|April 5, 2014|
|10:00 am||to||3:00 pm|
Woohoo! 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!
Unexpected food finds are one of the things that make shopping at any local farmers market fun and interesting. Organic produce farmers are able to do small scale experimenting to see if new varieties can be grown successfully in our climate.
Over the past several years there have been several of memorable moments. Continue Reading
One fall day at the Bellingham Farmers Market, Nooksack 9 was offering Butterscotch melons, a deeply flavored variety of cantaloupe. Cantaloupe is something I’ve missed since moving to western Washington state years ago. Continue Reading
(First published October, 2012)
A fall chill was in the air, and by “chill” I mean it was windy and cold. I hadn’t been into town to visit the Bellingham Farmers Market for several weeks, so I was looking forward to seeing the produce vendors and what they were offering. 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
In the life of a locavore (a person who eats only locally grown food as much as possible), summer is a time for both enjoying the seasonal harvest bounty and planning ahead for the winter food supply.
Instead of providing a recipe this week, here’s the process I use for canning tomatoes. It’s a classic method, not something I invented. 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
Guest Post by Leanne Ely
(If this article doesn’t send you running to the nearest Farmers Market or farm store, I don’t know what will. As I say frequently, if you don’t know the people who grow your food, you just have no idea what you’re eating.)
Let me ask you something…
Would you purposely put a bowl of wood chips in front of your children in the morning, pour some milk on it, hand them a spoon and tell them to eat it?
How about slicing up some pizza topped with human hair clippings, swept off the floor of a barbershop in China. Yummy, right? 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