Film Friday: out of the city

It’s Friday, which in most cases means I post some recent images I’ve taken on film.

Here are a few other Film Fridays to peruse at your leisure.

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All images were shot using Kodak Portra 400 using a Canon A1 50mm 1.4.

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We can get there in just over an hour and once I’m there it’s hard to pry me away. I’ve always had a sweet spot for Skagit county and all the lush farmland that surrounds it but now that my parents recently moved there I’ve fallen more in love.

At my core I am a city girl, thriving in the midst of the hustle, comforted by the glare of lights and the soothing murmur of life that rarely sleeps. Removed from the city for extended periods of time and I get itchy for the culture that is prevalent in the form of restaurants, theater, museums and diversity. But with two energetic young boys and a little girl who is starting to cross the line from baby into toddler-hood, we need more than our 10×20 foot yard to stretch our legs.

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Directly off the exit for my parents house we are welcomed to farm country with rows and rows of lush greens that hide potatoes just under the deep, dense soil. It’s a county where cows seem to outnumber the residents and the radiant light appears more gold and alive than our familiar city sun. Down any unassuming, country road we are bound to hit a vegetable stand, a dairy farm, cheese stand, gourmet food shops, or an incredible bakery.

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Back at the little farm that is my parent’s house my children and their cousins converge to play. For hours on end they roam the yard returning only for nourishment in the form of juice and fruit snacks (it is grandma and grandpa’s house after all, where spoiling is a prerequisite). With dirt under their fingernails they are delighted at the chance to visit the cows and feed the chickens.

Yesterday’s excursion to the little farm brought with it hours of entertainment in the form of the neighbor using a large backhoe to clear out part of the woods behind the house. Seven little children lined up against the white picket fence to view the excitement that no TV show could ever produce. They stood there in silent awe as the neighbor moved the bucket of the tractor up and down as if the tractor was waving to the kids. They laughed in delight then scurried off to the next adventure.

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On another recent trip Baron, my mom and I visited a local berry farm to pick our fill of strawberries. We were given the option of walking or riding the tractor to the picking fields. With a five year old boy in our midst the choice was clear – we rode the tractor.

In a scene reminiscent of Blueberries for Sal(a childhood favorite) we picked our berries. Kerplink, Kerplank, Kerplunk. My mom was the most proficient picker while I busied myself taking pictures and Baron snacked on a box of Nerds (again, we were with grandma, spoiling is a must. Having had that same sort of joyous spoiling from my grandma, I am not one to stop such behavior).

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A half-hour and fourteen pounds later we packed up our ruby treasure and headed home where I joyfully cleaned and froze all of the berries destined for smoothies, jam perhaps or simply to be saved as a taste of summer when the dreary winter months are upon us.

This morning we are back in the city. I walked a half block from my house to the bakery up the street to grab a coffee and a croissant, showering buttery flakes with every bite. On the short walk home the Space Needle towers over the skyline as Mt. Rainer desperately tries peek out of the clouds that are rapidly fading as the sun (yes! SUN!) begs them to leave. I am happy to be home yet comforted knowing that the little farm awaits our return when our legs and minds need to stretch.

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sage, walnut pesto – three ways

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What does one do when your garden is rampant with sage (and sadly, very little else)? Well, you make pesto of course.

Before the brilliance of sage pesto, I had relegated sage to merely a Thanksgiving herb, getting neatly tucked under turkey skin just prior to roasting. Or casually stirred into sauteed mushrooms before the box of Stove Top gets dumped on top (yes, Stove Top. No matter how hard I try, my family can not deviate from the box). No longer saved for November, we’re eating sage year-round.

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Handfuls of pine-y and eucalyptus scented sage get thrown into a food processor with a bit of parsley and mint. These additional herbs help to calm the sage, as does the walnuts, Parmesan and lemon. What you are left with is just the right amount of wondering-through-the woods-after-a-good-rain taste, but not so much so that you feel as if you are eating the forest.

Because of our bountiful bush I was able to whip up a hefty batch leaving me an ample supply in the fridge. So I ate it, marinated with it, turned it into an appetizer, and whisked it into pleasantly biting dressing.

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It is sort of reminiscent of the Fall, but with the mass of gray days we’ve been having in Seattle, it seems only fitting.

In order to enjoy this recipe you must be a fan of pungent herbs and not afraid of sage. If you, like me, revel in their floral aroma and not only enjoy eating them but also drinking herb flavored beverages, then you are in the right place. I suggest you start toasting your walnuts. Don’t worry about the sage, I have plenty to share.

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Sage, Ricotta, Pickled Cherry Crostini

One a hearty slice of crusty bread (toasted or not) add a mound of ricotta with a sprinkle of salt. On top of that a smaller heap of sage pesto and finally, a few slices of pickled cherries.

Pickled Cherries

10 oz (roughly 3 cups) Bing cherries (I left the pits in)

3/4 cup (5 1/2 oz) white vinegar

1/4 cup sugar (more if you want more sweetness)

4 cardamom pods, crushed

1 teaspoon peppercorns

1 teaspoon whole coriander

pinch chili flakes (optional)

Combine everything in an airtight container. Shake to mix. Refrigerate. These can be enjoyed a couple hours after mixing and up to one week after. The longer they sit the more pickled they taste. My favorite is 24 hours after they’ve been sitting in their pickle bath. After that I start to add a bit more sugar to balance the tang.

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Sage Walnut Pesto

  ¼ cup Italian parsley ¼ cup tablespoons mint 1 cup (2 ½ oz.) sage, packed 2 garlic cloves ½ cup (2 oz.) walnuts, toasted ½ cup (1/2 oz.) grated Parmesan ½ cup (3 ¾ oz.) extra-virgin olive oil 1 teaspoon lemon zest 2 tablespoon fresh lemon juice salt Combine first six ingredients in the bowl of a food processor and blend to a rough puree. Scrape down the sides of the bowl. With the machine running stream in the olive oil. Add the zest, lemon juice, then taste and add salt to taste. Adjust seasonings to your preference.   Sage Pesto Roasted Chicken adapted from Zuni Cafe, via Molly (Orangette) serves 4 1 medium-size whole chicken (about 4 pounds) salt and pepper (about ¾ teaspoon kosher salt per pound) ½ cup sage pesto A day or two before roasting generously apply salt and pepper all over the chicken - inside and out. I’ve done this a few hours before and it’s been fine but if you are a better planner than me, I highly recommend salting the bird at least a day in advance. The salt has a chance to permeate the bird replacing the awkward mess of a wet brine. Cover the chicken with plastic wrap and refrigerate until ready to roast. Make sure the chicken is in a pan with sides so the juices don’t leak on to anything in the fridge. When ready to roast pre-heat the oven to 450* for at least 30 minutes prior to roasting. Cover the chicken with the sage pesto and let sit at room temperature for at least 30 minutes. Place the chicken in a shallow roasting pan breast side up. Place in the oven then roast for 30 minutes. Carefully flip the bird over and roast another 15-20 minutes. Carefully flip over once again and finish breast side up for another 5-10 minutes. Total roasting time should be 50-60 minutes. Remove from the roasting pan and lest rest for 15-20 minutes before cutting.   Sage Pesto Vinaigrette ¼ cup sage pesto 2 teaspoons champagne vinegar 3 tablespoons olive oil Combine the pesto and vinegar in a small bowl. Drizzle in the olive oil while continually stirring. Taste and add salt and pepper if needed. Dressing can be well covered and refrigerated for up to 3 days.
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