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
By 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
I love Broadleaf Farms’ napa cabbage–have I mentioned that yet today? Probably. It’s so perfectly crisp and delicate at the same time. Simply marvelous!
This week’s menu was based on a cheese fondue with bread chunks for dipping. As I tried to decide what to use for a side dish, it occurred to me that a cheese fondue has ingredients similar to a cheese sandwich. What do you have with a cheese sandwich? Pickles! Continue Reading
Stirfry 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
Fresh local napa cabbage is incredible–crisp, juicy, beautiful and flavorful. The cabbage was so ripe and tender and the head was so full, I could hardly pick it up without crushing outer leaves under my fingers. You’ll never get a head of cabbage like that when it has to be shipped for a thousand miles. Continue Reading
There’s nothing like the crispy crust of a well-grilled hamburger! Commercially available local grassfed beef is a little hard to find in this area, but it’s well worth the effort in terms of flavor and quality.
I went to the online Farm Finder and searched for beef. Only one farm, Third Thyme Farm in Sumas (360) 988-5805, reports specializing in grassfed meats, including beef. There are also farms who produce meat only for friends and family.
The difficulty is the absence of a USDA inspected meat-packing facility in the County. The Lopez Island Community Land Trust came up with a novel idea to solve the problem for farmers who are members of their Island Grown Farmers Cooperative (IGFC). They built a Mobile Processing Unit (MPU) which operates under a USDA Grant of Inspection and travels to the farms to do the butchering on site. While most of their members are outside Whatcom County, there are some local members, too. They have an outlet grocery on Lopez Island, but many of their member sell directly from their farms. Continue Reading