Trout Caviar
Friday, December 16, 2016

Snow Day Cassoulet

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We had our first real snowfall of the season last weekend, a half a foot of light, fluffy splendor that transformed the landscape...
28 comments:
Friday, May 13, 2016

Pheasant Back, Ramp & Wood Nettle Pâté

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I’m usually pretty confident when I start to put together a new dish, because I’ve been cooking for a long time, and because, let’s face...
24 comments:
Tuesday, April 26, 2016

The Ramps Report 2016

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Those of us who have been tuned in to the world of local and seasonal eating for a while probably have a complex, somewhat compli...
14 comments:
Thursday, April 7, 2016

Happy Birch Days

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The Bide-A-While birch syrup family portrait. It may very well be that we have reached peak birch here at Bide-A-While.   The sap...
27 comments:
Monday, April 4, 2016

First Home Harvests 2016

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One swallow does not a summer make, the saying goes, nor does a warm, sunny day or two in March guarantee that spring is here to st...
18 comments:
Friday, April 1, 2016

The Saps of Spring, 2016 Edition

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March is a difficult month.  It promises spring, but often belongs equally, if not more so, to winter.  It makes you think of gardening...
12 comments:
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About Trout Caviar

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Trout Caviar
Trout Caviar is an online journal that celebrates local, seasonal foods and the people who grow, raise, make, sell, cook and savor them. Our local foods are those that come from Minnesota and Wisconsin, but we're devotees of authentic flavors wherever they arise. I'm Brett Laidlaw and I write the text and take the photos seen here. My co-conspirator in this endeavor is Mary Eckmeier, wife, Pastry Goddess, Plate-Licker, Soup-Smiler. We used to run a home-based farmers market bakery called Real Bread, currently in hiatus. Bide-A-Wee, that's our tiny off-grid cabin on 20 rustic acres in beautiful northern Dunn County, Wisconsin.
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