Since beginning the transition toward eating as a locavore (a person who eats only locally grown food whenever possible), I’ve learned to make a lot of things myself that I used to buy ready to eat. In the process I’ve made four simple discoveries which have revolutionized my overall approach to eating and feeding my family. Here they are: Continue Reading
“Corning” beef is actually a method of pickling. The raw beef is soaked in a salty brine for anywhere from a few days to a few weeks, depending on the recipe you use. (I opted for a few days, because that’s the way I am.) Continue Reading
So now you’ve gone out and foraged some stinging nettles, and you know how to handle them comfortably. How do you cook them? Easiest place to start is making tea. Nettles tea is very healthy and will give you a good opportunity to see what nettles taste like. I thought it might taste kind of “green” but it’s got a sweet note that makes it very pleasant. The color is simply spectacular. Continue Reading
For many people, stinging nettles (Urtica dioica and the closely related Urtica urens) conjure up images of nasty burning sensations caused by brushing against the nearly invisible spines on the leaves of an otherwise lovely green plant. Nettles grow wild in damp, shady woods, and can reach several feet high.
Nettles’ sting comes from sharp silicate-bearing, hair-like structures on the leaves that actually shoot irritating substances into your skin like a hypodermic needle. Unlike plants which cause reactions for only some people, nettle stings affect virtually everyone who touches them.
So why not just avoid nettles altogether? Continue Reading
I had an inordinate amount of eggs on hand, and was thinking about recipes which use lots of eggs. Pound cake usually has lots of eggs in it, but I had never tried making it with honey instead of sugar. Continue Reading
Today, I continued taking advantage of the abundance of locally produced eggs currently available. When I was young, one of my favorite pies was custard. During the years that eggs were getting a bad rap for causing heart disease, I quit making or eating custard pie. Now that I know better, I wanted to try making a locavore custard. Continue Reading
Deviled eggs remind me of my Indiana grandmother and annual family reunions on various family farms where there were more people than you could count. My mother also developed the knack for making wonderful deviled eggs. I can’t help but continue to play with the recipes, though. My results have been turning out much better since I started buying locally produced eggs laid by healthy, happy chickens. Continue Reading
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 Reading