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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 Carolyn Goodwin
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Wednesday, 28 October 2009 22:44 |
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 Bainbridge Island will soon have a new source for locally-baked bread! Pane d'Amore Artisan Bakery is readying their new store in Lynwood Center, between Lynwood Theatre and the Treehouse Café. The store will open early next year. Until then manager Elliot Yakush, the son of Pane d'Amore founder Linda Yakush, comes to Lynwood to sell bread from his truck every Monday from noon to 4 pm.
Pane d'Amore opened its first bakery and retail outlet in Port Townsend four years ago. Since then is has opened a second location in Sequim, and is now expanding to Bainbridge Island. The bakery uses all organic ingredients, and bakes between 10 and 20 varieties of bread every day. I've enjoyed many of them in past trips to Port Townsend; the fig-anise bread is awesome as a wrapper for a lamb sandwich. This week I tried their new Nash's Miche, which is made with wheat and rye flour grown by Nash's Farm in Sequim.
We met with Yakush last Monday to learn more about his plans. He explained that in addition to bread, the store will feature pastries, local cheeses, and other local/artisan foods when it opens next February. Until then you can keep track of new developments by following @panedamore on Twitter.
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Local Food
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Written by Carolyn Goodwin
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Wednesday, 28 October 2009 22:24 |
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Farmers are coming up with creative new ways to keep the local food flowing through the winter. See below for a list of winter programs that are available through local farms. You can contact your favorite farmer directly to find out they’re planning. For a list of email and phone contacts go to the Sound Food Map at http://www.soundfood.org/soundfoodmaps/soundfoodmap.html
Don’t be afraid to stock up on enough staples to last you until Christmas, at least. Many vegetables can be stored in a cool dry place for several months. I keep mine in boxes in an unheated downstairs room that doesn’t freeze. Never store onions and potatoes in the same box – it shortens the storage life of both of them. Want to learn more about storage options? I just found a great site that can teach you how to store almost anything. It’s called Still Tasty, and offers an easily searchable database of information on optimal storage conditions, length of time that you can safely store things, and much more.
Here are some of the programs we know about:
Laughing Crow Farm’s Winter Storage Signup:
Betsey Wittick has a signup sheet for bulk orders of potatoes, garlic and onions. You can specify how many pounds and what variety of each you would like to order. She’ll be accepting the last signups for this year at this Saturday’s Bainbridge Farmers’ Market. |
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Read more...
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Local Food
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Written by Carolyn Goodwin
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Wednesday, 28 October 2009 22:06 |
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Don’t let a little rain dampen your enthusiasm for local food. Farmers are still harvesting plenty of produce, and the Bainbridge Farmers Market has extended its season through this Saturday. Several farmers have created special programs to extend the season. And the Winter Market opens up the week before Thanksgiving. All of which will make it easier than ever to eat locally all the way through the winter. 
This Saturday, in addition to seeing your favorite farmers dressed up for Halloween, you’ll have a chance to stock up on potatoes, garlic, onions, winter squash and other staples that can be stored in a cool, dark place until at least Thanksgiving. Betsey Wittick from Laughing Crow Farm has promised to bring some of her hand-ground cornmeal, plus coppolini onions, sweet peppers, shallots, and sweet potatoes.
Oh those sweet potatoes. Betsey grows both the light fleshed variety, and the dark orange type commonly called yams. Some of them weigh upwards of five pounds – one of these deep orange beauties is enough to feed a family. Just roast them on the rack in the oven for about an hour at 350, or until they start dripping their caramelly sweetness (you can put a piece of foil or parchment on the rack below them to catch the drips). Or you could whip them into a savory cumin-spiced soup, or add them to a sweet and spicy Moroccan Lamb Stew.
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Read more...
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Local Food
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Written by Sallie Maron
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Wednesday, 28 October 2009 21:17 |
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Now that the weather is making such a good case for indoor activities, it’s time to cozy up to the computer and connect with our local food blogs. Here are a few to get you started!
Small Potatoes is a hands-on adventure in eating close to home. Anne and Ryan Willhoit post pictures and easy-to-follow directions for recipes and food stories that will keep you local and seasonal. For a glimpse of life on a tiny farm on Bainbridge, check out Dropstone Farms. Lauren and Garth post their planting journal, share stories about their chickens, turkeys and all manner of farm successes and challenges.
If you’re ready for total immersion in all things food related, look no further than Buzz Food. Tamara Sellman’s blog is subtitled ‘Feed the Obsession’ and lives up to its promise to deliver “All food, all the time. News, reviews, recipes and musings.” Greg Atkinson fans will enjoy his musings and recipes at West Coast Cooking. You’ll also learn about cooking classes and other news from this well-known chef and writer. And Peter's Mostly Food Blog, also written by an islander, recently featured a roundup of Bainbridge restaurant news and reviews.
The Food Life is Angela Dice’s blog for the Kitsap Sun; you’ll find news and food happenings around Kitsap County. Another Kitsap blog is FreshLocal written by Jean Schanen and dedicated to the new FreshLocal store opening in downtown Bremerton on November 6.
There are also lots of great Seattle food bloggers. Fat of the Land is a delightful look at food, foraging and the outdoors. Langdon Cook chronicles his adventures as a 21st century forager and shows you how to prepare the wild edibles. Cook Local is an ongoing exploration by husband and wife team Patricia and John of eating locally in and around Seattle, full of recipes and tips about local food producers and ethically sourced restaurants.
And that’s just the beginning. Send
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and tell us about your food blog or other local blogs you’ve discovered that connect our community through culinary creativity as the shorter days and longer nights draw us to the warmth of the kitchen!
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Local Food
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Written by Anne Willhoit
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Thursday, 08 October 2009 21:55 |
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Reprinted from Small Potatoes
Local chicken is hard to come by. Last fall, one night under cover of darkness in a rainy parking lot, I scored some delicious French birds, but this year my freezer has only been stocked with beef and pork. Good news! Pot pie is going back on the menu! Dropstone Farms will be offering Colored Range or Freedom Ranger chickens at the beginning of November. Chickens have been fed on certified organic feed and range happily on untreated pasture. Dropstone Farms began taking preorders at the Harvest Festival last weekend and will have sign up sheets out at this Saturday’s Bainbridge Island market.
Chickens are selling for $5 per pound, with an average of 5.2 pounds per chicken. They will be sold fresh. Estimate what you’ll need for the winter and stock your freezer.
How can you get your money’s worth out of your chicken? By using the whole thing! Roast and slice what you need for a delicious dinner. Then, use the leftover to make stock and soup.
For more info on Dropstone Farms chicken, check out their FAQ.
Already salivating? Order forms are here.
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