What’s In Season?

With so many things to cook and enjoy in life sometimes you need a helpful little chart to remind you of when they are available. This chart will be available in the resources tab above.

= In Season = Conditional
Crop Jan Feb Mar Apr May Jun Jul Aug Sept Oct Nov Dec
Apples Heir
Apple, Mountain Rose Limited Limited
Apricots
Asian Pears
Asparagus
Blackberries
Basil
Beans, Bush
Beans, Dry
Beans, Fava
Beans, Garbanzo
Beets
Blueberries
Borage Flowers
Broccoli
Brussel Sprouts
Cabbage
Cara Cara Oranges
Carrots
Cauliflower
Cherries
Chicory/Endive
Citrus
Citrus Coriander bloom
Collards
Corn
Cucumbers
Currents, White
Fiddle Ferns
Figs
Green Almonds
Garlic
Garlic, Spring
Gooseberries
Kale
Leeks
Lettuce
Lime, Finger Limited
Lime, Kaffir
Mandarins
Melons
Melons, Water
Miner’s Lettuce
Nectarines
Onions
Parsley
Parsnips
Peaches
Pears
Peas
Peas, English
Peppers
Persimmon
Potatoes
Pummelo
Pumpkins
Quince
Radish
Ramps
Raspberries
Rhubarb
Rutabega
Salsify
Scallions
Shallots
Spinach
Squash, Summer
Squash, Winter
Strawberries
Sunchokes
Swiss Chard
Tomatoes
Turnips
Foraged Products
Crop Jan Feb Mar Apr May Jun Jul Aug Sept Oct Nov Dec
Golden Chanterelle Euro NW NW NW NW NW NW
White Chanterelle
Sask & QC Chanterelle
Blue Chanterelle
Yellowfoot Chanterelle
Violet Chanterelle/Pig’s Ear
Black Trumpet
Hedgehog
Chocolate Hedgehog
Chicken of the Woods
Fried Chicken
Mousseron/Fairy Ring
Sweet Tooth
St. George
Cauliflower
Domestic Porcini NW NW & CO
Imported Porcini S.Africa S.Africa S.Africa
Matsutake
Lobster
Morel Orchard Black & Grey Burn
Early Morel/Verpa
Spruce Tips
Wood Sorrel
Wild Salad
Wild Licorice Root
Wild Ginger Root
Wild Spring Onion
Watercress
Stinging Nettle
Miner’s Lettuce
Fiddleheads
Ramp Leek
Huckleberries Mountain/Costal
Truffles
Crop Jan Feb Mar Apr May Jun Jul Aug Sept Oct Nov Dec
OR Black & WhiteTruffles
Bianchetti Spring White
Alba White Truffle
Burgundy Black
Australian Winter Black
Perigord Winter Black
Italian Summer
NW Fish
Crop Jan Feb Mar Apr May Jun Jul Aug Sept Oct Nov Dec
Halibut WA Dayboat
Yelloweye Rockfish
Albacore Tuna Hawaiian Dayboat Washington Coast Hawaiian Dayboat
Steelhead
Coho
King Salmon
Sockeye Salmon Copper River/WA Troll Blueback
Black Cod Year Round / Subject to Weather Conditions/Area Restrictions
True Cod Year Round / Subject to Weather Conditions
Ling Cod Year Round / Subject to Weather Conditions
Petrale Sole
Dover Sole Year Round / Subject to Weather Conditions
Skate Wing Year Round / Subject to Weather Conditions
White Sturgeon
Live Razor Clams
Live Dungeness Subject to Area and/or Temporary Closures

GF Parmesan and Black Pepper Gnocchi

Who doesn’t love a fluffy potato dumpling in their soup or smothered in marinara?  This classic Italian potato dumpling is a great accompaniment to chicken, pork, and fish, or served with fresh vegetables!  The key to a great gnocchi is to make sure your potatoes are dry after they have baked and to mix your dough while the potatoes are still warm, not a tricky feat to accomplish both but it does require you to have everything in place and ready.  The best part, the gnocchi’s can be stored in the freezer and cooked when you need them!

Gluten Free Linzer Torte

My great Aunt would bake us one of these decadent Austrian tortes for our birthday’s, and every time I make one it brings me back to growing up in Colorado. Make sure to splurge on the jam, it will make a difference.

This recipe uses almond and hazelnut meal, if you do not have them you can grind whole or slivered almonds and hazelnuts in a food processor until it is a fine consistency. The fresh ground almonds and hazelnuts adds a lot of flavor to this decadent dessert. We used a cast iron skillet instead of a tart pan to make our Linzer Torte but either can work.

Linzer Torte Dough

1/2# Butter (Room Temperature)
1/2# Brown Sugar

~~
2ea Eggs
1t Cinnamon
3/4t Ginger
1/3t Clove

~~
6.5oz AKI AP Flour^GF
2/3# Hazelnut Flour
2/3# Almond Flour

~~

AN  Your favorite jam, we used raspberry.

If you are making nut flours start here, if you already have nut flours skip this first step. This recipe will make more than you would need for the cast iron skillet that we used, which is about a 5″, so any extra can be wrapped well and stored in the freezer

  • Place the roasted hazelnuts and almonds into a food processor and pulse until coarse, then add the AKI AP Flour^GF and pulse until you can get the nuts to a fine consistency. It is okay if the mixture is slightly coarse.

~~

  • Place butter and sugar in a bowl and cream together.
  • Add the spices and to the creamed sugar and butter followed by one egg. Mix until incorporated then add the other egg and mix again until incorporated.
  • Add the flour blend and mix until a uniform dough has formed. The dough should be fairly tacky, scrape the dough out of the bowl and onto a sheet of plastic wrap and roll it up. Store in the fridge until you are ready to use.
  • When ready to make the torte, preheat oven to 350°F.
  • Remove the dough from the fridge and plastic then cut a piece of the dough off. Dust the counter top with AKI AP Flour^GF and roll the piece of dough out to 1/4″ thickness.
  • Place the dough in the tart pan or cast iron skillet and press it into any grooves. If baking in a skillet you want the dough to come up the sides about 3/4″.
  • Place the jam on top of the dough, about 6oz, again that all depends on what type of vessel you are using to bake it in. Typically you want the same amount of filling as you have dough on the bottom. in this case about 1/4″.
  • Roll out smaller pieces of dough and cut the lattices and place them on top of the jam.
  • Place the skillet into the oven and bake until the jam is starting to bubble out of the gaps and the crust is golden. You will want the crust to be a little on the darker side to ensure the jam has set.
  • Once cooled you can remove the torte from its vessel and place on a cooling rack until ready to serve, best to let cool on the rack for a few hours and even better after a few days.

Figs

Figs

Sugar
Sorrel
Ginger
Port
Pork
Ice Cream (Custard)
Orange
Honey
Onions (Caramelized)
Goat Cheese
Duck
Cheddar (Aged)
Chestnuts
Mascarpone
Ricotta
Arugula
Cocoa Powder
Preserved Lemon
Salads (Baby Lettuces)
Balsamic
Sherry Vinegar
Palm Sugar
Bacon
Milk Chocolate
Lentils
Apples
Cheese (Camembert, Brie, Blue)
Proscuitto
Basil
Foie Gras
Cilantro
Saba Vinegar
Olive Oil
Almonds

Back to Pairings

Back to Pairings

Food Pairings

My own worst enemy on the internet is wikipedia, with all of its “knowledge” and endless links I get trapped staring at my screen for longer than I want to admit. So here is my food pairing “wiki”, which is open for people to submit their favorite pairings, so add it in a comment or an email and I will add it to the list.
-Happy Clicking-

Apples

Apples

Lemongrass
Sugar
Salmon
Shallots
Chestnuts
Lamb
Pine Nuts
Duck
Pork
Mint
Red Curry
Tarragon
Sherry Vinegar
Cider Vinegar
Hibiscus Flowers
Bacon
Blue Cheese
Yogurt
Shiso
Caramel
Elk
Butter
Emmental
Cheddar (Aged)
Ginger
Cinnamon
Nutmeg
Black Tea
Basil
Clove
Rose
Salmon
Parsley
Gorgonzola
Prosciutto
Honey
Fois Gras
Scallops
Oysters

Back to Pairings

Back to Pairings

Elk

Elk

Port
Thyme
Sage
Asiago Cheese
Cardamom
Coriander
Chestnuts
Cranberries
Pink Peppercorn
Parsley
Pancetta
Raisins
Black Pepper
Huckleberries
Carrots
Artichoke
Sunchoke
Fresh Garbanzo Beans
Brussels Sprouts
Fried Spinach
Apples
Corn
Bacon
Beets
Sunchokes
Arugula
Radicchio
Honey
Red Wine
Cheese (High Fat/Creamy)
Corn (Fresh)
Garlic
Juniper Berries
Fennel
Pomegranate
Rosemary
Pears
Tomatoes
Pumpkin
Butternut Squash
Turnips
Orange Zest
Walnut Oil
Sweet Potato
Celery Root
Fava Beans

Back to Pairings

Back to Pairings