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Garlic Rosemary Smashed Potatoes

Category : August, Recipes, Seasonal Menu Ideas, Side Dishes, Vegetarian

Garlic Rosemary Smashed Potatoes Last year we tried growing the Col White variety of potatoes in our garden, an early producing variety. They were creamy and delicious, and we really enjoyed experimenting with them in some of our favorite potato recipes.

Here’s a recipe my daughter created that is soul satisfying after being outdoors on a chilly fall day. Continue Reading

Refrigerator Vegetable Pickles Recipe

Category : August, Condiments, Recipes, Snacks, Vegetarian

Pickled VegetablesThis recipe is extremely flexible and makes a small quantity, so you can try it many times with various ingredients. Feel free to adjust to your own particular taste. Send me an email or leave a comment below, and let me know what combinations you particularly enjoyed! Continue Reading

Garden Bounty

Category : About Food Sources, August, Grow Your Own

Vegetable Garden

By Southern Foodways Alliance

Nothing defines “bounty” quite like a visit to my garden at this time of the year. Everywhere I look, miraculous things are going on.My two-year-old grandson accompanies me, as usual. We take a huge bowl with us and I have a kitchen knife to help us harvest. His route around our 12 by 24 foot garden is a history of the order of ripening crops.First he races to the strawberry plants. Those are done producing for the season, but “hope springs eternal” and he checks them anyway. Continue Reading

Purslane: Pesky Weeds or Gourmet Greens?

Category : July, Seasonal Menu Ideas, Wildcrafting

PurslanePesky weed? Edible landscaping plant? Medicinal herb? Gourmet greens? Purslane is all of the above.Purslane (Portulaca olearacea–also called “pigweed”) is a determined and adaptive plant. According to a Whatcom County Noxious Weed Control Board* handout, a single plant can produce 240,000 seeds which can remain viable in the soil for up to 40 years. A small part of the plant can sprout into a whole new plant. If you pull it up, the plant can still go on to produce seeds, and if it’s anywhere near dirt it will root and grow again. It’s even a succulent (meaning it stores water), so can withstand a certain amount of drought conditions. (That means it’s also not an herb or vegetable.) Purslane takes hardiness to a whole new level. Continue Reading

Daikon Radish Diversity

Category : Grow Your Own, July

Daikon RadishLong and creamy white, daikon radishes are most often thought of as an ingredient in Japanese cuisine. However, they are easy to grow and exceptionally versatile to use. Daikon stores well, too, making them a superb locavore ingredient. (A locavore is a person who eats only locally grown food as much as possible.) Continue Reading

Smoky Taco Salad

Category : June, Main Dishes, Recipes, Salads, Side Dishes

Smoky Taco SaladI’ve been creating locavore recipes on this web site for nearly two-and-a-half years now. This is the 138th recipe I’ve posted. I think I can honestly say this is one of the top three best in terms of flavor. Since I first prepared this salad, we’ve been having it at least once, and sometimes twice, a week. It’s taste is addictive! Continue Reading

Soil Minerals Matter

Category : About Food Sources, Grow Your Own

Soil MineralsRising cost of living is sending many of us into our yards to plant vegetable gardens, fruit trees, and berry bushes and grow some of our own food. Oh, all right, I admit it. Some of us just like to be out there regardless of what’s happening with the economy. Nevertheless, there seems to be a rising interest in home grown food.

Gardening classes are burgeoning, garden clubs or networks are springing up, and people are even learning to can, pickle, cellar, ferment, salt, smoke, or somehow preserve food for when it’s out of season. Continue Reading

New Gardening Class at Cloud Mountain Farm

Category : About Food Sources, Grow Your Own

Vegetable Garden

By Southern Foodways Alliance

Are you interested in trying your hand at raising some food in a home garden? Cloud Mountain Farm has created a workshop just for you called “Grow Your Own – the Locavore’s Garden.” Here’s the class description from their website: “Vegetable gardening is more than planting seeds. Learn how to successfully grow a wide variety of produce throughout the year, including how to get started, planning your plantings, managing your soil and fertility inputs, and timing for succession harvests.” Continue Reading

Book Review: “The Resilient Gardener”

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Category : About Food Sources, Book and Movie Reviews, Grow Your Own

Resilient Gardener by Carol DeppeGardening books interest me, but don’t usually excite me, though I’ve probably enjoyed nearly as many hours reading about gardening as doing it. Recently, though, I came across a book which casts gardening in a whole new perspective. The Resilient Gardener: Food Production and Self-Reliance in Uncertain Times by Carol Deppe (Chelsea Green Publishing, 2010) is nothing short of paradigm changing. Continue Reading

Savory Stuffed Pumpkin for the Holidays

Category : Holidays, Main Dishes, Recipes, Side Dishes

Savory Stuffed PumpkinColorful 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

Squash Cider Soup

Category : Recipes, Soups, Vegetarian

Squash Cider SoupSquash can be a little scary to work with in the kitchen. Getting through the tough outer shell can be a formidable challenge, to say the least, and the solutions often veer toward the dramatic. People use heavy meat cleavers, small hatchets, serrated electric knives, or they may drop squash from stairs or ladders onto concrete decks. I finally opted for safety, eating only smaller squash varieties with thinner skins, such as delicata.

This year, though, my friend Nancy Simmerman came up with a less drastic solution for almost any kind of squash. It still requires one cut to divide the squash in half along its “equator”–halfway between the stem end and the end where the blossom used to be, but then it gets easier. Continue Reading

Homemade Sauerkraut

Category : Condiments, December, Make It Yourself, Recipes, Salads, Side Dishes, Vegetarian, Whatcom Locavore Basics

Homemade SauerkrautA couple of months ago when I was harvesting the last produce from my home garden, I brought in a cabbage which weighed ten pounds after I had removed the outer leaves and cleaned it up. Since this was about the third head of cabbage that size I’d had to deal with, not to mention a half dozen heads of more normal size, I decided it was time to learn to make sauerkraut. That way I could spread out eating the cabbage over several months. As it turned out, making sauerkraut is pretty simple. Continue Reading

Apple-Glazed Pork Chops

Category : Holidays, Main Dishes, Recipes

Apple Glazed Pork ChopsPork is a perennial favorite in our family. Roasts, chops, sausage, bacon, ham–there are so many cuts and preparation methods from which to choose that I think of it as one of the most flexible meat sources. The simple pork chop recipe below tastes amazing (if I do say so myself) and is perfect for a holiday main course. Continue Reading