News & Events

We’re Sharing a few Conservation Breakfast-Inspired Recipes!

Author: Jefferson Land Trust | 03/17/21

Looking for a fun recipe to enjoy during tomorrow’s Conservation Breakfast?

For anyone wanting to get a little fancy with a beverage or a locally inspired scone for Conservation Breakfast, here are a few ideas…

Coffee Cup IconCorridor Coffee

We’re encouraging any coffee lovers who want to get a bit fancy to brew up this herbaceous coffee drink. The Corridor Coffee is infused with the scent of a brisk walk in the Quimper Wildlife Corridor. It’s a great way to warm up on chilly Western Washington mornings! Feel free to substitute hot cocoa or strongly brewed black tea in place of the coffee.

  • Prep time: 30 mins
  • Total time: 35 mins
  • Serves: 1


½ cup strong coffee or 1 shot espresso
1 cup whole milk (or non-dairy beverage of choice)
1-2 Tablespoons fir or spruce tip syrup
Whipped cream, to top

For fir or spruce tip syrup:
2 cups water
2 cups sugar
2 cups fir or spruce tips, chopped (alternately, sub in rosemary and/or sage if you aren’t able to forage your own fir or spruce tips)
1-2 Tablespoons lemon juice (optional)


  • Step 1: Make the spruce tip syrup.
    • Bring the sugar and water to a boil in a lidded pot, stirring to make sure all the sugar is dissolved.
    • When it hits a boil, turn off the heat. Stir in the spruce tips (or fir tips, rosemary, or sage), cover the pot and leave to cool for at least 30 minutes. The longer you steep the syrup, the stronger spruce flavor you’ll get.
    • Strain the syrup through cheesecloth, add lemon juice (if using) to taste and bottle.
  • Step 2: Brew strong coffee or espresso.
  • Step 3: In a small pot, heat milk over medium heat for 5-10 minutes to warm.
  • Step 4: To serve, pour coffee in a cup, add spruce tip syrup and warmed milk, top with whipped cream.

Tea IconPort Townsend Fog

For all you tea lovers, we recommend brewing up this version of a London Fog, done Quimper Wildlife Corridor style. If you don’t have access to fresh nettle, you can buy dried nettle tea to brew, or you can also use your favorite tea of choice! Be careful when handling nettle leaves, they’re referred to as stinging nettle for a reason!

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Serves: 1


1 cup fresh nettle leaves (or two tea bags of dried tea)
2 cups water
1/2 Tablespoon maple syrup (or sweetener of choice)
2/3 cup milk of choice


  • Step 1: Brew the tea.
    • Add water and nettle leaves to a pot.
    • Over medium-high heat, bring the water just to a boil.
    • Turn off the stove and let sit for 5-10 minutes.
    • Pour the mixture through a small strainer.
  • Step 2: In a small pot, heat milk over medium heat for 5-10 minutes to warm.
  • Step 3: To serve, pour tea in a cup, add sweetener and warmed milk.

Boggy MaryCocktail Icon

Want something a little stronger? We suggest you mix up a Boggy Mary! This is a spicy take on a traditional brunch favorite, perfect to get your blood flowing before a bike ride or jog through the Quimper Wildlife Corridor. We recommend using Midori Farms kimchi, or their pickles for a less-spicy version.

  • Prep time: 15 mins
  • Total time: 15 mins
  • Serves: 8


For the Boggy Mary:
4 cups tomato juice
1/2 cup, plus 1 Tablespoon, Midori Farms’ kimchi brine
1/2 cup lemon juice
1 Tablespoon soy sauce
1 Tablespoon fish sauce
1/2 Tablespoon hot sauce (like Tabasco)
1/2 Tablespoon prepared horseradish
1/4 teaspoon celery salt

Castelvetrano olives
Pickled cocktail onions
Pickled ramps
Midori Farms Pickles
Lime wedges


  • In a large pitcher, stir together all of the Boggy Mary ingredients until well mixed
  • Divide between ice-filled glasses.
  • Garnish each glass with a skewer containing your favorite garnishes of choice, like an olive, pickled onion, pickled ramp and dill pickle.
  • Float a pinch of cabbage kimchi and a lime wedge next to the skewer.

Local Whole Grain SconesScone Icon

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Serves: 6

It only takes 20 minutes to whip up these healthy scones. We recommend using Organic Elwha River Spelt Whole Wheat Flour from Finnriver Grainery!


1 1/2 cups Finnriver Grainery whole wheat flour (or flour of your choice)
1/2 cup old fashioned oats
3 Tablespoons brown sugar
1 Tablespoon baking powder
Pinch of salt
2 Tablespoons olive oil
1 large egg
1/2 cup buttermilk


  • Preheat oven to 400 degrees.
  • Line a baking sheet with a silicone baking mat or spray with nonstick cooking spray.
  • In a medium sized bowl, combine the whole wheat flour, oats, brown sugar, baking powder, and salt.
  • In a small bowl beat the eggs and olive oil into the buttermilk with a fork, until well combined.
  • Stir the liquid mixture into the dry ingredients to make a crumbly dough.
  • Knead in the bowl, 1-3 times until the dough forms a ball.
  • Turn the dough out onto the prepared baking sheet and pat into a 6-inch round that is about 1-inch thick.
  • Using a sharp knife, cut the dough into 6 wedges.
  • Bake for 15 minutes or until the scones are lightly browned.
  • Serve warm with butter and jam.