1
September
2008
The fruits available this time of year — melons, peaches, berries — are so tempting but the truth is, I’m not big on baking pies, sweet desserts or jams. I love fresh fruit on cereal or in a smoothie. A perfectly ripened peach or melon with nothing else is a summertime treat I’ll be dreaming about next winter. Freezing fruit, especially berries, to use later in the year is always a good option. Cooler weather makes me crave more savory flavors, even if summer has not officially ended.
Last week Sally and I were photographing at Sazerac for Dining Out magazine. The chef brought us dish after delectable dish. It’s not exactly acceptable for us to sample while we shoot, but it was very tempting. One salad caught my eye and I decided to try my own version at home so I could nibble freely while I took photos.
Sazerac’s salad inspired me to think about ways to use our local peaches in savory dishes. I have no problem devouring a salad like this, all in one sitting, while a pie or cobbler could take me a week or more. I’ve used apples and pears in salads, but hadn’t tried peaches. Sazerac’s chef used proscuitto, not a local ingredient, but an important element, nonetheless. He also included those wonderful Spanish nuts, Marcona almonds. I knew the almonds would be tasty, but I wanted to make my salad as local as possible. I used goat cheese from Port Madison Farm, peaches from Billy’s and rustic arugula from my own backyard. I sprinkled some green fennel seeds , also from my garden, splashed on a little champagne vinegar and drizzled olive oil over the top. This is the perfect plate to take outdoors and soak in some sunshine while you sample and appreciate all the different combinations of sweetness and zestiness. Read the rest of this entry »
Posted: Appetizers, Eat Local, Farmers Markets, Local Meals, On the Local Table, Produce
28
August
2008
Birthdays, Christmas, Easter, practically any celebration can be a challenge if you are trying to live sustainably, especially when kids are involved. It is hard enough not to fall prey to consumerism throughout the year but holidays can be even more difficult. Recently, Krista and Chris put on a birthday party for Lily. Here are some of the choices they made to create an event that was not only fun for everyone but also fit with their green ideals.
Buy flowers from the Farmers Market from vendors that don’t use pesticides. We are careful to buy organic foods whenever possible but sometimes forget that the floriculture industry is known for heavy use of pesticides that are poisoning workers as well as the environment.
A craft table is always a hit and a great way to re-use ribbons and all kinds of packaging materials. Let everyone make their own party hat, or in this case, crown.
A basket of dress-ups and one of musical instruments are fun for all ages. Thrift shops are a great source for dress-ups, as are our own closets. Musical instruments will often encourage some of the parents to get involved (dress-ups may too, especially hats).
Bubbles are very environmentally-friendly, especially if you make your own bubble-stuff. Read the rest of this entry »
Posted: Farmers Markets, Local Living, Small Actions
27
August
2008
The succotash I grew up with — frozen lima beans and corn — hardly did justice to the ancient origins of this combination. Originally, it was a Native American dish using two of the oldest and most important foods in our culture, corn and beans. Succotash doesn’t seem to be well known in the Pacific Northwest but is chock-full of vegetables available now in our local markets and will make a great addition to your summer repertoire.
Sweet corn is best eaten on the day it’s picked. Alice Waters reminds us that seeing a worm at the tip is a good indication that no pesticides have been used and that, of course, is a good thing. Corn on the cob is one of the simplest ways to eat it, but I love corn cut off the cob. Wrap up a packet of cut corn dotted with butter in foil, and place on the grill with your meat or fish — couldn’t be easier.
There are several methods for cutting corn off the cob and lots of kitchen gadgets to make it easier. It seems the main issue is containing the kernels once they are cut. For years, I’ve been laying the corn on it’s side and cutting it that way. I could have sworn Charlie taught me that method.
When I asked him to help me me with these photos, I was informed he has a completely different method. At least he humored me by demonstrating the “old” method, which I still believe is a good one. The new and improved way is to first cut off the stem from the bottom (the stem might interfere with making a straight cut down the side) and then cut the ear in half.
This will give you a flat edge to set the ear on vertically. A shorter piece is easier to control too. Whichever method you prefer, to make this succotash, you need corn from two ears.
There are lots of ingredients but you can buy practically everything fresh from local vendors - the only essentials are corn & beans. Read the rest of this entry »
Posted: Eat Local, Farmers Markets, On the Local Table, Produce, Protein
22
August
2008
Surely among the top ten slow foods, tomato sauce. The reward for preserving them in late summer will be the essence of luscious vine-ripened garden tomatoes mid-winter in a soup or marinara sauce, with an onion and sausage frittata or mushroom polenta. 
I’m a fool for tomatoes and should make myself a tomato cape, something to wear everywhere to signify my devotion. It can get ridiculous and I just pushed the bar a little far the other day. Home-cookin’ tomato-preservin’ smarty-pants.
Since our own backyard tomatoes are behind schedule I thought it would be a good idea to buy ’seconds’ from Billy and make a batch of sauce now and then again later this month when ours will finally, I hope, come on like gangbusters. (Actually, there’s a big ‘if’ in that hope.) Bob tracked down Billy at the Sunday Market and purchased a big box of seconds, 22# @ $2.25 per pound. Total $49.50. When I heard that I knew this handmade sauce would also cost an arm and a leg. A pot full of tomatoes may look like a huge amount, but if you’re making sauce they reduce in quantity. A lot.
We ended up with barely four quarts. Yeah, you’re way ahead of me I know, that’s about $12.50 per quart. That’s a highfalutin’ tomato sauce. It took all afternoon – the Slow Food thing, no problem. I’m a happy camper when something’s brewing in the kitchen.
Lesson learned. From now on I use my own from the backyard, or pull off a midnight tomato caper somewhere. I’m chagrined about the cost, but the good news is that the sauce is amazing. Rich and tomatoey, it will be delectable mid-winter. If you can somehow find tomatoes for a song, or don’t mind the pricey version, you might want to make and preserve sauce of your own.
Here’s one way to do it: 
Read the rest of this entry »
Posted: Eat Local, Farmers Markets, In The Garden, On the Local Table, Pantry, Produce
19
August
2008
Summer is winding down but there is still time to try some of those recipes you have been hoping to get to before cooler weather sets in. For me, making more ice cream has been near the top of the list.
I made a batch of creme fraiche to serve over Billy’s strawberries for dessert on Saturday night and had exactly enough leftover to try to make the creme fraiche ice cream I’d been dreaming about. Coincidentally, I saw a recipe for “Ice Cream in a Bag” in the NY Times a few weeks ago. I was in a low-tech mood so I thought I’d give it a try.
Basically, the idea is to put the ice cream mixture in a freezer bag, then sandwich the bag between two layers of salt and ice in a salad spinner or bowl with a lid for about 30 minutes. Halfway through, you knead the mixture and put it back under the ice to freeze. Problem is, mine never really froze. I know it was practically the hottest day of the year, but I gave it extra time and even had a fan on it.
Don’t get me wrong, it tasted divine beyond words. But, instead of consuming the whole thing as a decadent milkshake, I decide to call it quits with the bag and wait for my ice cream maker container to chill sufficiently to try again. I would need a thoroughly chilled mixture anyway and besides, it wasn’t a bad experiment for a steamy afternoon.
I couldn’t help but wonder if my expectations for firmness were too high so I did a little googling and found several recipes for ice cream made in a bag. You put the mixture in a small bag first, then in a larger one filled with ice and salt and tossing it around for 5 minutes or so. The main caveat being that somehow the salty water may get into the mixture. Not hard to imagine if a 10 year-old boy started tossing it around.
I opted to go back to the method using an electric ice cream maker, not low tech but tried and true. When it was done I sliced some luscious peaches from Rama Farm on top.
Read the rest of this entry »
Posted: Dairy, Desserts, Eat Local, Farmers Markets, On the Local Table, Produce
13
August
2008
I’ve resisted these vibrant blossoms from Growing Things at the University Farmers Market until last weekend, knowing that once you buy them, you have to prepare them quickly — like that day. These beauties will fade quickly, especially if you put them in the fridge and forget about them. I had been resisting mostly because I wasn’t quite sure what to do with them. I thought — if nothing else, they are worthy of a photograph with their wonderfully bulbous shape.
I came home with eight of these squash seductresses, each more organically beautiful than the next. After doing a little reading and watching (Jamie at Home), I decided to take the plunge and try to batter-fry them. I know I should be a fried food expert coming from the south but the truth is my parents were not true southerners but carpetbaggers instead. I know next to nothing about deep-frying so this was virgin territory I was about to enter.
First I learned that you must carefully open each blossom and remove the pistil from the inside.
Next step was to mix up a stuffing for the flowers. I used goat cheese from Port Madison but ricotta is also recommended. If you use goat cheese, you may want to soften it by adding a little milk until it becomes smooth like cream cheese.
Put your cheese in a bowl and add 1 finely chopped hot red pepper with seeds removed, lemon zest, juice of 1/2 lemon, a big handful of chopped parsley, freshly grated nutmeg, pepper and salt.
Read the rest of this entry »
Posted: Eat Local, Farmers Markets, On the Local Table, Produce
11
August
2008
Sometimes I get into a rut when it comes to shopping for food. I seem to go into autopilot and buy the same items week after week. A good way to jump-start your creative cooking juices is to join a CSA (Community Supported Agriculture) program. Every (or every other) week you receive a box of organic, fresh produce directly from local farmers. You can customize somewhat to suit your own taste but the best part can be the element of surprise when you open your box. The next step is giving your imagination a little room to dream up ways of using what you’ve received. If you get stuck, there are often recipes included or you can check with us.
It has become increasingly difficult to know what foods are in season since we can buy just about anything at any time of the year, regardless of where it was grown. Looking at Full Circle Farm’s website, I was able to see a list of what might be included in a box this time of year. Items grown on their farm are indicated, as are items grown in the Pacific Northwest. Once you are a member, you can view your current box contents, make substitutions and add other grocery items like grains from Bluebird Grain Farms. Read the rest of this entry »
Posted: Eat Local, Farmers Markets, Small Actions
7
August
2008
It all started with bag of Bing cherries from the Lake City Farmers Market. One thing lead to another and before I knew it, Charlie and I were mixing up a batch of cocktails on Wednesday afternoon.
But let me back up. It really started with a video I saw at gourmet.com showing how to make cherry juice without pitting the cherries. It’s really very easy and I’ll describe it. But first I have to show you a photo of the non-alcoholic drink we invented, the Cherry Temple, using this beautiful juice.
It’s so delicious and is the perfect drink for a hot summer afternoon. Too bad cherry season is so short. I could get used to having this adult-friendly northwest version of the Shirley Temple more often.
Back to the cherry juice. Just wash your cherries and put them in a blender, pits and all. Add a little water to get them started. Blend for a minute or so and then pour into a fine sieve. Press the fruit with a wooden spoon to get all the juice out. Read the rest of this entry »
Posted: Beverages, Eat Local, Farmers Markets, On the Local Table, Produce
5
August
2008
Learning to use and love the Yellow Transparent apples from the tree we inherited in our garden has taken me a long time. Year after year this old, gnarled tree produces many more apples than we can consume. Most are left on the ground for the critters living in our garden and others are carted to the compost pile. This year, I vowed to find the best use of these slightly sour and decidedly mushy apples.
I gave our apples this simple test recommended by Alice Waters. “Cut a half-inch-thick wedge out of the apple, peel it, and put it in a saucepan with just enough water to cover it. Bring the water to a boil and then simmer until the apple is tender. Probe to see if it holds its shape or turns mushy”. Yes, I’m sorry to say, in just a few short minutes, our apples were judged unworthy of a tarte Tatin or even a homely apple pie. Applesauce seemed like the way to go.
Not that I’m a huge fan of applesauce but this version had such a smooth velvety texture and a tart appley flavor that I immediately wanted to pan-fry some pork chops to complete the vision. Best of all, it is easy to make. I started by juicing some of the apples to use as liquid in the sauce — pulling out the Champion juicer , I got to work. Read the rest of this entry »
Posted: Eat Local, Farmers Markets, In The Garden, On the Local Table, Produce
1
August
2008
All of Adrian’s juggling practice came in handy when it was time to make pizza. I mixed up a batch of dough ahead of time, then cut it into quarters so each person could make their own.
The Farmers Market provided the toppings — italian sausage from Skagit River Ranch, caramelized red torpedo onions and sauteed fennel from Willie Greens, tomatoes, sweet red peppers and basil from Billy’s Organic — there are possibilities everywhere you look. Put each topping in a bowl and let everyone help themselves.
Consider your dough a blank slate and let your imagination and your belly be your guide.
Making faces is always fun.
Once the pizzas are baked and out of the oven, the hardest part is waiting for them to cool down so you can dig in.
I used Alice Water’s recipe in The Art of Simple Food for pizza dough as my starting point. Read the rest of this entry »
Posted: Eat Local, Farmers Markets, For Kids, Local Meals, On the Local Table
