Long and creamy white, daikon radishes are most often thought of as an ingredient in Japanese cuisine. However, they are easy to grow and exceptionally versatile to use. Daikon stores well, too, making them a superb locavore ingredient. (A locavore is a person who eats only locally grown food as much as possible.) Continue Reading
Just received this message from Krista Rome of the Backyard Beans and Grains Project (BBGP). She’s offering some great opportunities for gardeners, farmers, and others to learn to harvest and thresh local grains and beans:
Rising cost of living is sending many of us into our yards to plant vegetable gardens, fruit trees, and berry bushes and grow some of our own food. Oh, all right, I admit it. Some of us just like to be out there regardless of what’s happening with the economy. Nevertheless, there seems to be a rising interest in home grown food.
Gardening classes are burgeoning, garden clubs or networks are springing up, and people are even learning to can, pickle, cellar, ferment, salt, smoke, or somehow preserve food for when it’s out of season. Continue Reading
Are you interested in trying your hand at raising some food in a home garden? Cloud Mountain Farm has created a workshop just for you called “Grow Your Own – the Locavore’s Garden.” Here’s the class description from their website: “Vegetable gardening is more than planting seeds. Learn how to successfully grow a wide variety of produce throughout the year, including how to get started, planning your plantings, managing your soil and fertility inputs, and timing for succession harvests.” Continue Reading
Gardening books interest me, but don’t usually excite me, though I’ve probably enjoyed nearly as many hours reading about gardening as doing it. Recently, though, I came across a book which casts gardening in a whole new perspective. The Resilient Gardener: Food Production and Self-Reliance in Uncertain Times by Carol Deppe (Chelsea Green Publishing, 2010) is nothing short of paradigm changing. Continue Reading
Recently Lynn and Marvin Fast of Red Barn Lavender gave me some ground cherries from their garden to try cooking. Marvin explained that ground cherries will never be a commercial money-maker because harvesting them is very labor intensive, but they are delicious to eat nevertheless. Why not grow some yourself? As you do more locavore eating (eating only locally grown food), sooner or later you’ll be motivated to do a little home gardening. I’d like to encourage you to give it a try. Fall is a good time to start planning for next year. Continue Reading
You are warmly invited to come to the Chili Cook-off next Saturday, July 17, starting at noon at the Otto Preserve on Lummi Island. It’s a fund-raising benefit for the Heritage Trust, an organization that works to preserve the natural beauty of the Island. I’ll be there offering Locavore Chili, which will be made with (almost) all Lummi Island ingredients: grass-fed beef, home-canned tomatoes from last year’s harvest, garden grown habanero chilis, onions and beans, and more! Only a couple of spices will be non-local. It’s going to be awesome! Please stop by, taste, and vote for your favorite chili! (Full recipe will be posted here after the event.) Continue Reading