Category : Breads, Recipes
This week I didn’t have time to go to the mainland to buy groceries (I live on Lummi Island), so I relied on what was in my pantry and what I could find at the Lummi Island Farmers Market and the Islander grocery store. What a delight to walk into the Islander and see fresh Boxx Berry Farm blueberries in boxes on the checkout counter!
Some didn’t make it home, of course, and others promptly disappeared upon arrival, but I had enough left to bake into something. I had a little blue cornmeal from Fairhaven Organic Flour Mill on hand in my pantry, so decided to make some “blue in blue” muffins. Continue Reading
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, so passed some along to us. Continue Reading
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. One plant can easily produce a dozen or more zucchinis. I find it to be a good source of garden humor.
If we are honest, virtually every gardener who has ever grown zucchini feels a little angst when thinking about the harvest season. No gardener wants to waste the smallest bit of the food they grow, but what do you do with the vast surplus of zucchini that seems to appear overnight if you aren’t rigorously diligent at picking it? Giving it to friends works for awhile, until we begin to see the look of panic in our friends’ eyes when we offer zucchini yet again and they frantically try to think of a polite way to say, “No more!” Some gardeners I know resort to dropping off zucchini by the door at night, or when they know their friends aren’t home. Others simply put it out in front of their own house with a “free” sign. Continue Reading
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. If you want vegetarian soup, leave out the beef. If you have local chicken or turkey on hand, use that instead of beef. You can leave out or add just about any vegetable that grows around here. If you have homemade soup stock on hand, you can use that instead of water. Continue Reading
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, especially if you prepare the pesto a day or two in advance. You don’t even have to let the crust dough rise. Most importantly, the flavor was extraordinary! I’m not exaggerating. Continue Reading
Pizza is a go-to food when time is short. For homemade pizza to be a serious contender for dinner, I had to find a dough that was fast–and I mean really fast–and easy to make.
This recipe fills the bill beautifully. It’s yeasted, but you don’t have to wait for it to rise. You don’t have to knead it. You don’t have to toss it in the air. Continue Reading
Classic potato salad is one of the joys of hot weather meals, especially picnics. The creamy version has become as American as apple pie.
Early potatoes recently came into season, so I went to a nearby u-pick farm and dug up some perfect beauties. Potato Salad was the first thing I wanted to make with them. Continue Reading
I always look forward to the first availability of Walla Walla onions in this area. They are wonderfully sweet, large, and delicious!
Walla Walla onions originated in Italy on the Island of Corsica. They were brought to the Walla Walla valley here in Washington state by a French soldier over a hundred years ago. Now they are grown in many other places as well, including Whatcom County. (Read more about Walla Walla onions.) Continue Reading