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
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
It was the last Farmers Market of 2011, and I was looking for an ingredient to make a festive, end of the year dish which would be both a flavorful and a visual end-of-season celebration. I found exactly what I needed at Alm Hill Gardens–chioggia (pronounced “kee-OH-jee-ah”) beets. Continue Reading
A couple of months ago when I was harvesting the last produce from my home garden, I brought in a cabbage which weighed ten pounds after I had removed the outer leaves and cleaned it up. Since this was about the third head of cabbage that size I’d had to deal with, not to mention a half dozen heads of more normal size, I decided it was time to learn to make sauerkraut. That way I could spread out eating the cabbage over several months. As it turned out, making sauerkraut is pretty simple. Continue Reading
Recently 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
Here’s a refreshing dressing made with the delicious ripe strawberries of early summer. The texture is creamy and the color is gorgeous. Continue Reading
Spring is a time when I begin to crave salads. In the winter, few (if any) fresh locally grown greens are available, so when early spring greens become available it’s an exciting time for locavore dining!
This salad is a combination of freshly harvested foods and ingredients preserved from last year’s harvest. It showcases the tastes of this transitional time of year. Continue Reading
My personal favorite pickled food is pickled beet eggs. As a child, when my grandmother opened a jar of her pickled beets, she would remove beets to serve and then fill the jar space with peeled hard boiled eggs. By the next day, when we sliced the eggs open, the colors were gorgeous! The egg whites were deep purple on the outside, shading to white around the bright yellow yolks (see photo). Beautiful! The flavor was delightful, too–the tang of pickled beets balanced with the mild taste of hard-boiled eggs. Perfect!
As soon as I spotted the first fresh beets at the Farmers Market this year, I was eager to get them home and into pickling juice as quickly as possible. Because I planned to eat them in the next few days, I used a “refrigerator pickle” recipe. Continue Reading
At my local Farmers Market last weekend, Nettles Farm (Lummi Island) had three varieties of beans available–green beans, wax beans, and my favorite Dragon’s Tongue beans. Wax beans are like green beans, but the pod is a pale yellow color. Dragon’s Tongue beans have yellow-green pods with dark maroon patches all over (see a few beside the bowl in the photo on this page). They’re quite lovely! Continue Reading
My daughter’s employer is a farmer at heart, and was able to make time to grow a vegetable garden this year. He recently had more red cabbage than he could use, so passed some along to us. Continue Reading
Classic potato salad is one of the joys of hot weather meals, especially picnics. The creamy version has become as American as apple pie.
Early potatoes recently came into season, so I went to a nearby u-pick farm and dug up some perfect beauties. Potato Salad was the first thing I wanted to make with them. Continue Reading
Fast and flavorful, this dill salad dressing combines well with nearly any salad ingredients. It’s smooth enough to go with spicier ones such as arugula, mesclun salad mixes, etc., but also adds enough flavor to perk up blander ingredients, such as hard-boiled eggs or plain lettuce.
Since no salad oil is produced here in Whatcom County that I know of, I’m constantly looking for alternatives for dressing bases. The tangy taste of yogurt is light enough to go with most greens, and also combines well with many herbs. You can achieve a rich variety of flavors by blending yogurt with such fresh local herbs as lemon balm, sorrel, basil, dill and more. Don’t forget the garlic! Continue Reading
By late spring many of the salad greens are ripe enough for first harvest. Fresh local leaf lettuces in various colors, salad mixtures with flavor powerhouses such as arugula, mesclun, mizuna, and frisee, and so much more have begun to show up in grocery stores, home gardens, and farmers markets.
When I want to make a meal of a salad, it becomes the “kitchen sink” variety. I go through my produce drawer and mix in a little of everything. Continue Reading