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
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
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
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
Category : June, Main Dishes, Recipes, Salads, Side Dishes
I’ve been creating locavore recipes on this web site for nearly two-and-a-half years now. This is the 138th recipe I’ve posted. I think I can honestly say this is one of the top three best in terms of flavor. Since I first prepared this salad, we’ve been having it at least once, and sometimes twice, a week. It’s taste is addictive! Continue Reading
Category : Breakfast, June, Main Dishes, Recipes, Side Dishes
Roast 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
Category : About Food Sources, April, Bellingham, Farmers' Markets, Main Dishes, Recipes, Side Dishes, Vegetarian
Most of the ingredients in this dish, except the butter, were items purchased at the Bellingham Farmers Market from Whatcom County farm vendors on opening day (April 7, 2012). Even this early in the spring, local farmers have an amazing array of vegetables and other foods from which to choose. Continue Reading
Category : Holidays, January, Main Dishes, Recipes
Sockeye salmon has a sturdy flavor and so needs very little in the way of preparation. In fact, some would say it is best eaten raw (first ensuring it is sushi quality, of course). I prefer to simply saute sockeye fillets in butter–no herbs and no sauce. At most, I might sprinkle on a little lemon juice after the fish is fully cooked. Continue Reading
Category : Breakfast, January, Main Dishes, Recipes, Vegetarian
A 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
Category : Breakfast, December, Main Dishes, Menu Ideas, Recipes, Side Dishes, Vegetarian
Evergreen 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
Colorful leaves, a chilly bite in the air, howling gales and horizontal rain–ah! Fall in Whatcom County, just the way we like it! And at the Farmers Market and farms all around the County, what says “Fall is here and winter holidays are coming!” more than beautiful orange pumpkins? Continue Reading
This 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
Category : About Food Sources, CSAs, January, Main Dishes, Menu Ideas, Recipes
When I think of classic comfort food, I think of meatloaf. When I was a child, meatloaf was my favorite main dish. Top with a little Worcestershire sauce and ketchup, serve mashed potatoes and green beans on the side, and I was a happy kid.
Others must feel the same way. “Meatloaf” is one of the top five recipes people search for on the Food Network web site, and it’s categorized there as a “Comfort Food.” Continue Reading
