spoon

Announcement: What’s This Web Site All About?

2

Category : Whatcom Locavore Basics

Early Summer Bounty PaintingFor several years now, I’ve been reading and talking with people about the advantages of becoming a locavore*, a person who eats only  food grown, farmed, or produced locally.

I’ve learned a lot. I could go on at length about why eating locally is more sustainable, is often healthier than typical grocery store food that’s been transported an average distance of 1500 miles, and why it’s good for the earth and all living things in many other ways, but instead I’ll refer you to three books that got me interested in the first place. Continue Reading

Crockpot Corned Beef and Cabbage Recipe

Category : Canning & Preservation, Holidays, Main Dishes, March

Corned Beef and Cabbage RecipeSince 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

Homemade Corned Beef Recipe

Category : Main Dishes, Make It Yourself, March, Recipes

Homemade Corned Beef Recipe Spices

“Corning” beef is actually a method of pickling. The raw beef is soaked in a salty brine for anywhere from a few days to a few weeks, depending on the recipe you use. (I opted for a few days, because that’s the way I am.) Continue Reading

German-style Sweet Potato Salad

Category : October, Recipes, Salads, Side Dishes

Sweet Potato SaladSweet potatoes can be prepared exactly as you would prepare regular white potatoes, though the flavor will be considerably different–richer and sweeter. In salads, as fries, mashed, sautéed, boiled, steamed, or however you choose to prepare them, sweet potatoes add a sweet earthy flavor to any dish.

I also use them in recipes just as I would squash or pumpkin. Their sweetness makes them ideal for desserts as well as savory dishes. The classic sweet potato pie is a good example. In the recipe below, I’ve used a favorite German potato salad recipe and adapted it to use sweet potatoes instead. Continue Reading

Northwest Vegetarian Cookbook: Borscht Recipe

Category : October, Recipes, Soups, Vegetarian

BorschtFor a sample of Debra Daniels Zeller’s work in The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate the Flavors of Oregon and Washington (see my review of this cookbook), this Borscht recipe is reprinted by permission from the book. There were a few ingredients which were not local, so I’ve added notes about adaptations I made to substitute local ingredients. The results were both lovely and delectable. The surprising (to me) use of potato to thicken the beet soup gave it a smooth, creamy texture without the use of cream. Give it a try!  Continue Reading

Fruit Ball Delight Recipe

Category : Desserts, Recipes, Salads, September

Fruit Ball DelightOne 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

Roasted Squash Seeds Recipe

Category : Grow Your Own, Make It Yourself, October, Recipes, Snacks, Vegetarian

Roasted Squash SeedsWinter squash (including pumpkins) have a nutritional treasure at the center–and a tasty one, too! In the middle of the stringy pulp are the lovely squash seeds. They are quick and easy to roast, filling the kitchen with a wonderful fragrance that only comes in the fall.

Cleaning the seeds can be a bit of a chore. They grow in little clumps, and I pinch them off one at a time like picking grapes. Then I put them in a colander and rinse well under cold water, rubbing the seeds together to remove the slippery juice. (Learn more about how to cut open winter squash.)

Don’t let seed cleaning stop you from fixing this healthy autumn snack. Just put on some good music and have at them! The rich flavor and concentrated nutrition makes it worth the effort. Continue Reading

Sauteed Pears With Vinegar Reduction Recipe

Category : Desserts, October, On the Farm, Recipes, Vegetarian

Sauteed PearsIf we were going to do true confessions I’d have to admit pears are my favorite tree fruit. They’ve been my favorite for as long as I can remember, going all the way back to childhood.

When I was in my twenties, I can still vividly remember the time at a friend’s house in Alaska when I first tasted fresh pears with Gorgonzola cheese. I think I may have swooned.

For the recipe below, I chose a vinegar reduction for a tart contrast to the sweet Bosc pears, some hazelnuts to add a roasted crunch, and some basil as an earthy note to warm up the pear’s brightness. I recommend you be sitting down when you taste it. You might swoon! Continue Reading

Beef Jerky Recipe

Category : Make It Yourself, October, Recipes, Snacks

Beef JerkyWhen our family takes driving trips, we like to have snacks to munch on along the way when fueling stops and hunger pangs don’t align. Beef jerky is a snack I grew up eating, and it’s perfect for traveling. It doesn’t require refrigeration, is loaded with flavor, needs no preparation, and provides a long-lasting energy boost because it’s mostly protein. Jerky also takes a lot of chewing, so a little lasts a long time.

Jerky is a good snack choice for hikers, skiiers, backpackers, people who fish, and other outdoor enthusiasts. Since it’s dried, it weighs relatively little and takes only a small amount of space. It can be broken into bits and used almost like dehydrated bacon in campfire or cookstove dishes, such as pasta. It punches up the flavor, and adds protein and salt at the same time. Continue Reading

Creamy Lobster Mushroom Sauce Recipe

Category : Holidays, Recipes, Sauces and Dips, September, Vegetarian

Creamy Lobster Mushroom SauceLobster mushrooms have a meaty texture, even more than portobellas. For that reason they are often used by vegetarians in recipes instead of meat. People also use lobster mushrooms to dye fibers for knitting or weaving.

Lobster mushrooms are particularly fascinating in the strange world of fungi. Read my article about Lobster Mushrooms.

If you’re interested in learning more about mushrooms and how to identify, collect and eat them safely, I’d recommend contacting the Northwest Mushroomers Association (NMA). Call Jack Waytz at (360) 303-4079 or Margaret Dilly at (360) 675-8756, or see their website at: www.northwestmushroomers.org   Continue Reading

Honey Minted Poached Pears Recipe

Category : Desserts, Recipes, September

Honey Minted Poached Pears RecipePoaching is a simple cooking technique used for things which need to be cooked gently, either because they are very tender or because they cook really quickly. Poaching is very forgiving in terms of slowly cooking things to the point of being perfectly done.

Tree fruits are often good poached. The low heat of poaching allows you to cook them slowly so you can determine when they are just soft enough to pierce with a fork, but not so soft that they begin to fall apart. Continue Reading

Cheese Stuffed Peppers Recipe

2

Category : Appetizers, October, Recipes, Snacks

Cheese Stuffed Peppers Just before we left the Cloud Mountain Farm Center Fall Fruit Festival this year (2013), I made a trip through the farm store to find something to feature in a recipe. I chose something not always recognized as “fruit”–peppers.

I confess I love peppers. I love the look of them, the smell of them, and especially the taste of them.

It took me awhile to decide whether to use sweet peppers or hot peppers (I don’t like too much heat). I finally chose some Krimzon Lees, a pepper labeled “sweet with just a little heat.” They turned out to be perfect! Continue Reading

Brined Salmon Roe

Category : About Food Sources, Appetizers, Condiments, Holidays, Other Food Producers, Recipes, Seasonal Menu Ideas, September

Brined Salmon RoeWild salmon are considered by many to be the stars of Pacific Northwest cuisine. Smoked, grilled, or baked on cedar planks, the flavor of fresh wild salmon steaks and fillets is distinctive and adds a note of special elegance to any meal.

Salmon is even nutritionally suited to people of the Northwest. What’s a vitamin in which most of us are deficient? Vitamin D, the sun vitamin. What vitamin does salmon have in abundance? Vitamin D. How convenient! Continue Reading