Aspiring video-istas or those who want to go public with their pledge can enter the Eat Local for Thanksgiving Video Contest. Just submit your most creative homegrown effort no later than noon on November 20, 2009 and be sure and have "Take the Pledge to Eat Local for Thanksgiving" audibly or visually recognizable. Additional contest rules are on Cascade Harvest's YouTube Channel, www.YouTube.com/user/CascadeHarvest. All eligible contestants will be entered to win 6-months of premium seafood from Taylor Shellfish, a 2-year subscription to Edible Seattle, Sur La Table cooking classes and cookbooks.
Podcast Interview with Farmer Tristan Klesick
Last week farmer Tristan Klesick talked with Cascade Harvest Coalition about defining "local," Organic certification, selling salsa and other value-added goods, and nutrient dense food. Listen to the recorded conversation here.
At the Table: A Conversation with Melissa Peterman
This is the first in a series of conversations between Cascade Harvest Coalition and local chefs, food writers and assorted foodies talking about, what else? Shopping, cooking, and eating local!
Melissa Peterman is the co-author of Eat & Drink in the Northwest, a quarterly series of innovative food and wine pairing books and an editor with Foodista. She is a graduate of Seattle Central Culinary Academy and The Quillisascut School of Domestic Arts. Her culinary career has included stints at Macrina Bakery, Century Ballroom, The Ruins, and Tom Douglas Catering.
CHC: From your perspective, why does local food matter?
MP: It is SO important to source local foods! As consumers, our direct actions for choosing local fruits, veggies, dairy and meat over a low-grade, low-price product from halfway around the globe affects everyone. The hidden costs behind the "perfect tower" of apples from Chile verses apples grown here in Washington are mind blowing. I think if consumers could watch a fast slide show of the journey the Chile apple took to get to the market, next to a local slide show, more people would see past the rock bottom price tags and wax coatings and go local.
If anything- do it for flavor. If you enjoy high quality food, we have to support the farmers that produce it. As they say, without farms, we have no food. We are extremely lucky to have such amazing ingredients in our backyards; it's a shame not to celebrate it.
CHC: It's time to dish what are your favorite foods and where do you like to shop?
MP: I'd say that shellfish and soft- gooey camembert cheeses might be my favorite foods. If I am going to a grocery store, I really like Central Market in Shoreline or PCC. My favorite farmers market is the Ballard Sunday Farmers Market, my husband and I equate it to our church- something we go to each Sunday to make us feel great and connect with our community. I'm a big fan or Foraged and Found Edibles, Tall Grass Bakery, Secret Stash Salts and Skagit River Ranch meats- there are so many great vendors that I go to, it's hard to name them all.
CHC: What recipe are you contributing to Eat Local for Thanksgiving?
MP: This is my recipe from Eat & Drink in the Northwest Book 3, but you can find it on Foodista like to use sausage from Uli's Sausage in Pike Place Market, but a number of other ingredients can be sourced locally. The recipe makes 2 large servings or 4 smaller servings and you can pair with a Pinot Noir, Grenache, Cabernet Franc, or Chardonnay.
Buying Local for Thanksgiving
Now that you've taken the pledge, (www.eatlocalforthanksgiving.org) it's time to start thinking about the locally grown food you'll be adding. You've done your part, now it's our turn to help with what's fresh and local for Thanksgiving and tips on where and how to shop.
Although many farmers markets have closed for the season, there are over a dozen (including Pike Place Market) that will see you through Thanksgiving. You can stock up on produce, as well as cheese, bread, dairy, preserves, nuts, honey, cider, meat, herbs, seafood and more.
Hands-down, farmers markets are the best way to shop local. Your food is fresher, more money goes to the farmers, it's a smaller carbon footprint (less transportation/fuel costs/packaging), you'll find items unavailable at retail grocers and you have direct interaction with the farmers who grow our food, who like to hand out delicious samples and make sure you get the very best for your table.
Ballard Farmers Market, Sunday, 10 AM 3 PM
Broadway Sunday Farmers Market, Sunday, 11 AM 3 PM
Pike Place Market, Weekly, 9 AM 6 PM
University District Farmers Market, Saturdays, 9 AM 2 PM
West Seattle Farmer's Market, Sunday, 10 AM 2 PM
Anacortes Farmers Market, Saturday, 9 AM 2 PM
Bainbridge Island Winter Market, Saturday, 10 AM 3 PM (starts November 21)
Bellevue Saturday Farmers Market, Saturday, 9 AM 2 PM
Bellingham Saturday Farmers Market, Saturday, 10 AM 3 PM
Keyport Farmers Market, Friday, 10 AM 2 PM
Olympia Farmers Market, Thursday-Sunday, 10 AM 3 PM
Pt. Townsend Farmers Market, Saturday, 10 AM 1 PM
Port Angeles Farmers Market, Saturday, 10 AM 2 PM
Tacoma-Proctor Farmers Market, Saturday, 9 AM 2 PM
Vashon Farmers Market, Corner of Bank Road & Vashon Highway SW, Saturday, 10 AM 2 PM
Add 1 tbsp. of olive oil to a large sauté pan over high heat. Once pan is hot, add the sausage links and reduce heat to medium. Cook 3 minutes and then flip. Add onions and cook for another 3 minutes. Add ½ cup of stock to the pan and stir onions. Flip sausages again and cook another 2 minutes. Check the doneness of the sausage (they're done when juices run clear and there is a faint shade of pink in the middle). Cook for a couple minutes more if this is the case. Remove sausage links, set aside, and cover with bowl or lid. Add fennel seeds and reduce stock and onions for another 2 minutes. Turn off heat; remove the onion sauce and reserve.
In a medium mixing bowl, mix cinnamon, allspice and sugar. Add pear slices and toss to coat. In another sauté pan, add 2 tbsp. butter and melt over medium-high heat. Add pear slices to the pan, keeping them separated. Sprinkle with a pinch of salt and sauté for 2 minutes on each side. Set aside.
Add 2 tbsp. olive oil and 2 tbsp. of butter to a large sauté pan, preferably with high sides, over medium-high heat. Add cabbage and grated apple and sauté for 4 minutes. Add cider vinegar, a pinch of salt, and pepper and stir. Add onion/stock sauce, parsley and stir. Sauté another 3-5 minutes; add remaining butter and check for seasoning. Divide cabbage and sausage among 2 or 4 plates and garnish with sautéed pears.