. Set it on your kitchen counter and watch it work. The flies fly into the jar, but can't figure out how to get back out the small hole. Put a fresh solution in every couple days. It's not particularly attractive, but it does the job.

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