Local Food Updates

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Bainbridge Island and the Kitsap Peninsula have a wealth of small farms producing vegetables, fruits, meats and dairy products. The Puget Sound area also has miles of shorelines and access to fresh and saltwater fisheries. And there are a growing number of local artisans creating fine cheeses, breads, wines and much more.

The distribution system hasn’t quite caught up with all of this local abundance, so buying it isn’t as easy as walking into your neighborhood supermarket. You need to know where to look. "Think local first" is the mantra. Start by looking for what you need close to home.

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If you love to cook, and you’ve ever wished for a commercial, licensed kitchen right here on Bainbridge Island, you’re in luck!   Would you like to:   make value-added products from your farm produce? Have a legal kitchen from which to do catering? Have a professionally-equipped kitchen in which to take or offer cooking classes? Have a space to do big baking or canning projects, by yourself or with a group?

We’re in the planning stages of just such a kitchen, to be a part of the new BARN artisan center, and we

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Makes about 20 cookies

Ingredients:
2 sticks of unsalted butter
1 cup of sugar
1 large egg
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cooked nettles (squeeze out the cooking water and finely chop, it should look like frozen spinach)  
1 cup chocolate chips

Preheat the oven to 400F. Cream the butter and sugar until fluffy. Add the egg and vanilla and mix until combined well. In a separate bowl, combine the flour, baking soda and salt, then add to butter mixture, and mix

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Spring workshops offer advice on foraging, fermenting and gardening

The Madrona School is sponsoring two community events celebrating the joys and rewards of gardening, foraging, and the traditional craft of fermenting. 
 
‘Garden Rewards’  and ‘Spring Tonics’ will be the tantalizing topics on Friday, May 15, 7-9 p.m.   EagleSong, a community-centered herbalist, will give a presentation on the joys and rewards of local food gardens, gardeners and bringing children into the garden. She’ll also take a lively look at local wild foods—how to properly bite them, and why you might want to! There is a suggested donation of $5-10 for this event.
 
‘Ferments to Live By’ is a one-day workshop on Saturday, May 16, 9 a.m. – 4:30 p.m. Learn how you can make delicious, nutritious fermented foods. The workshop promises to be active, messy and fun. Fermentation is an artisan craft that’s been practiced for hundreds of years around the globe. A local lunch featuring ferments from the workshop is included. Registration is $75 per person.
 
Both events will be held at Eagle Harbor Congregational Church, 105 Winslow Way West.  To pre-register for the workshop or for more information about either event, contact Gail Cunningham at 206-780-0807.

What's Fresh

Bainbridge Island Farmers' Market: Opens April 12, 2014
Poulsbo Farmers' Market  Saturdays: Opens April 5, 2014
Suquamish Farmers' Market: Opens April 16, 2014

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Island Food Circle

Island Food Circle Guide

Organizes food sources by category so that it's
easy to locate an outlet that's convenient to you.