We’ve been making these homemade dog treats for years for our purebred Leonberger and our English Shepherd. Along the way we’ve given these bones away as presents and have sold them at Market Days.

This year the number of requests for these dog treats has gone off the charts, so we are now offering them for sale to the public.

These all natural liver and oatmeal dog biscuits are made from only the best ingredients: Fresh liver, oatmeal, sea salt, kelp meal, and brewer’s yeast.

They keep very well–if they last. . . .  For long term storage we suggest you freeze them.

A bag of 6 is $4.50

Perfect for gifts, or that special dog in your life.
Dogs–big and small–love em.

Buy them here 

Technorati Tags: dog bones, dog treats, dogs, for sale, liver, oatmeal, pets

The Kitchen Garden Company is proud to support the launch of The Gastrocast Podcast Forum.

While this forum is mainly a place for the listeners of The Gastrocast Podcast to share information, views and experiences, it is not limited to just listeners of the show. Anyone with something to add about food, cooking, gardening, farming, bokashi, and their intersection with the politics of what we eat may find it worthwhile joining.

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This is me, caught in the act, during the San Juan County Fair. I was cooking Paella and discussing the importance of local foods and the need to buy from Farmer’s Markets. You can hear me speaking at this event here.

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Here is a short video I made about hand making pasta.

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A little video care of new pans:

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Scapes come in many forms. They are the flowering stem of hardneck garlic and in the case of the photo–shallots. Their window of availability is now: end of May through mid-June. They are the by-product of the farmer’s desire to have his garlic bulb. By cutting the scape off the energy goes to the garlic head, or bulb, instead of the flower.
Once thrown away, a new awareness has come about that they are delicious to eat, easy to prepare and profitable for anyone who grows garlic. However, every year CSA subscribers find themselves with more scapes than they know what to do with or how to cook. There are very few recipes for them on the web, and most of those are the same.

Have a listen to Gastrocast #60 for some alternative ways to cook this wonderful vegetable with its slight crunch and mild hint of garlic sweetness. Of course the podcast is free, but you have to listen to me rant about the cost of fuel, what it will do to our food scene, and why now–more than ever–we must buy from local and sustainable sources.

Technorati Tags: sustainabiltiy, rising fuel costs, podchef, gastrocast, scapes

This week’s Gastrocast is out–the cooking show about “food, cooking and the politics of what we eat”. Apart from talking about things going on with the company, the island, and the garden we cook two Rhubarb dishes–A Rhubarb & Sweet Cicely Fool, and Grilled Pork Chops with Rhubarb Cumberland Sauce. It’s spring turning into summer, it’s food out of the garden and it’s all good.

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Just in time for weekend baking–Cookies! In this week’s Gastrocast we discuss chicken biosecurity, about sugar and Chef Neal experiements with three flavors of cookies–Apricot Pistachio Cardamom, White Chocolate Macadamia Mango, and Candied Ginger Coconut Lime.
Don’t miss out, Subscribe to the show either in iTunes or your favorite podcatcher. The subscription is free and the each new show will magically appear on your computer ready for you to listen to or transfer to your mp3 player.

Stay tuned for next week’s show where we’ll be cooking the beef brisket we corned in Gastrocast #42. To round out the show we’ll be asking a distinguished tasting panel to rate our home cured corned beef against two commercially made products.

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A new Gastrocast is available–We introduce the new chicks, talk about why we producie our own food and cook a fantastic winter dish–Choucroute Garni.

Next week we’ll revisit the Corned Beef experiment.

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In this week’s show we make a Winter Salad of Chicken Thighs with a Blood Orange Vinaigrette.

For this and much more check out the show or subscribe to it via RSS.

If you’re looking for detailed cooking classes taught by a knowledgable chef, who’s available to answer questions, this is a great way to find what you want–for FREE!

Technorati Tags: blood oranges, podchef, podcast, cooking show, cooking classes, gastrocast, winter salad