I’ve got a new gig I’m loving. We are finishing up the second month of Star Route Kitchen food club. We’re preparing and delivering from scratch, whole food menus to a handful of Orcas Island residents. Check out my new Star Route Kitchen page where you can get some ideas of your own for plan ahead foods to have for the week.
We are currently in R&D mode these last few months of the year. I’m asking for feedback on recipes, logistics of packaging and delivering and getting my cooking chops back on track. Chloe and I are having a blast on Mondays cooking and on Tuesdays delivering. We may add next year, a second menu option such as anti-inflammatory or something in that direction. The goal, in season at least, is to use our garden goods and island farm produce and stay on the wonderful trend that has been happening… Keeping it local. And I clearly state that is not exclusive. I will buy from around the world but always organic when available. The food that leaves my kitchen is the quality of the food we eat at home and my standards are high.
Last week, this carrot, ginger, turmeric soup with a coconut milk and veggie stock base rocked. Not to toot my own horn… or Ollie’s (my awesome, jazz trumpet playing husband for any new readers). It was warming and tasty especially with the Dukah we made to garnish it. And here I added a little goat yogurt.
It’s not like poke is a terribly new thing. It’s been a Hawaiin staple for ions and it often appears on Japanese restaurant menus . Read what 
This awkward root veggie, rather foreboding at face value, grows like a beet or kohlrabi. With it’s thick roots and roughly a third of the ball in the ground and the rest nestled in the soil, it has a mild, almost sweet taste. 
Wendy's Place 