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Perfect Poached Eggs

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Category : Breakfast, Main Dishes, Recipes

Perfect Poached EggNever poached an egg before? Have you tried, but had trouble keeping the egg from turning into a lacy mess?

With the right technique and a little practice, it’s easier than you think. Continue Reading

Sunday Brunch, Locavore-Style

Category : July, Seasonal Menu Ideas

Sunday Brunch, Locavore Style(Guest article by Joan Ging)–What is it about a summertime Sunday brunch that feels so spectacularly indulgent? Is it the relaxed morning, waking slowly in a sun-warmed bed, knowing there is nothing pressing you to start your day quickly? Is it the collection of loved ones, squeezing into a seat at your table of bounty, expressing delight over the smells and good company? Or is it the food itself, rich and flavorful, savory and sweet, featuring the ripeness of the season? Of course, we know it is all these things. Continue Reading

Honey Lavender Pound Cake

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Category : Breakfast, Desserts, March, Recipes

Honey Lavender Pound CakeI had an inordinate amount of eggs on hand, and was thinking about recipes which use lots of eggs. Pound cake usually has lots of eggs in it, but I had never tried making it with honey instead of sugar. Continue Reading

Honey Egg Custard

Category : Breakfast, Desserts, March, Recipes

Honey Egg CustardToday, I continued taking advantage of the abundance of locally produced eggs currently available. When I was young, one of my favorite pies was custard. During the years that eggs were getting a bad rap for causing heart disease, I quit making or eating custard pie. Now that I know better, I wanted to try making a locavore custard. Continue Reading

Locavore Deviled Eggs

Category : Appetizers, March, Recipes, Snacks

Locavore Deviled EggsDeviled eggs remind me of my Indiana grandmother and annual family reunions on various family farms where there were more people than you could count. My mother also developed the knack for making wonderful deviled eggs. I can’t help but continue to play with the recipes, though. My results have been turning out much better since I started buying locally produced eggs laid by healthy, happy chickens. Continue Reading

Dispelling Egg Myths

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Category : March, Seasonal Menu Ideas, Whatcom Locavore Basics

Free Range Eggs

Photo by Fir0002

Since the 1970s, we’ve been told by scientists that eating eggs could increase our blood cholesterol, leading to clogged arteries. A lot of this was based on the fact that eggs contain cholesterol. Recently, though, researchers have changed their recommendations. For example, eggs also contain lecithin, which can help keep cholesterol in solution in the blood, helping to prevent it from being deposited in the blood vessels. When you eat a whole egg you get both cholesterol and lecithin, and they work together. Continue Reading

Locavore Eating–Why Bother?

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Category : January, Seasonal Menu Ideas, Whatcom Locavore Basics

Locavore Eating--Why Bother?Let’s be honest. There are some downsides to trying to eat as a “locavore” (a person who eats locally grown foods as much as possible), even here in Whatcom County.

First of all, it’s not usually “one stop shopping.” There’s some extra time involved going to farm stores, Terra Organica, one of the the Community Food Co-op locations, or the Farmer’s Market–sometimes all of the above. Continue Reading

Meatloaf Comfort Food

Category : About Food Sources, CSAs, January, Main Dishes, Recipes, Seasonal Menu Ideas

Locavore MeatloafWhen I think of classic comfort food, I think of meatloaf. When I was a child, meatloaf was my favorite main dish. Top with a little Worcestershire sauce and ketchup, serve mashed potatoes and green beans on the side, and I was a happy kid.

Others must feel the same way. “Meatloaf” is one of the top five recipes people search for on the Food Network web site, and it’s categorized there as a “Comfort Food.” Continue Reading

Quick Pickled Beets and Eggs

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Category : Recipes, Salads, Side Dishes, Vegetarian

Pickled Beets and EggsMy 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

Easy Refrigerator Pickles

Category : Make It Yourself, Seasonal Menu Ideas, September

Pickled Beets MenuIt’s pickling season! If the idea of making pickles conjures up hours of  sterilizing jars, trimming and peeling pounds of produce, and wondering later if the lids sealed safely–relax! You can certainly go through that whole process if you enjoy it (as I do), but there’s also a much easier way to prepare homemade pickles.

Several vegetables commonly pickled can be  prepared as “refrigerator pickles.” Refrigerator pickles won’t keep as long as pickles canned the traditional way, but they are fast to make and will last from a couple of weeks to a couple of months, depending on the vegetables and the recipe you use. Continue Reading

Kale Casserole

Category : Breakfast, Main Dishes, Recipes, Vegetarian

Kale CasseroleKale is easy to grow in our climate, and can grow year round except in the most extreme cold winters. The taste of the leaves becomes sweeter as the winter progresses, making it a wonderful cold weather vegetable when little else is being harvested locally. There’s even a variety of kale called “Hungry Gap,” a British term for the time between summer growing seasons. Continue Reading

Spring Salad

Category : Main Dishes, Recipes, Salads, Vegetarian

Spring SaladBy 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

Spring Salad Menu

Category : June, Seasonal Menu Ideas

Spring Salad MenuIt’s that wonderful time of the year for putting together spring salads with enough variety to make a meal unto themselves! Gardens and farms are currently harvesting a cornucopia of lettuces, mixed salad greens and other salad vegetables. Continue Reading