In recent months, I’ve been reading and talking with people about the advantages of becoming a locavore*, a person who eats food grown, farmed, or produced locally. I’m giving it a try here in Whatcom County, Washington.

What a delight to walk into the Islander and see fresh Boxx Berry Farm blueberries in boxes on the checkout counter!

My daughter’s employer is a farmer at heart, and was able to make time to grow a vegetable garden this year. He recently had more red cabbage than he could use.

Finding locally grown organic food can be a fascinating treasure hunt, but it also can be time consuming, especially at first. Here are some food finding tips.

Zucchini is infamous for how quickly and easily it grows around here. If you don’t pick it while it is small, zucchini just keep growing, getting larger and larger until it gets ridiculous.

As we begin to approach the peak harvest season in Whatcom County, I enjoy going to the Farmers Market to look for different or unusual varieties of vegetables I haven’t tried before.

Whatcom Farm Friends coordinated with the Washington Red Raspberry Commission and the Whatcom County Dairy Women to develop a locally grown smoothie for the Fair’s Centennial this year.

Here’s a soup recipe I made recently from leftover vegetables and herbs that needed to be used before they became too ripe. The ingredients can be varied in almost every way you can imagine.

Vegetable soup is a perfect rainy day solution for using leftover fresh produce before it gets too ripe.

Of all the recipes I’ve created so far with local ingredients, this pizza is my all-time favorite. It’s so fast to prepare you won’t believe it, and the flavor is extraordinary.