For the 2011 Whatcom County Farm Tour, I went to BelleWood Acres to do cooking demonstrations featuring dishes made with their stellar apples. I chose recipes that would allow me to show some locavore techniques which could be used for many purposes, and this recipe was perfect. Continue Reading
I had difficulty naming this recipe. Let me explain.
It all began with the idea of making a mayonnaise recipe that didn’t use vegetable oil, which is not produced in Whatcom County. What I ended up with was a mixture which had the consistency of mayonnaise and a wonderful tangy flavor, but not a typical mayonnaise flavor. Continue Reading
Fast 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
Sometimes 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
This 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
Only a locavore can understand the excitement I felt when I saw the beautiful long English cucumbers from Dominion Organics in Ferndale in the produce rack at Terra Organica. The first appearance of any variety of fresh produce in the spring is like running into an old friend you haven’t seen for awhile. It’s always cause for celebration. Dominion grows these early beauties in their greenhouse so they can be harvested while the soil is still far too cool for planting them outside in the garden.
When I talked with the produce person to confirm these were definitely grown locally, they also noted happily that the “plastic” wrap around each individual cucumber was completely biodegradable. That was good news, too. Continue Reading
Greenhouses allow us to enjoy fresh salad greens most of the year here in Whatcom County. DEVine Gardens has a colorful mix of various tender greens that I really enjoy.
Making a local dressing is a bit of a challenge, though. To the best of my knowledge, no one in Whatcom County produces a salad oil, the basis of most salad dressing recipes. The next alternative is frequently lemon juice, also not produced locally.
In this recipe I offer one possible solution for both problems. First, using yogurt as the main ingredient gives the dish a creamy texture similar to that given by salad oil. Second, the leaves of the sorrel plant have an acidic, lemony tang that is quite delicious. Continue Reading
It’s hard to find locally grown fruit in the grocery stores in winter. I love my freezer at this time of the year. I was rummaging in the fruit section of my freezer and found a bag of beautiful frozen raspberries from last summer’s harvest in my friend Nancy’s garden. I froze them spread in a single layer on a cookie sheet and then put them in a plastic freezer bag. That way the berries don’t stick together. After months in the freezer, the color was still so beautiful and the flavor was so sweet that I didn’t add any sweetener to this recipe. You could add a tablespoon or two of local honey if your berries are more tart. Continue Reading