Welcome to A Plot to Eat, a recipe site that incorporates the food of Cannella Kitchen & produce from Lake Chelan Farm. Our goal is to provide you with recipes that make scratch-cooking simple. We are especially focused on providing the home gardener with ideas and options for their harvests. We like to address bumper crops, less than perfect vegetables and, especially, things that would otherwise find their way to the compost.
We have disabled comments for now not because we don’t want to hear from you but because we are, more often than not, in front of a stove in the dirt. Feel free to contact us with questions or thoughts.
Want to see all of A Plot to Eat’s recipes in all it’s untrammeled glory?
Paella is the ultimate garden party food. It’s ready when it’s ready and it’s not an intellectual pursuit. In that way, it’s ideally served on a lazy afternoon when the wine is already open and the guests feel free to let themselves in.
There are easier things in the kitchen to do than make a stock. Boiling water, for instance, is pretty easy. The investment of time and money is ridiculously low. It takes less time to make a great stock than it does to watch a football game. We put together a collection of stock recipes that range from super simple to the most intricate recipe we’ll post for a while.
Holiday Cocktails – That’s the Spirit
Drinking on the job is encouraged at Cannella Kitchen & Lake Chelan Farm. We tote vino verde up to the harvest table and lug produce down to the kitchen to make cocktails. It’s a wonderful life.
Based on the breadth of cocktails we made in 2015, we’re focusing many of our 2016 rows on what can be sipped. A Plot to Drink, coming soon.
Here is a collection of our favorite easy and not-so-easy cocktails. The easy are delicious. The not-so-easy are well deserved.
There are a thousand reasons to host a party but sometimes the appetizers are excuse enough. Here are some of Cannella Kitchen’s hors d’oeuvres we make for our in home clients.
The Green Season
Fall is when green tomatoes shine. In spring, they are too starchy and in summer they simply have no flavor. When they develop on the vine in the late summer heat and then get kissed with a little chill, that’s when they come into their own.