“One cannot think well, love well, sleep well, if one has not dined well.” ― Virginia Woolf


What's on the Table at Pacific Flake

By Jennifer Duty

December 2017

The family meal is one of the most important things we do as a nation.

Food is something I am deeply passionate about. I can talk about food for hours. Where it comes from, the health benefits, how to prepare it, after all, it is food that has restored my health. 

Heirloom Expo

I met someone this year at the Heirloom Expo 2017 that shares that passion with me. His name is Jensen Lorenzen. He had been a chef and understood Bryon's attention to detail at Pacific Flake. Jensen and his wife, Grace had started The Larder Meat Company. They get it. Since I believe we vote with our dollars I am always looking for local products. Good quality, grass fed, sustainably raised meats are incredibly important. They are good for the environment, good for the economy, and good for your health.

On our table, this holiday will be The Larder Meat Company Ham. I am very excited about this. I love local food. 


(see recipes below)

  1. The Larder Meat Company Ham
  2. Yams
  3. Julia Child's Carrots Glazed Carrots
  4. Bryon's Brussels Sprouts


Feeds about six people.

All the items I will be using (when I can) are local and organic. I get help with that from the Ukiah Natural Foods Co-op. Everything in the produce aisle is organic.

The Larder Meat Company Ham

The Larder Meat Company sent a lovely recipe and seasoning packet with the ham, but because of my autoimmune disease, I eat very clean as to not upset the delicate balance that is my health. So here is the easiest ham recipe ever. I cook the ham in a crock-pot. Some people call them slow cookers. I use a crock-pot because of the stoneware insert. No metal for me or nonstick surfaces, unless it is cast iron.

Around 8:00 a.m. place ham in crock-pot. Add a 1/2 inch of water or so. Rub a little brown sugar, maple syrup or honey on top. A tablespoon or two at the most. Put the lid on. Turn the cooker on high. Walk away for six to eight hours. It will be brilliant. Moist, tender, falling apart, sometimes a little crispy on the top because of the brown sugar. So easy. 


I love potatoes, but they do not love me. They are a nightshade; therefore, they cause inflammation. So, yams or sweet potatoes will be stepping in. 

  •  2 cans of yams or sweet potatoes. Smashed
  • 1/2 to 1 can of crushed pineapple with juice
  • brown sugar, to taste, maybe a 1/2 cup
  • cinnamon, to taste, maybe a teaspoon
  • Pacific Flake Sea Salt, a pinch or a shake  
  • marshmallows, to cover the top, small or large

Pre-heat oven 350 degrees.

In a bowl combine yams and pineapple with juice to your liking, I don't like mine too juicy. Add brown sugar, cinnamon, Pacific Flake Sea Salt. Blend it all together and place it in a 9x9 oven ready baking dish. 

Bake for 30 minutes. Remove from oven. 

Quickly place marshmallows on top to cover the yams and put it back in the oven to toast up the marshmallows. Maybe ten more minutes. It depends on how toasty you like your marshmallows.

Julia Child's Glazed Carrots

  • 1 1/2 pounds or 5 1/2 cups of carrots, peeled and cut the way you like them. You peel the carrots, so they are not bitter.
  • 1 1/2 cups beef broth, chicken broth, or vegetable broth. I prefer Organic Better than Bouillon, chicken flavored
  • 2 tablespoons sugar
  • 6 tablespoons of butter
  • Pacific Flake Sea Salt, a pinch or a shake


Boil the carrots slowly in a covered saucepan or cast-iron Dutch oven with the broth, sugar, butter, and Pacific Flake Sea Salt for 30 to 40 minutes until the carrots are tender and the liquid has reduced to a syrupy glaze. 

I take the lid off for the last 10 minutes to help the glaze form. Medium heat on the cooktop.

Bryon's Brussels Sprouts

  • 1 to 2 pounds of Brussels Sprouts, depends on how much you like Brussels Sprouts, pick off some of the sad leaves off the outside and cut Brussels Sprouts in half. Sometimes, I cut a little off the bottom, too.
  • 2 to 4 tablespoons butter or olive oil. I use a little of both.
  • Pacific Flake Sea Salt, a pinch or a shake 
  • Optional-bacon, chopped up


Bryon uses a cast iron frying pan I have at home or he does on them the grill. 

When I am cooking, I fry them with some bacon. Melt up the butter and oil or start frying the bacon until about halfway done. 

Place the Brussels Sprouts face down and cook for about 15 to 20 minutes until the desired softness is reached. Bryon does not cover the Brussels Sprouts when cooking he likes to watch his food. I cover them to help them get soft faster. 

“Bryon likes his a little crunchier”

And don't forget to… Pinch or shake the Pacific Flake sea salt. 

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