Sockeye salmon has a sturdy flavor and so needs very little in the way of preparation. In fact, some would say it is best eaten raw (first ensuring it is sushi quality, of course). I prefer to simply saute sockeye fillets in butter–no herbs and no sauce. At most, I might sprinkle on a little lemon juice after the fish is fully cooked. Continue Reading
What comes to mind first when you think of food that represents the Pacific Northwest? It’s no contest for me. I think of salmon.
Salmon is part of my personal history. When I lived in Alaska in my younger years, I spent time working on a salmon fishing tender, and then a gillnetter. For fun I sometimes helped spot salmon from a small plane. For a long time I worked in the office of a large seafood processor. Later I brokered sales of commercial salmon fishing permits and boats, and even large processing ships. These remarkable fish have been a big focus in my life, and I find them fascinating. Continue Reading
Winter meals in the northwest corner of the Pacific Northwest are all about warmth, stick-to-your-ribs heartiness, and flavors with substance. For locavores, winter is also about root vegetables, the kinds of things that are harvested in late fall and can be stored over the winter. Continue Reading
Our first delivery from Acme Farms + Kitchen (AF+K) arrived last week, and included an unexpected surprise! I had anticipated the beautiful, high quality organic food. I know some of the farms where the food was grown and they consistently produce nothing less than excellence. The big surprise was the packaging. AF+K has taken “reduce, reuse, recycle” to new heights. Continue Reading
A friend of mine enjoys the taste of squash, but she has a hard time getting past the mushy texture. Since she grows so much squash in her garden, and often shares with me, I’ve been doing some experimenting to see if I could solve her problem and come up with some variation of cooked squash that was crispy.
This recipe was not a success from the texture point of view. However, the flavor was wonderful! Continue Reading
Last week I mentioned the reduced access to locally grown foods during the winter months when the Farmers Markets are closed. This week, in following up on a suggestion from Marvin Fast at Red Barn Lavender Farm, I discovered a new business which provides a perfect solution–Acme Farms + Kitchen (AF+K). Continue Reading