Several holiday appetizer recipes I created were published in the November 19, 2010, issue of Whatcom Magazine. If you’re looking for snacks for visiting friends, you might want to take a look. Continue Reading
Strawberries! The first of the season! These strawberries were from Boxx Berry Farm (Ferndale), though there are also many other producers in Whatcom County.
For a good demonstration of the advantages of buying local produce, try comparing a quart of Boxx’s fresh strawberries to a quart purchased from a chain grocer. These Boxx berries were deep red and fully ripe over the whole berry, while the grocery berries usually have white or green patches that aren’t ripe. The Boxx berries were in perfect condition throughout the whole basket, while grocery berries may be bruised and spoiled near the bottom of the basket. Finally, grocery berries frequently have a sour taste and require sweetening to enjoy. The Boxx berries were naturally sweet right from the basket. Perfection! Continue Reading
Sometimes I happen to create a recipe that is a serendipitous combination of simplicity and deliciousness. This recipe is a perfect example. It’s so good!
It starts with some homemade yogurt cheese. Add the flavor of fresh mint and some local honey for sweetness. Finally, I had some frozen raspberries from last summer in the freezer, and I put those on the top.
The result was unbelievable. Be quick when you serve it to friends or family or you may not get any for yourself! Continue Reading
I’m discovering that when I can’t find a locally produced version of a common ingredient, making it myself is sometimes easier than you’d think. For example, I’ve already posted a simple technique I learned for making butter. This week I wanted to make a dish that normally uses cream cheese. I couldn’t find a local brand in the grocery stores, but I saw several local dairy products that I suspected could be used to make it. I decided to come back after doing a little research.
When I got home, I googled “how to make cream cheese” and quickly found several alternatives. (I love Google. I tell everyone that we have to make sure it is never taken over by dark forces…) Below I describe the method I finally used. The process was incredibly easy, and the results tasted surprisingly good. The texture was rich and creamy, just as you want cream cheese to be. Continue Reading
One difference between regular American eating and locavore eating is the seasonality of ingredients. Some ingredients are only available fresh during a couple of months of the year.
For example, I love asparagus! It’s the best part about spring cuisine, in my opinion, usually available in late April and May. I like it in green salads, pasta salads, steamed with various sauces, in souffles, and many other ways. However, my ultimate favorite way of fixing asparagus is also probably the easiest.
When fresh asparagus is pan seared correctly, it will be delightfully crunchy on the outside and creamy soft on the inside. Searing also brings out a nutty flavor in the asparagus spears that makes my mouth water even as I write this. Continue Reading
It’s hard to find locally grown fruit in the grocery stores in winter. I love my freezer at this time of the year. I was rummaging in the fruit section of my freezer and found a bag of beautiful frozen raspberries from last summer’s harvest in my friend Nancy’s garden. I froze them spread in a single layer on a cookie sheet and then put them in a plastic freezer bag. That way the berries don’t stick together. After months in the freezer, the color was still so beautiful and the flavor was so sweet that I didn’t add any sweetener to this recipe. You could add a tablespoon or two of local honey if your berries are more tart. Continue Reading