Here’s the recipe for the chili I entered in the 2010 Lummi Island Chili Cookoff sponsored annually by Lummi Island Heritage Trust. I used ingredients almost entirely grown on Lummi Island. Continue Reading
A good friend had some extra artichokes harvested from her garden recently, and bestowed the treasure on me. I love artichokes!
Everyone has their own way of preparing artichokes, but I like to take some time trimming an artichoke before I cook it so I can eat it as soon as it comes out of the pot. I start by putting enough water to cover the artichokes in a large heavy pot over high heat. I add about a tablespoon of apple cider vinegar (Bellewood Acres, Lynden) to keep the trimmed artichoke edges from turning brown. Continue Reading
Here’s the challenge which was the starting point for this basil pesto recipe:
Fresh basil is abundantly available right now, and I love basil pesto on pasta. But how do I make basil pesto without olive oil, which is not produced locally? Continue Reading
You are warmly invited to come to the Chili Cook-off next Saturday, July 17, starting at noon at the Otto Preserve on Lummi Island. It’s a fund-raising benefit for the Heritage Trust, an organization that works to preserve the natural beauty of the Island. I’ll be there offering Locavore Chili, which will be made with (almost) all Lummi Island ingredients: grass-fed beef, home-canned tomatoes from last year’s harvest, garden grown habanero chilis, onions and beans, and more! Only a couple of spices will be non-local. It’s going to be awesome! Please stop by, taste, and vote for your favorite chili! (Full recipe will be posted here after the event.) Continue Reading
Cooking a perfect stir-fry dish requires careful planning as the ingredients are being chopped and prepared. Especially important is to group the ingredients by cooking time. Continue Reading
I had difficulty naming this recipe. Let me explain.
It all began with the idea of making a mayonnaise recipe that didn’t use vegetable oil, which is not produced in Whatcom County. What I ended up with was a mixture which had the consistency of mayonnaise and a wonderful tangy flavor, but not a typical mayonnaise flavor. Continue Reading
We associate cherry blossoms with early spring, but what says early summer better than the cherries themselves? Cherries and berries are the earliest fruits of the year in this area, and their fresh sweet flavor is such a treat after a long locavore winter of root vegetables and food from the freezer. Continue Reading