Thanks to the Northwest Mushroomers Association (NMA) Show in Bellingham (see photos I took), I was able to connect with Cascadia Mushrooms and purchase a beautiful assortment of locally grown mushrooms. Many of them also grow wild in our area, and I’d encourage you to contact NMA if you are interested in learning how to identify the edible varieties. Continue Reading
Here’s the challenge which was the starting point for this basil pesto recipe:
Fresh basil is abundantly available right now, and I love basil pesto on pasta. But how do I make basil pesto without olive oil, which is not produced locally? Continue Reading
Start 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
I was delighted to find several fresh pasta flavors offered by Bellingham Pasta Company recently. I used to buy pasta made by Nettles Farm on Lummi Island, but that hasn’t been available for quite awhile.
Since no grain is grown commercially in Whatcom County (as far as I know), pasta is a transitional food here. Some grain farming is being developed in Skagit County, but not yet locally. I use the term transitional foods to mean foods locally produced using at least some ingredients from outside of Whatcom County. Continue Reading