Don’t be intimidated; crepes are easy to make. They will taste as good as the eggs you use. Adapted from a recipe in Piper Davis and Ellen Jackson’s The Grand Central Baking Book, these crepes are a delightful way to begin your day.
Here’s the Beef: One Woman’s Quest to Cook a Quarter Cow (Edible Portland, Summer 2008) features Wallowa Valley Grass-fed Beef from Carman Ranch. Our featured video this season tells the story of another Oregon farm that raises grass-fed animals, Abundant Life Farm. Scott and Marilyn Jondle raise and sell pasture-raised eggs, chickens, ducklings, turkeys and pork, and grass-fed beef and lamb in Dallas, Oregon.
Thanks to a partnership with a local film company that produces Cooking Up A Story, a show about real people and their special connections to food and sustainable living, we’re able to bring Edible Portland stories to life in video format. Cooking Up A Story’s work is shot unscripted, and the stories are told in the voice of the subject.
