Chicken Marsala with Gathered Mushrooms

Chicken Marsala With Gathered Porcinis and Chantrelles

There's a Fungus among Us? If I was looking for a subject of choice that would draw a slew of readers, I'm sure mushrooms would not be my first choice. It's one of those love/hate foods.

But I have a secret...I really love reforming the doubtful, the mis-fed; the broken, ruined, diner who has had their ingredients mismanaged and ill prepared. I'm positive that I can convert almost anyone on almost any food they thought they didn't like.  Because, well..  I didn't like them either!  So Brussel Sprouts, Mushrooms, Beets. Watch out. You are  on notice. I'm finding your weakness,and making you likable again.

Time: 20 minutes

2 split boneless, skinless chicken breasts (cut breasts with your knife lengthwise to make two thinner pieces instead of pounding), or 4 pounded chicken breasts about 1/4 inch thin. 

1/4 cup flour

Kosher salt and black pepper

Fresh lemon juice

1 tbs butter
1 tbs olive oil

1 cup sliced Chantrelle and/or Porcini mushrooms, foraged or purchased  

Flatten Chicken In a plastic bag with the flat side of Mallet

I clove garlic crushed

1 cup marsala wine
1/2 cup chicken stock
1 tsp corn starch

lemon juice about 2 squeezes

1 tbs butter

Salt, pepper and lightly flour chicken pieces. Fry in olive oil/butter till done. About 3 minutes each side. Sprinkle with lemon juice. Remove and keep warm. (oven warmer works great or 250 degrees)

Add 2 tbs butter to pan do no remove clean chicken drippings. Add sliced mushrooms, sauté. Cook for about 3 minutes add garlic. Add Marsala, broth and corn starch, whisk all scrapings off bottom of pan. Reduce to ¼ cup. Add lemon juice,chicken breasts and simmer for 2 minutes. Finish with a pat of butter for smooth glossy sauce. 

Serve with egg noodles and browned butter. Grate fresh Parmesan over noodles and Chicken Marsala, and garnish with fresh, chopped parsley if preferred.

Alternatives: To add incredible flavor try cubed pancetta or bacon with the chicken(Salt very lightly due to the natural salts) Also, try adding 6 tbs Heavy cream at final reduction for marsala cream.  

Chicken Marsala With Cream Sauce

Simmering to a gloss

LOCAL MUSHROOM VARIETIES 
Chantrelles
Morels
Oyster
Yellowfoot
Hedgehogs
Black Trumpets
Truffles
Birch Bolete
Mutsaki
Porcini

RESOURCES
THE MOST AMAZING FORAGER'S BLOG!  FAT OF THE LAND

For those not interested in foraging try Whole Foods Market, PCC Natural Markets, and Trader Joe's for local mushroom varieties!

Puget Sound Mushroom Society

The Basics: Browned Butter

About Browning Butter.

Browned Butter has a deep, rich. unexpected flavor, almost nutty; by cooking out all of the water and browning the cream and salts. In French it is know as Beurre Noisette. It is the next step following clarified butter(which is what is served with lobster), and is truly a taste sensation you will want in your easy-fix vault. 

Excellent on: 

Egg Noodles

Fish- Especially Halibut and Sole, Cod, or Trout

Brussel Sprouts

Broccoli

Cookies

Ravioli

Toffee Bars

Green Beans

Cauliflower

With Mazithra

Frosting

Icing

Butterscotch Pudding

How to Brown Butter

Place salted butter in a cold pan,  increase heat to medium or just below.  Stir butter as the heat increases. Continue to stir.  You will bubbles form on the surface.  This is how butter is clarified.  Continue to stir.  when the butter  foam begins to clear and the butter turns a nutty brown color remove from stove. Do NOT overcook. Use as appropriate. 

.:In Season:.- Indian Summer

.:Indian Summer:.   
{September-October}

As we proceed into the last of the Autumn's abundance and crops begin to be picked clean, now is the time to dry, can, freeze, and store the flavors we love to use year round! Truly this time of the year is second to none for plentiful harvests!


Fruits, Nuts, and Berries
Everbearing Strawberries (My favorite!)
Fall Raspberries
Quince
Asian Pears
Pears
Nuts
Melon
Prunes
Plums
Kiwi
Grapes
Blackberries
Blueberries (wild and harvested)
Apples


Herbs 
Basil
Chives
Cilantro
Dill
Lavender
Parsley
Rosemary
Sage
Tarragon
Thyme


Vegetables
Artichokes
Green Beans
Shell Beans 
Wax Beans 
Beets
Broccoli
Brussel Sprouts
Cabbage
Carrots
Celery
Corn
Cucumbers
Daikon
Eggplant
Garlic
Elephant Garlic
Greens 
Jeruselum Artichokes
Kolrabi
Leeks
Lettuce
Mushrooms
Onions
Parsnips
Sweet Peppers
Hot Peppers
Potatoes
Pumpkins
Radishes
Shallots
Spinach
Squash
Tea
Tomatoes
Turnips
Zucchini


Meats
Eggs
Pork
Beef
Lamb
Chicken


Seafood
{FISH}
Salmon- Ocean; June-August,  River; September is Prime!
Ling Cod (April-October)
Black Cod (March 5-November 15th)
Halibut (March-October)
Albacore Tuna (Late July-October)
Trout (Limited year Round, March-October)
Dungeness Crab (Some areas year round, Commercially and most Areas December 1- September 15)
Sea Bass (April-October)


{SHELLFISH}
Razor Clams ( During periodic openings October-February) Razor Clam Schedule
Pacific Oysters (Year Round)
Little Neck, Manila, Butter, Geoduck, Softshell and Horse clams (Year Round)
Mussels (Year Round)
Crawfish (May-October 31st)
Scallops (Year Round)
Squid (Year round; Mostly October, November and December)


Always Check current Regulations- Especially During the Warm Summer Months Harvest is limited due to Red Tide and Toxin levels. 
Shellfish Harvest Regulations-Washington State

Giant, Oven Pancake with Simple, Fresh Blueberry Sauce

My mother served me this easy recipe as a child knowing it was going to receive a welcomed squeal every time, very much like my children when it came out of the oven this morning! Truly a light, delicate pancake, yet a delicious, custard"y" texture! Some people might know this as Dutch Baby or German Pancake.  If this is not new to you try the Blueberry sauce or some other variation. 


Giant Oven Pancake with Blueberry Sauce

1/3 cup butter (6 tbs, or 3/4 stick)

4 eggs

1 Cup each milk and all-purpose flour

Powdered sugar

Lemon wedges

Place butter in a 3 to 4 quart round or oval shallow baking dish or casserole or my favorite cast iron pan and set oven to 425 degrees.

Meanwhile in a blender or food processor, ship eggs at high speed for 1 minute. With motor running; gradually pour in milk, then slowly add flour; continue to whirl for 30 seconds more.

When butter is melted, remove pan from oven and quickly poor in batter. Return pan to oven and bake for 20-25 minutes, (try not to open the oven door much like you would a souffle) or until pancake is puffy and well browned. Cut in wedges and serve immediately. Serve with fresh lemon juice and sprinkled with powdered sugar. 

Simple Blueberry Sauce

2 cups blueberries, frozen or fresh

1 tbs lemon juice

¼ - ½ cup sugar

1 tsp. corn starch

Combine blueberries, lemon juice, and sugar in pan on medium high heat. Bring to low boil and  reduce to medium heat, juicing and reducing blueberries. (Needs very minimal stirring) Mix a teaspoon of corn starch in a small dish with some of the blueberry juice from pan. Mix well and then add to blueberries sauce. Will thicken just right.

Alternatives- Works well with any other fruit as well. Try fresh fruits when in season like strawberries or raspberries, the Cinnamon Apple Compote (with is more like Caramelled Apple Sauce, YUM!), or a make a warm sauce of any of your frozen berries. Of course with syrup if you please.  No butter needed.  Not Kidding.  This is so buttery and custardy, you will love it!  

Locally-Sourced, Artisan Brie baked in Toasted Almonds, French Bread and Red Bosch Pears

Sincerely, I love this food so much I named my daughter after it! It's my special occasion breakfast. Which I wish I had more of now that I think about it!  Very simple, but simply melty, creamy, warm and delicious cheese.


Artisan Brie baked in Toasted Almonds and Sliced Red Pears

2 Tablespoons Butter

7-8 ounce whole Brie or Camembert with Rind

2 Tablespoons Sliced Almonds

1-2 sliced, fresh Red Ripe Bosch Pears (or other variety)

1 Baguette sliced and toasted

Preheat oven to 350 degrees. Spread butter over the top and sides of brie. Place brie in oven proof rimmed serving plate and sprinkle almonds over the top. Bake for 15-18 minutes or until cheese begins to melt. Cheese will be raised a bit and have some give when pressed lightly.  Meanwhile slice bread, and lay on a cookie sheet.

When you take Brie out put oven on broil and place baguette slices under broiler. Watch carefully until just browned.

Slice and serve immediately with slices of pear. Soft warm, melting cheese on baguettes and with fresh, local pears. 

Resources for Pacific Northwest and West Coast Artisan Brie And Camembert

Tillamook, Or.- Blue Heron Cheese http://www.blueheronoregon.com/

Santa Rosa, Ca.- Marin French Cheese http://www.marinfrenchcheese.com/Store/Cheese/Overview.aspx

Leavenworth, Wa.- Alpine Lakes Cheese http://www.alpinelakescheese.com/

Artisan Cheese Directory Nationally- Fork and Bottle http://www.forkandbottle.com/cheese/uscheese.htm

Alternatives- 

Serve individual slices of baguette with cranberry sauce and a melting wedge of brie for the holidays!
Or
Drizzle with honey and cook as instructed above

Perfect Oven Bacon

I had to share this because I wish everyone knew how easy and convenient it is to bake your bacon in the morning on a cookie sheet! I never have any room for bacon with all the pans on the stove, and grease is spattering everywhere! As a side note if you can keep any leftover bacon around... I haven't accomplished this yet.. the perfection of oven baked bacon is wonderful in BLT's, salads, anywhere!

Perfect Foolproof Bacon the Restaurant Way! 

Preheat a 400 oven. I suggest lining your baking sheet with tin foil for easy cleanup, some use a rack as well letting bacon drain onto pan. 7 minutes first side. Flip and 5 minutes the other side. Remove from oven and place on paper towels.  

Easy as that. It’s crispy, chewy, delicious, and much easier...

TRY-  Ina Garten of Barefoot Contessa's Maple-Roasted Bacon! (Although I prefer to use Pepper bacon, the contrast is so wonderful!) 


A note on bacon...  I always buy the thick cut from the deli. Most of the time per pound it is the same price as that the tissue paper bacon from the packaged section! 

MIMOSA LOVERS (Not So) ANONYMOUS

Some people like breakfast, some can’t eat early…  I happen to LOVE breakfast. Slow and easy with friends or family, and I'm a huge fan of breakfast for dinner! But frankly, give me an excuse to mix up some mimosas and we are in business! 

Mimosas All Around

1 part local Asti Spumante 
(Or Champagne, but Asti is the same in many ways as a mixer. Champagne gets its name from the Champagne region of France, and is the only sparkling wine that can be called that)
1 part fresh squeezed orange juice(preferably, but concentrated works as well) 
Champagne flutes


Pour in Orange juice half way to flute,  Fill remainder slowly with Spumante. Do no overfill.  Enjoy to the Fullest! 


Seasonal Flare- Pink, white or orange sugar rimmed,  Fresh cranberries at the bottom of your glasses, Strawberry on the rim, raspberries,  the ideas are endless! Just bring it on!


Additions-a splash of any: Pineapple Vodka, Orange Liqueur(Grand Marnier) and raspberry ice.

Loin of Pork with Fennel Stuffing, Cinnamon Apple Compote and Roasted New Potatoes

Pork Loin with Fennel with Apple Compote 

and Roasted New Potatoes

Good organic olive oil (I prefer a nice Sonoma Valley, Ca over any, anymore) 
2 tablespoons unsalted butter
2 cups sliced yellow onions (2 onions)
2 cups sliced fennel (1 large bulb)
Kosher salt
Freshly ground black pepper
2 teaspoons minced garlic (2 large cloves)
2 tablespoons minced fresh thyme leaves
1 tablespoon white wine
1/2-1 cups fresh bread crumbs (can be omitted)
1 (3 1/2-pound) loin of pork, butterflied (just ask your butcher at the grocery store)


8-10 New Potatoes (around two per guest), tossed in olive oil, salt, pepper. 

Preheat the oven to 425 degrees F.

For the stuffing, heat 1 tablespoon of olive oil and the butter in a large (12-inch) saute pan. Add the onions and fennel with 1 teaspoon salt and 1/2 teaspoon pepper. Cook over low to medium-low heat for 15 minutes, stirring occasionally, until the onions and fennel are tender and lightly browned. Add the garlic and thyme and cook for 1 more minute. Add the wine and cook for another minute, deglazing the pan. Cool slightly.


Add the bread crumbs and 1 teaspoon of salt to the stuffing mixture. Lay the pork on a board fat side down, and sprinkle with salt and pepper. Spread the stuffing evenly on the pork and roll up lengthwise, ending with the fat on the top of the roll. Tie with kitchen string, rub with olive oil, and sprinkle liberally with salt and pepper.


Place the rolled pork loin on a baking rack on a sheet pan and roast for 30 minutes. Remove and cover with the Apple Compote Mixture below. Lower the heat to 350 degrees F and roast for another 30-50 minutes, until the interior of the pork is 137 degrees F. (If the thermometer hits stuffing rather than pork, it will register a higher temperature, so test the meat in several places.) Remove from the oven and cover  with aluminum foil. Allow to rest for 15 minutes. Put new potatoes back in the oven if not fork tender and allow to cook for the another 15-30 minutes. Remove the strings, slice thickly, and serve.


About butterflying a Pork Loin: Its really quite simple.  Lay the pork loin, I suggest a decent size one,  on a cutting board and  slice lengthwise along the top third.  Do NOT cut all the way through but leaving an uncut portion like a spine the same thickness as your 1/3 cut.  Flip loin over and cut another 1/3 of the way down ensuring that you do not cut all the way through and the loin will open flat! Its so wonderful for all sorts of stuffing, rolls, and your friends and family will love the look! 

Cinnamon Apple Compote

2-3 medium tart apples, peeled, and sliced or cubed (Jonathan's if possible)

4 tsp butter (divided, 2tsp and 1 tsp and 1 tsp)

3 teaspoon lemon juice and zest
Pinch of salt

1/4 cup brown sugar (optional)
3/4-1 cup water/ apple cider

1 tsp apple Brandy (optional)
1/2 teaspoon cinnamon

                                                      1/2 tsp vanilla extract
                                                      1 teaspoon corn starch

As soon as 2 tsp of butter melts, place apples lemon zest and juice in a skillet and stir 2 minutes over medium heat.
In a medium saucepan, add 1 tsp butter and other ingredients and stir over medium heat until the mixture comes to a boil. About 3 minutes. Add a bit of mixture to a small bowl and add cornstarch, mix and return to pan, boiling on medium for two more minutes. 

Lower heat, and simmer all ingredients until the mixture becomes thick and the apples are soft. Transfer to bowl and serve warm! (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.) Add the last pat of butter to any sauce to make a glossy luster.

Additional uses: Add to steel cut oats, German Pancakes, ice cream, waffles, pancakes, and many other ways! 

Peach compote: Same as apple compote, but use peaches instead of apples and a pinch of nutmeg and a pinch of allspice, instead of cinnamon.

.:In Season:. Apples

Taken at Prey's Fruit Stand- Leavenworth, Wa. 

How I have longed for the last few months, for apples that aren't last years freezer mush.  I happen to live in the best state for apples, but like all good things there is a time and a season.  Now that they are in, I just can't get enough! The limited life Honeycrisp is like tangy candy; Fujis make the best caramelled apples on a sunny, golden Autumn afternoon watching Breakfast at Tiffany's with my favorite little blonds. 

Courtesy of Leavenworth.org

Recently, my best girlfriend and I made a trip to the alpine Bavarian village of Leavenworth for Oktoberfest, and I found bushels of freshly picked Jonathon apples. My favorite apple for baking, and has nearly a year long lasting capacity! Time to cook!

TOXIC CROP = TOXIC YOU

Farming is no longer considered sustainable when it  requires heavy use of chemical fertilizers and importing water (from other states, regions and countries) to produce sufficiently, usually as result of over production and growing crops that strip the soil of its own nutrients,  such as growing corn. The environmental and physical dilemmas around excessive use of pesticides and fertilizers are numerous.

Consider the common apple, named the most pesticide contaminated food , but do you know what that pesticide is meant to do?  It is actually designed to split open the organs of living creatures! This pesticide, DPA, a very commonly used pesticide, is known by the EPA to cause liver and kidney disease, and is toxic to fish and aquatic organisms. This is just one! Keep in mind over 1 BILLION TONS of pesticides, chemicals and known toxins are injected, sprayed, spread, and dipped on your foods every year in the United States! And these are regulated to some degree, unlike many places in the world where greed wins.
Whenever synthetic and chemical fertilizers or pesticides are used they will always percolate out of the soil with rain and watering, now contaminating local water sources and oceans. This has many scientists concerned that it is very likely the reason for the rising rate of extinction of many species of frogs, honey bees, and many birds. The fertilizers being pumped into our ocean are the main source of “Red Tide” and highly productive algae that suffocates anything in its path.  Red Tide kills millions of fish and other marine organisms, makes toxic, inedible shellfish, decimates the food stock for other larger species such as whales and dolphins, damages coral reefs and overwhelming the oceans natural purification processes; this algae uses all stocks of oxygen in the waters. It is even dangerous to breathe the air near the harmful algae blooms! 
Of course, fertilizer and contaminants also reach our drinking water and riparian waters. Often these components are not/cannot be removed and end up stored in our liver and body fats.


SOLUTION- The Sustainable Table writes, “Many sustainable farms rely upon Integrated Pest Management (IPM) as an alternative to the heavy use of pesticides.  IPM is a growing movement amongst farms of all sizes that incorporates a variety of techniques to eliminate pests while minimizing damage to the environment.  For instance, an IPM farm will grow pest resistant crop varieties, use predatory insects to kill plant-eating pests,  employ mechanical pest traps, and eliminate nesting areas by plowing under harvested crops.  Chemical and natural pesticides are used only as a last resort.

Ginger Maple Glazed Plank Salmon

Ginger Maple Glazed Plank Salmon

1 cup pure maple syrup
3 tablespoon fresh ginger, minced (I use the pre-cut from the produce section in a hurry!)
1/4 cup freshly squeezed lemon juice (always fresh if you can)
6 garlic cloves, minced (freshly pressed or minced is so much better!)
1/3 cup soy sauce
1/4 tsp red pepper flakes (to taste)
2 lb. center cut salmon filet, with skin (Tail piece for less bones)
Salt & pepper to taste

Soak plank for at least 1 hr. or overnight if possible. In a small saucepan, combine maple syrup, ginger, pepper flakes, lemon, garlic, and soy sauce. Simmer and reduce to about 1 cup (about 30 minutes). Let cool. Preheat oven or BBQ to 400°F.

Place the salmon, skin side down, skin will stay on the plank when done. Season the fish with sea salt and black pepper. Using a large brush baste the salmon. Roast for approximately 25 to 30 minutes until the fish is cooked through. During the cooking process baste every ten minutes, and baste again just before serving.
Serve on the plank. Skin will remain on the plank when fish is cooked.

(This dish can be made successfully in a tin foil tent, opening to the crisp for the the last ten minutes)

Disclaimer: Please use food grade salmon planks only! Planks bought at your local hardware store have been treated if not food grade.

PRINTABLE VERSION

FDA? Nay.

Would you eat from a fruit stand in Mexico? Not likely, unless you were acclimated to their abundance of bacteria! Imported fruit is not much different. The FDA is under resourced and underfunded, and tends to have looser regulations than other concerned regions such as Europe.  In fact, Europe bans milk and meat products from the United States due to our use of hormones and regulation standards. The ability and willingness of the FDA to check even half of the imported foods are not as assuring as one would hope. The regulation management for many countries is very poor regarding chemicals and even banned regulations here are used actively.  Walmart,  is the largest importer of Chinese grown produce. Chinese produce and products are found time and time again to contain lead and arsenic. 

Even if it is not important to your dietary interests consider the effects of all the hormones on small children seriously. For example milk cows are given a growth hormone and other hormones to promote them to continue to produce long after what would be a normal lactation period.  Because of this and the constant manipulation and over-milking they develop puss and infection on their utters.  For this they are treated with antibiotics and the milk as well. All milk sold commercially is then homogenized to eliminate separation of the cream from the thinner milk water.  Homogenization prevents the human body from properly digesting the milk, leaving behind the many vitamins, minerals and short chain fatty acids that are naturally found in milk. There is much research that hormones in milk can produce adult acne, hormone dependent cancers such as testes, prostate and breast, and excessive amounts of antibiotics and hormones. Cancer is caused by the mutation of cells. The chief activity of synthetic hormones and steroids is cell mutation.

SOLUTION- There are many health reasons why organic food is a smart choice, foremost your body is not being pumped full of unnatural disease causing chemicals. With local sources many foods grown locally can be grown with native seeds and without the heavy use of pesticides and fertilizers; cows and dairy without excessive hormones. Milk could be sold raw, without the use of homogenization. There would be very little need for pasteurization and transportation and storage measures. Local foods eliminate the need to import foreign fruits and veggies that have been grown in questionable conditions and with liberal pesticide regulations and can increase the use of organic foods.

THE COSTS OF SAVING MONEY

Economically, local family farms producing and selling regionally is an excellent way to support a community. The Leopold Institute writes, “Annually, Americans consume more than $600 billion in food. In most communities today food is purchased entirely at a grocery store or market, with only about 7% of local food dollars staying in the community. The other 93% of the modern food dollar travels to pay processors, packagers, distributors, wholesalers, truckers and the rest of the infrastructure that a global food system demands, a stark comparison to 40% in 1910 by contrast, 40% of food dollars spend remained in the local economy. When more food dollars stay in the community, through buying local, they are transformed into thriving main streets and local jobs.” The local investment will return within a local community and profits returned to the businesses benefitting the entire community as well as the farmers, and diversified regional economies are less susceptible to outside events (e.g. energy costs). Major farms are often owned by grocery conglomerates and subsidized to NOT grow, by you and your tax dollars. Support your local growers that grow quality products, and maintain small family farms. You can see how they grow their produce, be assured of the passion that lives in a small family farm. A small family farm bases their existence on their foods and care about what they produce. They have dedicated a fairly non profitable life to doing what they love. Local farms and food producers are crucial to a healthy and diversified economy. While dollars spent with large corporations almost immediately leave the community, dollars spent on local food products circulate within the community eight to fifteen times, drastically improving the value of your purchase.

The era of inexpensive foods in America and abroad is coming to an end, incomes will never keep up with expenses, and while locally grown foods can be less expensive, their dependence on fossil fuels is significantly less, their carbon footprint for transport will be smaller, and as fuel prices advance beyond $4.00 per gallon, ultimately local and regionally grown foods will become less expensive now and to continuously beneficial to our future. Already fossil fuel dependent foods are going up in price and the lower income families of the United States are less able to buy “fresh” imported foods which force them to buy the cheaper, processed, corporate foods which are high in salt, sugar, trans-fat and high fructose corn syrup (which if you were wondering actually makes your liver look like you drink a 5th of Whiskey a night) and contribute mightily to the current epidemics of obesity, liver disease, heart disease, and diabetes.  In fact we are seeing adult onset diabetes showing up in children as young as seven years of age!

THE SEED WE NEED

Native or Heirloom Seeds- Virtually eliminated due to the current buyout of the family farm by large commercial grocers. They are resistant to fungus, disease, plague and many other conditions such as drought.

Hybrid Seeds and Genetically Modified Crops- Genetically Engineered Seeds used regularly in large grocer owned growing mills (The U.S. produces the most internationally). These seeds do have a benefit to world food stock pile by mass producing wheat, corn, and rice at a high rate of production and growth. As significant the benefits are of the larger crops are, the negatives of their introduction into the farming processes just at profound. Hybrid seeds leach the earth of its natural minerals leaving the soil parched and useless, contributing to the need for more chemical fertilizers, overuse the water supply, and have no resistance to disease or drought. Genetically Modified crops have numerous issues; their pollen is known to contaminate other crops and kill or mutate many species. They can transfer genes to nearby weeds and insects making them resistant and “SuperWeeds” and “SuperInsects” resistant to natural and chemical herbicides and pesticides.

SOLUTION- A benefit of locally and seasonally grown food is the increased and returning success of the native seeds. They often use native plants, which saves a valuable resource that is becoming eliminated by hybrid, high producing and corporate farming practices. A native seed grows in your area because it can be supported naturally by your environment; making them highly resistant to environmental issues and the natural cycles of drought without excess water usage.  Native seeds have been sorted by time and trial. The strongest surviving is more than true in this case; drought resistant, disease resistant, plague sturdy. Genetically engineered seeds do resistance; so in the event of any form of disaster, you would at the least need a stock of native seeds to back up the overwhelming loss of crops that are no longer able to grow. If the seeds disappear, never grown or saved, you have a worldwide epidemic. Producing hybrid massive amounts of fast growing grains is not necessary to provide for the earth if we produce on a local front and end subsidizing farming. Currently governments all over the world know the importance of this issue and spend millions of dollars maintaining native seed banks.  Why?  Because this silent problem is a true concern to us all!

Simmer Down! Easy Environmentalist Without the Tree Hugging

The requirement to ship food and agriculture products an average of 1500+ miles has substantial affects to the environment. Fossil fuels rising costs and emissions from cargo ships, rail and trucking products internationally and cross country, are the major contributor to some of the environmental issues as they release carbon dioxide, sulfur dioxide, particulate matter and other pollutants that contribute to global climate change, acid rain, smog, air and sea pollution. 

The refrigeration required to keep our fruits, vegetables, dairy products and meats from spoiling during their long journeys burn up even more fossil fuel. 

Many products are plastic wrapped and require a significant amount of special packaging to maintain their freshness, and keep them from being damaged in thousands of miles of shipping. This alone creates mountains of unnecessary waste in our landfills.

SOLUTION- Small-scale, organic farming operations have been shown to use 60% less fossil fuel per unit of food than conventional industrial farms. From field to sale average about 45 miles of transportation, a significant difference the average commercially raised product ships 1500+ miles. 

It is doubtful we would be capable of eliminating all waste from our lives but it’s certainly feasible that buying products so fresh and from local sources that the use of excessive packaging is unnecessary.

BY DEFINITION

 “Sustainability” -Where to begin, and what the heck it is really? Sustainability's answer falls in growing and purchasing local family farm raised foods and eating seasonally, the majority of the week, within our own corners of the world. It can easily resolve many considerable local and world issues; Economic Despair and Instability, Overflowing Landfills, Atmospheric Damage, Contaminating Soil and Oceans and Drinking Water, and Poisoning our Bodies repeatedly, forcing us into a disease state. The good news is we can effectively manage many of these concerns on a local front without putting ourselves out, but in fact eating better than ever!  


"Seasonal" -refers to foods that are grown and harvested at its peak and during its natural harvest periods, ripened naturally with the warm sun. It is not forced to grow out of season. This practice overtaxes the soil, by forcing it to produce year round. It can refer to fruits and vegetables, but also seafood, game, and meats and dairy.


“Local”- foods are a bit harder to define and can be exchangeable to one’s personal standard, but often considered to be grown, harvested and processed within your local community, state, region or a 100-400 mile radius; the idea is consuming and purchasing  foods with fewest transportation miles as possible.


I will attempt to explain some of the issues and solutions. 

The Art of Eating Life, The Life of Eating

I believe it is generous to say, I am a woman of many convictions in the world of food (and beyond). Primarily that our life, pleasure, and disease are all derived from what we stick in our intestinal system. i.e. cancers, diabetes, liver disease, pathologies and more important a long, healthy life are all derived from how our body is attacked or nourished by our foods.

Do we feed it or starve it while getting heavier and heavier? It's my work to bring local, seasonal food to the Pacific Northwest table, and beyond. Sustainable Foods. Foods of Sustenance. Low Glycemic, whenever possible. Flavorful, amazing food!

Please let me know at any time what you think, or if you have any cooking questions.  I have many secrets I believe will improve most domestic cooks and foodies ease in the kitchen!