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What kinds of food are grown locally? When are they in season? How can you prepare them? Our writers share thoughts, information and inspiration about eating locally.
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Local Food
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Written by Admin
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Thursday, 02 September 2010 14:53 |
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Join nationally acclaimed Outstanding in the Field for a restaurant-without-walls experience on Tani Creek Farm, which is winning accolades fo r its organic veggies, biodynamic farming and innovative solar heating system. The chef for the evening is Brendan McGill of Hitchcock Restaurant. Music-and after dinner dancing--from Ranger and the Re-Arrangers.
The dinner will be on October 2, from 3pm to 8pm. The price is $200 per person. Price includes a reception, multi-course meal with wines, and gratuity. Detailed information here. For tickets visit the Island Wine Weekend website.
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Local Food
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Written by Carolyn Goodwin
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Tuesday, 31 August 2010 12:39 |
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Representatives of Sound Food will join Sharen, the Culinary Coordinator at Town & Country Market on Bainbridge Island, for a series of demonstrations about cooking locally and seasonally. We'll be cooking up some of the fresh local produce and seafood that's available at T&C. Sharen will have printed recipes on hand, and we'll be offering fre tastes of what's cooking.
The demonstrations will be on Friday afternoons from 2pm to 4pm, on September 3rd and 17th. We'll use whatever's fresh, from Butler Green Farm produce to Lummi Island reefnet salmon.
Town & Country Market is located at 343 Winslow Way East on Bainbridge Island. The food demonstrations are held in the Culinary Center at the rear of the store near the seafood section.
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Local Food
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Written by Admin
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Thursday, 26 August 2010 12:35 |
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Lopez Island Farm's next delivery of pasture-finished meats to Bainbridge Island is coming up soon. Orders will be available for pickup from 5 to 5:30 pm on Thursday August 31 at 9300 Northtown Drive. Owner Bruce Dunlop will be delivering grassfed lamb, beef, and pork, along with specialty items including syrups, sausages and chutneys. Orders must be placed in advance on the farm's online order page.
Dunlop offers by-the-cut sales of frozen meat, which he delivers to several locations around Puget Sound, including Bainbridge Island. By buying direct from the farmer you are helping to support a local farm and ensure that high quality locally produced food will be available in the future. All of Lopez Farm's meat products are USDA inspected, via the Mobile Meat Processing Unit developed by a group of farmers in San Juan County, this first of its kind in the country.
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Local Food
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Written by Carolyn Goodwin
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Thursday, 05 August 2010 17:22 |
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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. If you can’t find it there, expand your radius a bit and find what you can as close to home as possible.
This Quick-Start Guide offers tips for accessing all kinds of locally produced foods. It will be updated often. You can print a copy by clicking on the little icon at upper right. If you have comments, additions or corrections, please email me at
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1. Eggs
2. Fish and Shellfish
3. Fruits and Vegetables
4. Meats
5. Milk and Cheese |
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Read more...
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Local Food
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Written by Carolyn Goodwin
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Monday, 26 July 2010 19:56 |
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Bainbridge commercial fisherman Victor Cramer is now accepting orders for this year's catch of Alaskan sockeye salmon.
This Bainbridge Island family has owned a gillnet fishing boat since 1992 and the sockeye salmon is caught in Bristol Bay, Alaska. Bristol Bay is home of the largest natural sockeye salmon run in the world. It is closely managed by the State of Alaska and is a certified sustainable fishery by the Marine Stewardship Council. The fish run begins mid-June and finishes toward the end of July. The sockeye salmon are immediately bled and refrigerated after being caught, processed and blast frozen in Alaska so the fish is of the highest quality. It is shipped back to Seattle and is available in September.
Each 10 pound box contains 12 to 13 packages of sockeye salmon and costs $110.00. The smaller packages make it easy to store in your freezer. Contact Claire Cramer at
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for orders.
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