THE “THERE’S NO REASON NOT TO EAT LOCAL YEAR-ROUND IN WHATCOM COUNTY” MASTER LIST
Updated 7/21/11
Note: This initial list is a list of things that I personally grow and/or obtain locally and use nearly every year. I hope there will be many more items added by other folks. Anybody wanting advice on incorporating anything on my initial list into their diet, please do not hesitate to ask me. I hope that others who add items to the list will offer to share their own knowledge and experiences as well.
CROPS FOR YEAR-ROUND STORAGE
Dry beans
Soup peas
Garbanzos
Soybeans
Favas
Wheat
Barley
Millet - for flour
Buckwheat - for flour
Corn - for tortillas and cornbread
Flax seed
CROPS FOR ROOT CELLARING or that KEEP WELL
Potatoes - keep separate from apples
Beets - in damp sand/sawdust
Carrots - in damp sand/sawdust
Rutabagas - in damp sand/sawdust
Apples - keep separate from potatoes
Onions - dry, cool room
Garlic - dry, cool room
Winter squash - dry, cool room
CROPS FOR FALL HARVEST
Broccoli
Cabbage
CROPS FOR WINTER GARDENING
Rutabaga
Brussels sprouts
Kale
Leeks
HERBS/SPICES THAT GROW WELL HERE FOR DRYING
Parsley
Oregano
Sage
Rosemary
Thyme
Nettles
Tarragon (does not overwinter)
Mint
Coriander (let your cilantro bolt and mature seed)
Chamomile
OILS/FATS
Lard from local pastured pigs
Home-pressed oil from local hazelnuts and flax seeds
Home-pressed oil from home-grown camelina and sunflower seeds
Butter
FORAGED FOOD to PRESERVE
Nettles - dry
Chanterelle mushrooms - dry
Blue elderberries (mainly in E. WA) - can juice concentrate
CULTURED FOODS AND CONDIMENTS THAT I MAKE AND USE
Syrup/sweetener from homegrown Yacon
Tempeh from homegrown soybeans
Apple Cider Vinegar from local apple cider
Hot sauce from home-grown peppers
Hummus from home-grown garbanzos and homemade miso
Pesto from dandelion greens, home-pressed oils, and garlic
Sauerkraut & kimchi
Horseradish
CANNED FOODS I REGULARLY MAKE AND USE
Tomatoes - salsa, spaghetti sauce, tomatoes for soup base
Apples - applesauce
Plums - plum jam and spiced plums for smoothies
Beets - pickled for winter salads
Aronia berry - juice
Peaches (from E. WA)
Smoked salmon
Chicken broth from stewing hens
Chicken meat from stewing hens and meat birds
Potatoes - for quick meals
Dry Beans - for quick meals
FROZEN FOODS I USE (Limited)
Blueberries - smoothies
Pears - smoothies
Extra squash as I cook up giant sweet meat or hubbards
MISC
Eggs (duck and chicken)
Note: This initial list is a list of things that I personally grow and/or obtain locally and use nearly every year. I hope there will be many more items added by other folks. Anybody wanting advice on incorporating anything on my initial list into their diet, please do not hesitate to ask me. I hope that others who add items to the list will offer to share their own knowledge and experiences as well.
CROPS FOR YEAR-ROUND STORAGE
Dry beans
Soup peas
Garbanzos
Soybeans
Favas
Wheat
Barley
Millet - for flour
Buckwheat - for flour
Corn - for tortillas and cornbread
Flax seed
CROPS FOR ROOT CELLARING or that KEEP WELL
Potatoes - keep separate from apples
Beets - in damp sand/sawdust
Carrots - in damp sand/sawdust
Rutabagas - in damp sand/sawdust
Apples - keep separate from potatoes
Onions - dry, cool room
Garlic - dry, cool room
Winter squash - dry, cool room
CROPS FOR FALL HARVEST
Broccoli
Cabbage
CROPS FOR WINTER GARDENING
Rutabaga
Brussels sprouts
Kale
Leeks
HERBS/SPICES THAT GROW WELL HERE FOR DRYING
Parsley
Oregano
Sage
Rosemary
Thyme
Nettles
Tarragon (does not overwinter)
Mint
Coriander (let your cilantro bolt and mature seed)
Chamomile
OILS/FATS
Lard from local pastured pigs
Home-pressed oil from local hazelnuts and flax seeds
Home-pressed oil from home-grown camelina and sunflower seeds
Butter
FORAGED FOOD to PRESERVE
Nettles - dry
Chanterelle mushrooms - dry
Blue elderberries (mainly in E. WA) - can juice concentrate
CULTURED FOODS AND CONDIMENTS THAT I MAKE AND USE
Syrup/sweetener from homegrown Yacon
Tempeh from homegrown soybeans
Apple Cider Vinegar from local apple cider
Hot sauce from home-grown peppers
Hummus from home-grown garbanzos and homemade miso
Pesto from dandelion greens, home-pressed oils, and garlic
Sauerkraut & kimchi
Horseradish
CANNED FOODS I REGULARLY MAKE AND USE
Tomatoes - salsa, spaghetti sauce, tomatoes for soup base
Apples - applesauce
Plums - plum jam and spiced plums for smoothies
Beets - pickled for winter salads
Aronia berry - juice
Peaches (from E. WA)
Smoked salmon
Chicken broth from stewing hens
Chicken meat from stewing hens and meat birds
Potatoes - for quick meals
Dry Beans - for quick meals
FROZEN FOODS I USE (Limited)
Blueberries - smoothies
Pears - smoothies
Extra squash as I cook up giant sweet meat or hubbards
MISC
Eggs (duck and chicken)