Whitman County Gazette - Serving Whitman County since 1877

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By Crystal Langley
Gazette Columnist 

My Favorite Recipes: Meet Jim and Jessica Pelissier

 

April 11, 2019

Jim and Jessica Pelissier

Jim and Jessica Pelissier

Anyone who has traveled into Endicott from Colfax has seen Freedom Hills Farm, a beautiful, big farm house set back from the road surrounded by pastures and barns. It's hard to miss the Morgan horses grazing.

Jessica grew up in Arlington, surrounded by trees and creeks. She graduated in 2006 and never looked back, as Arlington changed from a small town to an overrun city. At age 19, she bought an old farm house and 100 acres right outside of Endicott which eventually became Freedom Hill Farm. It was a huge change going from the trees of the Arlington area to the wheat fields that make up every scene in Whitman County.

Jim, on the other hand, grew up in Sprague, just outside of Whitman County, and then moved to Endicott in 2005, so the transition was much easier.

Apart from breeding Morgan horses, the farm is a busy place. The hundred-acre farm also is home to four ducks, 20 chickens, 13 horses, seven cows, three goats, one dog, many barn cats and, last but not least, a turtle. As if that isn't enough to keep them busy, both Jim and Jessica wear many different hats in employment and in their volunteer roles in the community.

Jim has worked as a law enforcement officer since 2001, starting for two years at the City of Colfax police department and then transitioning to the Whitman County Sheriff's Office. He is on the SWAT team and enjoys his position being a sniper. He will be moving forward with his gunsmith business within the next few years after he "retires," from the sheriff's department.

Jim also has been successfully running his side business, "Smoke Wagon Precision," offering handgun safety classes and personalized training. Offering lessons and training for all ages.

Smoke Wagon Precision recently absorbed The Sportsman's Challenge and is holding long range rifle shooting events around the county. Jim loves long range shooting, where Jessica enjoys trapshooting. Jessica works at Whitman Hospital in Colfax as a licensed nursing assistant.

Jessica has a son, James, and Jim has two children, Conner and Peyton, who are both very active in the Endicott Gun Club. Jessica has been the secretary and treasurer for the last seven years, and Jim has been either vice president or president for the last 12 years.

Jessica is also the leader of the Endicott 4H club and donates many hours to the children in the community. She not only helps them with education and their submissions for the fair, most of the children use her horses to show at the fair since they do not have their own. All tack and everything they need for showing is provided by Jim and Jessica. They even haul all the horses to the fair for the children. Jessica is a knowledgeable horsewoman and loves sharing her love of horses with the children.

Jim and Jessica also enjoy spending their time hunting and riding horses, especially while spending time with their kids.

Freedom Hill Farm, as well as Endicott 4H, Smoke Wagon Precision and The Sportsman's Challenge are featured on social media and following the pages is encouraged.

Jim and Jessica met in 2008 when Jim pulled her over for speeding. I had to ask the question that I am sure has been asked numerous times before: "Did he give you a ticket?" The answer was a quick "No, he didn't. We didn't start dating until 2015 and were married in 2017."

Recipes

Crockpot Mushroom Elk/ Venison Steaks

Dredge steaks in flour and fry mix coating. Brown steaks in hot skillet two minutes per-side. Season to taste. Place in a slow cooker and pour in enough cream of mushroom soup to cover steaks. Cook eight hours on low, serve over rice. Leftovers can be used for soup or as gravy over steaks and rice. Meat will be tender enough to cut with a fork. This recipe also works well for beef steaks.

Elk/Venison Sausage Tater Tot Casserole

Brown two pounds sausage. Grease a 9x11-inch baking dish and layer browned sausage in bottom of dish, then one can of corn, peas or other vegetables, followed by two to three cans of cream of mushroom soup, another can or two of vegetables, then layer the top with tater tots. Cover with foil and bake at 350 degrees for one hour. Remove foil and cover tater tots with shredded cheese. Place back in oven for 10 minutes to finish baking and melt cheese. This recipe is great for leftovers!

 
 

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