We’re into ultra-organic foods. Extra-amazing flavors. And positive
people who can’t resist any chance to make, cook and create.
Freak Flag Organics exists so that cooking can be a revelatory experience.
An experiment. An expression of you. So get creative.
Get cooking. And get your freak on.
Bring the classic Disney Dole Whip to life in your own kitchen with our 4-ingredient copycat Pineapple Cocowhip, made with natural and clean ingredients. Sweetened with our Organic Agave and buzzing with Disney spirit, Mickey Mouse won’t even know the difference!
2 cups Frozen Pineapple Chunks
1/2 cup full fat Coconut Milk
2 teaspoon Madhava Organic Agave
1 teaspoon Lemon Juice
1 pinch Salt
- Total:55 min
- Prep:10 min
- Cook:45 min
- Yield:4 to 6 servings
(Emily & Florence aren’t crazy about licorice, but this recipe is delicious with hardly a hint of licorice. Florence has been making this with just one fennel bulb, so adjust quantities and see her pictures).
4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan
- Preheat the oven to 375 degrees F.
- Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Remove the outer shell/ leaf of the fennel. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
Crafted with the finest raw ingredients, DeLallo Italian Gluten-Free Pasta is expertly milled for full flavor and the perfect al dente bite. DeLallo’s Gluten-Free Pasta collection comes in two great-tasting varieties: a Corn & Rice blend and a Whole Grain Rice option. Whether you follow a gluten-free diet for nutritional reasons or due to gluten intolerance (celiac disease), DeLallo’s Gluten-Free Pasta is the ultimate wheat-free Italian pasta for all of your favorite gluten-free recipes. Orzo means “barley” in Italian, referring to its small, barley-like shape. Not just a soup cut, this versatile pastina stars in salads, stuffings and sautés.
Creamy Parmesan Whole Wheat or Gluten Free Orzo
- 1) Melt butter in a large skillet over medium-high heat.
- 2) Add onions and cook until soft and transparent, about 5 minutes.3) Add orzo, sautéing until lightly browned.
- 4) Stir in chicken stock and bring to a boil.
- 5) Cover, reduce heat and simmer until orzo is tender and most of the broth is absorbed, about 18 to 20 minutes.
- 6) Mix in Parmigiano-Reggiano and basil. Salt and pepper to taste.
Want a cool idea while you are locked in? What about fresh homemade cultured butter?
It is surprisingly easy to make your own butter. You need only two ingredients:
1 Cup Heavy Whipping Cream
2 Tbsp Cultured Buttermilk.
Mix Heavy Whipping cream with the Cultured Buttermilk and let the mixture sit two days in a warm place.
Before you start making butter let the mixture cool down for about one hour in the fridge.
Then whisk the mixture with a mixer or by hand.
After whipping the mixture for awhile, the butterfat and the buttermilk start to separate. Remove the buttermilk and add cold water. Press out your butter to remove all the remaining buttermilk. This step you have to repeat until the water stays clear.
Then you remove all water and the butter is basically ready. Now you can add salt or fresh herbs depending on how you like it.
I usually prepare only a small amount of this and eat it right away, but you can double the ingredients and prepare more and store it at least for two weeks in the fridge or freeze it.
Fresh homemade butter tastes best with fresh bread. At the Yelm Food Coop we have fresh bread delivery every Monday, Wednesday, and Friday.
And… of course, we also carry the heavy whipping cream and buttermilk from Smith Brothers Farms.
Recipe provided by YFC Staff member DoreenRead More homemade butter
Guest recipe from Doreen Pairer
The recipe only requires 4 simple ingredients. Some additional water might need to be added if the dough is too dry. A noodle machine would be very helpful, but a rolling pin will also work.
|9 oz (225 g)||Organic wheat flour unbleached|
|1 tsp||Himalayan Salt|
|1 tbsp||Extra virgin Olive Oil|
- Mix the Salt and Flour
- Add the eggs and olive oil
- Knead the dough; add a small amount of water only if necessary
- Use a rolling pin or noodle machine to flatten the dough
- Cut the noodles to the correct size
- Dry the noodles
7. Boil the noodles
First, mix the flour and salt.
Doing this before adding wet ingredients
helps the salt be distributed more evenly
Second, add the two eggs and olive oil.
Next, knead the dough, until it is all mixed together.
If the dough is still crumbling, add some water, but only
small amounts at a time. The dough is supposed to be dry.
Step 4 Rolling pin
A noodle machine is highly recommended for this step
as it makes forming the noodles much easier.
However, if one is not available, a rolling pin can be used as an alternative.
Roll the dough until it has the desired thickness and then cut it into strips.
Step 4 Pasta Machine
Next, flatten the dough a bit by hand, and then insert it into the noodle machine.
Start at the setting that will output the thickest sheets.
After the dough is an even sheet, change the setting on the machine
so that it will output the desired thickness.
Last run it through the noodle machine’s cutting part, or cut it by hand.
Hang the noodles up to dry. They can be dried completely
and be stored in the fridge
for a few days, but preferably only dry them
for about 20 minutes and then boil them in saltwater.
Read More Italian noodles
This is not just for days when you are cooped up; it’s just a good, healthy easy-to-make soup!
We do this in the winter and pair it with German-style potato pancakes.
You can use any of the following veggies or all of them depending on your own tastes. All ingredients are available at the Yelm Food Co-op. This is what we do:
Organic Kale 1 bunch, washed and chopped
Organic Carrots 2-3 medium size, peeled and chopped
Organic Leek 1 large stalk, cleaned and chopped
Organic Celeriac I medium sized root, peeled and chopped
Organic Potatoes 2 medium sized (omit if pairing with potato pancakes)
Organic Parsnip 1 medium ( this adds extra sweetness to the soup)
Organic Garlic 2 medium cloves, crushed
Bouillon powder 2 Tsp, heaping
Better than Bouillon
Chicken 1 Tbsp.
Organic Turmeric ½ Tsp
Ground Pepper to taste
Bring 5 cups of water to a boil while you are preparing the veggies. (This may vary depending on the quantity of veggies and the thickness you prefer.)
If you prefer a thin soup with the veggies floating in it, cut the veggies in fine slices or small chunks. If you use an immersion blender like we do, just chunk everything up into pieces for now.
When water is boiling, add bouillon and veggies and spices. Keep the water at a boil for the 1st 15 minutes and then reduce to a simmer for 30 minutes. Check for doneness.
At this point you can use the immersion blender to make a thick soup mixture. Then let it cook at a simmer for another 15-20 minutes.
Taste and adjust seasonings; add a splash of cream or sourcream. Serve hot with bread or with potato pancakes as in the following recipe.
German-style Potato Pancakes
I call them “German-style” because I learned this recipe from my beloved wife who is German J
Portion for 2 people
Organic potatoes 1 ½ Lbs.
Organic onion 1 medium sized
Organic Flour 1-2 Tbsp.
Sea Salt 1-2 Tsp. (to taste)
Organic Eggs 1 large
Using a food processor, remove the large chopping blade and insert the shredding blade disc. (Test this – the potatoes should come out in short shredded strips, not in a “mush” form.)
Process the potatoes and the onions, put into a large mixing bowl. Crack the egg into the bowl, add the flour and salt and mix well.
Heat your favorite cooking oil (we use palm oil shortening) in a skillet or 2 over medium heat. Put several forks full of the potato mixture in depending on the skillet size. Don’t crowd them or they’ll be hard to turn over. Fry until brown and turn over.
Heat a serving tray or oven proof plate at 300F for about 5 minutes and then turn off the ovens – this is to keep the pancakes warm as you continue to prepare the rest of them.
When finished, serve with apple sauce.
Guest post by: Tom Dewell