PacificNW - Our Community Table
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This week the Boistfort Valley Farm newsletter in our bi-weekly CSA box read… “In today’s delivery, we have several items from our farm, including leeks...
(Advertisement) Evergreen Valley Lavender Farm The Evergreen Valley Lavender Farm A boutique farm located, in Olympia Washington, at the base of the...
I admit it. I am not a big fan of kale. There…I said it. BUT this dish can be made with spinach too – so there you have it! I’m happy and you will be...
If you live in the Pacific Northwest you already know we have access to wonderfully fresh seafood like Dungeness crab, giant octopus, salmon, rock fish...
Ricotta cheese was never on my shopping list until I met Miss Laura. She loves the stuff and puts it in sandwiches, salads and even mixes it with herbs...
One of the seemingly ever present vegetables in stores is squash and the most prevalent is zucchini. Thanks to an early and warm spring – farmers are...
Too often we think of baked apples as an autumnal breakfast dish – and I want to discourage that limited thinking! It’s March and we have apples arriving...
Washington produces more potatoes per acre by a factor of two – than any other state in the country. Wow. And they are a very affordable food. You can...
As a kid I hated all food called “squash.” I loved pumpkin pie but never related to it as a squash. Perhaps it’s because my mom always seasoned baked...
When Karista first told me about this recipe for Balsamic Chicken made with chickens raised and harvested at Red Bird Acres – I was immediately transported...
Hot Chocolate with marshmallows? – yes. In a ceramic mug? – yes please. Out of a styrofoam cup? – OK. I guess you can just say – Hot Chocolate and I’m...
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[...] the steps and you’ll have jars of fresh freezer jam to enjoy as long as they last. ~ Barry CB Martin It always amazes me how much a garden can grow in just two weeks. One glance at my [...]
[...] version I use 100% American lamb. The quality of a burger begins with the quality of meat. ~ Barry CB Martin I came up with the original recipe called Inside-Out Upside-Down Burgers in 2007 and [...]
[...] will make you want to run to the store or farm stand for a couple pounds of fresh cherries! ~ Barry CB Martin These cupcakes were fantastic! I’m usually a strict yellow cake or chocolate cake girl. [...]
[...] your taste buds to the flavor of fresh summer tomatoes come chilly and wet November. ~ Barry CB Martin What a summer! Sunshine flooded our Island for months. Although they actually had to water, [...]
[...] drink served in a paper cup.” Recently we switched from the $1.59 a dozen eggs in the grocery store to $3.50 a dozen farm fresh eggs purchased at a local garden store. Yes they are double [...]
[...] for strawberry season last week. These strawberries are like nothing I’ve ever found at any grocery store. My opinion is clearly shared by many others because when I arrived at 9:28am (2 minutes [...]
[...] question: “Do you prefer a tomato fresh from the garden or one that you buy in a grocery store?” 99.9% of the time that provokes a discussion about grocery store tomatoes having no [...]
[...] a little bit of finesse – more than buying a “tube” of ground meat on sale at the grocery store. In the past year I’ve been paying attention to the information published about grass [...]
Miss Laura of Miss Laura’s Kitchen has a practical approach to cooking. That certainly shows in this simple, yet elegant, recipe for local shrimp co [...]
One of the sad food memories of my childhood meals are green vegetables. Oh I liked them but they looked horrible! Pale versions of the vibrant color [...]
You can just about always count on two vegetables being available year-round – and most likely grown locally in the NW. The mushrooms are from Ostro [...]
Evening comes earlier once daylight savings time has passed and the weather is a bit cool and damp as well. To my mind this combination calls for a H [...]
[...] do eat them before the day ends. This recipe for Strawberry Cheesecake Crumble Bars by Nicole Johnson of Gig Harbor is one you might want to try as a way to preserve these delicious berries! ~ [...]
[...] dish for dinner that you can pretty much count on to satisfy everyone is a must for families. Nicole Johnson knows about busy weeks with a house full of kids and full-time jobs for both she and her [...]
[...] away in the cupboard for our school year lunches. Oh my – great memories of food. I suspect Nicole Johnson has created similar memories for her family and in this recipe for Lemon-Raspberry Yogurt [...]
[...] mark the end of summer – these chicken wings with a spicy kick maybe should be on your menu. Nicole Johnson of Or Whatever You Do tells us the family secret recipe! ~ Barry CB Martin These wings are [...]
[...] to make them ahead of time. Page 2: Get the recipe for Strawberry Blueberry 4th of July Pie | Pink Patisserie [...]
[...] . We’ve been freezing the excess to make jams and pies later this fall. I think Maria of Pink Patisserie has a great recipe for combining three delicious flavors in this blueberry, blackberry and [...]
[...] . Page 2. Get the recipe and tips for making CARAMELIZED SQUASH, WILD RICE AND KALE SALAD | Pink Patisserie [...]
[...] it.” Page 2: Get the recipe and tips for making SAVORY PUMPKIN, KALE AND GOAT CHEESE TART | Pink Patisserie [...]
[...] confusion. “Why is it that I am producing top quality cattle and yet all I hear at grocery stores and restaurants is that beef isn’t as good as it used to be?” As it turned out, the [...]
[...] Pacific NW to eat – Red Delicious Apples. These were promoted in school materials, in grocery stores and in advertisements. I believe they were the #1 apple crop in the country at one time. [...]
[...] Northwest there is an abundance of fresh seafood available in specialty shops and most grocery stores. I must admit before meeting CB I never paid attention to where my seafood was coming from, [...]
[...] joint, but the sauce tops the stuff that comes in the cans in the “world” section of most grocery stores by FAR. These would work really well as a freezer meal. You can even freeze them in smaller [...]
[...] the flavor and the spring-time morel mushrooms infuse each bite with unique character. Farmgirl Gourmet makes this dish happen and it’s perfect for just about any time of the year (use dried [...]
[...] as is! Either way….YUM! Page 2. Get the recipe for Greek Yogurt Custard with Fresh Berries | Farmgirl Gourmet [...]
[...] red color makes a plate of vibrant and fragrant food. Like these little Red Beet Gnocchi by Farmgirl Gourmet. There are thousands of acres of beets grown in the Pacific NW – some destined for the [...]
[...] on top. But never did she make Mac and Cheese with Butternut Squash and Bacon — oh my no! Farmgirl Gourmet has and I think it may be my new favorite recipe. Sorry mom. ~ Barry CB Martin Mac and [...]
[...] – 3rd generation of the family owned and operated business based in Ferndale, WA. ~ Barry CB Martin Q: Oh my gosh Kestin – it’s a pleasure to meet you! I’m gonna sound like a groupie or [...]
[...] I had the opportunity to speak with founder Lynnae Schneller about the company. ~ Barry CB Martin Q: I’m a fan – we began purchasing your pickles after the appearance on Shark Tank [...]
[...] favorite of folks in the Northwest. It’s certainly a local favorite at our house! ~ Barry CB Martin Q: How did you get interested in smoked and cured meats? Ron: I began working at [...]
[...] of Painted Hills Natural Beef responsible for Washington and Alaska sales. ~ Barry CB Martin Q: Most folks in the Pacific NW have traveled to – or should I say “through” – [...]
[...] isn’t much more to it. Page 2. Get tips and the recipe and method for making Fruit Leather | Tiffany Haugen [...]
[...] has the modern world lost touch with the effective and simple form of cooking with hot coals. Tiffany Haugen is a respected outdoor cook and in this piece she writes about the basic steps to learning [...]
[...] prepared in minutes. Page 2: Get the recipe and helpful guidance for Raspberry Freezer Jam | Tiffany Haugen [...]
[...] the steps and you’ll have jars of fresh freezer jam to enjoy as long as they last. ~ Barry CB Martin It always amazes me how much a garden can grow in just two weeks. One glance at my [...]
[...] version I use 100% American lamb. The quality of a burger begins with the quality of meat. ~ Barry CB Martin I came up with the original recipe called Inside-Out Upside-Down Burgers in 2007 and [...]
[...] will make you want to run to the store or farm stand for a couple pounds of fresh cherries! ~ Barry CB Martin These cupcakes were fantastic! I’m usually a strict yellow cake or chocolate cake girl. [...]
[...] your taste buds to the flavor of fresh summer tomatoes come chilly and wet November. ~ Barry CB Martin What a summer! Sunshine flooded our Island for months. Although they actually had to water, [...]
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