Cover photo courtesy of Sara Kennedy

With most farmers’ markets shuttered for the season, it might seem reasonable to take a pass from local eating until warm weather comes around again. Imported foods play an important role in our modern lives, but there are many great reasons to offset a portion of those, even in the winter months. Here are some of my favorite strategies for keeping it local until spring. 

Prioritize animal foods—Not only are animal-based foods available year-round, but there is so much variety. Pork from Ramstead Ranch, beef from Lone Crow Ranch, and lamb from Sundog Sheep Co. provide convenient options to pick up a frozen animal side and have nutritious options available in the freezer for months. Rose Hill Farm delivers raw milk all year to local grocery stores like Yoke’s, and I pick up eggs through my LINC Box subscription.  

Plan and preserve—In the imaginary world where I have ample time for canning, I load up my pantry with my garden tomatoes and Green Bluff peaches. In the real world, I’ll be leaning on my frozen huckleberries for tastes of summer in muffins and pancakes through the new year. 

Embrace winter squash—These are my favorite for so many reasons. I love to sow a mystery mix of winter squash seeds in spring for the whimsical surprise of seeing what the vines will produce. These hard-skinned fruits—classic butternut, silky kuri, hefty hubbard—will keep all winter long, are delightful as decorations and are ready to turn into a myriad of recipes at any moment. Check out the year-round Scale House Market in Spokane for local winter vegetables.

The post Eating Local in Winter  appeared first on Out There Venture.

By Olivia Dugenet

Through rich illustrations and fresh retellings of old myths and folktales, this new book by Alison Davies and Sarah Wildling adds drama and dimension to common flowers and herbs, most of which can be found growing around the Spokane region. Readers take a season-by-season tour through the strange and magical lives of rose, marjoram, daisy, clover, daffodil—43 brilliant blooms in all. 

Yarrow, or Achillea millefolium in Latin, is named after mythical Greek hero Achilles. This hardy herb grows in our local pine forests in the late spring and summer, perfuming the air with spice. Achilles is said to have used yarrow to care for his wounded soldiers. We know local tribes have used it as a medicine for centuries. 

Parsley, or Petroselinum crispum, is associated with 17th century Italian folklore that we recognize today as the Rapunzel story. The Dahlia’s extravagant beauty carries paradoxical stories rooted in Mexican folklore involving both creation and violence. The author fits each folktale into about two pages of fun-to-read lore. If my children were younger, we would read these stories before a walk, and then go searching for flowers through trails and neighborhoods.  We might even try some special rituals included in the book.  

After each story, the author recommends immersive action. Rosemary comes with a “Ritual to Bring Clarity and Vision,” for example, and with the sunflower comes a “Ritual to Boost Creativity and Joyful Energy.” The more interesting of these rituals involve recipes or planting instructions. Others feel a bit forced, as though the author ran out of ideas. Taken with a light heart, however, they are simply calls to action inviting readers to deeply consider each flower in its unique form and narrative history. Folks with children, or an inner child, or those who crave sensory communion with the natural world will enjoy this engaging and pretty book.

The post “Floral Folklore: The Forgotten Tales Behind Nature’s Most Enchanting Plants” by Alison Davies  appeared first on Out There Venture.

Cover photo courtesy of Alana Livingston

Thanksgiving leftovers! We all have them and you can only eat them for so long. Enjoy one of my favorite repurposed leftover stuffing recipes that comes together super quick and is perfectly hearty after a beautiful fall adventure. 

Ingredients: 2lbs. ground beef (or ground meat of your choice) // 1 ½ cups of leftover stuffing // 1-2 eggs 

Direction: Preheat oven to 350 degrees. Line baking sheet with parchment paper. Mix meat, stuffing and 1-2 eggs. (If your stuffing is on the drier side, you will need two eggs, but start with one.) There is generally no need to add seasoning due to the stuffing having already been seasoned. The more flavorful the stuffing, the more flavorful your meatloaf. Place mixture onto the parchment and shape into a loaf. Bake 45-60 minutes until meat thermometer reads 160F/80C.  

If you want to add a glaze or topping, add it to the top in the last few minutes of cook time. An easy glaze is equal parts ketchup and brown sugar. Or, try a favorite condiment or jelly. Spicy fruit preserves are delicious, or your favorite BBQ sauce (as featured in picture, wrapped in bacon, because why not?).  

This recipe works well with any leftover stuffing, but I strongly recommend the Artichoke Parmesan Sourdough recipe from Sunset Magazine for the best stuffing, therefore best leftover stuffing meatloaf, you’ll ever have. You’re welcome!

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Between miles 11 and 12 on the North Idaho Centennial Trail, in the Atlas Waterfront neighborhood west of Coeur d’Alene, there’s a new café in town. DOMA Coffee Roasting Company, a local craft coffee roaster and long-time advertising supporter of Out There Venture Magazine, opened the doors of its café location on August 15, 2024.  

The DOMA café can now serve your pre- and post-adventure fuel needs in the form of excellent craft coffee, a curated food menu featuring favorite local bakers and chefs, and a great atmosphere to unwind or exchange route notes. With a sweeping view of the Spokane River and local pine-studded hills, the DOMA café provides stylish indoor and outdoor patio seating just a few steps from the North Idaho Centennial Trail.  

A good café is a place to create community, somewhere to gather with friends and chat about life. “It’s an opportunity for us to contribute to our neighborhood being a rad place,” says Muir Harrison, DOMA CEO. “We envisioned a place that would be warm and bright in the cold, gray months. Cool and light during the hotter seasons. Vibrant, full of life, art, sounds, textures and tastes.”  

Some of that art and taste comes in the form of café bites made by Back Pocket Bakery, Boots Bakery, Locos, and Mimi and Frankie’s Kitchen. Local tattoo artist Jacob Redmond of Fourth Street Tattoo has tricked out the bold green La Marzocco espresso machine at the coffee bar and added art around the café space. A kid-friendly corner with a wooden toy coffee station, large windows for natural light, and enough houseplants to fill a greenhouse are a few other touches that make this a great space to gather.  

Stop by the DOMA Café to experience the variety of coffee they have to offer, all brewed via dialed-in techniques and recipes. After your morning or afternoon fuel, walk along the river or continue about 3 miles to City Park beach in Coeur d’Alene. Grab a coffee, croissant, and pedal on. (Lisa Laughlin)  

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INGREDIENTS: 2 cups short-grained or Arborio rice // 2 pounds cream cheese // 1 cup chocolate chips // 2 Tbsp coconut oil // 1/4 cup white sugar // 2 Tbsp Cocoa powder (or more to taste).  

DIRECTIONS: 1) Cook rice, coconut oil, and white sugar in a rice cooker on an open stove until al dente. 2) Place cooked rice in a large mixing bowl. Fold in cream cheese, cocoa powder, and chocolate chips. Add more sugar or cocoa powder to taste. 3) Place mixture on 18” x 26” baking sheet covered in plastic wrap. Spread evenly and cover with plastic wrap and cool. 4) When cooled, cut widthwise into seven evenly sized lengths. Wrap each length in plastic wrap and freeze. 5) Pull from the freezer as needed and slice into four or five pieces. 6) Wrap individual portions in parchment-lined foil for eating on the go. Wrap as if wrapping a gift, leading to easy-to-open snacks.  

NUTRITION: Makes roughly 30 portions. Each portion has roughly 200 calories with 17 grams carbohydrates, 13 grams fat, and three grams of protein. Electrolytes per serving about 120 mg sodium, 7 mg magnesium and 22 mg potassium. This recipe is a mashup of EF Education First and Saxo-Tinkoff recipes found online. (Bradley Bleck) 

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As the former owner of a mobile coffee business as well as an outdoor enthusiast, I have gathered recipes that transport well and make great small bites to enjoy just about anywhere. One of my favorites is a cookie that you can eat for breakfast, snack, or dessert. It’s adapted from a former local restaurant’s recipe and is vegan, gluten free, nut free, and packed with flavor and protein. It’s lightweight, packable, and, if stored in an airtight container, even better a couple days after making. I imagine you could also crumble it into some milk for a makeshift “granola” if it gets dried out. Customize them by swapping the seeds and fruits for your preferred fillings or using a different gluten-free flour. 

INGREDIENTS: 1 ½ cups whole rolled gluten free oats // ½ cup gluten free oat flour // 1/3 cup organic cane sugar // ¼ tsp baking soda // ¼ tsp sea salt // ¼ tsp each: cinnamon, allspice, powdered ginger, powdered cloves, nutmeg // ¼ cup each: raw sunflower seeds, raw pumpkin seeds, dried currants, dried cranberries // ½ tsp vanilla extract // 3/8 cup quality tahini paste // 2 tsp fresh orange zest // ¼ cup orange juice //¼ cup sunflower or avocado oil 

DIRECTIONS: Preheat oven to 375°F. Line a baking sheet with parchment paper. Combine the dry ingredients in a large bowl, and, in a separate bowl, combine the wet ingredients. Mix wet and dry together until evenly moist and mixed. Shape dough into balls (about 45 grams each) and place onto the prepared sheet with a little space between. Press gently to slightly flatten. Place into the oven. Reduce the temperature to 375°F. Bake for 13-15 minutes until just turning golden. Remove and cool completely before enjoying. Makes 1 dozen cookies.

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Soon to be one of your favorite recipes even outside of “soup season,” this recipe brings warmth to any winter day. Serves 8-10.

For the Soup:

8 cups chicken broth // 2 cans hominy (25-30 oz. each), rinsed well // 2 cups cooked and shredded chicken // ½ white onion, diced // 4 cloves garlic, divided // 1 TBS oil // salt to taste

For the Salsa:

1 lb. tomatillos, husks removed and rinsed // ½ white onion // 1-3 serrano or jalapeño peppers, depending on your preference of heat, seeds removed // 1 bunch cilantro // ¼ c pepitas (optional) // 1 cup water

Over medium heat, warm oil and add ½ chopped onion until browned. Add 2 cloves garlic until fragrant (about 15 seconds) then add broth, hominy and chicken, salt. Bring to a simmer, then reduce heat.

While soup is simmering, make salsa. Add all ingredients except water to blender and begin to blend. Add water until consistency is smooth (up to 1 cup is usually plenty). Add salsa to soup and continue simmering until soup turns olive green (10-15 minutes). Add additional seasoning to taste. Ladle into soup bowls with a squeeze of lime and garnish with your choice of: finely-chopped cabbage or iceberg lettuce, thinly-sliced radish, cilantro, pepitas, orange, lime, avocado, oregano.

Tips: if fresh tomatillos are not available, canned tomatillos work! Feel free to swap in your favorite proteins or leftovers. The pozole pictured contains leftover turkey from the holidays.

Cover photo courtesy Alana Livingston

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The Lemon Drop was originally crafted in the 1970s, most likely named after the lemon drop candy. Beginning with the award-winning Dry Fly Vodka, this cocktail features real huckleberries along with some simple syrups. Even better, it’s gluten free, and made locally in downtown Spokane. Obviously, since it’s pre-mixed, you don’t have to buy any lemons or syrups or fruit. Dry Fly already did all of the heavy lifting and you can pour it right into a sugar-rimmed glass. However, if you’re feeling extra fancy, you can add a lemon wedge to the glass.

If you’re interested in some additional pre-mixed cocktails, then take a look at some of the other drinks in the Guided Sip Series. The Guided Sips Earl Grey Old Fashioned is made with Dry Fly Wheat Whiskey, house bitters, real cane sugar, and an earl grey tea concentrate from our friends over at Revival Tea. The Guided Sips Bloody Mary is a house-made mix with a custom spice blend from Spiceology and the award-winning Dry Fly Vodka. Dry Fly is sold and distributed throughout the entire Pacific Northwest, but whenever possible check out their tasting room right downtown.

Cover photo courtesy of Jon Jonckers

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As I take a deep breath in, IV Offerings owner Carlee Hieb alerts me to the “small pinch” that’s about to happen. Honestly the pinch is a bit more intense. This is our third session, and I’m getting used to the sensation of the needle going into my vein. It helps that I’m at my dining room table and have comfortable clothes on. The needle has been replaced by a soft plastic tube that’s taped on so it won’t move while I move. I trod over to the couch and curl up under a blanket. Carlee puts a warm eye patch on my face for comfort and hooks up my IV.

The natural concoction dripping directly into my veins is not one of the “off the shelf” recipes from IV Offerings. Carlee has made this one up for me based on my symptoms, adding magnesium, b-complex, vitamin c, calcium and glutathione to support my body’s love of getting migraines. IV treatments can be excellent relief for anyone, but since I have Celiac disease, my digestive system has a harder time absorbing supplements from food. The IV method bypasses my stomach and gets right to work in my body.

Though my custom go-to IV infusion helps prevent my migraines, Carlee offers many different infusions. The B-Lean treatment boosts energy and increases metabolic function. There are treatments to boost immunity, help people recover from a hangover or injury, treat COVID symptoms, treat ailments such as menstrual cramps or constipation, or boost the beauty of hair, skin and nails. “My intention in starting IV Offerings is to bridge the gap between what western medicine can offer and what only our bodies can do,” Carlee writes on her website.

If you’re curious about IV benefits, check out IV Offerings online. After connecting with Carlee through her website, she will email you an online intake form. Since she comes to your home or office, she will set up an appointment. Once she’s there, you will receive a link to connect to a nurse on video, have a quick conversation, and then the pinching can start. Carlee, who is a certified registered nurse herself, hangs out while the IV drips, then packs up and heads out. Future visits don’t require the nurse check in-online.

While there are a few options for IV therapy in the Inland Northwest, the thing I like about Carlee with IV Offerings is how local she is and that she is an outdoor adventurer too. She’s not part of a larger business, and I get to know her a bit more each time she comes to my home. The treatment becomes personal and she’s invested in her clients’ health. In the Coeur d’Alene area, Brooke at Rooted Healthcare (Rootedhomehealthcare.com) provides a similar service. Both are mobile and respond quickly when your symptoms are urgent.

The benefits of the supplements received directly through IV treatment outweigh the mild pinch at the start, and the effects can last a while. The goal for me is that I have fewer migraines and feel energetic every day. My focus is on ongoing wellness, not just treatment. If you’re interested in an at-home boost to your own wellness journey, view a full list of treatments, including boosters you can add, at Ivofferings.com.

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Elderberries are high in vitamin c, fiber and antioxidants, and are a natural remedy for the cold and flu. You can safely harvest them yourself or buy the berries (dried or fresh) from some health food stores. This winter, make your own Elderberry syrup to give your immune system a boost.

Medicinal Elderberry Syrup: Combine one cup of elderberries and three cups of water in a saucepan. Add cinnamon sticks, cloves, and freshly-grated ginger and bring to a boil. Reduce heat and cook for forty-five minutes to an hour, stirring occasionally. Remove from heat and allow to cool until warm. Stir in half a cup to a cup of raw local honey. Pour through a strainer (I like to place cheesecloth in a strainer so I can wring all the juice from the berries) into a clean jar and store in the fridge or individually freeze using ice cube trays.

When the dreaded flu makes its rounds, enjoy one thawed serving of elderberry syrup in tea or by itself. It is important to note that the leaves, bark, and raw berries are poisonous and that people with auto-immune disorders and those who are immunocompromised should not take elderberry products without consulting a medical practitioner.

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