Provisions

(n.) food drink, or equipment, especially for a journey.

3-INGREDIENT FUDGE

These three ingredients are simple to have on hand, which means you can whip up a batch of great-tasting fudge that’s healthier than store-bought alternatives anytime. Making fudge couldn't be any easier.

INGREDIENTS:

1/3 cup coconut oil 1/3 cup cocoa powder 1/3 cup maple syrup

DIRECTIONS:

Melt the coconut oil and pour into a blender, adding the cocoa powder and maple syrup. Pulse on high until smooth. Pour into a loaf pan greased with a small amount of coconut oil. Place in the fridge for 1 hour. Cut and enjoy the smooth texture and superb taste! It'sw a bit addicting, so make two batches. You can also make larger batches to store in the freezer for gifts and get togethers. (Suzanne Tabert)

TUBBS COFFEE ROASTERS

Tubbs Coffee Roasters is a specialty coffee roaster based in Hayden, Idaho. They’re a small, family-owned coffee roaster and retailer with a strong focus on ethically sourced coffees and conscious packaging.

While their coffee is stupendous, the thing that really caught my eye was this Tubbs Coffee Roasters post on Facebook: “Roasting coffee is as seasonal as the cherry that is harvested. We collect and process preroast data such as country and farm or co-op of origin, lot number, elevation, process method, ambient shop temp and humidity, plus green bean density, moisture content and temp before the hopper is loaded and roast is charged.” At Tubbs, they work to create a balanced cup that preserves the natural sweetness and acidity of the coffee bean through varied drying phases. When everything lines up just right, they say, the result is “symphonic, blissful, and quite sublime.”

The Double Eagle dark roast blend is just that. Sipping it reminds me of sipping coffee while watching bald eagles at Higgens Point. It tastes rich and dark and strong. However, if it’s too strong, you might try the Teacher’s Pet blend. Even if you weren’t the teacher’s favorite, you can certainly appreciate a coffee blend that gets it right every cup. Make a tasting bar reservation or place an order online at tubbscoffeeroasters.com. (Jon Jonckers)

QUINOA, VEGGIE, AND HERB-STUFFED PUMPKIN

Pumpkins and squash on the table add a festive and nourishing touch to autumn meals.

INGREDIENTS:

6-8 pound pumpkin or squash of choice 1 cup quinoa or wild rice 2 cups chicken or beef bone broth or veggie broth 2 stalks diced celery 1 large diced carrot 1/2 cup chopped mushrooms 1/2 cup chopped onion 3-6 minced garlic cloves 1 cup chopped kale 3 tablespoons butter or coconut oil 2 tablespoons extra virgin olive oil 1 cup chopped nuts of choice 1/2 cup cranberries 1/2 cup chopped dates 1 tablespoon each of fresh thyme and rosemary Salt and pepper to taste 1 cup cooked, ground sausage (optional)

DIRECTIONS:

Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper or use a Dutch oven. Cut the top off the pumpkin or squash and scoop out the seeds and stringy bits. Set seeds aside to clean and roast. Place the pumpkin/squash on the cookie sheet or Dutch oven. In a saucepan, add tricolor quinoa, wild rice, or a mix of the two, and then add the stock. Bring to a boil, then lower the heat to low and simmer with a lid on until tender (10-25 minutes). In a medium pan, melt butter/coconut oil and add the olive oil. Sauté the veggies until soft. Combine the ingredients and spoon into the pumpkin or squash. Bake 1.5 to 2 hours or until soft when pierced with a knife. (Suzanne Tabert)

PNW PLATTERS FOR PARTIES, PICNICS, & HOLIDAYS

Desi Freeman admits that she has the hospitality industry in her blood. She grew up working in the many restaurants that her parents owned, and, as an adult, bought and operated the Post Falls Caruso’s Deli for over five years. She is now the hospitality retail manager at Kootenai Health, but has continued to seek out a side pursuit that could bring people together around food. “That’s always been my heart,” says Freeman. “Serving people is my passion.”

In June 2020, she came across some food platters online that inspired her. She called her daughter Taylor Woodman and proposed they start a side business making charcuterie to-go boxes and holiday platters. Woodman, an insurance agent running her own full-time agency, had to Google “charcuterie” to make sure they were pronouncing it right. In those first days of conception and research, they learned a lot about crafting food platters, but once they made one for themselves, the rest seemed to come naturally. “I couldn’t pass up an opportunity to work with my mom,” says Woodman. “And balancing both jobs hasn’t been as hard as I thought it would be!”

The weekend before July 4, 2020, they created social media accounts and a website, then posted their first holiday-themed platter. It was so last-minute, they anticipated around three orders. When 12 orders came through, they discovered the challenges and joys of shopping for, creating, and delivering those platters according to their strict quality standards. And the two loved every minute of it.

Their business has grown with each passing holiday, gathering, and event. From charcuterie boxes for up to four, brunch platters for up to 10, and grazing tables for a minimum of 15 people, each delicious creation brings people together over something we all share and delight in: food. Follow PNW Platters on Facebook and Instagram or order for delivery or pick up online (Pnwplatters.com). (S. Michal Bennett)