23
October
2008
The concepts of political correctness and a cheeseboiga don’t seem compatible. Oxymoronish maybe. But then there’s Burgerville, a fast food joint with sustainability at its heart. Go figure. 
If you’re traveling the I-5 corridor between Centralia, Washington and Albany, Oregon (also east on I-84) you can treat yourself to fast food that’s appropriately decadent, delicious and prepared with the environment and your body’s health in mind.
On a recent trip to and from Oregon we ate our on the road meals at Burgerville: cheeseburgers, sweet potato fries and espresso-mocha shakes. Food was good and the setting fit the image of an efficient, tidy FF joint with competitive prices, fast service, and play areas for kids. The comparison with other fast food restaurants ends there.
Signs outside and inside proclaim Burgerville’s intention; straws, cups, utensils are biodegradable; meat and produce are purchased locally; fries are cooked in trans fat free canola oil; attendants whisk away trash and separate carefully for composting and recycling; tent cards on tables describe what’s on the menu that’s seasonal.
So where are other sustainably-oriented restaurants? Read the rest of this entry »
Posted: Field Trips, For Kids, Local Living, Small Actions
23
October
2008
When I was a young mother, I was always amazed at how easily I became connected with a community of other parents with children. No matter where we were, if there were other kids there, I felt connected, even if it were only by a smile of recognition. Now I’m finding food can provide the same kind of connection — not only to the human community but also to our environment.
Whenever I drive north of Seattle, I love to drive “the back way”, through the Skagit Valley. Seeing the fields where our food is grown and stopping at roadside stands makes it into a more meaningful experience than speeding along I-5.
Rexville Grocery , on Best Road, has long been an advocate for the Skagit Valley through the organization, Skagitonians to Preserve Farmland. Rexville serves not only as a gourmet grocery but also as a community center. At any given time, their cafe and deli is filled with talk and laughter. Last weekend there were some gorgeous chantrelles sitting out front so I couldn’t resist.
Next stop was Hedlin’s roadside stand just outside of La Conner. Beautiful garlic was the prize there. A roasted garlic soup topped with chantrelles was starting to sound very tasty. If only shopping were always this easy and enjoyable. Read the rest of this entry »
Posted: Eat Local, Field Trips, On the Local Table, Produce
20
October
2008
And the connection is?? Orcas Island, of course. A perfect place to spend a quintessential fall weekend partaking in all the local specialties. We heard that Buck Bay Shellfish Farm was open for business and decided to take an excursion to one of my favorite parts of the island — Olga. Just around the bend past the Orcas Island Artworks is beautiful Buck Bay.
If you look at this photo carefully, you can see the pipe that brings water directly from the sound to an ingenious operation up the hill. Drive in and you are directed to “honk for service”. Toni was right there, eager to show us around Buck Bay Shellfish Farm housed in a barn on an old family homestead. She showed us how the water is pumped in through tanks which are the homes of the growing oysters and clams.
Read the rest of this entry »
Posted: Appetizers, Eat Local, Field Trips, On the Local Table, Our Farmers, Food Producers, & Fishermen, Protein
10
September
2008
I’m in the Canadian Rockies right now where the bears have the local/seasonal thing down. They forage lower on the mountain in summer, lower still in late summer for the wild blackberries, huckleberries, buffalo and dogwood berries, moving to higher elevations again in fall for roots, juniper bushes and eventually winter’s hibernation. 
They live within the limits and the rich diversity of their particular mountainous environment. We’ve seen many and varied mushrooms everywhere at around 6,000 feet, mountain munchkins. I’m enthralled with the shrooms, but knowledge is limited so I leave them alone for now and just take their picture and wonder if bears eat mushrooms. 
We’ve been here a week & a half now, hiking, kayaking, camping (mostly), biking (Bob) among the awesome jumble of peaks that comprise the Canadian Rockies, each one different from the other in character. I love stone, so I’m in a sort of crazed stupor most of the time, gaga over the monolithic design of all this limestone, dolomite, travertine, quartz, sandstone, conglomerates, breccia, shale, mudstone, argillite, granite . . . to name a few of the varieties of sedementary rock that was thrust skyward from the sea bottom eons ago. Skyward is an understatement. And, no my friends, I’m not filling my pockets with stone, rather my backpack. Kidding. It’s against the rules. 
Anyway . . . we were hiking out of the Mt. Robson area a few days ago along with Ranger Ann Hurley, and after discussing the mountains, glaciers, big-horned sheep (which we’ve seen up close), global warming and politics, eventually our conversation turned to farmer’s markets. I swear I didn’t bring it up, Ranger Ann did. 
Read the rest of this entry »
Posted: Farmers Markets, Field Trips, Local Living
7
July
2008
Shortly after we arrived in North Carolina Friday evening, we experienced a southern style thunder-and-lightning storm. There were lightning fireworks and torrential rain on our drive to my sister’s home followed by thunder that seemed to shake the house. I remember these afternoon storms from my childhood but I’m told that lately they have mostly been replaced by drought. I knew the storm wouldn’t last until morning when we had plans to hit the Carrboro Farmers Market before heading to the beach on Sunday morning. Even though there are plenty of produce stands along the coast, this had been a tradition of mine from when I lived in Chapel Hill and I was anxious to check out the local scene.
It didn’t take long for me to spot my personal favorite tomato, the German Johnson, along with many other heirloom varieties — they’re everything I’ve been longing for in a tomato.
All the crops that love heat and nutrient-rich clay soil were there in abundance.
Peppers, eggplant, huge unbelievably sweet blackberries, melons of all kinds and peaches, the kind that practically melt in your mouth. Read the rest of this entry »
Posted: Eat Local, Farmers Markets, Field Trips, Local Living
2
June
2008
Sometimes I need a nature fix and can’t get away for the weekend. I know that a leisurely stroll surrounded by large trees and natural beauty can calm even the most frantic mind. A few hours at one of our city parks may be just what the doctor ordered.
Seattle Parks include 6,052 acres of park and recreation land — roughly 11% of the city’s total land area. Parks help make Seattle one of our country’s most livable cities. Our easy access to nature is hard to match in other urban environments.
One of my favorite parks is Kubota Garden, an exquisite and little-known urban refuge. It was created in 1927 by Fujitaro Kubota, an emigrant from the Japanese Island of Shikoku. He was also responsible for designing the Japanese Garden at the Bloedel Reserve on Bainbridge Island. During World War II, the Kubota family was sent to an internment camp in Idaho. During that time the garden was abandoned but after the war, Fujitaro and his sons rebuilt and expanded the garden to include waterfalls, reflection pools, carved stones and massive amounts of plant material. In 1981 it was declared an Historical Landmark of the City of Seattle.
Today it is a beautiful blending of Northwest and Japanese style. Read the rest of this entry »
Posted: Field Trips, Local Living
14
April
2008
A grove of plum trees bordering the northern edge of the property inspired the naming of Plum Forest Farm on Vashon Island, owned and operated by Rob Peterson and Joanne Jewell.
Vashon Island, isolated and yet near massive mainland urbanization, is amazingly pastoral. Depart from the ferry and it is felt immediately. To drive the two-lane highway into town is to inhale/exhale deeply and relax.
Not sure that Vashon would identify itself as a farming community, but that definitely characterizes the place. A morning stroll around Plum Forest Farm with Rob was an affirmation for those of us who are interested and supportive of small farming. We would happily have put on our gloves and gone to work.
Warmish spring sunshine bestowed its energy upon all of us, plants, animals and people.
Each and all are thriving there. 
Locals purchase eggs and produce in season from Plum Farm’s roadside stand. Eggs and chickens have been a mainstay from the beginning in 1999.
A hand full of Scarlet Nantes 
are appreciated for their sweet flavor, especially during winter when fewer fresh vegetable are available (or, we’ve been trained to believe so and thus expect produce from all over the world to tide us over during that time). Read the rest of this entry »
Posted: Eat Local, Farmers Markets, Field Trips, Our Farmers, Food Producers, & Fishermen
5
April
2008
Last night everyone in the MixedGreens family was talking about a segment on KUOW on Langdon Cook, aka Finspot, foraging for dandelions and other plants right here in Seattle. He has a great blog, Fat of the Land, with all kinds of info and recipes specific to our area, including the link to yesterday’s show. Check it out.
Posted: Field Trips, Foraged Foods, In The Garden
1
April
2008
Foraging for wild food can turn an ordinary hike into an adventure. While visiting family on Orcas Island, I had the perfect opportunity to forage for nettles. They are free, local, delicious and the new shoots are coming up everywhere. I put on heavy work gloves and brought along a grocery bag. In no time, I had plenty for dinner.
The easiest way to pick nettles is to hold the main stalk with one hand and snap off the newest shoots at the very top of the plant with the other. Always wear gloves, preferably with no holes (as I found out). The tender shoots have a purplish blush. It is okay to get a little stem along with the leaves.
Once nettles are cooked, they lose their sting but maintain loads of vitamins, minerals and protein. When fresh, they live up to their superfood reputation. You can’t help but feel energized after eating them. Many people just steam or saute with some garlic or onions. You can use them in practically any recipe that calls for spinach as long as they are cooked. I tried this creamed spinach recipe from The Union Square Cafe Cookbook and the results were outstanding.
Read the rest of this entry »
Posted: Field Trips, Foraged Foods, On the Local Table
