In honor of the 2013 Wild Mushroom Show, hosted every October in Bellingham by the Northwest Mushroomers Association, I wanted to create a mushroom recipe. The main question in my mind was about which type of mushroom to use. The list wasn’t as long as you might imagine. While there are multitudes of edible mushroom varieties that grow wild in this area, and I love hunting for them and looking at them, I have zero skills at identifying them. I sadly crossed all wild mushrooms off my list. Continue Reading
When our family takes driving trips, we like to have snacks to munch on along the way when fueling stops and hunger pangs don’t align. Beef jerky is a snack I grew up eating, and it’s perfect for traveling. It doesn’t require refrigeration, is loaded with flavor, needs no preparation, and provides a long-lasting energy boost because it’s mostly protein. Jerky also takes a lot of chewing, so a little lasts a long time.
Jerky is a good snack choice for hikers, skiiers, backpackers, people who fish, and other outdoor enthusiasts. Since it’s dried, it weighs relatively little and takes only a small amount of space. It can be broken into bits and used almost like dehydrated bacon in campfire or cookstove dishes, such as pasta. It punches up the flavor, and adds protein and salt at the same time. Continue Reading
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
“Organic” is a term used to describe some food and farming techniques, but the meaning can be confusing. Let’s try to sort out some fact from fiction. Continue Reading
A lot of appetizers are served cold, but sometimes it’s nice to have warmer options, especially during winter holiday entertaining. These meatballs with a creamy wine sauce make a heartier offering, but still are bite-sized to keep them easy for your guests to eat. It’s also a simple recipe to prepare. 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
One of the advantages of buying beef by the “side” (half a beef cow) is that you can get cuts that would be difficult to find (or afford) in a retail grocery store. The cow’s tail, or “oxtail”, is one of those parts that are typically missing from the store’s meat case. 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
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
Some sauce recipes have become “classics” known to everyone. For example, experienced cooks learn how to make an Alfredo sauce, a buttery bechamel, and an herbed tomato sauce.
One reason these sauces are classics is their versatility. They can be used in many ways with many different ingredients. For example, bechamel sauce can be used as is over potatoes, or as the basis of a mustard sauce for chicken or a creamy herb sauce for steamed vegetables. Herbed tomato sauce can be served over pasta, grilled meats, or spread on toasted bread as a crostini appetizer. Continue Reading