Today’s recipe is a good example of how little you need to do to produce extraordinary flavors when cooking with fresh, local ingredients picked ripe. There is so much natural flavor in Dragon’s Tongue beans that a little butter, basil, salt and pepper are more than enough to round out the dish. Dragon’s Tongue beans are a variety of green beans which are yellow like wax beans, but with vivid purple stripes. They are tender and sweet, with no tough strings. Just wash and steam! How easy can it get? Continue Reading
Cool shade and a nice breeze were a welcome relief when we arrived at Field of Greens, a cooperative farm stand in Everson. Owner Joy Monjure was also welcoming, and invited us to look around.
Joy explained that this was the second season Field of Greens has been open. Joy worked for the City of Bellingham for 23 years, but was laid off in 2009 as part of budget cutbacks. Though it was a shock at the time, she said she gradually began to see it as an opportunity, and started planning her farm stand business. Continue Reading
I was recently asked to review a new book by Rebecca Nab Young called There Is Always Room For One More: Volga German Stories and Recipes. At first I didn’t see the connection with eating local Whatcom County ingredients, the theme of this blog, but then I saw the book’s cover photo. I instantly flashed back to the mid-1950s and my early years in Indiana. The multigenerational family, the hairstyles, the big crowded table–everything reminded me of my grandparents’ midwestern farm and the incredible meals my grandmother and other women in the family used to assemble for extended family get-togethers. Then I got the connection–besides being about local food, my blog is about community and a sense of place. It’s also about taking the time to share good food with friends and family, food prepared with love and care, and food that evokes memories. The book is also about food, family, place, and memories. Continue Reading