By Eva DeLoach The beans we cherish most come from older varietals grown in high mountain altitudes, where they thrive without the use of pesticides. Here, the coffee plants are allowed to adapt naturally to their environment, resulting in beans infused with deep, complex flavors. But it’s not just the growing conditions that contribute to…
By Eva Deloach We love the foods of the fall time and want to highlight from time to time some of the not so-widely used ingredients to add to your own fall food home-cooked creations. This time around, it’s Black Buffalo barley. We brought this very ancient, naturally hull-less barley in to Minglement a long…
Coffee is a labor-intensive crop grown in some of the most economically marginalized and environmentally sensitive regions of the world. The life of not only the plants themselves, but also of the farmers, the pickers, and their families and communities, are vulnerable to rapid political changes and economic challenges, as well as the ever-increasing unpredictability…
The fruit and berry season is in full swing now and making bubbly refreshing shrubs to make it through the hotter days ahead will be a delight. Here is my recipe that I use for most things shrubs, and of course you may have your own twist, too! It’s easy and the shrub mixture should…
“The coffee flavor manifests its characteristics through the land, the elements, and from the hearts of the people all along its way.” – Eva Within the coffee industry, there are many ways to describe the flavors of coffee. Hints of caramel, chocolate, or wine. Undertones of nuts, figs, or flowers. These fancy descriptors cannot capture…
1 bunch of washed asparagus, approximately 15 spears, woody ends trimmed. Medium-thickness asparagus spears with roughly the same circumference work best in this recipe.1 tablespoon yellow mustard seed1 bay leaf1 whole clove of garlic, peeled2 cups brine (1 tablespoon of coarse or sea salt, dissolved into 2 cups of room-temperature water)1-quart Mason jar Yield: This…
Minglement “Herbs, spices, teas and simple first foods were rooted in ancient systems of nourishment, healing, and ritual. Food is our medicine, and plants are some of our first teachers and beloved memories. Each plant is unique to its bioregion and peoples and their use, unique to each.” – Eva The Roasterie. “Traditional farming systems…
The production time for really good coffee that is properly aged, fermented, and dried is 30% to 50% lower than most modern varieties on the market today, with preparation at least triple the time. Harvesting only when the coffee is ripe means passing through a farm up to five times a year, which is long…
Ingredients 1 ½ cups roasted butternut squash (half of a 2.5 lb. butternut squash) 2 tbsp olive oil 1 ½ cups cooked chickpeas (one 15-oz can of chickpeas, rinsed and drained) 2 tbsp tahini 1 garlic clove, peeled 1 lemon, juiced 2 tbsp water ½ tsp sea salt with black nigella seeds ¼ tsp smoked paprika …
Minglement, an organic food, herb, and spice store established in 1972 on Vashon was growing, and Eva wanted to move her business into a larger space. A country block away, the original Historic Seattle’s Best Coffee roasting facility, stood empty. The site was well over 100 years old, with its well-worn wooden floors, charming front…