Here’s a simple, yet unique, tomato soup that I guarantee you will enjoy! It has a rich smokey flavor with just a hint of peppery heat.

When I visited the Bellingham Farmers Market recently, I was looking for inspiration, something a little unexpected or surprising, that I could turn into a new locavore dish using other autumn ingredients.

What says “Fall is here and winter holidays are coming!” more than beautiful orange pumpkins? Use them to brighten your holiday table.

Besides the fact it’s the only way I can get stock made with local ingredients, the flavor of homemade stock is light years better than any commercial products I’ve tried.

Shopping for local eggs here on Lummi Island can be a bit of a spectator sport. So many people want farm fresh eggs from free range, happy chickens, that finding eggs here can be quite a challenge.

Let’s be honest. There are some downsides to trying to eat as a “locavore” (a person who eats locally grown foods as much as possible), even here in Whatcom County. But there are benefits, too!

Frizzles are a fun and whimsical 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.

A lot of vegetables can keep producing food on into spring. In fact, some will taste even better after touched by a light freeze.

Squash can be a little scary to work with in the kitchen. Getting through the tough outer shell can be a formidable challenge, to say the least, and the solutions often veer toward the dramatic. This year it got easier.

Potatoes are one of my favorite foods to substitute for commercially prepared convenience versions, especially for health reasons.