Information and resources for eating only food locally produced in Whatcom County
Category : Breakfast, Main Dishes, Recipes, September
Here’s a beef sausage recipe I created as a substitute for chorizo in a recipe for Caldo Verde from the Winter Harvest Cookbook (see my review of the book). While this does not make chorizo, the spicy flavor makes a good alternative. It’s really quick and easy to make from locally grown grassfed beef. Continue Reading
This recipe is reprinted from Winter Harvest Cookbook by permission of the author, Lane Morgan (p. 68). (Read my review of the book.) I chose a robust soup for our chillier fall evenings.
Category : August, Recipes, Side Dishes
Local hazelnuts, known to some as filberts, are a wonderful counterpoint to a lot of fruit and vegetable flavors. They also can add a crunchy texture to soft foods, and ground hazelnuts make a nice finishing touch as a topping for meat sauces, desserts, and casseroles.
This recipe uses hazelnuts to add some complexity to both taste and texture in a simple side dish. It’s a good example of how you can use just a few simple locally grown ingredients to create a memorable finished dish. Continue Reading
Category : August, Main Dishes, Recipes
I recently reviewed the book Best of Bridge Slow Cooker Cookbook. Eating as a locavore (a person who eats only locally grown food as much as possible) means you’ll be preparing meals at home most of the time, and using your crockpot can help make meal preparation simple and easy. Continue Reading
Category : August, Condiments, Recipes, Snacks, Vegetarian
This recipe is extremely flexible and makes a small quantity, so you can try it many times with various ingredients. Feel free to adjust to your own particular taste. Send me an email or leave a comment below, and let me know what combinations you particularly enjoyed! Continue ReadingCategory : August, Condiments, Recipes, Sauces and Dips, Side Dishes
Caramelized onions add a sweetness to savory dishes that is hard to beat. If you want to make people hungry, start sauteing some onions. Works every time!
This caramelized onion topping goes especially well on smashed potatoes, steaks, scrambled eggs, pasta, or mixed in with other vegetables. It takes the flavor up a notch. Learn to make this recipe well and I promise you’ll use it often. 
Continue Reading
My daughter Joan created this delectable recipe, inspired by ingredients harvested from our home garden. Our garden is small, but we grow an amazing amount of food in it.
A caramelized onion topping is what really sets this recipe apart in terms of flavor. The sweetness of the caramelization and the slight bite of the garlic make a perfect taste combination with the creaminess of the Col White potato texture. Continue Reading
By August, local food sources are overflowing with bounty. Early berries are pretty much gone, but nearly every kind of vegetable is being harvested, and the promise of fall apples and pears are on the horizon.
An abundance of vegetables often means the produce drawer in the refrigerator is full of things just on the verge of spoiling that practically shout, “Use me NOW!” Continue Reading
Category : Appetizers, July, Recipes, Snacks
Eating to improve your mood isn’t always a bad thing! Healthy local foods can actually give your mood a lift and boost your energy, too. Continue Reading
Blackberries inspire ambivalence in most of us who live around them. Their aggressive, spiky, spreading growth requires fortitude and determination to prevent their unwanted invasions into parts of the yard intended for human use. Continue Reading
Category : Recipes, Sauces and Dips
Purslane is a common weed in many parts of the world. But it’s also a green with a gourmet flavor. You’ll sometimes spot this delicious plant for sale at your Farmers Market. It’s a special treat of summer! Continue ReadingCategory : Recipes, Salads, Vegetarian, Whatcom Locavore Basics
Simplicity itself in terms of preparation, this colorful slaw salad has spectacular flavors. It makes a unique summer picnic or potluck dish. The overall effect on the palate is light and refreshing. It’s a wonderful way to try a couple of ingredients you may not have used before–daikon radishes and fennel bulb. The carrots make this look attractive, even to kids. Continue Reading
Never poached an egg before? Have you tried, but had trouble keeping the egg from turning into a lacy mess?
With the right technique and a little practice, it’s easier than you think. Continue Reading
