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Breadfarm, Bakeries, Cheese..Oh my!
sacredbee September 2, 2010

Eat Local Skagit is off to a great start - it's best time of year in one of the best places on earth!

I have lived in Whatcom County for over 15 years now and I am continually amazed by the gorgeous landscape of the Pacific Northwest.   A drive down I-5 through the winding hillsides of north Lake Samish reminds you of a haunting mystery novel filled with lush, green landscapes enveloped in fog and foliage so thick that light barely penetrates the darkness.  Take a ferry ride to Port Townsend (my favorite coastal town!) and you are swept away by the panoramic views of snow-capped mountains, framed by blue ocean water dotted with bouldered islands playing peek-a-boo as you pass by on the boat.  This wonderful neck of the woods is filled with great day trips that are just a quick drive or bike ride away.  When you leave the house, you get to enjoy the scenery, but you also get to experience a little bit of “local” and find out what digs make our area special...

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Twin Oaks Farm: Cultivating a Passion for Real Food
Jenn Bronson August 31, 2010

                                        Photobucket

“What an extraordinary achievement for a civilization: to have developed the one diet that reliably makes its people sick !!!” --Renee Savary

 

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Raw Root Power Juice
Stephanie August 31, 2010

Want to start your day off on a vibrant and vigorous note?  Then, try one of my favorite morning energizer drinks.  I like to call this yummy, zippy, sweet-tart juice “youth-in-a-glass” because it’s chock-full of vital nutrients and live enzymes - so necessary for a body functioning at its peak.  It gets its gorgeous golden-orange color from organic root vegetables:  yellow beets, carrots, and gingerroot.  The Granny Smith apples were added for their sweetness.   If you use a red beet instead, then the juice turns reddish-orange – like a sunset.  Children love this Raw Root Power Juice, too.  It’s a perfectly delicious way to get them to down their veggies.

Makes 2 servings

1 medium golden beet, stems & greens removed (red beet may be substituted)
1 thumb-sized piece, gingerroot
4 medium carrots, green tops removed
2 medium Granny Smith apples, cored...

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Adieu, Eat Local 2010
Mellisa August 28, 2010

HeirloomsOur Eat Local, Nevada County! month is almost over. It was easier for me this year because I participated in the Eat Local Challenge last year and because I’m subscribing to a CSA.


Even though it was easier for me to get up in the morning and know what was and wasn’t acceptable for local fare, this year still sent some challenges in the form of funky weather and slow-to-produce agriculture. In a way, I’m glad because it reminded me not to take local produce for granted. Not being able to pick up a slicer tomato with baked in sweetness when I expected was frustrating, but it made that build up of anticipation that much more luscious.melons


And we still had some usual experiences too. Summer squash was abundant – so abundant, I scramble for new recipes...

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Green Gold
SJ August 27, 2010

Yes, it’s been a while … somehow my camera cable got misplaced (it was the cats, I swear!) and this sweltering summer has been both swelterier and busier than I would have imagined only a month ago. Not too strangely, indoor activities have been much more appealing lately. However, one of the major goals on my list, garden-wise, involved harvesting some of the copious organic big-leaf Italian basil in the backyard garden which, thankfully, has been thriving in the heat. (Since I learned that neat trick of pinching off the ends of each branch just above the stem junctures where new growth sprouts, I’ve been able to pluck leaves for meals without worrying about taking too much. The plants seem to love aggressive pruning and bush out into attractive globe shapes, bearing new leaves in droves instead of getting tall and straggly.) As you can see, the cullings were not too shabby.

basil harvest

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