spoon

Beef Jerky Recipe

Category : Make It Yourself, October, Recipes, Snacks

Beef JerkyWhen our family takes driving trips, we like to have snacks to munch on along the way when fueling stops and hunger pangs don’t align. Beef jerky is a snack I grew up eating, and it’s perfect for traveling. It doesn’t require refrigeration, is loaded with flavor, needs no preparation, and provides a long-lasting energy boost because it’s mostly protein. Jerky also takes a lot of chewing, so a little lasts a long time.

Jerky is a good snack choice for hikers, skiiers, backpackers, people who fish, and other outdoor enthusiasts. Since it’s dried, it weighs relatively little and takes only a small amount of space. It can be broken into bits and used almost like dehydrated bacon in campfire or cookstove dishes, such as pasta. It punches up the flavor, and adds protein and salt at the same time. Continue Reading

Lobster Mushrooms

Category : Wildcrafting

Lobster Mushrooms(First published Sept. 2012)

Lobster mushrooms and I first became acquainted when I had some for lunch at a friend’s home. The son of a college friend had brought some lobster mushrooms he had foraged earlier that morning near Bellingham. I had never heard of them, but was enchanted with their bright, orange-red color–the color of a lobster shell. He prepared them by simply cutting them into pieces and sauteing them in butter. The taste and scent intrigued me further–a distinctive flavor with shellfish overtones. In short, they were a surprising revelation, and I’ve remembered them fondly since then. Continue Reading

Cloud Mountain Fall Fruit Festival 2013

Category : On the Farm

2010 Cloud Mountain - Pink Pearl AppleWeather cooperated, and the day was reasonably warm and partly cloudy as we made our way to the annual Fall Fruit Festival at Cloud Mountain Farm Center near Everson. Cloud Mountain has been hosting this festival at the farm for more than 20 years, and our family looks forward to the event held in early October.

Several key elements go together to make the Festival the remarkable event it is. The centerpiece is a tented area where an incredible variety of fruits are available for guests to taste. Apples are the main feature, but you can also taste varieties of: quince, both wine and table grapes, plums, prunes, currants, gooseberries, pawpaws, josta berries, walnuts, akebia fruit, persimmons, medlars, cranberries, kiwi, blueberries, peaches, cherries, garlic, and both sweet and hot peppers. Continue Reading

Brined Salmon Roe

Category : About Food Sources, Appetizers, Condiments, Holidays, Other Food Producers, Recipes, Seasonal Menu Ideas, September

Brined Salmon RoeWild salmon are considered by many to be the stars of Pacific Northwest cuisine. Smoked, grilled, or baked on cedar planks, the flavor of fresh wild salmon steaks and fillets is distinctive and adds a note of special elegance to any meal.

Salmon is even nutritionally suited to people of the Northwest. What’s a vitamin in which most of us are deficient? Vitamin D, the sun vitamin. What vitamin does salmon have in abundance? Vitamin D. How convenient! Continue Reading

Garden Bounty

Category : About Food Sources, August, Grow Your Own

Vegetable Garden

By Southern Foodways Alliance

Nothing defines “bounty” quite like a visit to my garden at this time of the year. Everywhere I look, miraculous things are going on.My two-year-old grandson accompanies me, as usual. We take a huge bowl with us and I have a kitchen knife to help us harvest. His route around our 12 by 24 foot garden is a history of the order of ripening crops.First he races to the strawberry plants. Those are done producing for the season, but “hope springs eternal” and he checks them anyway. Continue Reading

BelleWood Acres Opens New Store–and Distillery!

Category : About Food Sources, Farm Stands, On the Farm, U-Pick Farms

BelleWood Acres Apple on TreeFor years BelleWood Acres has had their farm store in the heart of their apple orchards. As the farm developed, the store began to feel cramped, and owners Dorie and John Belisle wanted to move their retail sales away from their wholesale operation, with its busy trucks, forklifts–you get the picture. on the other side of their farm at 6140 Guide Meridian near Lynden. Continue Reading

2012 Whatcom Farm Tour

Category : About Food Sources, Events, Farm Stands, On the Farm, U-Pick Farms

September 8, 2012
10:00 amto5:00 pm
10:00 amto5:00 pm

Photo of farm barnNext Saturday, September 8, is one of my favorite events every year–the annual Whatcom Farm Tour! It’s a free self-guided tour of farms around the County who open their gates to visitors from 10am to 5pm. A lot of the farms offer special events, rides for the family, tastings, and more during the day. Continue Reading

Purslane: Pesky Weeds or Gourmet Greens?

Category : July, Seasonal Menu Ideas, Wildcrafting

PurslanePesky weed? Edible landscaping plant? Medicinal herb? Gourmet greens? Purslane is all of the above.Purslane (Portulaca olearacea–also called “pigweed”) is a determined and adaptive plant. According to a Whatcom County Noxious Weed Control Board* handout, a single plant can produce 240,000 seeds which can remain viable in the soil for up to 40 years. A small part of the plant can sprout into a whole new plant. If you pull it up, the plant can still go on to produce seeds, and if it’s anywhere near dirt it will root and grow again. It’s even a succulent (meaning it stores water), so can withstand a certain amount of drought conditions. (That means it’s also not an herb or vegetable.) Purslane takes hardiness to a whole new level. Continue Reading

Warning: Do not read while eating store-bought bread

Category : About Food Sources, Whatcom Locavore Basics

Guest Post by Leanne Ely

(If this article doesn’t send you running to the nearest Farmers Market or farm store, I don’t know what will. As I say frequently, if you don’t know the people who grow your food, you just have no idea what you’re eating.)

Beaver PhotoLet me ask you something…

Would you purposely put a bowl of wood chips in front of your children in the morning, pour some milk on it, hand them a spoon and tell them to eat it?

How about slicing up some pizza topped with human hair clippings, swept off the floor of a barbershop in China. Yummy, right? Continue Reading

Daikon Radish Diversity

Category : Grow Your Own, July

Daikon RadishLong 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

Learn to Harvest and Thresh

Category : Grow Your Own, On the Farm

Backyard Beans and Grains ProjectJust 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:

Continue Reading

It Takes a Village to Create a Recipe

Category : About Food Sources, Bellingham, Farmers' Markets

Garlic ScapesCreating a new recipe is rarely a solo process. Today’s recipe for an amazing pesto is a case in point. Here’s how it came about. Continue Reading

Soil Minerals Matter

Category : About Food Sources, Grow Your Own

Soil MineralsRising 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