Author Archives: Farmer Doulis
Timothy Bartling talks fermentation. Timothy Bartling, chef, wild foods gatherer, and traveller led this recent workshop on the principles and recipes behind wild fermentation, focusing on small quantities for the home kitchen.
The Hoophouse with its little sprouting secrets. From most perspectives it does seem that winter still has quite a bit of tooth left in it. The perspective I’m choosing to use these days, however, comes with a pair of rose-colored … Continue reading
The tomatos are in the jar in back—half dried and preserved in olive oil. Calories be damned. Just before the frost last week, I harvested the last of summer’s vegetables to make a ratatouille. Now it’s all in the jars … Continue reading
Portland Meat Collective Camas Davis of the Portland Meat Collective emailed Monday in a pinch because her next class, three days away, had lost it’s venue, and could she use the barn. A great deal for me: I got to … Continue reading
Basket of ’shrooms Last fall we went and spent three nights at Breitenbush Hot Springs, soaking in the pools and poking around in the woods looking for mushrooms. These are not those mushrooms. In fact, we got skunked.
100 pounds of Oregon albacore that came out of the Pacific this morning. Now what do I do with it? Cleaning and preparing these beautiful fish to preserve them was an wonderful lesson in hydrodynamics and biological ingenuity. They have … Continue reading
Cheery chairs in a rainbow of colors. The October 2010 end-of-season dinner featured my friend Timothy Bartling cooking with assistance from his friend Paula Bock.
Some of the tomato harvest getting put up. Just before the frost last week, we harvested the last of summer’s vegetables to make a ratatouille. We got a bumper crop of green tomatoes, as well as some monster brandywines and … Continue reading
Chatting before dinner. A small birthday party put on for a friend last summer, and one of the first “official” dinners at Wild Goose Farm. A lovely day.