This omelet recipe is a perfect example of incredible local flavors. Cascadia Farms shiitake mushrooms are the highlight–they make nonlocal shiitakes seem like tasteless paste. I’m certain you’ll savor this dish.
We’re fortunate to have a diverse variety of locally made cheese from which to choose. I use local goudas a lot because they often come flavored with herbs or spices. For this recipe, though, I used a plain gouda made from goat milk. The goat milk flavor was all that was needed to balance the eggs. Continue Reading
When I think of classic comfort food, I think of meatloaf. When I was a child, meatloaf was my favorite main dish. Top with a little Worcestershire sauce and ketchup, serve mashed potatoes and green beans on the side, and I was a happy kid.
Community Supported Agriculture (CSA) programs are one of the easiest ways to get a steady, affordable supply of locally grown foods during the growing season. It also gives a farmer some cash at a time of the year when they are spending money for seeds, and guarantees sale of a percentage of their crops in advance. 
Finding locally grown organic food can be a fascinating treasure hunt, but it also can be time consuming, especially at first. Here are some food finding tips to help jumpstart your locavore lifestyle:
My friend Meredith showed me a relatively new blog this evening written by a woman she knows. The theme is about local food and farms in the Pacific Northwest. It includes dining information, recipes, and ingredient information, but the most stunning feature of the NW Farms & Food website is its 
CSA (Community Supported Agriculture) subscriptions are a terrific way to get started in local eating. You buy a subscription or “share” from a farm offering CSA’s in the early spring. In return you’ll get a bag or box of farm fresh food every week, usually from May through September or so. Here’s the list of farms in Whatcom County offering CSA’s for 2010, according to Sustainable Connections’ March newsletter: 