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Bellingham Farmers Market Opens Today!

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Category : About Food Sources, Bellingham, Events, Farmers' Markets

April 5, 2014
10:00 amto3:00 pm

Bellingham Farmers MarketWoohoo! Today (Saturday, April 5, 2014) is the official opening of the 22nd season of the Bellingham Farmers Market! At 10am Mayor Kelli Linville will do the traditional tossing of the cabbage and the opening bell will ring to open the Market.

Over 20 new vendors will be doing business this year, with new farms on the list including: Bluebelle Gardens, Leaky Dam Farm, Mariposa Farm, Outer County Farm, Purple Horse Garden, and Spring Time Farm. Skagit Valley Cured Meats sounds interesting, too. What new local foods and varieties will they be offering? I can’t wait to see!

Do you suppose anyone will have asparagus? Oh, the anticipation!

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Special Breakfast for Special Days

Category : May, Seasonal Menu Ideas

Photo of Special Breakfast MenuPeople sometimes think that by limiting themselves to food produced locally, locavores are also limiting themselves to plain, simple, boring dishes. Nothing could be farther from the truth. While farm fresh local food often has so much natural flavor that little needs to be done to make it delectable, you can also get as fancy as you like with the same ingredients.

This week’s menu includes Savory Stuffed French Toast, a perfect dish for making any breakfast extra special. I prepared it on Mother’s Day recently, and it’s also suitable for birthdays, brunches, or for overnight guests. Continue Reading

Where’s the Beef?

Category : May, Seasonal Menu Ideas

Photo of Where's the Beef MenuRaising high quality grassfed beef commercially has been a challenge in Whatcom County. First, it takes a lot of land to raise enough cattle for year-round meat availability. Second, they have to be slaughtered at a USDA-approved facility, and none was available here.

Several farms have overcome these obstacles and local beef is now available for those locavores among us trying to be healthier and reduce our carbon footprint by “eating local.” It’s very difficult and expensive for farms to get their grassfed beef certified organic, but most locally produced beef is raised as organically and humanely as possible. If you have any doubts, you can always ask the farmer (another benefit of eating locally), or ask the market where you buy the meat. Continue Reading

Seared Asparagus

Category : Breakfast, Recipes, Side Dishes, Snacks, Vegetarian

Photo of Seared AsparagusOne 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

Sure Sign of Spring

Category : April, Seasonal Menu Ideas, Vegetarian

Photo of Sure Sign of SpringHow can a locavore tell when it’s spring? The most sure sign is when the first batch of asparagus in the garden is tall enough to harvest. There is nothing that stimulates the appetite like the crispy snap of an early spring asparagus stalk when you pick it.

It takes several years for asparagus plants to grow large enough to produce edible stalks. Stalks start to appear as soon as the soil warms a little, but it takes several warmish days to grow enough for a meal. My friend Nancy has a well established asparagus patch, and I was delighted she was willing to share some of it with me this week. Continue Reading