Domestic and imported olive oil look almost the same, are almost the same.However, one was transported six thousand miles to arrive in our grocery stores, the other more like seven hundred miles.One is steeped in romance and ancient history, the other not so much, though California has an olive oil past of its own.Olive trees were originally planted at Spanish missions there in the 18thcentury, thrived for a while and then languished during most of the twentieth century. Clearly there’s a revival happening now.Italian, Greek and Spanish oils are not easily abandoned and I don’t suggest that.But, we do have a domestic alternative that deserves consideration.
California olive oil can be found in most grocery stores if you’re willing to look. I admit, you have to check labels a little compulsively, and when I visited five different grocery stores in the Seattle area I found few options.That will change, but right now you must be willing to look, and here’s the hitch.Several, but not all, of the domestic brands were actually a mix of California and imported oils.This includes organic Napa Valley Olive Oils (the Napa Valley Naturalsbrand). It can be found at grocery stores, in bulk at PCC and is a mixture of California and Argentine oils.I found it difficult to find a purely California olive oil, though there are a few.(More options to explore online.Links below are an additional resource.) Read the rest of this entry »
Halibut season has finally arrived so I decided to see if I could find some. I ended up at my local fish market, University Seafood & Poultry, just off the Ave. They have been in business for 60+ years and when it comes to fish, they know what they are talking about. Sometimes they have halibut from Native Americans in Bellingham, but the majority of what we have in this area comes from Alaska. You can call to find out if they have the “local” fish in. Traditionally, halibut was a major food for Pacific Coast native groups. It is certified sustainable by Seafood Watch.
I pan-seared my halibut since that is my new favorite way to cook fish. Using the same method I used a few weeks back with salmon, simply cook it in a frying pan skin side up until it is brown and crispy. Then lift it out, turn it over and put in a hot oven (400 degrees) for about 10 minutes.
In the garden radish and mesclun seedlings are up, a pot full despite inhospitable early spring weather.Common garden knowledge is that they can be planted early, and endure a cold spring. I’ve been skeptical since planting seeds twelve days ago, but here they are, popping miniscule leafy heads through the soil in spite of weather and squirrel intervention. Thyme, chives, parsley, rhubarb and artichokes are renewing themselves, are freshly green and beautiful. Chard and kale charged through winter and still maintain their robust dignity.The renegade head of romaine is a mystery.
Farro Risotto is a great example of a slow food. You can create a satisfying local meal while taking time to enjoy your life. Once you have it started, you can pour a glass of wine, savor the company of family and friends while giving it an occasional stir. Both the process and the product can be very rewarding.
I used Alice Waters’ RisottoBianco from her book, The Art of Simple Food . This is a good basic recipe but feel free to use variations depending on what is fresh and seasonal. I picked up some delicious mushrooms from Foraged and Found Edibles at the University Farmers Market. This is the type of recipe you may never make the same way twice. Creativity is encouraged.
Niece Flora is living in Thailand this year and in a recent email she reflected on ‘living local’ in her village there. Not exactly a political act, local is the necessity of everyday rural life in southeast Asia, and finding food from any distance at all is unlikely. An interesting perspective for us who are accustomed to having whatever we need flown in from wherever, whenever.
“With your blog, the biggest concern is to eat locally and in Seattle and all of the U.S. that is really a big concern. But since I am currently in Asia and was reading this from Asia, it struck me how odd this all is. Here it is difficult to find foods that are not grown locally. When you go shopping you go to the local market that is full of fresh fruits and vegetables, and also meats. Farmers bring their own produce in to market from at most probably 20 miles away. I mean the idea of getting something from over 100 miles away is nearly unheard of. There is some seafood that is transported, and sometimes you can buy apples from Fiji or New Zealand. But you have to search for these things. It’s just such a different world, and it kind of makes you wonder how American eating habits got to be what they are today. I’ve been thinking about that a lot, and I thought it may interest you too.”
We have Farmers Markets too, more all the time. Visits there can become a healthy habit and necessity of a different sort.
If you make the decision to eat a local diet, one of the biggest issues you are likely confront is how to substitute some of your favorite foods with something grown locally. It can be fun to sit around and speculate about how you are going to replace any given item. The whole idea tends to spark my pioneer spirit. However, the reality of giving up a beloved staple, like rice, seemed kind of grim until I discovered farro. Bluebird Grain Farms grow this ancient wholegrain in the Methow Valley near Winthrop. Every step of their growing process is about producing a superior product. Evidently, farro is traditionally known by growers as being a little cranky when asked to perform like wheat. It can be difficult to grow and low-yielding. Lucky for us, since the chances of it becoming genetically modified are close to none.
Many people discover farro while traveling in Italy where it has become a local specialty with a wide range of uses from soups to salads. It works well with a variety of seasonal ingredients and can be a staple year-round. It has a distinctive, nutty flavor similar to barley or spelt. It’s low in gluten, so it is useful for those with wheat issues. It may fall more into the “slow food” category in terms of cooking time, but it is an ancient grain, after all, and is pretty low maintenance while it cooks. So, all I ask is that you give it a chance. Okay, it hasn’t completely replaced rice in my kitchen, but it is running a strong second. In terms of flavor and nutrition it can be deeply satisfying. We will be giving you some of our favorite recipes, so go ahead and get some to have on hand.
As an environmental historian Ann Vileisis wondered about what we’ve given up in the last one-hundred years or so in terms of personal knowledge and connection with food. This footage is worthwhile for the archival footage alone, though her conversation is equally thought provoking.Ann Vileisis, author Kitchen Literacy http://www.kitchenliteracy.org/
The inspiration was Spanish, but this version is seasonal PNW. I got lucky with this one. The knack is to cook it on the stovetop for a few minutes, finish in a hot oven, and remove it exactly when the eggs are set, but not firm. It was creamy delicious, abundant with the flavors of potato, leek, kale from the backyard, eggs from Sea Breeze Farms, and Samish Bay Farms gouda grated on top. Cooking eggs just the right amount of time is not usually my forte. I’ll try to pass on the general idea. The celebration here is that it combines local, seasonal ingredients.
You’ll need 5 or 6 eggs, 2 leeks and 2 or 3 Yukon gold potatoes sliced, 1 cup of chopped kale, any local cheese you like, fresh chives if you have some or your neighbor does. Ask first. You should take liberties with these ingredients, more or less of anything would be fine. *Spanish omelets are a mainstay in Spain, comprised of lots of potatoes, a few eggs and copious amounts of olive oil.
I started with maybe a tablespoon of butter and twice that amount of olive oil. This is a lot of oil, I think, and not nearly as much as the Spanish use in this traditional dish. It keeps the layers of vegetables and egg moist throughout the cooking, and makes it easy to remove pieces from the pan. Feel free to use less oil, or more. You’ll need a frying pan 8-9” in diameter with an ovenproof handle. Preheat oven to 400º. Season each layer with a small amount of salt and pepper as you proceed. Read the rest of this entry »
Today is the Vernal Equinox, a day in which the sun spends equal time above and below the horizon everywhere on earth. In the Pacific Northwest, we know it means more sunshine and longer days are on the way. I encourage you to participate in whatever ritual or tradition is meaningful to you. At the very least, go outside and take a moment to appreciate the beauty that surrounds us.
