Local Vendors – Mixed Greens Blog http://mixedgreensblog.com Living Sustainably in the Pacific Northwest Thu, 14 Sep 2017 22:20:19 +0000 en-US hourly 1 https://wordpress.org/?v=4.8.2 Feast of Field and Stream, A Farm to Table Dinner http://mixedgreensblog.com/2012/08/22/local-living/feast-of-field-and-stream-a-farm-to-table-dinner/ Thu, 23 Aug 2012 01:27:15 +0000 http://mixedgreensblog.com/?p=16785 Labor Day Weekend plans? We thought we’d entice you with this farm to table dinner in the Methow Valley next weekend. They’ll serve a sumptuous meal of locally grown and harvested food in a breathtakingly beautiful setting. And do they have summer! Go get some while it lasts.

Feast of Field and Stream, Farm to Table Dinner on Sunday, September 2, at Methow Valley Ciderhouse

Join Trout Unlimited in celebrating the best of the Methow Valley on Sept. 2, 2012.  In conjunction with the Washington Water Project and Trout Unlimited’s dynamic work with private land owners the group will be hosting its Second annual Feast of Field and Stream on Sunday, September 2, at Methow Valley Ciderhouse! The dinner will showcase farms participating in TU’s rapidly expanding Inland Northwest Salmon-Safe project, including Hard Row to Hoe Vineyards, Bluebird Grain Farms, River Willow Farm, Old Barn Farm, Willowbrook Farm, Applecart Fruits, Bunny Laine Fruit, Filaree Farm, Yonder Farm, and Bartella Farm. The night will begin with wine and hors d’oeuvres followed by a farm to table dinner. All food and wine will be locally sourced. Look forward to a scrumptious menu and lots of fun for a great cause.  

Purchase Tickets: Brown Paper Ticket

This event showcases the importance of land stewardship and ecology by highlighting the work of Salmon Safe certified farms and how they are striking a balance between habitat protection, growing healthy food, meeting the demands of the local food movement  and addressing the added value and market recognition of this important certification.

 

 

 

 

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Say Cheese http://mixedgreensblog.com/2012/05/20/seasons-eatings/appetizers/say-cheese/ Mon, 21 May 2012 01:41:08 +0000 http://mixedgreensblog.com/?p=16138 Crumbly and creamy textured, veined, sheathed in a grape leaf, soft and gooey, cheeses so appealing I had to sit them down and take their picture. Charisma and character, they have it.  It makes sense considering how carefully cheese can be coddled and nudged toward artisinal perfection. As chocolate and a fine glass of wine are irresistible, so it is with good cheese.

We humans have been making cheese for thousands of years, at least since the heyday of  Neolithics. We have much in common with our ancient cousins, including, apparently, our reverence for cheese. (Cheese & Culture: A History of Cheese and Its Place in Western Civilization, Paul S. Kinstedt).

Rogue River, Mt. Townsend and Beecher’s are featured here, but there are plenty of other handmade cheeses from nearby that are just as good: Washington cheesemakers. Oregon cheesemakers.

Rogue River Blue Cheese

Mt. Townsend Cirrus Cheese

Beecher’s Cheddar Cheese

Good cheese is pricey, we love it anyway and use it sparingly at times. Stir cheese into soup, scrambled eggs, risotto, sprinkle on salad or melt it on toasted bread.  The following recipe ideas feature Beecher’s, Mt. Townsend and Rogue River in smallish amounts along with a few seasonal ingredients. Wicked good stuff. Kids can definitely help slice the cheese or stir the pot with these – they’ll lick the pot as well.

Tomato-Cheddar Soup Recipe

Recipe from Pure Flavor cookbook, by Kurt Beecher Dammeier. About twenty minutes start to finish, six servings.

Ingredients: 2 T unsalted butter/ 1/2 medium onion/ 1 28-ounce can plus another 14 1/2  ounce can crushed tomatoes in puree/ 3/4 t white ( or black) pepper/ 3/4 t kosher salt/ 2 1/2 C Beecher’s cheddar cheese (or any semi hard cheese)/ 1/2 C heavy cream (I used half & half).

Directions: In a large saucepan over medium heat melt the butter, add the onion and sauté until soft but not brown, about 4 minutes/ Add crushed tomatoes (or, use whole canned tomatoes, blended lightly), 2 1/2 C water, pepper and salt/ / Bring to a low boil, reduce the heat to low and simmer uncovered for 5 minutes, stirring occasionally/ Add the cheese and cream/ Stir until the cheese melts, about 2 minutes/ Serve hot.

Add croutons to make it even more like a tomato soup-toasted cheese sandwich. Then take a wee nap. Life can be so delicious.

Beecher’s & Rhubarb Rosemary Compote

Make Rhubarb Rosemary or Rhubarb Thyme jam. Serve it in a bowl with slices of cheddar (or the Mt. Townsend soft cheese) and crackers.

 

 Risotto with Mt. Townsend Cheese Recipe

Ingredients for 4 servings: 2 T butter, 2 T olive oil/ 3 T finely chopped shallot or 1/2 medium onion/ 1/4 C white wine/ 1 1/2 C Arbrorio rice, 4 C broth of any kind/ 3 T each finely chopped fresh oregano and chives/ 2 T lemon zest/ 3 T Mt. Townsend Cirrus cheese/ Salt & pepper to taste/ Plenty of other ingredients, herbs or vegetables, chopped finely or in small pieces would be excellent additions. I added a few pieces of asparagus during the last 10 minutes of cooking.

I made this risotto the Risi e Bisi way from my Seasons of the Italian Kitchen cookbook – which is how I make risotto now.

Directions: Heat the broth to a bare simmer/ In a separate pan, on medium – low heat, sauté the shallot or onion in olive oil and butter until transluscent/ Add the rice, stir and cook for a minute, stirring/ Add the white wine and cook until wine has mostly disappeared/ Stir in the heated broth and adjust heat so that mixture simmers/ Cook for 25 or 30 minutes until tender and creamy, stirring occasionally/ Taste along the way to determine when rice is almost done/ Finished risotto should be a little soupy and the rice tender/ Heat and add more broth or plain water if needed/ Add herbs, lemon zest and any fresh vegetables after 20 minutes of cooking, or during the final 10 minutes/ Off heat, stir in cheese and a few more fresh herbs/ Best eaten right away.

This risotto is imbued with the subtle flavor of Mt. Townsend’s signature soft cheese – or you could use their Sea Stack. Same thing with scrambled eggs. When eggs are almost done stir in a tablespoon or two of this soft cheese. Finish cooking, serve with steamed asparagus and crispy fried potatoes on the side if you’re trying to impress, or just feed somebody on a Sunday morning.

Rogue River Blue

Sprinkle it around like fairy dust. There’s nothing to do with a blue cheese this good, but to eat it as is.

Serve it nestled in a piece of celery; or sprinkled, at the last minute, on top of a green salad or a plate of beets; on a sliver thin slice of apple or pear; stir a tablespoon into ½ cup of hot cream until it’s melted and pour over asparagus, kale florets, mashed potatoes.  A little goes a long way so that using just a tablespoon adds a big flavor kick to whatever.

Make a blue cheese spread made with a small amount of Rogue River Blue, some cream cheese and a little milk, chopped nuts optional. A ratio of 3:1 cream cheese to blue is a good way to start; add a little milk to create an easily spreadable consistency. Blended or mixed by hand it’s delicious on crackers or stirred into hot pasta or risotto – a good way to stretch the big flavor of this delectable blue cheese.

The other thing about cheese is that it’s the traveler’s champion, wrapped in paper and tucked into a backpack. Vagabond fare for millennia. On a recent early morning train ride to Portland, we took along cheese, bread, and fruit, something like our ancient cousins might have done. Happy to be part of that cheese loving ancestral herd.

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Eat Local Now, Come to Dinner October 24th http://mixedgreensblog.com/2011/09/28/local-living/eat-local-now-come-to-dinner-october-24th/ Thu, 29 Sep 2011 00:15:59 +0000 http://mixedgreensblog.com/?p=14416

It would be nice to have you all over for a sumptuous autumnal meal. Poppy and I would cook, light some candles, you’d bring something along to put on the table, we’d celebrate the season’s harvest and share stories about our own triumphs and struggles with eating seasonally and locally. We’d come in costume as garden scarecrows. Or not. Some day we might actually do this dinner – we’ve talked about it.

For now the Eat Local Now dinner is where you’re going to find that meal and that experience and you don’t have to bring anything or dress up like a goofball.

On October 24th at SODO’s Herban Feast the 8th annual Eat Local Now dinner is happening. It’s a great evening for really really good food donated by local farmers and prepared by local chefs; for learning more about sustainability in the Pacific Northwest; for meeting local farmers, gardeners, chefs who are active in promoting sustainable food production and consumption; for its silent auction with great ideas for gifts and getaways; for keynote speaker, Greg Atkinson, an extraordinary local chef and food writer, who will address this year’s theme about choosing good food; mostly though, it’s a big party, a way to have fun with a group of friends and new acquaintances from the greater Seattle community.

Last year it was packed, festive, beautifully decorated and the food was abundant and delicious. Buy a couple of tickets or ten and check it out.

8th Annual Eat Local Now!
Dinner Celebration
Monday, October 24, 2011, 6-9:30pm.
Hosted by event partner Herban Feast SODO Park.

Save the date to join us for fabulously, luscious, and simple local cuisine and be entertained by the live music, a silent auction, engaging exhibitors and speakers, and (for the family-set)  kiddie corner full of activities.

2011 Theme: Choose Good Food.
In addition to all the fun, we’ll examine how to manage our homes food systems and make wise decisions about what sustainable, practical, healthy food choices are available to us.

Or call 1-800-838-3006

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Eat Local Now! Come for Dinner http://mixedgreensblog.com/2010/09/21/local-living/eat-local-now-come-for-dinner/ Wed, 22 Sep 2010 00:49:57 +0000 http://mixedgreensblog.com/?p=10637 Good food from close to home. We’d enjoy sitting down with all of you for such a Mixed Greens meal. We’d have a few things from the backyard garden and then a bunch of stuff from the farmer’s market, all of it from nearby. We’d have something with eggs and cheese, whatever fresh fruit is in season, a pile of roasted tomatoes and squash with some emmer farro. For starters.

A sweet thought . . . maybe some day. For now, even better, there’s the Eat Local Now! dinner on September 30th.

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The Eat Local Now! event on September 30th is a delicious celebration, one that gets to the heart of thinking sustainably about the food we eat, featuring locally minded chefs like the Herban Feast’s Chef Dalis and Mashiko’s Chef Hajime. We hope you’ll consider attending.

September 30th, 6:00 – 9:30 at Herban Feast SODO Park, featuring live music, engaging exhibitors and speakers, a silent auction, and of course excellent, local fare.

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* Eat Local Now is focused on promoting and educating citizens about local food systems.

* Silent Auction featuring a wide variety of locally donated items.

* Lots of community and local food advocates to chat with and learn from.

* Non-profit and local business exhibitors will display information on local food and green job-related organizations.

* Live music from Ali Marcus.

“Eat Local Now! is an ongoing collaboration between associations such as Seattle Good Business Network, Sustainable Cascadia, Sustainable West Seattle, CoolMom, Sustainable Ballard, and other associations. Our goal is to promote the importance of the local food system in Cascadia and to form the connections needed to take action to strengthen our local food economy.”

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Giving Thanks http://mixedgreensblog.com/2009/11/26/local-vendors/giving-thanks/ http://mixedgreensblog.com/2009/11/26/local-vendors/giving-thanks/#comments Thu, 26 Nov 2009 02:00:11 +0000 http://mixedgreensblog.com/2009/11/24/uncategorized/giving-thanks/ cranberries16-of-17

There’s a tradition in my family of going around the table on Thanksgiving giving each person a turn to speak about what they are most grateful for. Since we’ve invited you to our virtual kitchen table, I thought I’d start things off by expressing some of the many things I’m thankful for. Please feel free to join in to this little love fest by leaving your ideas and comments. It’s always lovely to hear from you since you’re the main reason we’ve been motivated to continue to share our passion for local food and living a sustainable life. I’m appreciative and honestly amazed that with all the blogs out there, so many people find the time to come to Mixed Greens. Many thanks to our readers.

Thanksgiving is the ultimate day to be grateful for the abundance of healthy delicious food we have available to us. My life would be quite different without the bounty our farmers and fishermen provide each week at our farmers market, rain or shine. The vendors bring us an incredible variety of their very best, usually with a smile, even under the dreariest circumstances. Whenever I rush back to my car to warm my hands, I’m aware they’ll be out there for several more hours. I’ve been a regular customer for years and this is something I’ll never take for granted.

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I’m very grateful to have the opportunity to create this blog with my dear friend, Sally. I could say we work together but more often than not, we’re collaborating in a way that is more engaging and fun than I ever thought work could be. Sally’s all about making art and being in nature. Who else is perfectly fine with stopping to stuff our pockets with autumn leaves and then spending several (and I mean several) hours photographing them? Our friendship is the basis of all we share with you.

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And finally I’m very thankful for my beautiful family . I TRY not to be one of those grandmas that whips out a photo of my precious grandchild every chance I get. But with Lily, it’s not that easy to restrain my enthusiasm especially when she’s spontaneously inspired to create a little dance for me. What a gift.

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Happy Thanksgiving to all of you. Don’t forget to save your turkey carcass. We’ll be making soup next week.

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Local Tuna Taste Test http://mixedgreensblog.com/2009/04/24/seasons-eatings/local-tuna-taste-test/ http://mixedgreensblog.com/2009/04/24/seasons-eatings/local-tuna-taste-test/#comments Fri, 24 Apr 2009 09:12:32 +0000 http://mixedgreensblog.com/2009/04/24/uncategorized/local-tuna-taste-test/ tuna20 of 81

Canned tuna is my version of “mother’s little helper.” It has gotten me off the hook for a fast meal more times than I can remember. Need a quick sandwich for a spontaneous picnic? A tuna salad sandwich is hard to beat. Looking for inspiration for dinner when all you have is a fridge full of salad greens? Take tuna, hard-boiled eggs, potatoes, onion, olives and later in the season, tomatoes and green beans, dress with a simple vinaigrette, serve on a bed of lettuce and you have the oh-so-French, Salad Nicoise. Canned tuna even makes a decent alternative to mac and cheese when cooked in a casserole with egg noodles, a cream sauce and mushrooms.

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If you check out the shelves of Whole Foods or PCC, you’ll find that several small fisheries are canning tuna locally. You may remember a consumer boycott of tuna back in the late 80’s. That was the result of dolphins being trapped and dying in tuna nets. Now there are strict standards for the safety of dolphins and the use of deadly nets has been eliminated in most countries.

The three local companies I found all use hook and line and are dolphin-safe. Kimmel’s comes in an actual glass canning jar and is processed in Port Townsend. Fishing Vessel St. Jude is another family-owned business with high standards for sustainability, high omega 3’s and low mercury. Of these three companies, they are the only ones that mention testing for mercury on their website. Unfortunately, mercury is a concern and we would all do well to not get in the habit of eating tuna every night of the week.  Tuna Guys is the brand that inspired me to do a taste test. I used it recently in a fairly complicated recipe destined for the “not worth repeating” file. My first taste, before I mixed in so many flavor-masking ingredients, was delicious. I couldn’t wait to try it again, unadorned.

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Thus, the taste test. And the winner is… Tuna Guys, hands down. On closer examination, Krista noticed that it was the only one of the three that was packed with salt. Hmmm… that might have something to do with it. It also seems to be moister and needs less mayo for tuna salad. All three are far superior in taste to your everyday tuna and you don’t need much to make an inspired meal on the fly. You also have the added benefit of supporting local, sustainable family businesses.

Lily took her role as a judge in the taste test very seriously.

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As it turns out, she loves tuna, especially Tuna Guys. She hasn’t been a fan of tuna salad, but straight out of the can, it was pronounced, “yummy.”

Check out the Monterey Bay Aquarium for complete consumer information on seafood sustainability.

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The Color of Food: Black is Black http://mixedgreensblog.com/2009/02/19/seasons-eatings/the-color-of-food-black-is-black/ http://mixedgreensblog.com/2009/02/19/seasons-eatings/the-color-of-food-black-is-black/#comments Fri, 20 Feb 2009 06:33:47 +0000 http://mixedgreensblog.com/2009/02/19/uncategorized/the-color-of-food-black-is-black/ blackonblack104 of 131

Lately I’ve been obsessed with the color of food. For a while it was white vegetables, now it’s anything black. To me, black food says nutritional richness, exotic taste, ripeness, sexiness and just plain weirdness all mixed together. I can’t help but react to the contradiction it evokes, just by its intense color.

The importance of the color of food goes beyond our psychological reaction to it. Heidi Swanson in her cookbook, Super Natural Cooking, explains the nutritional value of phytonutrients “which have seemingly endless health benefits. Some believe that the lack of phytonutrients in a diet high in processed foods is a contributing factor to many of the diseases that are epidemic in industrialized nations.”

Black foods are seemingly high in the phytonutrients called anthocyanins. These pigments help protect plants from UV damage and are considered potentially powerful antioxidants. That’s why dark blue foods, like blueberries, are popular among nutritionists. We’ve all heard that eating a variety of foods in every color group insures a healthy diet. Usually they are referring to red, yellow, orange, blue, purple and of course, green. But what about black food? Recently I’ve read that black foods are becoming more popular in Asian countries, especially Japan. That makes perfect sense when you think about black vinegar, black soybeans, black rice.

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I’m not saying that I’m going to start adding more black foods to my diet. Though, if there were more black local foods, I would definitely give them a try. We have our local black beans and black(ish) kale. The Alaskan black cod, also known as sablefish, could be considered somewhat local. For my black food, I chose mussels, not that the edible portion is black. I’ll admit that my choice of mussels was to pitch another local food. Then there’s the physical beauty, so irresistible for photography.

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The next time you go to the farmers market, pick up a bag of mussels from Taylor Shellfish Farms. I wasn’t quite sure how to prepare them but found they are really very easy.

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I got a 2 lb bag of Mediterranean Mussels which turned out to be more than enough for a pasta sauce for 2 and would probably serve 4 as an appetizer. You can store them in the fridge or in a cooler covered with a moist cloth. I actually did this for a couple of days and they were fine.

When you are ready to cook them, wash the shells well, discard any that are already open and pull the “beard” off (hard to describe but you’ll know it when you see it ). Once you remove the beard, the mussels may begin to open before you’ve had a chance to cook them. That’s okay, if you cook them soon afterwards. I learned this because I removed the beards, set the mussels out to photograph and saw all of these open shells. I called Taylor Shellfish and learned that’s the reason they don’t de-beard them before selling them.

Meanwhile I melted 3T butter in a heavy pan, sauteed several shallots and cloves of garlic, added 1/2 cup dry vermouth (white wine also works) brought it to a boil and added the cleaned mussels. Turn the heat down to a simmer, cover and steam for about 6 minutes. Remove any mussels that don’t open after about 8 minutes. Squeeze fresh lemon juice over the top and serve right away. Make sure you have a loaf of crusty bread to sop up the juice.

I used my mussels as a sauce on top of black pasta (colored with cuttlefish ink). The jury is still out on the pasta. It reminded me of Charlie’s comment about one of the American Idol contestants, “If you close your eyes, you’ll realize that she has a very good voice.” The pasta tasted very good but somehow the texture and color……not so much.

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A Local Dish: Japanese Salmon Burgers http://mixedgreensblog.com/2009/02/12/seasons-eatings/a-local-dish-japanese-salmon-burgers/ http://mixedgreensblog.com/2009/02/12/seasons-eatings/a-local-dish-japanese-salmon-burgers/#comments Thu, 12 Feb 2009 15:38:09 +0000 http://mixedgreensblog.com/2009/02/12/uncategorized/a-local-dish-japanese-salmon-burgers/ As a matter of fact, I already had everything I needed -- salmon from Loki Fish, ground pork from Skagit River Ranch, an onion from Willie Greens, an egg and potato from Stoney Plains.... salmon 1/2 small onion 1T butter 1 small potato, peeled 1 small beaten egg salt & pepper vegetable oil for frying Remove bones and skin from salmon and chop finely until it is almost ground Chop the onion finely and cook lightly in the butter.

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I know I’m beginning to sound like the refrigerator police. “Use what you have” has become my latest mantra. It’s like I’m not allowed to put anything else in the fridge until I’ve taken some things out and used them. Reluctantly, I rummaged around in the freezer and found half of a salmon we filleted (more like butchered) around Christmas. Examining the salmon more carefully, I quickly realized that it would make great salmon burgers. After all, much of the chopping was already done.

Several weeks ago I bought Harumi’s Japanese Cooking as a birthday gift for my sister-in-law. This is a wonderful cookbook by Harumi Kurihara, who has taken traditional Japanese dishes and made them more contemporary and accessible by using easy-to-find, seasonal ingredients. It was the type of gift that I kinda really bought because I was lusting over it myself. I justified my purchase by the fact that Michelle travelled to Japan and loved it — and the food. In a perfect twist of fate, she was on her way out-of-town and offered to let me use it until she returned.

Harumi’s recipe for salmon burgers can be completely local in the Northwest. As a matter of fact, I already had everything I needed — salmon from Loki Fish, ground pork from Skagit River Ranch, an onion from Willie Greens, an egg and potato from Stoney Plains. Hmmm…. salmon & pork, a surprisingly delicious combo that makes these juicy burgers superior to any others I’ve tried.

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Here’s Harumi’s recipe. It was so good, I didn’t change a thing except for the sauces on top.

Salmon Burgers

12 oz. salmon

4 oz. ground or chopped pork

1/2 small onion

1T butter

1 small potato, peeled

1 small beaten egg

salt & pepper

vegetable oil for frying

Remove bones and skin from salmon and chop until it is almost ground.

Chop the onion finely and cook lightly in the butter. Leave to cool.

Steam the potato for 15-20 minutes until soft enough to mash. Mash with a fork (don’t add anything to it) leave it to cool.

In a large bowl mix the chopped salmon and ground pork. Add cooked onion, mashed potato, beaten egg, salt & pepper.

Shape the mixture into small burgers (I made 8, the recipe says 12). Heat oil in a frying pan and cook burgers evenly on both sides. Serve with your favorite toppings. Some suggestions are soy sauce, lemon, mayo, wasabi mayo, chopped watercress (from Foraged & Found) and chives.

Chives are just beginning to pop up in my garden…..

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Cure it at Home: Salmon http://mixedgreensblog.com/2009/01/09/seasons-eatings/cure-it-at-home-salmon/ http://mixedgreensblog.com/2009/01/09/seasons-eatings/cure-it-at-home-salmon/#comments Fri, 09 Jan 2009 02:23:50 +0000 http://mixedgreensblog.com/2009/01/09/uncategorized/cure-it-at-home-salmon/ homecuredsalmon21 of 22

Day after day of winter grayness, when morning blends into midday and soon becomes night, I start thinking about how they used to do things in the old days. You know, when they didn’t have freezers but still wanted to preserve the catch-of-the-day, that kind of thing. Thinking about the old notion of preserving with salt led me to consult Jerry Traunfeld’s Herbfarm Cookbook to look up his recipe for home-cured salmon or gravlax. Home-curing fish is a simple process and requires very little, other than plenty of room in a reliably cold place for weighting the fish while it cures. Over the holidays I bought some super-fresh sockeye salmon from Loki Fish. I didn’t have much room in the fridge, but still managed to make it work with lots of very precarious stacking. (I’m proud to report that I have since completely cleaned out my fridge. That’s a different story, but I seem to need to pat myself on the back for tackling that task).

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I actually made this recipe twice. The first time I used a one pound fillet as suggested by the recipe. It turned out so well that I decided to buy a whole fish, a 3 pounder, and attempt to fillet it myself or more accurately, watch Charlie, while reading instructions to him off the internet. All I can say is that it’s a good thing we were going to slice it up anyway. The next time, I’ll go for the fillet.

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Start out with a piece of sushi-grade salmon. One of the reasons Loki fish is so deliciously fresh is that it’s “dressed onboard and immediately chilled to below freezing in refrigerated seawater holds”. You can bring it home and use it right away or continue to freeze it until you need it. Since curing fish isn’t the same as “cooking” by raising the temperature, you’ll want to buy the freshest you can find.

Remove the skin and gray fat with a very sharp knife and bones with tweezers or needle-nose pliers.

Stir together 11/2 T coarse sea salt & 1T sugar in a small bowl or cup. Place a piece of plastic wrap on the counter. Spread several dill sprigs in an area about the size of the fillet on the plastic. Rub the top of the fish with sugar & salt mixture and then place it on top of the herbs. Cover with freshly ground pepper. Turn the fillet over and repeat with the sugar & salt mixture and more pepper. Cover with the remaining herbs. Sprinkle with 1T gin or pernod. Wrap the whole thing up in the plastic and set on a flat plate.

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Cover with another plate and put a weight of 4-5 pounds on top. I used a 2 qt container filled with water. You could also use 3 large cans of tomatoes. Let it cure, refrigerated, for 36 hours, turning it over once about halfway through and replacing the weight.

When you are ready to serve, scrape off the herbs and salt with the edge of a sharp knife. You can rinse it and dry it with paper towels, if you wish. It can be wrapped in a fresh piece of plastic and refrigerated for several more days.

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To serve as hors d’oeuvres, slice very thin and place on pumpernickel, rye bread or crackers with a dollop of creme fraiche mixed with a touch of horseradish and mustard. Top with dill or fennel sprigs or capers. Add a shot of icy cold vodka, sit by the fire and let yourself be transported to the “old country”. Maybe this weather is not so bad after all………….

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Hard Core at the Farmers Market http://mixedgreensblog.com/2008/12/29/local-living/farmers-markets/hard-core-at-the-farmers-market/ http://mixedgreensblog.com/2008/12/29/local-living/farmers-markets/hard-core-at-the-farmers-market/#comments Mon, 29 Dec 2008 03:01:03 +0000 http://mixedgreensblog.com/2008/12/29/uncategorized/hard-core-at-the-farmers-market/ farmersmarketinsnow2 of 16

This is when eating local gets interesting, or shall I say challenging? Up until now, I’ve been spoiled with all that has been available at the University Farmers Market. After a few weeks of freezing temperatures and heavy snow, it is amazing to find any vendors still at the market. On Saturday, this is what it looked like around 9 AM. Pretty impressive, given the circumstances. Needless to say, there wasn’t a green vegetable of any description in sight. Several of the regular vendors suffered extensive damage to greenhouses and crops. My hope is that they will recover quickly and their losses aren’t too extensive. Don’t get me wrong, there is still plenty to buy and it’s well worth a trip to the University District on Saturday morning, if for nothing else but to support the vendors that still have something to sell. Here’s some of what I bought —

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Rockridge Orchards has a good supply of dark and light honey — so perfect in a steamy hot cup of tea.

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Dylan at Loki Fish has some sushi-grade sockeye that made an excellent home-cured salmon appetizer for Christmas Eve.

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Skagit River Ranch has eggs and bacon for breakfast and soup bones for the incredible pho I made yesterday and will tell you about in the coming weeks.

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And a quick stop at La Panzanella for some of their fresh foccacia.

This is only a sampling of what you can find. There are also potatoes, apples, oysters and lots more. I hope we haven’t seen the last of the vegetables until spring but in the meantime, try to go and support the vendors that have braved the weather to bring us our local food.

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