Beef and Stout Stew… and hellos from Mexico

I made this a couple of weeks ago, on a very snowy day, right before I made my get-away.





It's a simple meal that hits the spot on a cold winter's day: grass-fed beef stewed in a whole bottle of dark beer with mushrooms and carrots, served over mashed potatoes.

I don't usually do this whole running away from winter thing. But one morning a few weeks ago, I woke up to the umpteenth snow blizzard raging outside and thought to myself, you know, I don't have any kids, I can carry my job with me anywhere I go, and I could work on this blasted master's thesis from somewhere sunny because there is nothing tying me down anywhere in this exact moment of my life.

Plus, I was due for a visit to my old stomping grounds, because this winter marks exactly 30 years since my parents took me to Mexico as a kid. We spent 5 glorious winter months living in a tent on the beach in a tiny town (well, tiny at the time) on the Pacific coast called Puerto Escondido, a place which holds some of my best childhood memories. I didn't go to school that year, I had a pet baby parrot who followed me everywhere, and I basically romped around on the beach all day, practically naked, playing with the local kids, jumping in the waves and picking up Spanish as I went. Yes. Pretty freaking idyllic. (And as someone said knowingly the other day when I told them about it, "Ah, tus padres estan los hippies!" ... yes, well they never liked it when I called them that, but you're kind of asking for it if you're living on a beach in a tent for 5 months...) 


So I bought a plane ticket, shoveled out my car (this photo was actually taken right before the insane mega snowdumps that the east coast got pummeled with right before I left), had to get 3 people to help me push it out of the snow, and a few days later, found myself staring out of the plane window at the big blue ocean and long stretch of beaches as the plane touched down in Huatulco. Free as a bird.

Puerto Escondido has changed so much since thirty years ago that I barely recognized it. It's much bigger than I remember it. I had wanted to feel the magic and see all the spots I remembered from my 7-year old eyes. But on that first day, I just felt sweaty, tired, and very alone. The only things that felt familiar were the smells and the sounds. That moist smell of sun-bathed palm leaves and sticky flowers mingled with the faint whiff of garbage, laundry soap, and burning wood. It's the sweet perfume of my childhood days here and it brought me right back. After a good night's sleep, I woke up in much better spirits, ready to devour my favorite Mexican breakfast, huevos a la mexicana and agua de papaya, with my feet firmly planted in the sand. It would be almost impossible not to feel deliriously happy after a breakfast like this.

What I love about the main beach in Puerto Escondido is that it's a perfect mix of locals, fishermen, and both Mexican and foreign tourists. In the evening the port is filled with fishing boats returning from their day at sea. It's still very much a working port but also a gorgeous swimming beach. Everyone seems at home here.

The main beach, Puerto Escondido

I spent 3 days exploring Puerto Escondido, vaguely asking around if anyone knew my old Mexican playmates, Olivia and Maselica, the sisters who played on the beach with me and sometimes invited me to their house. Not surprisingly, given the size of the place, and how many years have gone by, I didn't have any luck finding them.

Puerto Escondido market

As much as I love Puerto Escondido, I needed a quieter place to settle into my thesis work, so I've headed an hour south along the coast, to a tiny beach town called San Augustinillo, where the rhythm of life is very conducive to completing one's thesis.

The afternoon light hits the main street in San Augustinillo

It's a calm, magical place on the ocean, with the sweetest little café ever (from which I'm writing this), the best shrimp and octopus I've ever eaten, and stunning ocean views from everywhere. I am falling madly in love with this place already.

Having just devoured a plate of fresh-caught shrimp in chipotle sauce

I've settled into a small posada up on the hill, which feels like a secret hideaway from the world. This was the welcoming committee when I arrived (whose eggs are collected each morning).

The ducks of the household

And this is the view from my room. I think I can handle seeing the sun rise over the ocean from this window every morning.

The view from my room up on the hill

There's no wifi connection there, so its a little internet vacation for me…  I don't know how much I'll be able to post here in the next month, but we'll see what happens… either way, I hope to come back to you in the spring, with some new Mexico-inspired recipe ideas. Until then, I leave you with this wintery dish I made before leaving snowlandia. It's full of flavour and a great comfort food. Enjoy!

Click here for the recipe.

Rosemary Rye Brownies

As if the world needs yet another brownie recipe, right??

Of course I'm a bit biased, since I specifically honed and tweaked this recipe until I arrived at the brownie of my dreams (during a blissful era marked by multiple revolving pans of brownies on my counter), but I think I can safely say you will love this brownie too. It has received the all-telling moan of approval from several friends. 

I'm always looking for new ways to use rye since we grow it and mill it ourselves. Last summer, my friend Ladleah had the brilliant idea to make brownies with our rye for Maine Fare and that's what first put the bug in my ear. 

Rye has a robust flavour that pairs beautifully with dark chocolate, and I have a little theory that because it contains less gluten than wheat, it creates a less doughy, and more chewy brownie. Either way, I believe it makes a brownie that has much more personality and je-ne-sais quoi than one made with plain white flour. 

Add the fragrant earthy tones of fresh rosemary (inspired by my mom's basil chocolate cake) and you've just taken this brownie to a whole other level. There. Have I sold you on it? I hope so! And I hope you have a wonderful Valentine's Day. 

You'll find my recipe on PBS Food.

Red Lentil Walnut Ice Cream

OK, I know you might think red lentil ice cream sounds a little crazy, but stay with me here. Here's the thing, red lentils, when cooked, naturally turn into a rich purée that is very tasty all by itself. And it just so happens that when you combine that purée with coconut milk, maple syrup, and a little salt, the lentils take on a taste that is strangely addictive and almost caramel-like. Add walnuts and you've got yourself a dairy-free ice cream that is unique, delicious, and even quite healthy. Did you know lentils are high in fibre, protein, potassium, folate, iron, and manganese? Our very own Canadian-grown superfood!

This ice cream bypasses the usual milk, cream, and egg custard that most ice cream recipes require. It needs no cooking, aside from the lentils, so it's very easy to make. It's also fully vegan, free of milk, eggs, and artificial sweeteners.

It does come with one caveat though: it should be eaten on the soft side, ideally right after it comes out of the ice cream maker, when it's smooth and creamy. If it freezes fully, it becomes hard and brittle and falls apart easily. The bourbon is optional but make sure to add the salt, it brings all the flavours together.


RED LENTIL WALNUT ICE CREAM
Serves 4 to 6

1 3/4 cup cooked red lentils (about 1 cup dry red lentils)
1 x 400ml (14 oz.) can of full-fat coconut milk
1/2 cup pure maple syrup (add 2 Tbsp more if you like a sweeter ice cream)
1 tsp vanilla extract
1/3 tsp salt
1/2 cup toasted, chopped walnuts
1 Tbsp bourbon (optional)

Place 1 cup dry red lentils in a fine mesh sieve and rinse well under cold water. Drain them and place in a small saucepan with 1 1/2 cup of water and bring to a simmer on medium-low heat. Cook covered, for about 25 minutes or until the whole thing turns to a thick purée. Stir often to make sure it's not burning on the bottom as it cooks and thickens. If the lentils are cooked but still too soupy, leave the lid off so more water evaporates. Once they are fully cooked and very soft and mushy, remove from heat and allow them to cool a little, with the lid off for about 10 minutes. The red lentils should now be almost as thick as mashed potatoes. Measure out 1 3/4 cup of lentil purée for this recipe (you may have a little more than that in the saucepan).

In a food processor, blend the coconut milk, maple syrup, vanilla, salt, and the warm lentils until you have a smooth thick mixture. (Be sure the lentils are still warm - if they are cold, the coconut fat might not melt and emulsify well which will not give you a smooth mixture - if this happens, simply heat all the ingredients for a couple minutes in a saucepan on low heat to help the coconut milk to fully emulsify, then return the mixture to the food processor).

Cool the mixture for an hour in the fridge, then use it in your ice cream maker, according to the manufacturer's instructions. Halfway through, add the toasted chopped walnuts and bourbon. Enjoy before it's fully frozen or hardened, when it's still soft and smooth.

Lima Bean Stew with Tomatoes, Olives, and Kale

How are you all coping with the snow there, fellow northerners? 

Over here, the wind howled and whistled all night long, trying its best to bring this old house down, and now there's a glittery expanse of jagged drifts and soft snow mounds out there. After sitting at my computer most of the morning in my winter jacket, wool scarf, two layers of pants, and a hot water bottle at my feet (it takes a while to get the wood stove going again in the morning), I finally opted to embrace the situation instead of curse it. The road still hasn't been ploughed, which means it is ALL ours. Not a vehicle in sight, perfect for a blissful cross-country ski under a serene blue after-storm sky. A sky that seems to be saying "who, me? I didn't do it". 

I've always found winter to be a challenge, but days like today, I realize it really is all about whether I chose to enjoy it or not. Spending time outside changes everything. I keep having to remind myself of that, and get off my butt a little bit more often. For me, it means the difference between loving or hating winter.

I had wanted to get this stew recipe out to you in time for the storm. But it's just as good apres-storm as before. Stews, soups, broths... these are the necessary armour to face a Nova Scotian winter. And lately, we've had a good rotation of various versions of all of these bubbling away on the stove. This one was quite a hit, and I thought I should share it with you. So if you're in need of a bowl of something warm to comfort you after all that snow, here's what I'm proposing: a tomato-ey lima bean stew with a rich flavour from the use of green olives, red wine, garlic, and smoked paprika. (Recipe link).

You'll find the recipe over here, on PBS Food. Enjoy!!

Black Bean Quinoa Rainbow Salad

I hope this video will make you excited about beans. I know they're not always easy to get excited about. They're not all that glamorous (well, unless you're Sean Brock, in which case they will match your tattoos and look like a work of art), and you may not find them all that inspiring, at first glance. But when you get to know them, or grow them, you see that there's a kind of magic about beans. There are colors and patterns and dots and lines and all sorts of shapes and sizes, varying levels of shine and smoothness… some beans almost glow. I can get completely lost in the bean section of a seed catalogue, especially at this time of year, when dreams of gardening start to tug at my heart on these cold cold days.

There's no doubt that I got my bean enthusiasm from my mom. She grew many varieties in her garden, always trying new ones. Her eyes would sparkle when she talked about her favourites. She grew enough dry beans for us to eat through the winter months, always saving enough to plant again in the spring, or to share a few with gardening friends. In this video, you'll see one easy way to thresh a large amount of beans quickly. We used a box fan but a windy day is sometimes just as good. Of course, good old hand shelling is fun too, especially if you gather some friends or family to give you a hand.

This salad is made with our Black Coco Beans, which are big and meaty, almost velvety in texture. But any kind of black bean will do the trick. The salad is nourishing and bursting with flavour. You can't really go wrong with mango, avocado, sweet potato, cilantro and a lime cumin dressing. Unless you don't like some of those ingredients, of course, in which case feel free to swap them out for something that tickles your tastebuds.

You'll find my recipe over on PBS Food. I think you'll like it! Let me know if you make it...

Giveaway of Sean Brock's New Cookbook!

Even though the holidays are long gone, I'm still indulging in one of my favorite seasonal activities: sitting by the wood stove with a big pile of new cookbooks to read through. Joy. And there's one that continuously captures my attention: Sean Brock's hot-off-the-press new cookbook, Heritage. And lucky you, Artisan Publishing is giving away a copy to a Kitchen Vignettes reader (Canadian residents only are eligible for this one), so be sure to enter the giveaway below!

My guy and I developed a huge foodie crush on Sean Brock this fall, when we became obsessed with the PBS show The Mind of A Chef. At the top of our resolution list is a trip to one his celebrated restaurants in Charston or Nashville. As growers of heirloom grains (aka, major seed nerds), we love this man's commitment to sourcing regional, traditional ingredients, many of which have almost gone extinct in the race for big monoculture crops that simply yield, yield, yield. This excerpt from Mind of A Chef shows Sean preparing a dreamy Farro Verde Succotash. It makes me yearn for summer. 



This cookbook probably has the best cover of all time. The tattoos, the beans, the colors, I mean, you don't even need to open the book and you've already had a visual feast. But lift the cover and you're swept away to a land of pure elegance and inspiration, a place where practical recipes for Skillet Roasted Chicken or Corn Grits live side by side with more elaborate ones such as Stone Crab with Cucumber Juice, Fennel Jelly, and Raw Apple or Rabbit Andouille with Braised Peppers and Lady Pea Gravy. Every photo inspires me to get more creative about food presentation and even in this old farmhouse, to give some of these fancy chef plating tricks a try, for the fun of it.

The first thing I made from the book was the Farrotto with Acorn Squash and Kale (because yes, we STILL have kale standing strong out there), a perfect winter dish, warm, filling, and deeply flavourful. Next up on my list are the Einkorn Biscuits, the Brown Oyster Stew with Benne, and the Tomato Jam. As a Canadian, I didn't know a whole lot about Southern cuisine. This book is a perfect introduction and I love how Sean walks you through the step by step process of "How to cook grits like a Southerner" and "How to build a pit and cook a whole pig like a champion pitmaster". I'll warn you, some of the recipes in the book do look complicated and some of the ingredients are hard to come by, but the spirit of this book is to inspire and challenge us all to try new things, to learn the value of sourcing local ingredients, to get in touch with our own heritage and learn to adapt recipes to our own regions, based on what is available in our part of the world. After all, even before you get all the pots and pans out, the heart of a recipe begins with finding the best ingredients one can possibly find. 

I will announce the winner of the cookbook this weekend! Bonne chance! (This giveaway can only ship within Canada, but I promise some exciting giveaways for you non-Canadians later in the year!)

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Amaranth Corn Fritters

Up until recently, any amaranth that entered my kitchen was destined to a lifetime of sitting at the back of a dark cupboard, where aside from the occasional tentative glance, it remained untouched and unused. Usually, enough years would go by that I would finally be forced to dump it in the compost, hoping the earthworms at least would enjoy it. Then I would see it again in the health food store, all fresh and minuscule and promising, so I'd buy a little bag (just a little bag), vowing to make friends with it and create something tasty this time, and the same cycle would start over. I did, along the way, manage a few gluey porridge experiments, but these left me unenthused and even more baffled by the tiny grain. Amaranth porridge is ok, but I infinitely prefer making a bowl of creamy teff porridge, or sticking to plain old wonderful oatmeal.














But a couple years ago, I pulled a neglected bag of amaranth out from the back of my cupboard, determined to give it another chance. The cooking instructions for amaranth generally call for a 3 to 1 ratio of water to grain, which yields the gooey porridge I refer to above. I decided to reduce the water significantly in an attempt to achieve a fluffy cooked grain, and suddenly, amaranth and I were making some headway. Cooked in a 1 to 1 ratio, and only to 'al dente', followed by a resting period under cover at the end of cooking, the grains were beautiful. Not heavy and gooey, but light and fluffy with a lovely chew that lends itself well to many recipes. And that's a good thing if one takes a look at their superstar nutrient profile!

Upon having this mini amaranth-epiphany, one of my first recipe experiments was to try the fritters recipe on the back of the Bob's Red Mill bag of amaranth. They were delicious! Over time, I adapted the recipe and arrived at an amaranth corn fritter that is packed with flavour and crunch and has become one of my favorite go-to lunches. 

To get my amaranth corn fritters recipe, click here.

And please do leave me a comment below, sharing your own favorite ways to prepare amaranth!

Kale and Sun-Dried Tomato Strata

Yes, it's (yet) another kale recipe from kale-landia! And if I may say so, this one makes a scrumptious Christmas morning breakfast. Just saying.

My love of French food has been spilling over into the realm of French cookware lately and I was so excited to put my new Mauviel baking dish to use in this recipe video. The impeccable craftsmanship of their made-in-France cookware makes this copper baby my most prized kitchen possession. 

Along with the pleasure of putting my new baking dish to use, this video was so much fun to put together because The Modern Grass kindly allowed me to use a tune from their exquisite Christmas album. Thank you, most lovely gentlemen!

www.themoderngrass.com

And then there was the kale. Oh kale, how many times have I sung your praises. Those luscious and tender leaves are actually finally starting to show signs of waning out there, it's now been several weeks since I captured these vibrant blue-greens on camera.

But even now, when they're frozen solid under a dusting of snow, it's amazing how resilient those crumpled leaves are and how just a few minutes' thaw on the kitchen counter will bring them right back to a crunchy and perfectly respectable 'cooking-ready' state.

To tell you the truth, the weather's been rather grey over here, and so have the spirits, just a little. It always seems to go against everything that is expected to have moments of sadness and unease around Christmas time. And yet I think it happens to many of us. I guess Christmas just feels a bit unplanned, unprepared this year. And I'm riding that familiar wave of nostalgia for the Christmases of years gone by, when my mom and my grandmother were still alive. They both had a way of turning Christmas into such a magical time. But there are many things to feel grateful for. In a couple of days, I will get to hold my sweet beautiful nephew in my arms again. I can hardly wait. My stepdad will be back from his European travels, my sweetheart is driving up from Maine, and my sister and brother-in-law will close down their cafe for a few days and a much-needed holiday break. We'll hopefully manage to get a Christmas tree up and going, do a bit of baking, and enjoy some drinks by the fire and a festive visit with our neighbours. And really, what more could one possibly ask for? 

So wherever you are for the holidays this year, I wish you warm moments with your loved ones, and many morsels of delicious things to feast on. A very merry Christmas-solstice-Hanukkah-holiday season to you all!

You can find my Kale and Sun-dried Tomato Strata over here on PBS Food.

My favorite foodie read of 2014: The Nourished Kitchen

Last winter was long and cold, and one of the things I most looked forward to about spring was the release of the much anticipated cookbook, The Nourished Kitchen. As one of many avid followers of Jennifer McGruther's traditional foods website, I wasn't alone in my wintery anticipation. I already had a foodie web crush, but her book made me fall head over heels. Anyone who has section in their book entitled "In Defense of Lard" and a recipe for Bone Marrow Custard is a rockstar in my universe. So this was pretty much how I spent every waking moment after receiving my copy in the mail.

Like her website, Jennifer's book celebrates whole foods focussing on bone broths, fermented foods, grass-fed meats, traditionally prepared grains, a broad assortment of veggie dishes and some mouth-watering yet healthy desserts. What I love about the Nourished Kitchen philosophy is that instead of approaching healthy eating in a restrictive way that forbids a huge amount of food groups (gluten, grains, meat, dairy, etc.), it instead embodies a wholistic approach that shows you how to prepare good wholesome mineral and vitamin-rich foods from scratch. This excerpt from the book's introduction rings especially true:

"There's a deeply pervasive disconnect in the collective relationship with food that persists in American culture: We often view healthy eating as synonymous with restrictive eating, and we likewise view joyful eating as a guilty pleasure, something that begs for strict limits. I believe that real food allows us both the gift of nourishment, and the gift of pleasure, without unnecessary restrictions. Eating a diet of traditional foods helps us to develop a positive relationship with our food, not one born out of guilt and denial; rather, the traditional foods movement teaches us to purchase, prepare, and enjoy our food with intention."

Instead of making sweeping statements ("all meat is good") or throwing out the baby with the bathwater ("all meat is bad"), the book teaches us instead to understand the nuances and the vast difference in nutrition, environmental footprint, and flavour, between conventional beef and grass-fed beef, between conventional white flour and soaked whole grains, between refined white sugar and unrefined wholesome sweeteners.

When I thumb through a new cookbook, I often cherry-pick the recipes I want to make. With The Nourished Kitchen, I literally want to make every single recipe in the book. And I'm well on my way there. So far, my favourites are the Sherried Chicken Liver Pâté with Apple and Sage, the Stinging Nettle Soup with Cream, the Chicken Foot Broth (best chicken stock I've ever made!!), and the Baked Oatmeal with Pistachios, Figs and Honey. I'm still dying to try the Roasted Beet and Walnut Salad with Kombucha Vinaigrette, the Concord Grape Sorbet with Rosemary and Black Pepper, the Whole Mackerel Roasted on Potatoes, and so many others. Swoon.

This is a jewel of a book that is sure to become a classic, and it belongs on every food lover's bookshelf. If you don't own it yet, or if you're looking for a perfect Christmas gift for a foodie you know, GET THIS BOOK NOW! You won't regret it one bit. 

The Nourished Kitchen

Last winter was long and cold, and one of the things I most looked forward to about spring was the release of the much anticipated cookbook, The Nourished Kitchen. As one of many avid followers of Jennifer McGruther's traditional foods website, I wasn't alone in my wintery anticipation. I already had a foodie web crush, but her book made me fall head over heels. Anyone who has section in their book entitled "In Defense of Lard" and a recipe for Bone Marrow Custard is a rockstar in my universe. So this was pretty much how I spent every waking moment after receiving my copy in the mail.

Like her website, Jennifer's book celebrates whole food recipes focussing on bone broths, fermented foods, grass-fed meats, a wide range of vegetable dishes, traditionally prepared grains, and healthy desserts. What I love about the Nourished Kitchen philosophy is that instead of approaching healthy eating in a restrictive way that forbids a huge amount of food groups (gluten, grains, meat, dairy, etc.), it instead embodies a wholistic approach that shows you how to prepare good wholesome mineral and vitamin-rich foods from scratch. This excerpt from the book's introduction really rings especially true:

"There's a deeply pervasive disconnect in the collective relationship with food that persists in American culture: We often view healthy eating as synonymous with restrictive eating, and we likewise view joyful eating as a guilty pleasure, something that begs for strict limits. I believe that real food allows us both the gift of nourishment, and the gift of pleasure, without unnecessary restrictions. Eating a diet of traditional foods helps us to develop a positive relationship with our food, not one born out of guilt and denial; rather, the traditional foods movement teaches us to purchase, prepare, and enjoy our food with intention."

Instead of making sweeping statements ("all meat is good") or throwing out the baby with the bathwater ("all meat is bad"), the book teaches us instead to understand the nuances and the vast difference in nutrition, environmental footprint, and flavour, between conventional beef and grass-fed beef, between conventional white flour and soaked whole grains, between refined white sugar and unrefined wholesome sweeteners.

When I thumb through a new cookbook, I often cherry-pick the recipes I want to make. With The Nourished Kitchen, I literally want to make every single recipe in the book. And I'm well on my way there. So far, my favourites are the Sherried Chicken Liver Pâté with Apple and Sage, the Stinging Nettle Soup with Cream, the Chicken Foot Broth (best chicken stock I've ever made!!), and the Baked Oatmeal with Pistachios, Figs and Honey. I'm still dying to try the Roasted Beet and Walnut Salad with Kombucha Vinaigrette, the Concord Grape Sorbet with Rosemary and Black Pepper, the Whole Mackerel Roasted on Potatoes, and so many others. Swoon.

This is a jewel of a book that is sure to become a classic, and it belongs on every food lover's bookshelf. If you don't own it yet, or if you're looking for Christmas gift for a foodie you know, GET THIS BOOK NOW! You won't regret it one bit. 

Chocolate Salami!

I realize the name of this recipe may be alarming to some. But have no fear, no salami was used in the making of this salami. Nope, this here salami log is pure chocolate goodness peppered with more goodness, such as candied ginger, pistachios, amaretti cookies, etc.

If you're looking for a great DIY gift, this one is a charmer. Dust it in icing sugar, tie it up with twine like a proper salami roll and give it to your favorite chocolate lover.

You can find my recipe over here at PBS Food.

And if you are in need of another chocolatey DIY gift idea… here is my chocolate truffles recipe. Truffles are incredibly easy to make and a box of homemade ones makes a perfect present, especially for those people on your list who have you scratching your head for gift ideas.

Here's wishing you a very chocolatey holiday season! (unless you don't like chocolate, of course)

25 Holiday Gifts for the Farm-to-Table Foodie

These gifts stand out to me because they are at least one, if not all of the following: a) super useful to have in your kitchen b) exceedingly delicious c) made by artisans or small businesses, d) ecologically-minded to make your kitchen a greener place, or e) just very very nifty! Of course, the best gifts for the food lover are often homemade. And there are many great sources of DIY edible gift inspirations out there, from this one to this one. I have a couple ideas coming your way soon too. But for now, this is my list of gifts that have been DIY-ed by someone else. Enjoy!

$25 AND UNDER GIFTS

1. Hand-printed organic cloth napkins 
I am totally in love with the gorgeous hand-printed organic cotton napkins made by the cool cats at Oh Little Rabbit. (Check out their adorable printed baby onesies too!)

2. Organic cotton hand-printed tea towels
While we're on the topic of table linens, you have to check out Madder Root's beautiful tea towels and re-usable produce bags.

3. Beeswraps
These make the best stocking stuffers ever! Beeswraps are an all-natural alternative to plastic wrap made with organic cotton dipped in beeswax. You can wrap food in them, keeping things fresh and sealed. Simply wash, dry, and re-use again.

4. The Taproot Magazine calendar
Taproot calendars are always delightful! (A subscription to the magazine makes a pretty fabulous gift too).

5. Cloud-shaped Cookie Cutter
Yes, these are for reals (and hand-crafted). For the dreamer and cookie baker you love.

6. Ten Thousand Villages Fair-Trade Foodie Gifts
When you give a Ten Thousand Villages gift, you know your money is going directly to small-scale producers and cooperatives in developing countries. Check out their foodie gifts like organic fair-trade spices, coffee, chocolate, dried fruit, olive oil, and so much more…

7. Teak Ice Cream Scoop
I have one (sometimes I kiss it)

8. Organic Spice Blends
These spice blends are so delicious! You'll want to sprinkle them on everything.

9. Fat Toad Farm Goat's Milk Caramel Sauces
You will never ever eat a more delicious thing. Give a jar to your best friend and then invite yourself over.

10. Magical Seed Print from The Greenhorns
The first time I saw this print on my farming mentor's wall, I immediately went on an online hunt to track it down and buy a copy for my seed nerd sweetheart.

11. Organic TAZA Chocolate Sampler Gift Set
For the chocolate addict. We all know one of those.

12. A whole library of Theo chocolate bars
It doesn't really get any better than this does it?

13. Cooking With Flowers
For the flower gardener. This book is pure magic. Pure magic.

$50 AND UNDER GIFTS

14. Artisan Salt Collection
These guys also do an Applewood Smoked Salt that is to die for.

15. Personalized, Embossing Rolling Pins
You will never look at pie or cookie dough the same way again. Seriously.

16. Handmade Ceramics Coffee Cone by ANK Ceramics
For the coffee lover (like my dad who still uses a 20-year old battered plastic coffee cone). Time for a style upgrade!

17. A Goat from Oxfam
You can't go wrong with this gift. Obviously your friend doesn't get the goat, but someone in Mozambique will and it could change their life.

18. Handmade Backyard Animals Measuring Spoon Set
Cuteness overload.

19. Microgreen sprouting kit
Give the gift of year-round homegrown micro-greens! It doesn't get much more local than grown right on your windowsill, plus you get to eat nutrient-packed adorable miniature baby greens all winter long.































20. "From the Garden of" Personal Embosser with Stand
So these may seem a bit frivolous (in fact they are probably a good candidate for the Williams Sonoma Hater's Guide), but damn do I ever want one. And I bet every single canner out there does as well. You will likely reap the rewards of this gift in jams and pickles.

21. Lovely boiled-wool hat by Julie Sinden Handmade
Ok fine, this has nothing to do with food, other than the maker of these hats makes the most delicious cakes I've ever tasted. (Also boiling wool is kind of like cooking). So go buy a hat, they are all stunningly beautiful, and handmade with 100% merino wool (and recycled fur).

$50 AND MORE GIFTS...

22. Felted Cat Cave
I'm now completely off-topic. But cats need presents too. And what self-respecting cat wouldn't love to receive their very own felted cave for Christmas?!

Aaaand back to food... 

23. Excalibur Food Dehydrator
For the gardener / homesteader, this is a must. Think homemade fruit leather, dried apples, berries, vegetables… endless options.

24. KoMo Grain Mill
Give the baker in your life the gift of fresh-milled flour. Once you've tasted fresh-milled, there's no going back.

25. Beeswax Candles from Pollen Arts
These guys make the most beautiful beeswax candles ever. Anyone receiving a set of these would be the luckiest duck in the world.

That's it! Now what cool gift ideas have I forgotten?? Please tell me in the comments below!

Happy Holiday Season you all!