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Smoked Salmon Recipe Using Barbecue Grill

Category : Appetizers, Breakfast, October, Recipes, Snacks, Whatcom Locavore Basics

Smoked SalmonI’d read you could smoke salmon in a charcoal barbecue grill using a hot smoking technique, so I decided to try it with some fresh chum fillets I’d just cleaned. Chums make good fish for hot smoking because they are a fattier salmon and so stay moister during smoking. The fish I had was caught the previous day by local reefnet fishermen here on Lummi Island.

I made the brine/marinade shown below and soaked a couple of fillets overnight in the refrigerator. The next day, I took the fillets out to drain and dry slightly. I also put a couple big handfuls of alder chips (purchased at Yaeger’s Sporting Goods, 3101 Northwest Ave., Bellingham) in a bowl of water to soak for a few minutes. Continue Reading

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Spicy Beef Sausage Recipe

Category : Breakfast, Main Dishes, Recipes, September

Spicy Beef Sausage RecipeHere’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

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Perfect Poached Eggs

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Category : Breakfast, Main Dishes, Recipes

Perfect Poached EggNever 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

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Smoky Drop Biscuits

Category : Breads, Breakfast, Recipes, Vegetarian

Smoky Drop BiscuitsWarm biscuits fresh out of the oven and dripping with melting butter–what a luxurious way to start a Sunday brunch!

Biscuits are quick and easy to make if you get the ingredients in the right proportions. Stir everything together, drop on a baking sheet, and bake for less than 15 minutes. It’s a perfect last minute option. Continue Reading

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Roast Beef Hash

Category : Breakfast, June, Main Dishes, Recipes, Side Dishes

Roast Beef HashRoast Beef Hash is a classic way to stretch a little leftover roast beef into a hearty dish suitable for breakfast, lunch, or dinner. Quick and easy to fix, it can also be a one-dish meal. Continue Reading

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Down Home Biscuits

Category : Breads, Breakfast, May, Recipes, Vegetarian

Down Home BiscuitsCooking is an essential part of eating as a locavore (a person who eats only locally grown foods as much as possible). Fortunately, flavorful local ingredients only require simple cooking methods. Continue Reading

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Honey Lavender Pound Cake

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Category : Breakfast, Desserts, March, Recipes

Honey Lavender Pound CakeI 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

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Honey Egg Custard

Category : Breakfast, Desserts, March, Recipes

Honey Egg CustardToday, 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

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Squash Patties

Category : Breakfast, January, Main Dishes, Recipes, Vegetarian

Squash PattiesA friend of mine enjoys the taste of squash, but she has a hard time getting past the mushy texture. Since she grows so much squash in her garden, and often shares with me, I’ve been doing some experimenting to see if I could solve her problem and come up with some variation of cooked squash that was crispy.

This recipe was not a success from the texture point of view. However, the flavor was wonderful! Continue Reading

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Bubble and Squeak – and Rutabagas!

Category : Breakfast, December, Main Dishes, Menu Ideas, Recipes, Side Dishes, Vegetarian

Bubble and SqueakEvergreen Station (Ferndale) at the Bellingham Farmers Market often has really beautiful organic vegetables–not just high quality but also visually lovely. Last weekend I was particularly delighted by their large rutabagas. The skins were perfectly smooth, the color varied from pale gold to purple, and the size was enormous. I bought a single 2-pound root, not sure how I would use it. Continue Reading

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Shiitake and Cheese Omelet

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Category : Breakfast, CSAs, Main Dishes, Recipes, Vegetarian

Shiitake Cheese OmeletThis omelet recipe is a perfect example of incredible local flavors. Cascadia Farms shiitake mushrooms are the highlight–they make nonlocal shiitakes seem like tasteless paste. I’m certain you’ll savor this dish.

We’re fortunate to have a diverse variety of locally made cheese from which to choose. I use local goudas a lot because they often come flavored with herbs or spices. For this recipe, though, I used a plain gouda made from goat milk. The goat milk flavor was all that was needed to balance the eggs. Continue Reading

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Ground Cherry Bread

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Category : Breads, Breakfast, Grow Your Own, Recipes, Snacks

Ground Cherry BreadRecently 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

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20 Ways to Enjoy Broccoli Stalks

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Category : Breakfast, Grilling, Main Dishes, Recipes, Salads, Side Dishes, Snacks, Soups, Vegetarian

Broccoli StalksRecently a friend called me and asked if I’d like a big batch of broccoli stems. She was freezing broccoli from her garden, and usually purees the stems to use for soups, but didn’t have room this year in her freezer. “Sure!” I said, and the next morning a big bag of stalks was on my doorstep.

For some people it’s weird, I know. Broccoli stems are often seen as trimmings, and discarded. I really like the flavor, though.¬† I think stems taste sweeter and less bitter than the florets. They also don’t have the grainy floret texture that children and others sometimes find objectionable. Continue Reading

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