Support Washington Farmers & Producers With These Local Recipes
Shopping local has always been near and dear to our hearts, but with restaurants closing down and Skagit Valley farmers losing an important part of their market, supporting community agriculture is more important than ever. Investing in a local farm's CSA is a great way to show support! So is putting together a meal using locally-sourced food from the Co-op. We've put together a list of recipes from some of our local vendors to encourage you to eat local during a time when it's really needed.
Photo Courtesy of Cascadian Farm
Italian Chicken and Farro Skillet
Featuring local ingredients from Cascadian Farm
This is an easy weeknight meal that only dirties up one skillet and comes together in just a little over a half-hour.
Ingredients
1 tablespoon olive or vegetable oil
1/2 cup chopped onion
2 boneless skinless chicken breasts, cut in 1-inch cubes (8 oz)
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1 tablespoon finely chopped garlic
1 bag (12 oz) Cascadian Farm™ frozen organic hearty blend with farro, broccoli, carrots and chickpeas
2 tablespoons water
1/4 cup grated Parmesan cheese
1 teaspoon finely chopped fresh parsley leaves
Directions
In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 minutes, stirring occasionally. Add chicken, seasoning and salt. Cook 5 to 7 minutes, stirring occasionally, until no longer pink in center.
Stir in garlic; cook 1 minute. Add frozen farro blend and water. Cover; cook 6 to 9 minutes, stirring occasionally, until farro blend is thoroughly cooked.
Remove from heat; top with Parmesan cheese and parsley.
Photo Courtesy of Organic Valley
Classic Crostini
Featuring local ingredients from Organic Valley & Water Tank Bakery
Simple and delicious, crostini is great as a snack or as an appetizer for a larger Italian meal.
Make sure to use some fresh Water Tank Bakery bread for this recipe to make it even more locally sourced.
Ingredients
1 whole head fresh garlic
1 12 inch Breadfarm baguette
2 tbsp extra virgin olive oil
1/4 cup chopped fresh basil
1/2 tsp salt
1 cup Organic Valley Shredded Mozzarella Cheese
1 tsp extra virgin olive oil
2 tbsp Organic Valley Butter, melted
1 1/2 cups diced tomatoes
1 tbsp white wine vinegar or white balsamic vinegar
1/2 tsp crushed red pepper flakes
Directions
Heat oven to 400°F.
Cut off top 1/2 inch of garlic head exposing cloves. Place on a small sheet of aluminum foil. Drizzle 1 teaspoon of olive oil over garlic; wrap head tightly with foil. Bake 35 to 40 minutes or until garlic is very soft.
While garlic bakes, slice the baguette into 2/3 inch thick slices. Brush slices lightly with butter.
Place buttered sides up in one layer on a large, rimmed baking sheet. Bake alongside garlic 7 to 8 minutes or until lightly toasted. Remove from the oven and set aside.
Unwrap garlic; squeeze soft garlic out of skins into a medium bowl. Add remaining 2 tablespoons of olive oil; mash together with a fork.
Add tomatoes, basil, vinegar, salt, and pepper flakes; mix lightly. Stir in cheese. Just before serving, spoon tomato mixture over crostini.
Photo Courtesy of Hempler’s
Hempler’s Northwest “Gumbalaya”
Featuring local ingredients from Hempler's
This recipe from Hempler's is a mash-up of gumbo and jambalaya and celebrates one of the greatest parts of the Northwest: fresh seafood.
Jalapenos add a nice kick of heat while Hempler's andouille sausage adds rich flavor.
Ingredients
6 slices Hempler’s Applewood Smoked Bacon, cut into 1” pieces
16 oz Hempler’s Andouille Sausage, cut into ½” slices
1/2 cup peanut or canola oil or bacon fat
1/2 Walla Walla sweet onion, chopped (about 1 1/2 cups)
1/2 white onion, chopped (about 1 1/2 cups)
1 cup celery, chopped (about 2 stalks)
1 green bell pepper, chopped (about 1 1/2 cups)
2 cloves garlic, minced
1 jalapeño pepper, minced (seeded, or keep the seeds in if you like it spicy!)
1/2 serrano pepper, minced (seeded, or keep the seeds in if you like it spicy!)
2 bay leaves
1-1/2 Tbsp Creole seasoning
1 tsp smoked paprika
1 tsp ground white pepper
1 1/2 tsp thyme
1 1/2 tsp oregano
1 1/4 tsp ground chile de arbol
1 tbsp salt
2 cups Arborio rice
3 cups low sodium chicken stock (plus extra if needed)
1 28 oz can San Marzano tomatoes
1 jar small oysters, with liquor; oysters chopped
1/2 cup Dungeness crab
2 green onions, sliced into 1 cm pieces
Directions
In a large Dutch oven, cook Hempler’s applewood bacon over medium-high heat, until crisp. Remove with a slotted spoon.
Add Hempler’s Andouille sausage and brown, about 5-7 minutes. Remove with a slotted spoon.
Add oil to pan if needed and heat. Scoop in onions, celery, bell pepper, garlic, and spicy peppers, and toss to coat.
Once veggies have softened, about 7 minutes, add bay leaves, Creole seasoning, paprika, white pepper, thyme, oregano, chile de arbol, and salt. Toss ingredients together and cook an additional 4-5 minutes, until fragrant.
Add Arborio rice, and mix well, cooking for 3 minutes.
Pour in stock, tomatoes, cooked bacon and sausage, and stir to mix. Bring to a boil, then reduce to a simmer. Add oyster liquor from jar.
Simmer mixture for 25-30 minutes, stirring frequently to keep rice from sticking to the bottom of the pan. Add in extra broth, a little at a time, if needed. Once liquid has been absorbed and mixture is shiny, remove from heat.
In large serving bowls, add 2-3 chopped oysters to bottom of each bowl. Then scoop plenty of rice and sausage mixture over top. The oysters will cook in the heat of the gumbalaya.
Top bowls with Dungeness crab and chopped green onions, plus extra raw oysters if desired.
Photo Courtesy of Apple State Vinegar
Apple State Adobo
Featuring local ingredients from Apple State Vinegar
This simple, yet delicious chicken recipe calls for only 9 ingredients and features Bellingham-based Apple State Vinegar's apple cider vinegar.
Serve this chicken over brown rice or slice it up and add it to pasta.
Ingredients
3/4 cup Apple State Vinegar + 1/4 cup water (to dilute)
1/4 cup soy sauce
1 whole garlic bulb, smashed and peeled
2 tsp salt
1 tsp pepper
1 bay leaf
2 lbs bone-in chicken thighs or drumsticks
1 tbsp canola oil
1 cup water
Directions
Combine Apple State Vinegar (plus water to dilute), soy sauce, garlic, salt, pepper, and bay leaf.
Add your chicken, cover, and refrigerate, for 3 hours. Drain and save the marinade. Pat chicken dry.
In a large skillet, heat oil over medium-high heat; brown chicken. Stir in water and reserved marinade. Bring to a boil.
Reduce heat; simmer, uncovered until chicken is no longer pink and sauce is slightly reduced 20-25 minutes. If desired, serve the chicken with cooking sauce.
Photo Courtesy of Bow Hill Blueberries
Blueberry Meringues
Featuring local ingredients from Bow Hill Blueberries
These low-sugar sweets made from Bow Hill Blueberries Confiture only require a few ingredients and are the perfect light and airy pick-me-up.
Ingredients
2 egg whites, at room temperature
1 tablespoon Bow Hill Organic Blueberry Confiture, at room temperature
Pinch cream of tartar
1/2 cup sugar (the finer in texture, the better, but like always, use what you've got)
Directions
Preheat oven to 300° F.
Beat the room temperature egg whites with an electric or stand mixer on medium speed until soft peaks form. Gradually add sugar with mixer running (this part is great for kids). Continue to beat for 5 to 7 minutes on medium speed or until stiff glossy peaks form (tips stand straight up when mixers removed) and sugar is dissolved (don't worry if not entirely dissolved, this all depends on the sugar you're using). If choosing to mix confiture in, now is the time. Mix 2/3 confiture in, leaving 1/3 out to swirl in later. Turn the mixer off and remove the bowl.
Using a two metal serving spoons scoop the mixture into individual meringues about 5-inches wide onto the prepared baking trays. To follow the recipe as pictured, add all the confiture now and this is when those who have already added confiture in, will add the remaining 1/3. Either group: dip a tiny teaspoon (or child's spoon) into the blueberry confiture, starting in the middle of the meringue, swirl it counter-clockwise starting from the center and working your way out. There is no real mistake you can make here — the swirls look great no matter how they are created.
Place baking sheets in the preheated oven then immediately turn the oven off. Keeping the oven doors closed, let meringues dry for 2 hour or until dry and crisp but still light in color. Remove from the oven and let cool on parchment paper. Gently remove meringues onto a serving plate or to store for up to a week.
Photo Courtesy of Organic Valley
Butter-Roasted Asparagus
Featuring local ingredients from Organic Valley & Cascadia Mushrooms
It's asparagus season here in the PNW, and this simple recipe celebrates that local flavor.
Choose your favorite Cascadia Mushrooms variety to include in this 1-pan dish.
Ingredients
1 lb fresh organic asparagus, tough ends trimmed off
1/2 cup cherry tomatoes, quartered
1/4 to 1/3 cup Organic Valley Shredded Parmesan
1/2 cup fresh Cascadia Farms mushrooms
1 to 2 tbsp Organic Valley butter, melted
Salt to taste
Cracked black pepper to taste
Directions
Heat oven to 425° F. Line a large baking sheet with parchment paper. Use your hands to toss the asparagus spears with melted butter. Spread spears out on the baking sheet (try to avoid letting them touch each other). Sprinkle with quartered cherry tomatoes and mushrooms, and season lightly with salt and pepper.
Roast until asparagus is barely tender—this could take as little as 6 to 8 minutes if the spears are thin, or twice as long if they are thick. (Go ahead and taste one to be sure.)
Transfer the spears to a platter, sprinkle with cheese and serve immediately. (Alternatively, you can sprinkle the cheese on the spears while they’re still on the baking sheet, and then return them to the oven for a couple more minutes.)
Photo Courtesy of Ferndale Farmstead
Zucchini Au Gratin
Featuring local ingredients from Ferndale Farmstead
Utilizing zucchini and fontina cheese, here's a healthier twist on what is usually a traditional potato dish.
Ingredients
1 large or extra-large zucchini squash
1/2 cup minced yellow onion
1 large clove garlic, minced
1 tsp extra virgin olive oil, for sauteing
1/4 cup milk
1/8 tsp paprika
1/8 tsp garlic powder
a pinch of nutmeg (optional)
a pinch of allspice
a pinch of salt
1 large egg
1/2 cup freshly grated Ferndale Farmstead Fontina cheese
2-3 tbsp fresh chopped spinach
1/8 tsp red pepper flakes
3-4 buttery crackers, crushed
Directions
Pre-heat oven to 350 degrees F and slice your zucchini into discs. No need to break out a mandolin to get them super thin, you'll want them sliced around the same thickness as you'd slice a cucumber for a salad.
Fill a medium bowl with ice water and set aside. Bring a pot of water to boil with enough water to just cover the zucchini discs. Once the water hits a rolling boil, toss in the zucchini slices for one minute, remove with a slotted spoon or drain in a colander, and immediately plunge them into the ice bath to shock the vegetable and halt the cooking process.
Lay them flat on a layer of paper towels, pat the exposed side dry, and sprinkle with about 1/8 tsp of salt, evenly distributed, to draw out the moisture. Let the discs sit while you move on to the onions and cheese!
Grab the now-empty pot you used to blanch your zucchini and bring to medium-high heat with a tsp of olive oil or butter. Saute the onion and garlic until tender and translucent.
Add 1/2 cup of grated cheddar along with the milk, chopped spinach, paprika, garlic powder, nutmeg, allspice, and a pinch of salt since you'll be patting some of the salt off the zucchini. Stir well and remove from heat. Stir in your egg and set aside.
Next give your zucchini discs one last paper towel pat to remove any liquid the salt may have drawn out. Line a shallow baking dish [I used a pyrex pie pan] with the sliced zucchini and pour the cheddar-onion mixture over the center. Top with 1/2 cup of fontina and an extra 1/4 cup of cheddar cheese.
Sprinkle with a few red pepper flakes, to taste, along with some crushed cracker crumbs. Ritz crackers tend to work great as did the Milton Honey Cornbread crackers I used, anything crumbly and buttery! To keep gluten out of the equation, grab some GF crackers or breadcrumbs or simply skip 'em altogether.
Cover loosely with foil and bake at 350F for around 15-18 minutes until cheese is melted and bubbly. Remove the foil and set the oven to broil on high for an additional 3-5 minutes to give the cheese that extra-golden crust to it, but be sure to keep an eye for it to prevent charring. Enjoy!
Photo Courtesy of Cascadian Farm
Turkey Kale Soup
Featuring local ingredients from Cascadian Farm
Though warmer days are right around the corner, it's still soup season in our book!
Grab some ground turkey from our freezer case in the meat department and stock up on your favorite variety of kale.
Ingredients
2 teaspoons olive oil
1 lb lean (93%) ground turkey
3 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 package (10 oz) Cascadian Farm™ frozen organic mirepoix
6 cups (from two 32 oz cartons) reduced-sodium chicken broth
2 cans (15 oz each) cannellini or other white beans, rinsed and drained
1 teaspoon fresh thyme, chopped
1 package (5 oz) fresh baby kale (about 6 cups)
6 tablespoons grated Parmesan cheese
Directions
In a Dutch oven or large pot, heat 1 teaspoon olive oil over medium heat. Add turkey, minced garlic, salt, and crushed red pepper. Cook for 6 minutes, or until turkey is no longer pink, stirring occasionally to break up turkey.
Add remaining teaspoon of olive oil and mirepoix to the turkey mixture. Cook 4 minutes, or until onions soften, stirring occasionally.
Next, add broth, cannellini beans, and chopped thyme. Bring to a boil, cover, and reduce to simmer for 10 minutes.
Remove from heat and stir in kale. Top with parmesan cheese, serve, and enjoy!
Photo Courtesy of Hempler’s
Stuffed Pasta Shells with Ham, Leeks, Broccoli, and Cheese
Featuring local ingredients from Hempler's
If you've got some Easter ham sitting in the freezer that you don't know what to do with, check out this recipe from local vendor, Hempler's.
Ingredients
2 cups chopped Hempler’s Black Forest Ham
2 tbsp olive oil
2 leeks, sliced (white and light green parts only)
1 pkg (8 oz) jumbo pasta shells
2 cups cooked broccoli florets, patted dry
1 cup ricotta cheese
2/3 cup grated Parmesan cheese, divided
1/3 cup crumbled goat cheese
1 egg
2 cloves garlic, minced
1/2 tsp lemon zest
1/2 tsp each salt and pepper
1/4 tsp each dried oregano and ground nutmeg
1 jar (24 oz) your favorite marinara sauce
1 cup shredded mozzarella cheese
2 tbsp finely chopped fresh parsley
Directions
Heat oil in large skillet set over medium heat. Cook leeks for about 7 minutes or until tender; let cool completely. Meanwhile, cook pasta shells according to package directions; set aside.
In food processor; pulse broccoli until coarsely ground. Add leeks, ricotta, 1/2 cup Parmesan, goat cheese, egg, garlic, lemon zest, salt, pepper, oregano and nutmeg; pulse until combined. Stir in ham.
Preheat oven to 375°F. Whisk marinara with 1/4 cup water. Grease 13- x 9-inch baking dish and pour in marinara mixture. Divide broccoli filling evenly among cooked shells and arrange in prepared baking dish. Sprinkle with mozzarella and remaining Parmesan.
Photo Courtesy of Bow Hill Blueberries
Northwest Berry Smoothie Bowl
Featuring local ingredients from Bow Hill Blueberries
While local blueberries aren't quite in season, Bow Hill offers both frozen berries and blueberry powder that's perfect for a smoothie bowl.
Plus, just a little sample of blueberries will get you excited for what's in store this summer!
Ingredients
1/4 cup pumpkin seeds, soaked overnight
1 cup Bow Hill blueberries, fresh or frozen
3 tablespoons Organic Heirloom Blueberry Powder
1 cup Marionberries, fresh or frozen (or blackberries)
1 banana
1 apple
1 cup Organic Heirloom Blueberry Juice
1/2 cup plain yogurt
Toppings
Sprouted grains
Bow Hill blueberries
Raspberries
Marionberries (or blackberries)
Pomegranate seeds
Almonds
Hemp seeds
Organic Heirloom Blueberry Powder
Directions
Blend all of the ingredients until smooth. Pour into bowls. Sprinkle the toppings on each bowl. Swirl, savor, and enjoy!
Photo Courtesy of &Tonic
The Perfect Gin & Tonic
Featuring local ingredients from &Tonic
Here's a simple gin and tonic recipe from our friends at &Tonic, based in Seattle.
Ingredients
1/2 ounce &Tonic syrup
1 1/2 ounce of gin
Squeeze of lime
Club soda
Directions
Fill an 8oz tumbler with ice and add syrup, gin, and a squeeze of lime. Top off with club soda. Stir and enjoy!
Photo Courtesy of Shrub Farm
Blue Skies Bubbly
Featuring local ingredients from Shrub Farm, San Juan Seltzer, and Bow Hill Blueberries
This might be the most local drink we have on this list, because it uses both Bellingham-based Shrub Farm mixer and San Juan Seltzer from Seattle.
Just top it off with some frozen Bow Hill Blueberries, and you've got a hyper-local weekend drink!
Ingredients
8 oz San Juan Seltzer (Huckleberry)
3/4 oz Blueberry and Lemon Shrub
Lime slice and Bow Hill blueberries for garnish
For Ice Cubes
2 Tbsp butterfly pea flower
2 cups water
Directions
To make the ice cubes, bring 2 cups of water to a boil and then simmer. Add butterfly pea flower to simmering water. Simmer together for a few minutes, then remove from heat, letting the flowers infuse the water with color and flavor. When the water is lukewarm, add to ice cube mold and freeze overnight.
Add blue ice into a drink glass of your choice. Add shrub and top with seltzer. Mix gently. Garnish with lime and blueberries.