Ahhh… the cooler nights of fall are upon us now and it’s time to enjoy a warm soup in the evening.  This soup is wonderful!  Adapted from a favorite cookbook: “Moosewood’s Daily Special”, it highlights the end of the seasons bounty from our summer organic vegetable gardens.  Here at the Lodge we enjoy it with a rustic loaf of bread, glass of local syrah and perhaps a slice of Chef Ron’s warm orchard pear tart for dessert.   

Bon appetit! 

Moosewood’s Autumn Minestrone

Ingredients
2 tablespoons canola oil 
1 cup chopped onions
3 garlic cloves, minced 
21⁄2 cups peeled and cubed winter squash (acorn, butternut or delicata)
2-3 celery stalks, diced
1⁄2 cup peeled and diced carrots 
1 1⁄2 cups cubed potatoes
1 cup cubed sweet potatoes
1 teaspoon dried oregano
1 1/2 - 2 teaspoons salt
1⁄2 - 1 teaspoon freshly ground black pepper
6 cups water
4 cups chopped kale (or 3 c kale and 1 c swiss chard) 
1 1⁄2 cups cooked or canned cannellini beans(15-ounce can, drained)
1/4 cup minced fresh parsley
1/4 cup chopped fresh basil 
imported parmesan, shaved to garnish 

Instructions

1. Warm the oil in a large soup pot on medium heat.
2. Add the onions and garlic, and saute for 5 minutes.
3. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook for 10
minutes or until the potatoes are almost done.
4. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.
5. Add fresh parsley and basil to taste. 
​6. Serve immediately garnished with shaved parmesan curls.

With the cooler days upon us, you might want to consider Mountain Home Granola for a morning starter or for an afternoon snack.  We have made it much easier to order right online from our web page:  http://www.mthome.com/new-products/

"Climb the mountains and get their good tidings.  Nature's peace will flow into you as sunshine flows into trees.  The winds will blow their own freshness into you, and the storm their energy, while cares will drop off like autumn leaves." - john Muir 

Colchuck Lake,  September 1, 2015 

Hey Millie here... isn't this gorgeous?!  Dogs are not allowed in the nearby Alpine Wilderness so I missed out on this hike today, but our guests from Spain brought back this gorgeous photo for us to share with you!  Note a little fresh snow in the canyon?!  Mom (Kathy) has her goal set on this hike with her new heart by next spring!  Wish I could go, but I know she'll have a blast!  Head on over this next 4- 6 weeks to get this fantastic hike in yourselves before the snows arrive!  

Our meadow this morning! 

Mother Nature has sent WA long overdue rain off and on this weekend!  Hurray!  This is an answer to many prayers with the eastern Washington fires.  The trees are beautiful here with all the dust of 4 months washed away!   

Well, we have our own weather station which reports to NOAA, historical data all on our web site under "Details"  http://www.mthome.com/weather-geographical-information/

And, our webcam, also under details: http://www.mthome.com/webcam/

 In John Muir's writing, "A Wind-Storm in the Forests", he wrote: "When the storm began to abate, I dismounted and sauntered down through the calming woods.  The storm-tones died away, and, turning toward the east, I beheld the countless hosts of the forests hushed and tranquil, towering above one another on the slopes of the hills like a devout audience.  The setting sun filled them with amber light, and seemed to say. while they listened, 'My peace I give unto you.'  As I gazed on the impressive scene, all the so-called ruin of the storm was forgotten, and never before did these noble woods appear so fresh, so joyous, so immortal." 

It's busy over here in the sun filled Cascades.  Warm days to play and cool nights to rest!  We are expecting another heat spike mid-week, but the weekend is forecast back into the 80's which is wonderful for hiking.  Hiking is my passion and I would love to show you my favorite trails.  Here I am relaxing at the meadow swing after a hike with guests yesterday.  Come on over and play! Cheers, Millie Vanilli 

The bears are about on the trails and down here at the Lodge enjoying the orchard fruit.  This guy popped up in the meadow this weekend on his hinds to say "HI"!  His white marking reminds us of my predecessor, Bailey.  She was a black lab and had the same distinct white chest marking.... 

August brings on the heat of the summer and we all want to stay out of the heat of the kitchen.  A fun family dinner we enjoy is grilled fish tacos.  This is a recipe modified from one we found in Bon Appetit years ago… you can use whatever fish you like… we like halibut or the mahi-mahi.  Make the salsa and cream ahead of time and just grill the fish when ready to dine al fresco!  

GRILLED FISH TACOS                    Serves 4

INGREDIENTS:

PICO DE GALLO

5 plum tomatoes, seeded, chopped

1/2 small yellow onion, finely chopped

4 green onions, white and light-green parts only, thinly sliced

1/2 cup chopped fresh cilantro

1 teaspoon fresh lemon juice

1 teaspoon chopped fresh oregano

1 jalapeño, stemmed, seeded, minced fine

Kosher salt and freshly ground black pepper

CREMA

1/4 cup heavy cream

2 tablespoons sour cream

Kosher salt and freshly ground black pepper

tobasco to taste

TACOS

1 tablespoon paprika

1 tsp each: garlic powder, onion powder, dried oregano, dried thyme, kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1 1-pound mahi-mahi fillet

Vegetable oil (for brushing grill)

8 6" corn tortillas, warmed

1 cup finely shredded cabbage (we like to mix red and green) 

1 lime, cut into wedges

cotija cheese for garnish 

INSTRUCTIONS:

PICO DE GALLO

Combine first 7 ingredients in a medium bowl. Season to taste with salt and pepper. Set aside.

CREMA

Whisk cream and sour cream in a small bowl to blend. Season to taste with salt, pepper, and hot sauce.  Set aside. 

TACOS

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Combine all dried spices in a small bowl. Sprinkle over fish. Brush grill grate with oil. Grill fish until cooked through, about 5 minutes per side. Using a fork, coarsely shred fish.

Fill tortillas with fish, cabbage, and pico de gallo. Drizzle with crema. Squeeze fresh lime wedges over tacos and garnish with crumbled cottage cheese.