Fresh caught local wild salmon is one of the great gastronomical perks of living in the Pacific Northwest. Smoking adds an extra special layer of flavor, but can also add to the cost (unless you know a fisherman). Fortunately, it doesn’t take much smoked salmon to enhance the flavor of otherwise mildly flavored dishes. 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
Squash can be a little scary to work with in the kitchen. Getting through the tough outer shell can be a formidable challenge, to say the least, and the solutions often veer toward the dramatic. People use heavy meat cleavers, small hatchets, serrated electric knives, or they may drop squash from stairs or ladders onto concrete decks. I finally opted for safety, eating only smaller squash varieties with thinner skins, such as delicata.
This year, though, my friend Nancy Simmerman came up with a less drastic solution for almost any kind of squash. It still requires one cut to divide the squash in half along its “equator”–halfway between the stem end and the end where the blossom used to be, but then it gets easier. Continue Reading
There’s nothing like the taste of the first fresh apples of the season! We have an opportunity to taste a remarkable array of literally hundreds of apple varieties every year at the Cloud Mountain Farm Center’s Fall Fruit Festival.
Apples can be eaten and enjoyed in dozens of ways ranging from raw as a snack to cooked into delicious apples pies or tarts. A quick and easy way to add intense apple flavor to cooked dishes is to use fresh apple cider. Continue Reading
|October 1, 2011|
|10:00 am||to||5:00 pm|
|October 2, 2011|
|11:00 am||to||4:00 pm|
If you’ve never been to one of Cloud Mountain’s Fall Fruit Festivals, next weekend is an opportunity to share the joy! If you’ve been to one before, we’ll see you there!
Cloud Mountain Farm Center, located at 6906 Goodwin Rd., east of Everson, will be hosting their 22nd Annual Fruit Festival, Saturday, October 1 from 10am-5pm, and on Sunday, October 2 from 11am – 4pm. Fruit sampling of over 200 varieties of apples, European and Asian pears, kiwis, table and wine grapes, cider, and jams and jellies of unusual small fruits will take place throughout both days. Continue Reading
|October 2, 2011|
|4:30 pm||to||7:30 pm|
As a grand finale for Cloud Mountain Farm’s two-day Fall Fruit Festival, Ciao Thyme is teaming up with the new Cloud Mountain Farm Center for a farm dinner to remember! Dining will begin with appetizers and wine in the orchard. Then, everyone will gather at the table for a 5-course seasonal feast with a menu that features fruits and vegetables from Cloud Mountain Farm and wines from northwest vintners. Come early and taste nearly 200 varieties of fruits and learn about the new non-profit farm center at the festival, which runs from 11am-4pm on Sunday. Continue Reading
|September 17, 2011|
|10:00 am||to||2:00 pm|
Join me at the Community Food Co-op’s Cordata store (Cordata and Westerly in Bellingham) for a community barbecue next Saturday, Sept. 17, 2011. Whatcom Locavore (that’s me!) and several other local food writers will be on hand to share samples of our recipes and answer questions about what we do. Continue Reading
Sauerkraut and sausage are a long-time favorite flavor combination. Apples and sauerkraut* are an equally familiar and frequent combination. What if they were all combined, I wondered. Continue Reading
After tasting honeycrisp apples grown at BelleWood Acres, I wanted to prepare them in a dessert that would change the flavor as little as possible. Many fruit desserts have so much added sugar and spices that it’s hard to enjoy the basic apple taste. Continue Reading
A “clafouti” is an odd sort of thing to describe. It’s kind of a fruit custard, only not really. It sort of has the texture of pastry, but not quite.
Truthfully, you’ll just have to try it for yourself. What I know for sure is that this one is delicious!
I still had some of the blend of cooking apples left that I’d purchased at Cloud Mountain Farm’s Fall Fruit Festival, and I hadn’t tried baking a clafouti before, so it seemed like a perfect time to try. Despite it’s fancy French name, it’s quick and easy to prepare. Continue Reading
A Rustic Apple Tart is the centerpiece of a meal menu I created after a visit to Cloud Mountain Farm’s annual Fall Fruit Festival. I’ve since used the recipe as a cooking demonstration at BelleWood Acres for the 2011 Whatcom County Farm Tour event.
I first planned to make a classic apple pie, but my friend Pat (co-owner of Artisan Wine Gallery on Lummi Island) convinced me to try a rustic tart instead.
I wanted to include cheese in the recipe as well, since that’s also a classic American flavor combination with apples. The crust of a tart needs to be a little sturdier than a pie crust since the tart crust is the cooking container. I decided to experiment with adding cheese directly to the crust. Continue Reading