Since beginning the transition toward eating as a locavore (a person who eats only locally grown food whenever possible), I’ve learned to make a lot of things myself that I used to buy ready to eat. In the process I’ve made four simple discoveries which have revolutionized my overall approach to eating and feeding my family. Here they are: Continue Reading
“Corning” beef is actually a method of pickling. The raw beef is soaked in a salty brine for anywhere from a few days to a few weeks, depending on the recipe you use. (I opted for a few days, because that’s the way I am.) Continue Reading
It’s that time of year again–time to consider signing up for a CSA (Community Supported Agriculture) program. (Learn more about what a CSA is and how it works.) CSAs can be a good local food solution for people who don’t have much time or inclination to shop for food. They can also be more affordable than purchasing food items separately.
This year’s CSA offerings (see below) include produce, chickens, eggs, fish, flowers, and much more. It’s really quite amazing! We live in a local food paradise. Continue Reading
Just before we left the Cloud Mountain Farm Center Fall Fruit Festival this year (2013), I made a trip through the farm store to find something to feature in a recipe. I chose something not always recognized as “fruit”–peppers.
I confess I love peppers. I love the look of them, the smell of them, and especially the taste of them.
It took me awhile to decide whether to use sweet peppers or hot peppers (I don’t like too much heat). I finally chose some Krimzon Lees, a pepper labeled “sweet with just a little heat.” They turned out to be perfect! Continue Reading
Weather cooperated, and the day was reasonably warm and partly cloudy as we made our way to the annual Fall Fruit Festival at Cloud Mountain Farm Center near Everson. Cloud Mountain has been hosting this festival at the farm for more than 20 years, and our family looks forward to the event held in early October.
Several key elements go together to make the Festival the remarkable event it is. The centerpiece is a tented area where an incredible variety of fruits are available for guests to taste. Apples are the main feature, but you can also taste varieties of: quince, both wine and table grapes, plums, prunes, currants, gooseberries, pawpaws, josta berries, walnuts, akebia fruit, persimmons, medlars, cranberries, kiwi, blueberries, peaches, cherries, garlic, and both sweet and hot peppers. Continue Reading
Eggplants, those lovely deep purple vegetables with smooth skin and undulating curves, are difficult to grow in our climate. That makes it a particular pleasure to find at the Farmers Market or in a home garden.
I recently found some beautiful certified organic eggplant at the Sunseed Farm booth at the Bellingham Farmers Market. I wanted to make some caponata (see recipe below), so selected one to bring home with me.
At the last minute, just as I was getting ready to do the cooking, that eggplant met with an untimely end in my refrigerator. Now, since I had planned to write about eggplant for this column, I had a full blown eggplant emergency. something for which I had no preparedness plan. 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
Local hazelnuts, known to some as filberts, are a wonderful counterpoint to a lot of fruit and vegetable flavors. They also can add a crunchy texture to soft foods, and ground hazelnuts make a nice finishing touch as a topping for meat sauces, desserts, and casseroles.
This recipe uses hazelnuts to add some complexity to both taste and texture in a simple side dish. It’s a good example of how you can use just a few simple locally grown ingredients to create a memorable finished dish. Continue Reading
|September 8, 2012|
|10:00 am||to||5:00 pm|
|10:00 am||to||5:00 pm|
Next Saturday, September 8, is one of my favorite events every year–the annual Whatcom Farm Tour! It’s a free self-guided tour of farms around the County who open their gates to visitors from 10am to 5pm. A lot of the farms offer special events, rides for the family, tastings, and more during the day. Continue Reading
Simplicity itself in terms of preparation, this colorful slaw salad has spectacular flavors. It makes a unique summer picnic or potluck dish. The overall effect on the palate is light and refreshing. It’s a wonderful way to try a couple of ingredients you may not have used before–daikon radishes and fennel bulb. The carrots make this look attractive, even to kids. Continue Reading
Warm biscuits fresh out of the oven and dripping with melting butter–what a luxurious way to start a Sunday brunch!
Biscuits are quick and easy to make if you get the ingredients in the right proportions. Stir everything together, drop on a baking sheet, and bake for less than 15 minutes. It’s a perfect last minute option. Continue Reading