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Locavore Chili

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Category : Main Dishes, Recipes

Locavore ChiliHere’s the recipe for the chili I entered in the 2010 Lummi Island Chili Cookoff sponsored annually by Lummi Island Heritage Trust. I used ingredients almost entirely grown on Lummi Island.  Continue Reading

Lummi Island Chili Cook-off 2010

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Category : July, Seasonal Menu Ideas

Lummi Island Chili Cookoff 2010Everything was ready. I’d spent nearly two weeks tracking down and gathering ingredients from my gardening friends. The mixture had been simmering all night in crockpots and the wonderful fragrance in the morning held promise.

It was the day of the 2010 Chili Cook-off, an annual event sponsored by the Heritage Trust* on Lummi Island. I was entering for the first time with my recipe for Locavore Chili. Continue Reading

Artichokes with Sour Cream Oregano Dip

Category : Recipes, Sauces and Dips

Artichokes with Sour Cream Oregano DipA good friend had some extra artichokes harvested from her garden recently, and bestowed the treasure on me. I love artichokes!

Everyone has their own way of preparing artichokes, but I like to take some time trimming an artichoke before I cook it so I can eat it as soon as it comes out of the pot. I start by putting enough water to cover the artichokes in a large heavy pot over high heat. I add about a tablespoon of apple cider vinegar (Bellewood Acres, Lynden) to keep the trimmed artichoke edges from turning brown. Continue Reading

You’re Invited to Lummi Island!

Category : Events, Grow Your Own

Habanero Chili Pepper - Photo by Ryan Bushby

You are warmly invited to come to the Chili Cook-off next Saturday, July 17, starting at noon at the Otto Preserve on Lummi Island. It’s a fund-raising benefit for the Heritage Trust, an organization that works to preserve the natural beauty of the Island. I’ll be there offering Locavore Chili, which will be made with (almost) all Lummi Island ingredients: grass-fed beef, home-canned tomatoes from last year’s harvest, garden grown habanero chilis, onions and beans, and more! Only a couple of spices will be non-local. It’s going to be awesome! Please stop by, taste, and vote for your favorite chili! (Full recipe will be posted here after the event.) Continue Reading

Roasted Kohlrabi

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Category : Recipes, Side Dishes, Vegetarian

Roasted KohlrabiKohlrabi (kol-RAH-bee), sometimes called “cabbage turnip,” is a large spherical shaped vegetable that can be pale green, light yellow, or pinkish-purple. It looks like a root vegetable, but is actually the swollen base of the stem. The leaves have usually been removed before you purchase it, so there will be short leaf stems sprouting from various parts of the sphere. Continue Reading

Grilled Cheese With Basil Sandwich

Category : Grilling, Main Dishes, Recipes, Vegetarian

Grilled Cheese With Basil SandwichI enjoy starting with a classic, ordinary recipe and making it local and special. This week I was in the mood to bake bread, so I decided to attempt an improved, locavore grilled cheese sandwich.

I knew just the cheese to make it special–Appel Farms’ Sweet Red Pepper Gouda. Homemade bread, artisan cheese, spread fresh basil leaves over it, and voila! I could almost taste it just thinking about it! Continue Reading

Yogurt Cucumber Dill Dressing

Category : Condiments, Recipes, Salads, Vegetarian

Yogurt Cucumber Dill DressingFast and flavorful, this dill salad dressing combines well with nearly any salad ingredients. It’s smooth enough to go with spicier ones such as arugula, mesclun salad mixes, etc., but also adds enough flavor to perk up blander ingredients, such as hard-boiled eggs or plain lettuce.

Since no salad oil is produced here in Whatcom County that I know of, I’m constantly looking for alternatives for dressing bases. The tangy taste of yogurt is light enough to go with most greens, and also combines well with many herbs.  You can achieve a rich variety of flavors by blending yogurt with such fresh local herbs as lemon balm, sorrel, basil, dill and more. Don’t forget the garlic! 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

Herbed Meatballs

Category : Main Dishes, Recipes

Herbed MeatballsStart with a simple recipe, add a few pungent local herbs, and you have a whole new gustatory experience. Let me show you what we can do with pasta and meatballs.

I started with some Lummi Island grown, grassfed beef. I grated some dried homemade bread (made with bread flour from Fairhaven Organic Flour Mill, and other local ingredients) to make some bread crumbs. Then I walked out into the garden and snipped some fresh thyme and rosemary leaves. I had some aged gouda cheese from a recent visit to Appel Farms Cheese Shoppe, and some green garlic grown at Broadleaf Farm that I had purchased earlier from Terra Organica. Add a little salt and the meatball ingredients are complete. Continue Reading

Raspberry Yogurt Cheese Dessert

Category : Desserts, Recipes, Snacks

Photo of Raspberry Yogurt Cheese DessertSometimes I happen to create a recipe that is a serendipitous combination of simplicity and deliciousness. This recipe is a perfect example. It’s so good!

It starts with some homemade yogurt cheese. Add the flavor of fresh mint and some local honey for sweetness. Finally, I had some frozen raspberries from last summer in the freezer, and I put those on the top.

The result was unbelievable. Be quick when you serve it to friends or family or you may not get any for yourself! Continue Reading

Herbed Yogurt Dressing

Category : Condiments, Recipes, Salads, Side Dishes, Vegetarian

Photo of Herbed Yogurt DressingThis dressing is so simple that the incredible flavor is almost shocking. If you have any doubts that local farm fresh food tastes better than food that’s been harvested elsewhere and shipped long distances, try this dressing. You’ll never go back.

Uses for this dressing are only limited by your imagination. Obviously it goes well with salads, but try it also on warm vegetables, over baked potatoes,  or as a dip for raw veggies. Or just drink it. Okay, I’m kidding, but trust me–you’ll be tempted to take a sip! Continue Reading

Beef and Napa Cabbage Stirfry

Category : Main Dishes, Recipes

Photo of Beef Cabbage StirfryStirfry is always a good option when you need something quick to prepare, or when you want to use up small amounts of ingredients left in the refrigerator. You can combine almost any kind of meat and/or vegetables, add simple seasonings and a little liquid, fry it quickly in a hot pan, and dinner is ready! Continue Reading