Farmer’s Bounty Bloody Mary If you stop by a Whatcom County farmers market in July, prepare yourself for absolute delight and wonder. That’s because the land’s agricultural abundance is on full display – tomatoes nestle in among spicy peppers, fresh greens, and ruby-hued beets. Of course, it’s thanks to the stewardship and hard work of […]
Rose-All-Day Sangria The days are long and the weather is what we’ve been waiting for all year long. It seems like there’s something to celebrate around every corner, whether that’s a major life event or simply breathing in fresh, clean air in the company of those you love. Whatever the occasion, it’s usually made a […]
Strawberry-Basil Sparkler This sparkler is the *royal wedding* of sweet and savory. It’s fresh, vibrant, and of course, everything is made infinitely more delicious with Whatcom-grown strawberries in the peak of summer. If you’re in a creative or experimental mood, feel free to switch out the basil for another herb, or add a few. A […]
Low-Waste Libations Doing good tastes good. At least, it can when you’re drinking some low-waste libations that use ingredients that might otherwise head to the compost or even the *gasp* trash. 30-40% of food in America is wasted. Not only does this significantly contribute to climate change issues, it also takes a toll on the […]
After a long day spent playing or working in the sunshine, there’s nothing like a refreshing beverage in your hand. Bonus points for filling up your glass with local produce and products that not only support your body but also support the vibrant agricultural and economic landscape of Whatcom County (yeah, a gin and tonic […]
Honestly, my attitude about leftovers and what to do with them, especially as the third straight day of chili rolled around, hasn’t always been positive. I imagine those stuck in a room with me during this leftover stretch felt the same – hehe.
Yield: 6 servings 2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces 1 large onion, coarsely chopped 2 tablespoons olive oil 3 garlic cloves, minced 1-1/4 teaspoons salt, divided 1 teaspoon dried rosemary, crushed, divided 3/4 teaspoon pepper, divided 1/2 teaspoon paprika 2-1/4 pounds chicken, skin removed, divided into smaller pieces 6 cups fresh […]
4 bell peppers, tops removed, seeded 1 pound ground turkey 2 tablespoons olive oil 1/2 onion, chopped 1 cup sliced mushrooms 1 zucchini, chopped 1/2 red bell pepper, chopped 1/2 yellow bell pepper, chopped 1 cup fresh spinach 2 tomatoes(diced) Italian seasoning to taste garlic powder to taste salt and pepper to taste Preheat oven to […]
Makes 4 servings 4 cups apple cider or apple juice 4 medium-size apples ½ to ¾ cup goat yogurt ½ cup chopped walnuts or hazelnuts In a 2-3 quart pan, boil cider over high heat until reduced to 1 cup (about 15 minutes). Meanwhile, core apples. Add apples to cider and return to a boil. Reduce heat, cover, and simmer […]
4 large eggs ¾ cup warmed honey 1 cup milk ¾ cup hazelnut flour 1 lb gravenstein or other baking apples or pears, cut into ¼- to ½-inch slices Preheat oven to 375 degrees. Oil a 10-inch deep-dish pie pan. Beat eggs and honey until frothy (about 2 minutes). Add milk and beat until smooth. Stir in the hazelnut flour. Distribute the […]
4 pounds mixed root vegetables (parsnips, potatoes, beets, carrots), roughly diced (about 1” cubes) 1 medium onion, diced 4-5 large cloves garlic, cut into large chunks 2 tbsp fresh rosemary, finely minced 2 tbsp fresh thyme, finely minced 1/3 cup apple cider vinegar ½ cup olive oil Salt and pepper to taste Preheat oven to 450F. In a large […]
3 cups local spinach greens 1/4 lb. mushrooms, sliced 1 c. chopped onion 1 clove garlic, minced 1/2 c. plain goat yogurt 4 eggs, beaten 5 oz. aged gouda or cheddar style cheese, grated 1/2 tsp. salt Preheat oven to 375 degrees. Wash spinach; dry roast mushrooms until fragrant but not burnt and set these aside. Grease […]
Three whole local delicata squash 2 Tbsp local honey 1/2 tsp sea salt 3 Tbsp olive oil Scrub the squash, then cut them in half lengthwise. Scoop out the seeds and membrane and cut each half into 1 inch wide crescents. Toss with oil and arrange in a single layer on a baking sheet. Roast at 400 degrees for […]
1 pound potatoes, peeled and quartered 3 carrots, cut into 2-inch chunks 4-6 cloves whole garlic 2 cups broth 1 cup water ½ cup milk ½ pound cabbage, finely shredded 2 green onions, finely chopped Finely-chopped fresh parsley for garnish Place potatoes and garlic in a saucepan and cover with the broth and water. Bring to a […]
For layering 1lb. each of local red, blue, yellow potatoes 12 ounces local gouda 1 1/2 Tbsp fresh local thyme For pouring 1 C local cream ½ Tbsp fresh local thyme 1 tsp sea salt 1 tsp black pepper Scrub potatoes well and slice thinly. Grate the cheese. Rub a casserole dish with butter; layer potatoes, cheese, thyme, […]
Place 2 cups of one or any combination of the following in a processor or blender: Asparagus Broccoli Carrots Cauliflower Sweet Corn Cooked onions Peas Squash Potatoes Tomatoes Add 1-1/2 cups of milk or buttermilk, blend till smooth, season and serve cold or hot. A quick nourishment! (From Prescription for Dietary Wellness Book)