Naturally Leavened Pickled Blueberry & Rosemary Focaccia
A perfect year-round recipe that utilizes our two time award-winning pickled heirloom blueberries.
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Lemon Curd Tart
Make this decadent lemon curd tart as a delicious summer treat! Best if made the day before serving.
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Roasted Quail with Heirloom Powder and Blueberry Marinade
While we're making do with what's on hand, we're grateful to have found some remaining quail from Oak Meadows Farm up in Ferndale.
Use What You Have to Dye Eggs
Use the bounty of our earth–and some of our products–to naturally dye eggs this spring. Here are some instructions to dye eggs with our products and other easy to find food and plant dyes.
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Blue Devils
Our 2x Good Food Award winning pickled blueberries are featured in the fantastic go-to recipe by Chef Ryan Ross.
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Salmon with Pickled Blueberries
Likely our most famous and loved recipe, this dish is the epitome of PNW cuisine. To take it even further, try some different in-season side dishes.
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