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Best Spring Recipes

Chefs on the Farm, Shannon Borg, Lora Lea Misterly, Karen Jurgenson, Phots by Harley Soltes

A friend invited me to an email recipe exchange, and I realized – I don’t cook as much as I used to. I eat very simply these days.

Stuck at home, the comfort of comfort food is all the more comforting.

But I was looking for a recipe to share, and thought – now we all have a little more time on our hands (although is life as busy for you as it is for me … still?), I am choosing to slow down and enjoy the solitary life by cooking a little more. And cooking with fresh food from the garden, or from a local farm stand feels healthiest. Most farm stands around here are on the honor system – you can take your food and leave a check or cash.

I came across some favorite recipes from my book, Chefs on the Farm, one of which is such a great springtime brunch dish, I thought I’d share it – I hope you like it!

Chefs on the Farm, Shannon Borg, Lora Lea Misterly, Karen Jurgenson, Phots by Harley Soltes
Photo by Harley Soltes

Chef Karen Jurgensen can poach eggs perfectly – and in this delicious spring brunch recipe it is all about the colorful hash of luscious pork belly, deep red baby beets (or sunny yellow beets, or both!) and whatever other springtime veggies & herbs you have access to – bright green chives & snap peas, fresh thyme.

Baby Beet Hash, Pork Belly & Poached Eggs

(Yum!) This recipe is from:

Chefs on the Farm: Recipes & Inspiration from the Quillisascut Farm School of the Domestic Arts

(Click on the image below to order my book on Amazon!)

Happy Springtime Cooking!

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Chefs on the Farm

Chefs on the Farm



Recipes And Inspiration From The Quillisascut Farm School Of The Domestic Arts

Authors: Shannon BorgLora Lea Misterly,Karen Jurgensen
Photographers: Harley SoltesHarley Soltes
224 Pages, 978-1-59485-080-6
Mountaineers Books 08/25/2008

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o The perfect “treat” for foodies, organic gardeners, cookbook addicts, and sustainable practitioners alike
o Sustainability is an accelerating trend in the food world

With the rising interest in organic and locally grown food, there is also an increasing interest in connecting the farm to the table. Chefs on the Farm describes the seasonal workings of Quillisascut Goat Cheese Farm, a small, family-run business in northeastern Washington state. There, owners Lora Lea and Rick Misterly started a “Farm School for the Domestic Arts” where every summer, professional chefs, culinary students, food writers, and others live and work on the farm. Cooking only with ingredients they find on the farm, students learn to be connected to the food they work with.

Learn more about the Quillisascut Goat Cheese Farm at