Information and resources for eating only food locally produced in Whatcom County
Category : About Food Sources, April, Bellingham, Farmers' Markets, Main Dishes, Recipes, Side Dishes, Vegetarian
Most of the ingredients in this dish, except the butter, were items purchased at the Bellingham Farmers Market from Whatcom County farm vendors on opening day (April 7, 2012). Even this early in the spring, local farmers have an amazing array of vegetables and other foods from which to choose. Continue Reading
Category : March, Recipes, Side Dishes, Vegetarian
Whatcom Farm to School’s “Harvest of the Month” for March 2012 is kale, one of my favorite local greens. I’ve been growing, eating, and enjoying kale for years, so I was surprised to find that many people think of kale as an unusual vegetable. If that includes you, let me fill you in on what you’ve been missing. Continue ReadingCategory : January, Recipes, Side Dishes, Vegetarian
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
It was the last Farmers Market of 2011, and I was looking for an ingredient to make a festive, end of the year dish which would be both a flavorful and a visual end-of-season celebration. I found exactly what I needed at Alm Hill Gardens–chioggia (pronounced “kee-OH-jee-ah”) beets. Continue ReadingCategory : Breakfast, December, Main Dishes, Menu Ideas, Recipes, Side Dishes, Vegetarian
Evergreen Station (Ferndale) at the Bellingham Farmers Market often has really beautiful organic vegetables–not just high quality but also visually lovely. Last weekend I was particularly delighted by their large rutabagas. The skins were perfectly smooth, the color varied from pale gold to purple, and the size was enormous. I bought a single 2-pound root, not sure how I would use it. Continue Reading
Colorful leaves, a chilly bite in the air, howling gales and horizontal rain–ah! Fall in Whatcom County, just the way we like it! And at the Farmers Market and farms all around the County, what says “Fall is here and winter holidays are coming!” more than beautiful orange pumpkins? Continue ReadingCategory : Recipes, Side Dishes, Vegetarian
Frizzles are a fun way to prepare winter root vegetables. While this recipe uses carrots and beets, just about any root vegetable can be used–potatoes, parsnips, turnips, rutabagas, celeriac (celery root), and so on.
I like to include carrots to add a touch of sweetness to any root combination. Some roots have a slightly bitter taste, and carrots will help balance the flavor.
The crispy texture and whimsical appearance are delightful. They also offer a simple way to make any menu seem a little fancier for entertaining. Continue Reading
Category : Make It Yourself, Recipes, Side Dishes, Vegetarian
Potatoes are one of my favorite foods to substitute for commercially prepared convenience versions, especially for health reasons. For example, commercially frozen french fries typically contain all kinds of unhealthy trans-fats and preservatives. By spending just a little time in the fall, I can have delicious–and healthy–frozen french fries throughout the winter. When I take them from the freezer to fix for dinner, I cook them exactly the same way as the commercial variety. In other words, it’s just as convenient. Continue ReadingCategory : Condiments, December, Make It Yourself, Recipes, Salads, Side Dishes, Vegetarian, Whatcom Locavore Basics
A couple of months ago when I was harvesting the last produce from my home garden, I brought in a cabbage which weighed ten pounds after I had removed the outer leaves and cleaned it up. Since this was about the third head of cabbage that size I’d had to deal with, not to mention a half dozen heads of more normal size, I decided it was time to learn to make sauerkraut. That way I could spread out eating the cabbage over several months. As it turned out, making sauerkraut is pretty simple. Continue Reading
Fresh picked produce is beautiful to look at, which is one of the things I enjoy so much about cooking with locally grown food. However, some vegetables are so visually striking that they stand out on the produce racks. Broccoli romanesco (also called Roman cauliflower or coral broccoli) is one of those vegetables with a remarkable–even bizarre–appearance. Continue ReadingCategory : Breakfast, Grilling, Main Dishes, Recipes, Salads, Side Dishes, Snacks, Soups, Vegetarian
Recently a friend called me and asked if I’d like a big batch of broccoli stems. She was freezing broccoli from her garden, and usually purees the stems to use for soups, but didn’t have room this year in her freezer. “Sure!” I said, and the next morning a big bag of stalks was on my doorstep.
For some people it’s weird, I know. Broccoli stems are often seen as trimmings, and discarded. I really like the flavor, though. I think stems taste sweeter and less bitter than the florets. They also don’t have the grainy floret texture that children and others sometimes find objectionable. Continue Reading
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
Category : July, Side Dishes
As I was preparing my menu for this week, I found myself reminiscing about the experiences which led to me having the main ingredients. I realized that many of my locavore recipes have had stories behind them. It’s yet another unexpected pleasure discovered as I continue to transition toward eating only locally grown foods.
Today’s vegetable dish began several days ago with a visit to my friend Nancy Simmerman at Gude Erth Farm here on Lummi Island. Nancy spins and knits natural fibers, and has a studio near her home where she sells the clothing she designs and constructs (call 758-2489 for an appointment). I stopped by to talk with her about a project we’re working on together. While we were visiting, another mutual friend dropped in and we all enjoyed a nice cup of tea while catching up on our latest summer travels and visitors. Continue Reading
