After tasting honeycrisp apples grown at BelleWood Acres, I wanted to prepare them in a dessert that would change the flavor as little as possible. Many fruit desserts have so much added sugar and spices that it’s hard to enjoy the basic apple taste. Continue Reading
Herbed biscuits are not hard to make. Start with a basic biscuit recipe, such as my Baking Powder Biscuits, stir some fresh chopped herbs into the batter, and voila!
Sometimes, though, you want a fancier appearance for your biscuits. It only takes a little extra time to step the look up a notch. Continue Reading
Late season tomatoes have the best flavor, in my opinion. They’ve been growing long and slow all summer, not in a hurry like their cousins, the early varieties. Soaking up whatever sunshine and moisture the year had to offer, they took their time to develop their rich flavor and deep ruddy color. Continue Reading
A “clafouti” is an odd sort of thing to describe. It’s kind of a fruit custard, only not really. It sort of has the texture of pastry, but not quite.
Truthfully, you’ll just have to try it for yourself. What I know for sure is that this one is delicious!
I still had some of the blend of cooking apples left that I’d purchased at Cloud Mountain Farm’s Fall Fruit Festival, and I hadn’t tried baking a clafouti before, so it seemed like a perfect time to try. Despite it’s fancy French name, it’s quick and easy to prepare. Continue Reading
Fall is a perfect time for one-pot meals. Hardier fresh summer vegetables are still available, such as broccoli, kale, etc., and fall root vegetables and squash are ready for harvest.
While this recipe may seem unassuming and ordinary, don’t be fooled. It is actually a surprisingly rich and flavorful meal, especially when made with fresh, perfectly ripe local vegetables. Even better, it meets all my criteria for one-pot perfection–hearty, scales up easily so leftovers can be frozen, leftovers taste as good or better than the original batch, dish contains ingredients from several major food groups, simple to fix, and tastes good. Continue Reading
You’re all invited for a local (short) road trip!
Dorie Belisle of BelleWood Acres farm near Lynden has invited Whatcom Locavore to tour the farm next Sunday, October 17, and she suggested we invite our readers to come along! Here’s Dorie’s description of what we’ll do during the visit:
“You would learn how our apples are grown, packed and processed. We would taste several of the value added products we make including our Cider, Syrup, and Vinegar, our home ground peanut butter, dehydrated apple chips, and of course our pies, pastries and cookies.”
For a preview of what you’ll see, check out the farm’s website. The farm store is also open on Sundays, so you’ll have an opportunity to do a little local shopping after the tour, if you like.
We’ll be meeting at BelleWood Acres on Sunday, October 17 at 10a.m. in front of the farm store. There is no charge for the tour. Here are the directions from Dorie:
“We are just 6 miles north on the Guide [Meridian]. Turn right at the first round about which is Ten Mile Road. We are a quarter mile down on the right. You will see the apple on the barn roof.”
Here’s a Google map showing the farm’s location at 231 Ten Mile Road near Lynden.
Hope you’ll join us! It should be a lot of fun!
A Rustic Apple Tart is the centerpiece of a meal menu I created after a visit to Cloud Mountain Farm’s annual Fall Fruit Festival. I’ve since used the recipe as a cooking demonstration at BelleWood Acres for the 2011 Whatcom County Farm Tour event.
I first planned to make a classic apple pie, but my friend Pat (co-owner of Artisan Wine Gallery on Lummi Island) convinced me to try a rustic tart instead.
I wanted to include cheese in the recipe as well, since that’s also a classic American flavor combination with apples. The crust of a tart needs to be a little sturdier than a pie crust since the tart crust is the cooking container. I decided to experiment with adding cheese directly to the crust. Continue Reading
Tuscan country cuisine is a wonderful style of cooking. The flavors have a special place in my heart, and bring back fond memories of trips to Siena, Italy, and the surrounding hill towns. Our first visit was when I took my daughter there to celebrate her graduation from high school. We fell in love with the beauty of the countryside, the incredible art, the warmth of the people, and the “slow food” approach to meals. Continue Reading
One of my favorite things to do when I’m cooking is to take a traditional food combination and change it up a little. In this dish, I used beets instead of beef to make a sturdy fall vegetable hash. Continue Reading
Beets and other large root vegetables (potatoes, carrots, etc.) especially lend themselves to being roasted in the oven or on a grill. Once roasted, they can be eaten as is or used in other recipes.
This recipe will produce perfectly roasted beets every time. It also couldn’t be easier. Just wrap the ingredients in foil, put them in the oven, and walk away until they’re done. Continue Reading