The Seattle Times|
It's been a long time since Annette Cottrell regularly saw the inside of a grocery store.
Her yard is an explosion of produce and herbs, with almond trees and honeybees and hops for making beer. The pantry teems with garden riches - roasted peppers, pickled beets - and there's homemade bread and caramel syrup in the fridge made with grains she ground and goats she milked.
She makes her own cheese, cures her own meats, and with summer here and the kids craving hot dogs, she complied - with garden-fresh ketchup, mustard and relish, buns built from Methow Valley grains, bratwursts fashioned from the meat of a pig she herself butchered at Everett's Ebey Farms.