Dreaming to Live Tour Eats

Santa Fe Farmers Market
Here it is, the Dreaming to Live Tour Eats. Lots of picnic tables on this tour. The most memorable foods? The greens and the berries. Not to mention the local bread and artisan cheese.

Northwest

Oregon Pinot Noir and Salad 
Flashy trout lettuce from Oregon City
Mexico tomatoes
Local radishes
Dressing: olive oil, lemon, salt, and greek yogurt mixed with organic raw feta from Fraga Farmstead Creamery in Gales Creek, OR
Served with Beaux Freres Les Cousins Pinot Noir 2013
Oregon Salad and Pinot

Pinot and Strawberries – best ingredients on hand
Sarver 2015 Pinot Noir
Berries from Eugene
Pinot and strawberries

Bread, Cheese and Ninkasi
Ferns’ Edge “Mt Thielsen” compte style alpine raw goat milk cheese – Lowell, OR
Walnut Baguette from Ken’s Artisan Bakery in Portland
Ninkaski Experimental Test Batch
Ninkasi Bread and Cheese Snack
Hood Canal Oysters and Beer Breakfast
Hood Canal Oysters
 This we didn’t make, but it was a quick and inexpensive “breakfast” on our way out of the Olympic peninsula. A friend tipped us off to get hood canal oysters, wow, amazing!
We stopped at a little brewery in Quilcene, WA which is at the tip of the hood canal. They had a sign for oysters and clams out front. It was 9:30 in the morning. We got 12 fresh shuked oysters and a beer out the door with service and tip for $30. Wonderful to try this world famous oyster appellation.

Southwest

In Nevada and New Mexico it was just plain too hot to cook…and we were often driving so much that we made some nice salads in the car.
Santa Fe Farmer’s Market Platter 
Old Windmill Dairy mold-ripened goat cheese with vegetable ash, CO tomatoes, local sourdough and the Monks’ Tripel from the Abbey Brewing out in Abiquiu, NM.
Santa Fe Farmers Market
Nevada Car Salad
Frisée with mint topped with olive oil and salt surrounded by orange cherry tomatoes and cucumbers. All local produce from the Great Basin Community Food Co-op in Reno, NV.
Nevada Car Salad
Shotgun Guacamole
Avocados, Lime juice, Salt, Cherry tomatoes, topped with dried chipotles from Hatch, NM
Guacamole

Dinner!

Here are a few of the dinners we were able to assemble or cook:

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