grow Northwest July 2012 · July 2012 3 growNorthwest grow Northwest magazine July 2012 • Volume 3, Issue 3 8 Bow Hill Blueberry Farm: A place to graze 9 Dona Flora: Three decades

2 July 2012grow Northwest

July 2012 3 grow Northwest

growNorthwest

magazine

July 2012 • Volume 3, Issue 3

8 Bow Hill Blueberry Farm: A place to graze9 Dona Flora: Three decades of growing10 Solar project: Large solar installation at the Cordata coop11 Burning Beast: Copper Hog crew heads to carnivore cook-off

Community

4 Editor’s Note5 In the Mail: Letters from readers7 Field Notes: Related news, business and happenings18 Local Life: Photo submissions from readers26 Bookshelf: Updated guide from Doug Benoliel27 Let’s Eat: Dashi Noodle Bar28 Events: Community calendar34 Marketplace: Local buyer’s guide and service directory

On the Side

Features21 Homesteading books: For the kitchen, garden and farm 22 Deer-proof gardening: Ideas for planting and deterrence24 North Cascade Meats: Local farms form cooperative

Cooking12 Summer Desserts: Delicious fresh berry dishes15 Garlic Scapes: Garlicky goodness16 Smoothies: Eat your greens!

Next issue: August 2012Deadline for advertisements and submissions: July 25 SUPPORT LOCAL.

Yesterday, Today & Tomorrow

8717 271st ST NW Stanwood, WA 98292360-629-5001 • ytt4good.com

Eco-Friendly & Fair Trade Gift Store

• American-made Products• Green Toys & Baby Products


Live, laugh, free range“I’ve always thought that a big laugh is a really loud noise from the soul saying, “Ain’t that the truth.” –Quincy Jones

Happy July! We made it! What I mean by that is that summer’s coming, right?

The general rule around these parts is wait until July 4th or 5th, and then summer starts. We are all hoping the Juneuary mood doesn’t continue into July, despite the dreary forecast for this first week of the month. At least we have lots of fresh berries to enjoy! The sun isn’t

growNorthwest

magazineshining much, but the produce is sure growing.

Many, many thanks to everyone who shared housing leads with our family, and special thanks to those of you who offered your own homes! This is an amazing community. We have found a lovely little place to call home starting the end of July. In the mean time, our adventure will continue on a few more weeks, and we may take up a few of your offers to pitch our tents on your farms and in your yards as we road trip it around the beautiful Northwest. We are making the best

of this, taking it all in stride. We have been laughing a lot these past weeks, and if you could have seen us trying to put this paper together with no office, you’d be laughing too. Especially when my computer crashed in the middle of all this, interviews fell through, and the phone stopped working. Ha!

We have to thank the wonderful Pitzer family (of StrEat Food) and Cole in-laws for letting us crash with them during deadline week. Their kitchen tables became our office and they helped entertain our kids during the deadline grind. I’m sure we have more than our usual share of typos this month, but we made it! Special thanks to our great contributors, with extra high fives for Samantha Schuller and Jessica

Co-PublISHEr / EdITor /dESIgN dIrECTorBecca Schwarz Cole

Co-PublISHEr / buSINESS MANAgErBrent Cole

CoNTrIbuTINg WrITErSCameron Deuel, Jessica Harbert, Marnie Jones, Samantha Schuller, Jessamyn Tuttle, Sarah Wilkins

CoNTrIbuTINg PHoTogrAPHErSTodd Edison, Renee Kalsbeek, Kelly Makaravage, Jessamyn Tuttle, Samantha Schuller

AdvErTISINg Becca Schwarz Cole, Brent Cole, Willow Rudiger

CIrCulATIoNLuke Hogfoss, Elizabeth Bird,Willow Rudiger, Brent Cole oFFICE SuPPorT Harrison, Ruby & AutumnKody, Roxanne, Hank & Lucas

oN THE CovErBerry Dessert by Diane PadysDiane Padys lives in Whatcom County. Her photography can be seen at padyseye.com.

Grow Northwest is locally owned and operated by becca Schwarz Cole and brent Cole. The magazine is published six times a year, and is a sister publication of What’s Up! Magazine. Grow Northwest is a member of Sustainable Connections and Whatcom Farm Friends. No content can be reproduced without the expressed written consent of the publishers. Copy-right ©2010-2012.

Subscriptions are available by mail for $36 per year (12 issues). Grow Northwest circulates 13,000 copies through What-com, Skagit, San Juan, Snohomish and Island counties. readers are encouraged to share and recycle magazine issues. For advertising information, contact [email protected] or call (360) 398-1155.

All opinions expressed in Grow North-west are the opinions of the individuals expressing them and not necessarily the opinions of Grow Northwest. Press releas-es, events and other materials should be sent to [email protected].

P.O. Box 30373 Bellingham, WA 98228 phone: (360) 398-1155

email: [email protected]: www.grownorthwest.com

editor’s Note

Volume 3, Number 3

2012 Workshops

Visit our website for more info and pricing: www.hfproduce.com

Aug. 18-19: Woodcut Printmaking 10-3 pm

Aug. 23: Food as Medicine 6-9 pm

Sept. 29: Sacred Play 10-4 pm

Oct. 20-21: Monotype Printmaking 10-3 pm

Specialty produce and herbs grown in the Skagit Valley

Harbert. You ladies rock.In other thank yous, we say thank

you to the Bellingham Pasta Com-pany, Legacy herefords, Misfits Bliss, hammerhead Coffee roasters, and Growing washing-ton for sharing their products with our Kickstarters backers, who loved their basket of goodies.

lastly, we are seeking additional contributors for our cooking and dIY sections. Please submit letter of interest to [email protected] or to: grow Northwest, Po box 30373, bellingham, WA 98228.

From our family to yours, thanks for reading and supporting Grow. We hope you have a great, warm July, and we’ll see you in August!

Happy growing, Becca [email protected]

July 2012 5grow Northwest

Balancing produce prices

I don’t agree with the letter writer who said produce prices at farmers markets cost the same as what you find in grocery stores. I think markets are more expensive. You can buy ba-nanas that come from thousands of miles away at a cheaper price than a head of lettuce grown up the road. If you are willing to pay a little extra to keep a local business in business, then buy it. If you’d rather save a few pennies and don’t care where it comes from, then shop at the big grocery chains. I won’t quibble over

pennies, especially when quality and community count, and don’t mind paying more at the markets. All my purchases are worth it.

I question though how the food system actually works, then, if I can buy bananas coming from very far away at a price cheaper than local lettuce. How can that be? And how can companies of any size survive on that kind of cost to get the goods here? They must be scrimping on quality and work standards.

–Jaimie Juarez, Bellingham

Lavender recipesThe inclusion of lavender recipes

was timely and tasty. We use laven-der in our kitchen and throughout our home. You can dazzle a dinner

Letters policyPlease include full name and contact information for verification. Content of letters should be related to the mission of Grow Northwest or in response to content published in the magazine. letters should not exceed 400 words. Send your letters to [email protected] or by mail to Grow Northwest, Po box 30373 bellingham, WA 98228. Pho-tos welcome, but please include SASE for photos to be returned.

iN the MAiL dish, and also sprinkle dried laven-der on your rug, use drops on your pillows or keep a fresh bunch in your bedroom to ease sleep. I like using it to cook, and want to tell readers to be careful not to overdo it. A little goes a long way.

–Mary Briggs, Anacortes

Sending a subscription

I was so excited to find your maga-zine in Snohomish County! I enjoyed reading about northwest Washing-ton and look forward to more. I will be sending a subscription. I hope I can get my hands on your back is-sues too. Thank you!

–Emily Mason, Everett


Thank you for reading! Please support our advertisers and tell them you saw their ads in Grow Northwest magazine.

Our Annual Picnic will be on Saturday,

July 28th, from 3-8pm.

We will have friendly cows in attendance, knowledgeable folks to talk about food and the animals and their care,

and will be barbecuing all afternoon and into the evening. Beef will be available for purchase.

For more information and directions, phone 360.510.7180 or 360.255.3063, or email [email protected].


A brief look at related news, business and happeningsNwreC Field day and tour open to publicMouNT vErNoN – The WSu Mount vernon Northwestern Washington research & Extension Center will host a Field day and Tour on Thursday, July 12. The public is welcome to attend and learn about current agricul-tural research and catch up with others in the agricultural community. The field tour starts at 3:30 p.m., followed by a pulled pork barbecue at 6 p.m. Participants should wear comfortable shoes for walking and dress for the weather. NWrEC is located at 16650 State route 536 in Mount vernon. For more information, call 360-848-6120.

Cherry sampling day set for July 14MouNT vErNoN – The Western Washington Fruit research Foundation (WWFrF) presents a Cherry Sampling day on Saturday July 14 from 11 a.m. to 2 p.m. at the Washington State university - Washington research and Extension Center in Mount vernon. Hosted in cooperation with WSu – NWrEC, Cherry Sampling day features classes and demonstrations on growing new varieties of cherries, pruning, and discussing the latest re-search on the Spotted Wing drosophila, a threat to cherry fruit in western Washington. Participants can pick and sample unique varieties of cher-ries from the WSu research field trials, and take home cherries at a cost of $5 a bag (bags provided by WWFrF). Admission required. The Western Washington Fruit research Foundation (WWFrF) (nwfruit.org) was cre-ated in 1991 to help fund Tree Fruit varietal research conducted at the Washington State university research and Extension Center (NWrEC).

san Juan island Lavender Festival and street Fair coming upSAN JuAN ISlANd – The San Juan Island lavender Festival and San Juan Island Street Fair will take place Saturday, July 21 and Sunday, July 22, spon-sored by the San Juan Island Chamber of Commerce. The lavender Festi-val, at Pelindaba lavender Farm, will offer a variety of cultivating, cooking and essential oil distillation demos, craft workshops, tours, music and more from 10 a.m. to 4 p.m. at 33 Hawthorne lane. visit www.pelindabalavender.com for more details. The Street Fair will be on Court Street in Friday Harbor and features about 50 booths with local and regional artists. live music all day on the Courthouse lawn, a Kid’s Creative Center, “Chalk it up” Sidewalk Art Contest, art demonstrations, and a food court, from 10 a.m. to 5 p.m. both Saturday and Sunday.

Garden tour benefits Lummi island schoolluMMI ISlANd – The 4th annual Edible garden Tour on lummi Island features 14 gardens and takes place Saturday, July 14. All proceeds benefit beach El-ementary School through the not-for-profit beach School Foundation. Tickets can be purchased or reserved on-line at www.beachschoolfoundation.org or purchased at the bSF booth located at the lummi Island Saturday Market each Saturday from now until the Tour. The “rustic Crust” wood-fired pizza truck will provide lunch options for visitors, along with homemade root beer!

Find more Field Notes and updates at www.grownorthwest.com. Have news you’d like to share? Send submissions to [email protected].

FieLd Notes


Bow Hill Blueberry Farm: Graze the days of summer

The 65-year-old blue-berry bushes at Bow Hill Blueberry Farm tower up to nine feet

high, loaded with miniature blueberries on long stems. “These are Rubels,” owner Harley Soltes said, “the original blueberry planted from the wild.” He and his farm cohort, wife Susan, are walking up and down the rows of bushes on their 6-acre farm, taking stock of the coming harvest and add-ing to the never-ending to-do list. While Rubels are great for baking, the farm also has variet-ies of the plumper Jerseys, Blue Crops, and Stanleys that make for good summer eating.

Bow Hill Blueberry Farm, formerly Anderson Blueberries, was established in 1947 and is known as the oldest family-run blueberry farm in the Skagit Valley. Harley & Susan Soltes

by Samantha Schuller came into ownership in 2011. “We came to the Skagit Valley because it’s a great place to farm. While you’re leaning on your hoe, you’re looking at one of the most beautiful places on Earth,” Harley said. While not new to farming, the Solteses are new to the joys and challenges of full-time farming. “It’s really over-time farming now,” added Susan, as they also operate a high-tunnel greenhouse on a certified organic site in Edison, as well as a farm and organic supply in Kingston, where they lived before relocating to Bow.

Bow Hill Blueberries is under transition to organic, as the farm was conventional prior to the Solteses’ arrival. “We have completed our first year of full organic practices and have a transitional certificate from the WSDA,” Harley said, “so we have two more years of using fully organic methods before we can earn certified organic status.”

The support of other Skagit farmers has surprised and impressed the Solteses. “We have received amazing help from farmers in the valley with vast experience. The amount of support between farmers, especially the help given to new farmers, is not something I experienced in my previous working life,” Harley said.

The farm’s motto, “think big, stay small,” reflects a passion to play key roles in local agricul-ture, education, and economy, while maintaining an intimate connection to the surrounding community. “Our favorite way to sell is u-pick. I like getting to know the people that come here, building on that com-munity relationship so many people have with this farm,” Harley said.

This summer, the Solteses are hosting a free, five-day camp for kids as a fundraiser for Edison Elementary, where their son Wylie is entering seventh grade. The kids will alternate berry-picking sessions with immersion in creative activities like art, cooking, and storytell-ing. All sales of camp berries will go to the school.

The Solteses have also opened their farm to three interns, in cooperation with WSU Skagit Extension’s FIELD program, who gain hands-on experience with mentorship in sustainable farming. “They’re great to have around,” Susan said, “because they even help get me motivated. When someone’s waiting for you to teach them, you can’t put the work off.”

The farm is equipped with a processing facility, which the Solteses hope to upgrade to add freezing capabilities. They’re interested in finding like-

minded members of the local food community who will use the processing space for cider, wine, jam, and other value-added products.

From mid-July to September, visitors to Bow Hill Blueberries can pick and buy berries, or purchase a Grazing Pass by the day or whole season, entitling them to snack, aka graze, on unlimited blueberries.

For more information about Bow Hill Blueberry Farm, visit www.bowhillblueberries.com. The farm is located at 15628 Bow Hill Road in Bow and can be reached at (360) 399-1006.

CoMMuNitY

Owners Susan and Harley Soltes. PHoTo bY SAMANTHA SCHullEr

The Organic Farm School at Greenbank FarmAccepting student applications for 7-month residential program

For more information, 360.222.3171, [email protected], or visit greenbankfarm.org

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Dona Flora Herbs & Flowers: Three decades of growing

Recently relocated to a new plot in La Con-ner, Beth Hailey has been growing flowers,

herbs and vegetables for her company, Dona Flora Herbs & Flowers, since 1981.

Now growing on three dif-ferent plots of land in the area, farming a total of two acres, Hailey said this is the perfect amount. “I like growing things and being outside,” she noted.

Born in Texas and a Wash-ington resident for most of her life, Hailey started Dona Flora after a friend passed along her flower delivery route. She successfully continued on, also growing to sell produce along-side her flowers. She has been a part of the Bellingham Farmers Market since its inception in

by Jessica Harbert

1992, and has continued with it each season, but acknowledges you can’t make it on the market alone, year after year.

“You have to know where to sell stuff,” Hailey said.

The majority of Dona Flora’s business is flowers, around 80

percent, while vegetables and herbs round out her offer-ings. Hailey also makes herbal beauty products.

She sells her items at the Bellingham Community Co-op and the Skagit Valley Food Co-op, and also delivers fresh flower arrangements to several restaurants and businesses in Anacortes every week, includ-ing Upstage Boutique, Adrift, Gere-a-Deli and Tangles. Dona Flora also does flower arrange-ments for weddings.

Relocating and working with new plots of land (which is a part of friends’ property) has been challenging, since much of it has never been farmed before. She is now working to make the soil functional for growing, all while finding large rocks and boulders, chunks of asphalt and other things along the way.

Aside from a wide variety of perennials, dahlias, carnations and sweet peas, Hailey also grows basil, fava beans, garlic, onions, peppers, tomatoes and winter vegetables, including va-rieties of squashes. Hailey does not grow flowers in the winter, but does sell winter produce locally. All her products are grown organically, and Hailey has four employees who help her maintain the land.

Hailey has been an active member with the Skagit Valley Food Co-op, not only sup-plying it with produce and flowers, but also working there since 2000.

For more information, visit www.donafloraherbs.com or call (360) 661-1850. The Dona Flora booth is at the Belling-ham Farmers Market each Saturday.

Please suPPort our advertisers!

Owner Beth Hailey grows a variety of flowers, selling them at her weekly market booth, as well as wedding arrangements and delivering fresh bouquets to local businesses. She also offers vegetables and beauty products. CourTESY PHoToS


BELLINGHAM – The Bellingham Community Food Co-op has installed Whatcom County’s largest solar energy array installation at the Cordata location.

In February 2011, Beau Hilty-Jones, a Co-op Board Director and Co-op employee, began researching the possibilities and benefits of placing solar panels on the Cordata Co-op. When he

Large solar project installed at Cordata coop

approached general manager Jim Ashby with the proposal, Jim gave him the go-ahead to continue exploring the options. In March 2012 locally owned and operated solar contractor Ecotech Energy Systems was awarded the bid and began planning the installation of a 30.24 kw system—the largest solar output in Whatcom County.

Currently the Cordata store

consumes about 740,000 kWh of power. The new solar installation will generate about 30,000 kWh annually—roughly a four percent offset to usage—resulting in an estimated annual net savings of $8,000.

Later this fall a flat-screen panel will be installed on the main floor of the Cordata store that will show results of the solar energy production.

Jon Edholm looks at first row of solar panels. CourTESY PHoTo


Meat, fish and fire: Copper Hog heads to Burning Beast

Held in mid-July at Smoke Farm in Arlington, Burning Beast is carnivore

heaven – over a dozen chefs (many from the Seattle area) cook a variety of locally sourced meats and fish – and veggies – in unique ways. Last year, Bellingham’s Copper Hog restaurant was invited to the event, and will return this month. Copper Hog owner Aaron Matson and crew will cook locally sourced bison, likely using a contraption called a moustache ride.

Burning Beast began in 2008 by well-known Seattle chef Tamara Murphy. As the story goes, she had not been to Burning Man, the annual arts festival in the Utah desert, so she created a carnivore version - a place for local chefs to show their culinary creativity while using locally sourced meat.

The annual event is a

fundraiser for Smoke Farm. Participants begin cooking on Saturday, and doors are opened to the 500 attendees on Sunday morning, when they can sample the different foods (tickets for this year’s festival are sold out). Each chef cooks some kind of meat or fish, and all use humankind’s most basic tool: fire.

The final product is judged with a winner named at the end. While style doesn’t determine the winner, creative cooking methods are most certainly applauded.

Matson, who attended the event’s second year to enjoy the food, returned in 2010, and then contacted Tamara to ask if the Copper Hog could be involved. She approved, and after a visit to the Hog a little while later for brunch, they were ready to represent the area by cooking a pig in a la caja china style cooker (also known as a Cajun microwave). At Burning Beast IV, Matson along with his day and night sous

chefs butterflied the 225-pound pig, injected it with mojo (a Cuban marinade), placed the stainless steel box in the ground (to insulate it) and put hot coals on top, letting it cook overnight. However at 3 a.m., Matson realized they had a problem when the coals melted through the lid. “We put tin foil through that spot and kept going,” he said with a chuckle.

Along with the pig, which was sourced from Lynden’s Heritage Lane Farms, the Copper Hog crew made a ham, using a Mangalitsa pig from Heath Putnam Farms in Auburn. Bread from Bow’s Breadfarm and homemade pickles accompanied the ham.

This year, the Copper Hog crew will prepare bison from Rockin R Bison, of Bow. Bison sausage will be made from the front quarters, with the hind end cooked using a rotisserie (the sausage will be hung over the rotisserie for added flavor). Ahead of time, they’ll be making bresaola, an Italian air-

cured beef (what prosciutto is to ham, bresaola is to beef ).

This year, the Copper Hog team is working on using their famous moustache ride (a metal sculpture located inside the restaurant), that will be altered to help turn the

by Brent Cole

rotisserie. “I think we’re going to... to convert the hub so when you teeter totter it’ll turn the rotisserie.”

For more information, including participating restaurants and chefs, visit burningbeast.com/.

The Copper Hog crew cooked a pig from Heath Putnam Farm during last year’s event. CourTESY PHoTo

locally sourced: Chefs show off creative skills at Arlington’s Smoke Farm


veRy BeRRy:Delicious summer desserts

CookiNG

by Sarah Wilkins

The best way to eat fresh berries is straight off the vine. The second best

way to eat fresh berries is in the form of a dessert. And in the summer time, that means creamy, delicious, simple desserts.

There are plenty of decadent desserts that include berries, but I think the simple desserts do the most justice for the taste of a ripe, local berry. Enhance the flavor, but let the berries be the star of the show.

Everyone loves the classic strawberry shortcake. You simply can’t go wrong, even if you screw up the recipe. Or try a butter cream cake, lavender, or even basic yellow cake, and cut into layers,

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Warm Custard Sauce with Berries (also called Zabaglione con Lamponi). PHoTo bY dIANE PAdYS

simple sauceThis sauce is good for pancakes, poundcake, cream pies, ice cream and other goodies.

Ingredients4 cups of berries (I use a mix of strawberries, raspberries, and blueberries)1 cup sugar2 tablespoons lemon juice

DirectionsMix half of the berries in a medium saucepan, adding in sugar and 1 tablespoon of lemon juice. bring mixture to a simmer over medium heat until sugar has dissolved, about 10 minutes. Cook until completely dissolved. Puree the mixture and return to the saucepan. bring to a simmer, adding remaining berries and lemon juice. Simmer until sauce is hot. Serve hot or cold.

–Sarah Wilkins

4th of July in a cupThis layered dessert is easy for children to make, and feels like the 4th of July.

IngredientsWhipped cream, (recipe at right), yogurt or ice cream1/2 cup of blueberries1/2 cup of strawberries

DirectionsChoose glass or parfait cups in any style. Wash and cut your berries if necessary, and make the whipped cream in a separate bowl. layer as you desire. (My kids like shaved chocolate on top as an “exploded firework.”)

–Sarah Wilkins

“Mini” Berry Chocolate tartIngredients5 tablespoons butter, divided1 cup chocolate or graham cracker crumbs1 tablespoon sugar3+ tablespoons whipping creamdash of cinnamon2/3 cup semisweet chocolate chips1 cup fresh favorite berries

DirectionsMake the crackers into crumbs. Melt 4 tablespoons of butter, and stir in the crumbs and sugar. Press firmly onto the bottom and sides of two tart pans (mine are 4-inch with removable bottoms). Freeze until firm, about 1-2 hours. Combine the cream, cinnamon and remaining butter in a saucepan over medium heat. Stir constantly and bring to a boil. remove from the heat. Stir in chocolate chips until melted.Pour into crusts and refrigerate until firm, about 1-2 hours. When ready to serve, place your favorite berries over the filling and top with whipped cream. This makes two servings.

–Sarah Wilkins

topping with whipped cream and berries.

Visit grownorthwest.com for more berry desserts.


warm Custard sauce with Berries/Zabaglione con LamponiThis is a little variation on traditional zabagione, a perfect accent for whatever fresh berries you have around the house.

Ingredients8 large egg yolks, room temperature1/2 cup sugar1/2 cup white wine1/2 cup framboise or Chambord liqueur3 Pints fresh raspberries, or your favorite berry

DirectionsIn the bottom half of a

double boiler, bring a small amount of water to a simmer. In the top half of the double boiler, whisk the egg yolks and sugar until a creamy consistency and pale yellow in color.

Place the egg mixture over the simmering water and add the wine and framboise,

whisking rapidly until they are well incorporated.

Continue beating well with a whisk until it begins to thicken and become fluffy,

about four to six minutes. remove from the heat and set aside.

Place the raspberries on a serving platter or in shallow bowls and spoon the mixture

over the berries while still warm. You may use any berries you like.

You could serve the dessert as described above or sprinkle with granulated sugar and place under a broiler until golden brown, or use a torch and brown the top, making sure not toburn the custard. Serve immediately into individual serving bowls.

Serves 4 to 6–Diane Padys

Please suPPort our advertisers! To advertise in Grow Northwest, contact (360) 398-1155 or e-mail [email protected].

Fresh berries in a bowl of homemade whipped cream. FIlE PHoTo

homemade whipped CreamIngredients1 cup heavy cream1/4 cup sugar1 teaspoon vanilla

DirectionsIn a medium bowl, whip cream until almost stiff. Add the sugar and vanilla, and beat until cream holds peaks. Immediately ladle over fresh berries or serve with other dessert.

–Sarah Wilkins


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Garlic scapes: Get this garlicky goodness

It’s that time of year that you might be seeing odd little curly green bundles in your CSA box or at the

farmer’s market marked “garlic scapes.” What are they and what do you do with them?

If you’ve ever grown garlic, you probably know that it comes in two main types, hardneck and softneck. Softneck, as the name implies, puts up a stalk that lacks a hard core. The heads tend to keep well after curing, and the tops are easy to braid for storage. Hardneck varieties, which have a tough core running through the center of the stalk, don’t keep as well but are often easier to peel (and have a great flavor!) and about a month before harvest a green shoot arises out of the leaf stalk. This is the scape, and it curls as it grows, creating multiple loops, with a narrow flower bud at the tip. Most garlic growers cut these off, to keep energy in the maturing bulb, while others let them bloom to get seed from the

by Jessamyn Tuttle

bulbils. I always used to cut off and compost the scapes before I found out that they’re entirely edible. Now I wait every year for those thin green tips to curl around before I snip them off and bring them inside to eat.

The texture of the scapes is rather like asparagus or a fresh green bean, and they can be treated similarly. You can steam them whole, grill them, or chop them up and sauté them; the flavor is like fresh green garlic but not overly pungent. I really enjoy tossing them with olive oil and salt and tossing them on a hot grill until they’re slightly charred, then pulling off the little flower sheath (which is fibrous) and eating the rest like asparagus. My other favorite thing to do with scapes is to make pesto, where the scape replaces both the basil and the garlic. You can also puree them into dips, like white bean dip or hummus, or pickle them like green beans.

Pesto made from garlic scapes is excellent on pasta, and it goes really nicely with the first fava beans of the season, but I particularly love it as a sandwich spread. It freezes really well if you leave out the cheese. Proportions can all be adjusted to your own taste.

The season is very short for garlic scapes, but they keep for weeks in the fridge and the pesto freezes very well, so stock up when you see them!

Scapes resemble the texture of asparagus or a fresh green bean, but taste like-fresh green garlic. PHoTo bY JESSAMYN TuTTlE

Garlic scape PestoIngredients½ cup olive oil½ cup Parmesan cheese¼ cup toasted pine nuts or almonds1 bunch of garlic scapes (about a dozen)salt and pepper

DirectionsTrim the scapes and chop them into small pieces. Put them in a food processor with the pine nuts, cheese and oil and process until as smooth as you want it. Add salt and pepper to taste. use within a couple of days or freeze.

white Bean and Garlic scape dipI love white bean dips as an alternative to hummus. You could liven up this one with fresh herbs (sage or parsley are good), lemon zest, or even more garlic scapes.

Ingredients4 or 5 garlic scapes, trimmed and choppedJuice of 1 lemon1 can of white beans or about 2 cups of cooked ones4 tablespoons of olive oil (or more to taste)salt and freshly ground black pepper

DirectionsIn a food processor pulse the scapes, salt, pepper, any fresh herbs you have, and lemon juice. drain the beans and pour them in, pulsing until mostly smooth. Add the olive oil in a stream with the processor running and blend until the texture is where you want it. Taste and adjust seasonings. Serve on bread, pita, toasts, crackers or with vegetables.

Pickled Garlic scapesThis recipe is based on one from Marisa McClellan of the blog Food in Jars, but you can use your favorite pickled green bean recipe.

Ingredientsabout a pound of garlic scapes 2 teaspoons dill seed1 teaspoon whole black peppercorns2 cups apple cider vinegar2 cups water2 tablespoons fine salt

DirectionsThoroughly clean your jars, either one quart jar or two pints. Trim the ends of the scapes, making sure to remove the fibrous blossom sheath, and cut them into lengths that will fit in your jars. Place the dill and black peppercorns in the jars and pack the trimmed scapes in on top.Combine the vinegar, water and salt in a pot and bring to a boil. Slowly pour the hot brine over the garlic scapes, leaving 1/2 inch headspace. once the jar is full, tap the jar lightly to dislodge any air bubbles. Check the headspace again and add more brine if necessary.If you want to can your pickles, wipe the rim, apply the jar lid and ring, and process in a hot water bath for 10 minutes. If you don’t bother with the hot water bath, simply put on a lid and refrigerate. let the pickles cure for at least a week before eating. They will last for several weeks in the refrigerator.

Do you love being in the kitchen and

enjoy writing about your experiences?

Grow Northwest is seeking additional contributors for our

cooking section. All cooking and eating styles welcome. Submit

letter of interest to [email protected] or to: grow

Northwest, Po box 30373, bellingham, WA 98228.


eat your greens, smoothie style

Most smoothie recipes you’ll find regard banana as king

of the blendables, along with his foreign cronies pineapple and mango. But you needn’t stray from your seasonal eating commitment in order to enjoy a delicious, smooth, healthful beverage.

Smoothies are a great way to enjoy fresh, seasonal produce, and there’s almost no wrong way to make one. With a good blender, you can fool yourself (and picky kids) into doubling your intake of vital whole nutrients by adding handfuls of those dark, leafy greens we all know we should be eating more of. (They are one great way to use up what sometimes seems like unnecessarily copious amounts of chard coming out of the garden or CSA box!)

All you need to build a tasty smoothie is fresh or frozen fruit and enough liquid to blend it with, in about equal parts. On

by Samantha Schuller top of that, endless add-ins will ramp up the nutritional content and flavor combinations.

Any classic flavor pairing is easily translated to smoothie form—think apple cinnamon, blueberry peach, and cherry vanilla. Or get creative and try gourmet flavor pairings, like strawberry balsamic, blackberry ginger, and raspberry kombucha.

Here are two basic recipes to help you build your own smoothies, and one super yummy gourmet recipe, well suited to July’s abundant fresh produce. Soon you’ll be inventing recipes of your own—take a peek at the sidebar for ideas to kickstart your creativity!

Blend on low or use the chop setting until ice and large chunks are incorporated with the liquid. Switch to medium or the blend setting until smooth. Serve and enjoy! Each recipe makes about four 6-ounce servings.

More ideasIf you need more ideas for

summer smoothies, try these

summer blends: blueberry and basil, pear and arugula, strawberry and mint leaves, raspberry and kombucha, blackberry and ginger, and apple and fennel.

Toss It In!We all hate letting good food

go bad. Overripe fruits can be combined with the odds and ends in the fridge and garden to help cut down waste (and keep the fridge nice and fresh!). Try adding the following ingredients to smoothies: almond butter, applesauce, beet juice, beet greens, coffee, fennel fronds, iced tea, kale, kefir, kombucha, lemon balm, lettuce, melon, microgreens, mint, oatmeal, parsley, peanut butter, plums, sorrel, sprouts, and wheatgrass.

strawberry super CWhen my kids looked sideways at me about the green flecks in this yummy smoothie, I told them it was just strawberry seeds. They bought it.

Ingredients1 cup carrot juice2 cups fresh strawberries1 cup raw spinach1 tbl lemon juice2 tbls raw honey4 ice cubes

ruby red Berry smoothiedon’t be shy about the beets—they give this smoothie gorgeous color, but the taste is all berry.

Ingredients1 cup juice1 cup blueberries or huckleberries1 cup raspberries or strawberries1/2 cup chopped raw or roasted beets1/2 cup milk or yogurt2 tsp raw honey4 ice cubes

raspberry Yogurt shakeThis passes for a milk shake in my house!

Ingredients1 cup ice1 cup milk3 cups fresh raspberries1 6 oz container plain yogurt1 bunch chard, washed and stemmed4 ice cubes

in Bellingham

Strawberry Super C smoothies. PHoTo bY SAMANTHA SCHullEr




LoCAL LiFe

Backyard rhubarb and strawberries simmering. PHoTo bY vErNA boMoNT

Barn swallow fledglings on fence. PHoTo bY JEANNE JoHNS

View from Lopez Island. PHoTo bY Todd EdISoN

Lupine near Ross Dam. PHoTo bY HEIdI WIlSoN Feather on log, on Prairie Road in Sedro-Woolley. PHoTo bY JodEE AdAMS-MoorE

Fresh honey. PHoTo bY MArY burWEll


SEND yOuR LOCAL PHOTOS to [email protected]. your photo may be included here

in our next issue. Seasonal content only please: food, farms, cooking, gardening, DIy, crafts, adventures, events, landscapes and more. Be sure

to include name of photographer and description of material.

Ducklings in a strawberry patch. PHoTo bY KrISTA roME

Starfish at Larrabee State Park. PHoTo bY Todd EdISoN

Radishes. PHoTo bY CYNTHIA ST. ClAIr

Peas. PHoTo bY CYNTHIA ST. ClAIr



hoMesteAdiNGBooks for the garden, kitchen and farmby Marnie Jones

org/farm_library/device/devicesToC.html. I own a 2007 edition from Skyhorse Publishing, and enjoy it as much for its novelty as for its usefulness. That said, the farm devices that the title promises are indeed handy. Our 2009 chicken tractor, for example, is modeled after the 100-year old illustration in the book, which contains dozens of additional useful solutions for the management of garden and livestock. For the more ambitious reader, the book contains floor plans and rudimentary instructions for building farmhouses and barns.

The Joy of Keeping a Root Cellar by Jennifer Megyesi: This small book is packed with recipes and preservation techniques of every kind and will be of interest even to those without a cellar. A vegetable-by-vegetable listing of best preservation practices is helpful to those who are on the fence about freezing, canning, or cellaring their harvest, and the book contains enough unusual (and delicious) recipes to qualify it for a spot on my kitchen’s cookbook shelf. If your hens are going crazy this spring, try Megyesi’s recipe for

pickled eggs.

Home Cheese Making by Ricki Carroll: If you keep dairy animals, chances are you’ll find yourself, at one time or another, with too much milk. It happened to me when I had three lactating saanen does, and it’s happening again this week as I look after a vacationing neighbor’s Jersey cows. I’m going to turn to Carroll’s cheese making manual, widely regarded as the best reference for the beginning cheesesmith. The book gives fair treatment to cow’s, sheep’s and goat’s milk cheeses, includes over 75 recipes with detailed instructions, and offers a troubleshooting guide for those who run into trouble.

The Encyclopedia of Country Living by Carla Emery: This book, first self-published from 1970 through 1974 in the form of mimeographed newsletters, is an absolute treasure. The 10th edition, published in 2008, is too expansive to describe. It’s a brilliant compendium of useful knowledge on just about every country living subject, and often contains better and more complete

information on a given subject than other, more specialized books. The personable voice of author Carla Emery is apparent throughout, giving it a conversational quality that

makes it more approachable than a typical 1,000-page reference book—so much so, in fact, that you may find yourself wanting to read it cover-to-cover.

Of all the homesteader’s tools, perhaps there is none

so vital as a book. Books, with their ability to inspire, to entertain, and to inform, can be an endless source of pleasure. Five of my favorites, described below, stand out for their usefulness in the garden, in the kitchen, or around the farm.

The Maritime Northwest Garden Guide by Seattle Tilth Association: On my shelf of two dozen gardening and horticulture books, one stands out. It’s a slender, saddle-stitched volume, closer to a pamphlet than a tome, but my dog-eared copy of the Seattle Tilth’s Maritime Northwest Garden Guide has proven its worth. With a detailed climate map and specific advice for gardeners in every local microclimate, the book issues specific sowing dates and plant variety recommendations that are written by and for the Northwest gardener. The book offers advice on everything from potting soil to crop rotation to organic disease and pest control, interspersing fun articles between month-by-month sowing lists for flower and vegetable gardens. The manual, originally published in 1992, may well contain the best 78 pages money can buy.

Handy Farm Devices and How to Make Them by Rolfe Cobleigh: This 1910 manual is now in the public domain and is viewable, in its entirety, at http://journeytoforever.


Farmers form North Cascade Meats collective

A collective of local farms is work-ing under North Cascade Meats, a

Farmers’ Cooperative, and has started accepting members.

The cooperative includes farms from three counties – Skagit, Island and Whatcom – and recently expanded to include Jefferson and Clallam. The organization’s goal is to provide a marketing arm for local, grass-fed pasteurized meats. Currently the coopera-tive plans to work with beef, pork and lamb processing.

Founding farms include Buttin’ Grove Farm, Doran Farms, Farmer Ben’s, Fat Grass Farms, Grass Fare, Liberty Farm, Matheson Farms, Skiyou Ranch, and Whatcom Natu-ral Beef. Carstens Ranch and Martiny Farms recently joined as well.

One of the major challenges in raising local livestock is being able to keep up with de-mand and by working together the group would have more to offer the local consumer.

by Jessica Harbert “By joining forces we can pull our resources,” said Pat Grover, President of the North Cascade Meats. “Consum-ers will know it was locally grown.”

Grover’s Buttin’ Grove Farms, located between Blaine and Custer, started with pygmy goats 20 years ago, and has since raised pigs, sheep and cows.

The cooperative’s founding board of directors has been working with the Northwest Agriculture Business Center and advisor Jeff Voltz to de-velop this plan. This group was first conceptualized in 2010 during discussion involving the possibility of Keizer Meats – the only USDA grade pro-cessing facility offering access to local farmers in Whatcom County – going on the market. Keizer continues to serve the community.

Nonetheless, Grover said, “It became obvious that we needed to build a system.”

In taking a different ap-proach, the group has created a marketing strategy for local farmers who are members, allowing the meat to be sold

under the North Cascade Meats label.

“We have developed a brand instead of slaughtering and packaging,” Grover said.

The cooperative offers three membership levels, including custom processing, USDA processing and North Cascade Meats Grower. Each level offers different benefits and cooperative votes, with varying costs, allowing for memberships that can work for a variety of farmers.

The beauty of a cooperative such as this is that sustainable standards are set and can be adhered to by its members, en-suring a certain level of quality for the consumer, members said. Standards include ani-mals be 100 percent grass fed for at least six months before slaughter, hormone free, and prohibiting the routine use of antibiotics. The pasture stan-dard requires no commercial fertilizers or pesticides and the grazing animals can’t have any detrimental impact.

The cooperative is in discus-sions with local restaurants and community resources to utilize the locally raised meat.

Restaurants include Bound-ary Bay Brewery & Bistro, Fiamma Burger, Willows Inn and Semiahmoo Resort, along

with Western Washington University’s Dining Services, St. Joseph’s Hospital and the Bellingham Food Co-op.

“We’re really excited that local meat producers have formed The North Cascades Meat Producers Coopera-tive to market their products under a common label,” said Jim Ashby, General Manager of Community Food Co-op, in a press release. “We work with several of the individual producers now that belong to the co-op and know the great quality of their products. Our owners and shoppers will really value knowing that the same high quality standards will be behind all the products from the cooperative.”

The cooperative would sell hamburger mix, steaks


Participating FarmsMore than 10 farms in Whatcom, Skagit and Island counties will be under the brand, including:buttin’ grove Farmdoran FarmsFarmer ben’sFat grass Farmsgrass Fareliberty FarmMatheson FarmsSkiyou ranchWhatcom Natural beefCarstens ranchMartiny Farms

heLP wANtedAdvertising sales: Commission-based. Sell and maintain advertis-ing accounts. Must be responsible, have good people and communi-cation skills, reliable transporta-tion. Sales experience preferred. down to earth character most ap-preciated. 30-40 hours per week. Position includes community out-reach/events.

Contributing writers: Agricul-tural/news pieces and cooking/dIY articles. Must have experience, be handy with a camera, able to hit deadlines.

Please send resume and letter de-tailing why this opportunity inter-ests you to [email protected]. Writers, please send clips.


and ribs to local restaurants, among other selections depending on what is avail-able, Grover said. Approach-ing local restaurants from a cooperative angle helps keep the supply available, which is a great benefit to farmers who struggle to consistently keep up with supply.

“It has always been a prob-lem,” Grover said. “Any farmer in Whatcom/Skagit cannot keep up with demand in gro-cery and restaurant.”

The group will also rent a mobile processing unit from Pierce County Conservation District for processing beef and pork. Plans for the unit include being in Whatcom

County three times a week twice a month, Grover said.

Matthew Aamot, a lo-cal producer and owner of Hannegan Farm and Home has served as the coopera-tive’s Secretary-Treasurer. “...We thought there was a great opportunity and potential for local producers to work together to co-brand and mar-ket, as well as gaining greater control of our own destinies by pooling efforts and resources,” Aamot said.

The cooperative is also working toward keeping calves in Whatcom County instead of selling calves to farms outside the area. With increased access to processing beef lo-cally, calves could be kept and utilized, not sold elsewhere,

Grover said.An organization with a simi-

lar style is the Vashon Island Growers Association, which started in the 1980s and is cur-rently working with a mobile slaughterhouse unit adapting to the increased demand with more farmers raising livestock. North Cascade Meats hopes to work together with not only farmers but other local cooperatives.

The cooperative is also exploring the Seattle specialty markets and hoping to find more ways to make their products accessible in Western Washington.

For more information, visit northcascademeats.com or follow their Facebook page.


Perfect for extending your garden’s growing season and

for protecting your plants from frost or pests.

Hoopla Garden Hoops & KitsAvailable at Scratch and Peck Feeds:3883 Hammer Drive, Bellingham 360-318-7585 / scratchandpeck.com/hoopla

Kits also available at: Bakerview Nursery, Joe’s Garden, and Garden Spot in Bellingham, Sky Nursery

in Shoreline, Valley Farm Center in Mount Vernon

It can be challenging to appreciate the beauty of deer in the Pacific Northwest when our

native friends eat our carefully selected and cultivated plants. Dealing with deer is one of the many challenges facing Pacific Northwest gardeners. For many gardeners the main priority is to stop the deer from eating the entire landscape over other gardening afflictions like clay soil and slugs. What can we do about deer? Can we “deer proof” our garden?

First off, there is no exact science to “deer proofing” your garden. All plants may be browsed once by deer, especially by young ones who are just starting to roam and have not yet learned what tastes best. Certain plants that deer heavily eat in your garden may be left untouched in another’s garden.

DeeR PROOFING: Tips for your gardenby Chuck McClung We can make it difficult or

undesirable for deer to eat our plants. Through scare tactics, repellents, and prevention, one can create a nearly deer proof landscape. To prevent or reduce the frequency of deer browsing we can choose from some of the many plants that deer tend to avoid.

What deer doDeer rip or tear leaves when

they eat, because of the way their teeth are arranged in their mouth. Rabbits’ teeth are different, in contrast, and they cut leaf parts when they eat. Deer tend to prefer tender, new growth, and leave plants with a shaggy, ragged appearance with torn leaf edges. Deer frequently eat tender new growth in the spring. In the summer deer often eat leaves simply as a source of water. Hedging plants that are palatable to deer, like arborvitae, often have a “narrow middle” resulting from the deer browsing on that part

of the hedge. Deer can also damage

plants, especially small trees, by rubbing their antlers on the trunks. This damage usually occurs in the fall as the “fuzz” sheds from their antlers before the mating season. Baby deer are born the following spring. Right now, Bambi is starting to roam from home, and will likely eat parts of plants that adult deer would never touch. So to save your garden and landscape from a deer breakfast buffet, try scare tactics, repellents or pick plants from the “deer resistant list” in this article.

Scare tactics and repellentsA dog that runs free is by far

the best scare tactic to keep deer away, as dogs bark and “mark” the perimeter. Also at your disposal are motion sensing sprinklers that scare deer away by shooting out a stream of water when deer are nearby.

Deer do not have particularly good vision, but they are very adept and sensing movement. Another somewhat effective scare tactic is hanging strips of mylar or old CDs from trees. The reflected light and motion

scare the deer.There are two basic kinds of

deer repellents: area repellents and contact repellents. Area repellents are applied to a place to discourage deer from entering. Often these are granular products that are sprinkled around the area needing protection. Plants

with fragrant and aromatic foliage (e.g. rosemary, lavender, juniper) often confuse deer and/or deter them. Members of the genus Allium (e.g. chives, garlic, onions, scallions, shallots, ornamental onions) irritate deer. When interplanted among other plants (e.g. roses, tulips) Alliums tend to deter deer browsing.

Contact repellents are often liquid products with a horrible taste that are applied directly to foliage to deter deer browsing. Because deer prefer tender, new growth, be sure to apply as plants grow new leaves, covering them thoroughly. Also remember to reapply repellents, because their effectiveness won’t last forever in our rainy climate. For your vegetable garden be sure to select a deer

PLANts thAt deer LoVe to eAtdeer really like to eat these plants below, as well as most plants in your veggie garden.

TREES & SHRuBSCommon Name Botanical Nameredbud CercisAny kind of dogwood Cornus spp.Smoke bush CotinusEscallonia Escalloniaburning bush Euonymus alataEuonymus EuonymusWitch Hazel HamamelisHydrangea HydrangeaApple & Crabapple Malusred Tip Photinia PhotiniaCherry (flowering, fruiting) PrunusEnglish laurel PrunusPortuguese laurel Prunusotto luyken laurel PrunusPear PyrusAzalea (new growth tips) rhododendronrose – most kinds rosaArborvitae ThujaAny Thuja species or cultivar Thuja

ANNuALS & PERENNIALSdaylily HemerocallisHeuchera HeucheraHosta Hostaupright phlox Phlox paniculataZonal geraniums PelargoniumSolomon’s Seal Polygonatumupright Sedum Sedum spectabileTulip Tulipa


repellent suitable for edible plants. Read the entire label before using.

Human hair, dog hair, or even cat hair works well as a deer repellent when placed around the base of plants or hanging in branches.

Deer are creatures of habit. They often have a particular trail that they like to follow when visiting your landscape. If you can use repellents, alliums, or hair in the path, deer will often be confused and try another route. If you continue to confuse them each time they select a new path, they often will choose to avoid your garden all together.

PreventionA fence is a great way to

exclude deer from particular areas of your landscape or even your entire property. Of course, the main drawback of a deer fence is the cost.

If you want to construct a deer fence, consider the following. Deer fences must be over six feet tall, as deer can and will easily jump over a 5-6 foot fence. However, deer tend to not jump fences that they cannot see through, or over a fence that encloses a really small space, like a small 4-foot by 4-foot vegetable garden. Deer fences must also touch to the ground. Deer have been seen crawling under fences with as little as an 8-inch gap at the bottom.

Another great preventative for reducing deer browsing is to select plants that deer tend to avoid. Knowing which plants deer really like to eat is also essential.

Chuck McClung has a Master’s Degree in Botany and has been an avid gardener for over 30 years. He is the manager at Bakerview Nursery in Bellingham and may be reached at [email protected]

treesCommon Name Botanical NameWhite Fir Abies concolorMaples AcerSilk tree AlbiziaTree Aralia Aralia elataMonkey Puzzle Tree Araucaria araucanaMadrona Arctostaphylos birch betulaIncense Cedar Calocedrus decurrensCatalpa Catalpadeodar Cedar Cedrus deodoraHinoki Cypress ChamaecyparisPersimmon diospyros Eucalyptus EucalyptusAsh FraxinusWalnut JuglansAll Junipers JuniperSweetgum liquidambarAll Spruces PiceaAll Pines Pinusdouglas Fir Pseudotsuga menziesiioak QuercusElderberry Sambucus

shruBsvine Maple Acer circinatumStrawberry Tree Arbutus unedobarberry berberis butterfly bush buddleiaboxwood buxusSummer Heather CallunaSpicebush CalycanthusCaryopteris/blue beard CaryopterisCalifornia lilac Ceanothusbittersweet CelastrusFlowering Quince ChaenomelesHinoki Cypress ChamaecyparisMexican orange Choysia ternatarock rose CistusCorokia Corokia cotoneasterHazelnut CorylusCotoneaster Cotoneaster Cypress Cupressusdaphne daphneEleagnus EleagnusWinter Heather EricaJapanese Aralia Fatsia japonicaForsythia ForsythiaHolly IlexJuniper JuniperMountain laurel KalmiaKerria Kerria japonicabeauty bush Kolkwitzeagolden Chain Tree laburnum larch larixbay laurel laurus nobilisleucothoe leucothoePrivet ligustrumSpice bush lindera benzoinbox Honeysuckle lonicera nitidaMagnolia Magnoliaoregon grape Mahonia spp.Heavenly bamboo, Nandina spp.lily of the valley Shrub Pieris spp.Potentilla PotentillaFirethorn Pyracantharhododendron rhododendron rugosa rose rosa rugosa

Sweet box/Sarcococca Sarcococca Spiraea Spiraealilac Syringa spp.Huckleberry vaccinium ovatumburkwood viburnum viburnum burkwoodiidavid viburnum viburnum davidiiSpr. bouquet viburnum viburnum tinusWisteria WisteriaYucca Yucca PErENNIAlS Yarrow AchilleaMonkshood Aconitumbugbane Actaea/CimicifugaAnise Hyssop Agastachebugleweed AjugaAllium, garlic, Chives AlliumJapanese Anemone AnemoneColumbine Aquilegiarock Cress Arabis & AubrietaArtemisia ArtemisiaWormwood ArtemisiaTarragon Artemisia dracunculusbergenia bergeniaboltonia boltonia asteroidesbellflower, Campanula Campanulabachelor button Centaurea montanaSnow in Summer Cerastium tomentosumTurtlehead Chelone Mums Chrysanthemumbugbane Cimicifuga/Actaealily of the valley Convallaria majalis Cyclamen Cyclamendelphinium/larkspur delphiniumdianthus, Carnation dianthusSweet William dianthusFoxglove digitalisglobe Thistle Echinopsbishop’s Hat EpimediumEuphorbia EuphorbiaFennel, bronze fennel Foeniculum vulgareMeadowsweet FilipendulaWild Strawberry FragariaSweet Woodruff galiumSalal, Wintergreen gaultheriagunnera gunneraJerusalem Artichoke Helianthus tuberosusHellebore, lenten rose HelleborusSt. John’s Wort HypericumCandytuft IberisIris-bearded, Siberian Irislavender lavandulaShasta daisy leucanthemumToadflax linariablue Flax, perennial flax linumlithodora lithodoralupine lupinusrose Campion lychnis coronariaMints Menthabee balm MonardaForget Me Nots MyosotisCatnip Nepeta catariaCatmint Nepetabasil ocimumoregano origanumIceland Poppy Papaver nudicauleoriental Poppy Papaver orientaleNew Zealand Flax Phormiumballoon Flower Platycodon

rhubarb rheumrosemary rosmarinusSage Salvia officinalislavender Cotton SantolinaSoapwort Saponaria Potato Solanum tuberosumgermander TeucriumThyme ThymusWindmill Palm Trachycarpus fortuneiMullein, verbascum verbascumCalla lily Zantedeschia aethiopica

BuLBs (CorMs, tuBers, etc…)Allium, garlic, Chives AlliumColchicum Colchicumlily of the valley Convallaria majalisCrocosmia, Montbretia CrocosmiaCrocus Crocusdahlia dahliaSnowdrop galanthusgladiola gladiolusIris-bearded, Siberian Irisdaffodil/Narcissus Narcissus

ANNuALsAgeratum AgeratumSnapdragon AntirrhinumWax/Fiberous begonia begoniaAngel’s Trumpt brugmansiabachelor buttons Centaurealarkspur Consolida ambiguadatura daturadracaena dracaena/CordylineCalifornia Poppy Eschsholzia Sunflower HelianthusStrawflower HelichrysumHeliotrope HeliotropiumImpatiens ImpatiensToadflax, linaria linarialobelia lobelia erinusScented geranium Pelargoniumgeranium PelargoniumPetunia PetuniaCalla lily Zantedeschia Zinnia Zinnia

Most orNAMeNtAL GrAsses, ANd sedGes Are deer resistANt:Festuca, Carex, blue oat grass, black Mondo grass, Miscanthus, Calamagrostis, etc.

Most CoMMoN GrouNdCoVers Are deer resistANt:Kinnikinnick, Salal, Wintergreen, Creeping Thyme, Ivy, vinca, oregon grape, lithodora, Pachysandra, etc.

ALL FerNs teNd to Be deer resistANtSword Fern, deer Fern, Japanese Painted Fen, Maid-enhair Fern, Alaska Fern, Tassel Fern, lady Fern, etc…

deer resistANt PLANtsremember that there are very few plants that deer never eat. Any plant may be browsed once, especially by young deer, and one bite may be enough to ruin the season for that plant. regular deer browsing may not kill a plant, but the plant may remain unshapely and ragged looking for years. Following is a list of deer resistant plants.


Doug Benoliel arrived in gloves, laying stinging nettle samples alongside

salal, wild mustard, and other common edible plants of the Northwest. In a June 23 presentation at the Skagit

Valley Food Co-op, the botanist and author of Northwest Foraging shared plant samples, foraging tips, nutritional information, and freshly brewed nettle tea. By the end of the session, participants had a thorough familiarity with some of what Benoliel called “top five” wild edibles—plants whose nutritional composition, flavor, abundance, and ease of

identification make them ideal for the beginning forager—as well as a good understanding of one of the region’s most dangerous plants, the biennial Poison Hemlock. Personally, I left with a new aspiration: to let my goosefoot grow.

According to Benoliel, lambsquarters (also known as goosefoot) deserves a place on the top five list: in addition to packing a lot of calcium and vitamins like A and C, it grows abundantly and is digestible and delicious. On this latter point, Benoliel didn’t simply ask us to take his word for it. He shared raw samples of the tender green, which grows in disturbed soils like garden beds (and which I’ve always plucked as a weed), then his wife Tamara Buchanan served a homemade crustless quiche. Its savory flavor, Buchanan said, came from lambsquarters alone in an otherwise unseasoned dish. “We have one growing in our unheated vegetable house,” Buchanan explained. “It’s getting the best of whatever

we can provide it, and it’s gotten to be quite mammoth.” By repeatedly pinching the lambsquarter’s edible tips, Buchanan and Benoliel have turned a flimsy little volunteer into a densely branched, robust shrub with abundant new growth: welcome, vibrant, and nutritious.

Learning about and enjoying the wild bounty is just one facet of Benoliel’s enduring fascination with plants. “They’re the theme of my life,” he said. Benoliel graduated from the University of Washington with a botany degree in 1969 and has spent the intervening years teaching about wild edible plants, providing native-plant landscape design and installation services, and, more recently, growing organic vegetables at the Lopez Island

Doug Benoliel and the cover of his book. CourTESY PHoToS

farm he shares with Tamara, whom he met in 1973 when she attended one of his foraging classes.

The second edition of Benoliel’s classic Northwest Foraging, now expanded with additional recipes, nutritional data, plant entries, and black-and-white illustrations by artist Mark Orsen, was published last year by Skipstone Press. “The publisher is extremely pleased, and a little surprised, that the second edition has been received as well as it has,” Benoliel said. A second printing of the edition is planned.

For more information, including classroom sessions, and foraging field trips, email [email protected].

BooksheLFNORTHweST FORAGING: Revised guide from Lopez Island’s Doug Benolielby Marnie Jones

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Let’s eAt

A popular lunch spot, Dashi Noodle Bar serves noodle dishes featuring local and

seasonal ingredients. Open just four hours each day, from 11 a.m. to 3 p.m. on Mondays through Fridays, the restaurant sees a steady stream of customers at their location on Unity Street in Bellingham.

“We’ve been getting such a great response from the community,” said Josh Silverman, owner, chef, and manager. “This has been an idea that I’ve had for quite some time. There’s nothing really like it in Bellingham and I thought it would be something that would go over well. Plus, I love noodles.”

Dashi Noodle Bar opened its doors for the first time last October. Silverman, who has been in the restaurant business since he was 16 years old, formerly owned, managed and cooked at Nimbus restaurant on the top floor of the Bellingham Towers building. The restaurant closed last year.

“This time around, I really wanted the place to be approachable,” Silverman said. “What’s great is that we’re still able to use high quality ingredients but with a lower price point.”

Rather than serving tenderloin or more expensive cuts, Dashi uses brisket and pork shoulder. “Even though we’re using more humble cuts of meat, we’re able to provide something for everyone,”

by Cameron Deuel

Dashi Noodle Bar: Run for the buns

Silverman said. The menu offers vegetarian

options, steamed buns, an extensive selection of condiments, and even a selection of meals for children.

“We’re still working with the same farmers as before,” Silverman added, noting their use of meat from Farmer Ben’s in Lynden, Draper Valley Farms from Skagit Valley, and grass-fed beef from Long Valley Ranch in Oregon. Dashi Noodle Bar also uses local produce. “We try to keep our food as local and seasonal as possible,” Silverman said. “All of our produce comes from four or five local farms, which shows a lot in our condiment bar.”

The condiment bar offers a rotating list of seasonal pickles, kimchi, and pickled turnips. “We get some of our stuff from Rabbit Field Farms and the pickled chard stems are from Joe’s Gardens,” Silverman said.

The restaurant’s location wil move in the fall, when Silverman sets up at a new, larger space downtown. “We’re in the process of renovating a new space on State Street,”

Silverman said. “It’s going to be an indoor space with a dining room.”

Currently, Dashi Noodle Bar is leasing a space from Ciao Thyme. “Doing Dashi here was sort of a test-run,” Silverman explained. “I wanted to see how well people would respond to the food we serve and it was so great that I took the next step.”

The new space will be shared with Acme Farms + Kitchen, currently renovating the Dahlquist building to become a Bellingham hub for their business, including plans for a commercial kitchen and possible retail space.

“We’ll also re-open with longer hours, including weekends,” Silverman said. “The menu will expand too, including more appetizers and salads as well as beer, wine and sake.”

Dashi Noodle Bar will remain on Unity Street until the end of the summer and will

continue to be a vendor at the Bellingham Farmer’s Market on Saturdays and Fairhaven Market on Wednesdays.

Dashi Noodle Bar is located on 207 Unity Street in Bellingham and is open from 11

Dishes include a steamed bun and cold smoked duck salad. CourTESY PHoToS

a.m. to 3 p.m. from Monday to Friday. Orders may be placed by calling 360-305-1500 or by filling out an order sheet online. For more information, visit dashinoodlebar.com or their Facebook page.


Perennial Gardening Made Easy: Sunday, July 1. Sponsored by the WSu Whatcom County Master gardener pro-gram. Free. Starts at 2 p.m. at Hovander Homestead Park near the vegetable garden. learn to grow and maintain perennials that do well in Whatcom County climate. Presenters are WSu Whatcom County Master gardeners Sheila reid and Peg Nathan.

Bouquet Banque Nursery Open-House: Sunday, July 1. Tour the gardens and basketry studio. 10 a.m. to 4 p.m. at bouquet banque Nursery, Marysville.

9th annual independents week: Through July 6. Celebrating Whatcom County’s local independently owned businesses. The week will be the launch of a new bank local First campaign from Sustainable Connections, as well as fun times including a local lovers Mad lib Contest and prize wheel fun at the bell-ingham Farmers Market. For more infor-mation, visit sconnect.org.

Annual Pig war Picnic on the Fourth of July: Wednesday, July 4. 11:15 a.m. Historical Museum on Price Street, San Juan Island. Presented by the Kiwanis Club of San Juan Island. Four local bands are performing (one More Time band, legacy, The Tease and The good Husbands). Pie-eating contest, cake-walk, kid’s games and barbecue. Con-tact Stephanie o’day at [email protected] or Nancy Fusare at 317-5825.

Frazer homestead walk: Wednes-days, 2 to 4 p.m. through Aug. 29. Sponsored by San Juan Island National Historical Park, American Camp & Eng-lish Camp, San Juan Island. Join Park Historian Mike vouri and learn about history and how agricultural operations changed the character of island land-scapes, at American Camp.

Pirate Plastic Clean-up: Friday, July 6 and Saturday, July 7. Sponsored by Sea Shepherd gallery & Educational Center. For kids of all ages. An invitation to help clean up San Juan Island! See how many plastic bottles you can find that are on our beaches, in parks, and along side roads. Must be accompanied by your parent. bring us all your plastic bounty by 5 p.m. A “Surprise special booty” will be awarded to the pirate who gathers the most plastic. 10 a.m. to 5 p.m. Meet at Sea Shepherd gallery, 155 Nichols St., Friday Harbor. Contact [email protected].

Arlington Farmers Market Opening Day: Saturday, July 7. Seasons runs Sat-urdays 10 a.m. to 3 p.m. through Sep-tember. 200 N. olympic Ave, Arlington.

the energy-efficient Chef: Saturday, July 7. This workshop with Marcia Hunt

shares tips and tricks to save time in the kitchen, save dollars on your energy and food bills, and save nutrients in your fresh local food. 10 a.m. to noon. Anacortes Farmer’s Market, 7th Street & r Ave. For details visit anacortesfarmer-smarket.org.

eat Local series: Saturday, July 7. We’ll cover what’s in season and some dishes to keep you cool. Eating healthy doesn’t have to be a chore. Marysville library, large meeting room, 1 to 2 p.m. Present-er is vanessa Edwards from the Sno-Isle Food Co-op.

Field work with rangers: Prairie restoration: Saturday, July 7. Spon-sored by San Juan Island National Historical Park, American Camp & Eng-lish Camp, San Juan Island. 2 to 4 p.m. American Camp visitor Center. The prai-rie at American Camp is one of the last natural prairies in the region. Join Park rangers as they gather native plant seeds, cultivate them in tubes or plant the seedlings in designated plots. learn about the prairie and its future.

summer Container Gardening: Sat-urday, July 7. Whether full of flowers, vegetables or shrubs, learn how to cre-ate and maintain beautifully planted containers for the summer months. 10 a.m. bakerview Nursery, bellingham.

herbalicious Gourmet herbs: Sat-urday, July 7. Add some flare to your dishes this summer with your own, home grown herbs. learn how to grow and harvest herbs, and receive sugges-tions for culinary and tea herbs, as well as drying and preserving techniques. 2 p.m. bakerview Nursery, bellingham.

spice up Your summer with robert Fong: Monday, July 9. 6:30 to 9 p.m. Spice up your summer with dishes highlighting select ingredients from the co-op’s bulk aisle. robert will be joined by guest brooks dimmick, bulk foods manager of the downtown Co-op. downtown Co-op Connection building. register at WCC or call 360-383-3200.

Planning Your Fall and winter Gar-den with krista rome: Tuesday, July 10. get plenty of fresh veggies year-round by learning how to extend your gardening season. $8 members, $10 non-members. Cordata Co-op, belling-ham. 6:30 to 8:30 p.m. Call 360-383-3200.

Cedar Bark Basketry: Tuesday, July 10. This class will explore techniques in traditional Northwest Coast basketry and create a durable cedar bark berry basket of your very own. 6 to 8:30 p.m. Whatcom Community College, belling-ham. $115 per person. (360) 383-3200.

Vermicomposting with Callie Mar-tin: Tuesday, July 10. 6:30 p.m. Skagit valley Food Co-op, room 309, Mount vernon. Free. learn how easy it is to compost your food scraps by harness-ing the work of worms. Class partici-pants will learn the basics of worm bin design, care and feeding. Those inter-ested can purchase supplies on a ma-terials list and build their own indoor worm bin as part of the class. Callie Martin is the Waste reduction Commu-nity Education/outreach Specialist for Skagit County.

Local summer Fare--Light & Lively! Wednesday, July 11, 6:30 to 9 p.m. at Community Food Co-op, downtown bellingham. Celebrate an all-local sum-mer feast showcasing the heart-of-the-season bounty from a variety of Whatcom County farms. Chef Charles Claassen, of book Fare Cafe, will create a light and flavorful menu. $35 per per-son. $7 wine option is payable at class.

Food drying demo and samples with stephen overstreet: Wednes-day, July 11. learn simple ways to keep enjoying the summer harvest, in this food dehydrating demonstration fea-turing fruits, veggies, and powdered onion salt and mushroom salt recipes. Stephen overstreet is a long time Skagit County activist. 6:30 p.m. Skagit Food Co-op room 309, Mount vernon. Free.

Field day and tour: Thursday, July 12. Join the WSu Mount vernon Northwest-ern Washington research & Extension Center to learn about current Agricul-tural research and catch up with oth-ers in the agricultural community. Free and open to the public Field tour starts at 3:30 p.m. Pulled pork barbecue at 6 p.m. Participants should wear comfort-able shoes for walking and dress for the weather. WSu Mount vernon NWrEC, 16650 State route 536, Mount vernon. Call 360-848-6120. Crow Valley Pottery’s Annual Pot-ter’s Fest! Friday, July 13 to Friday, Aug. 10. opens at 10 a.m. 2274 orcas road. Show opening reception on Friday, July 15 from 4 to 7 p.m. at “The Cabin”. Clas-sical guitar by Joe Miller and tasty treats too! over 40 potters, displays in the gar-dens and orchards too. demonstrations on site. Call (360) 376-4260.

winter Gardening Class: Friday, July 13. Chuckanut Transition is hosting a Whatcom County Master gardener who will share tips on how to grow food all year long. 4 p.m. Alger Community Hall, 17835 Parkview ln. Free. register by contacting [email protected], 724-0392, or sign up in person at the belfast Feed Store (bow Hill rd and old Hwy 99).

JuLY eVeNts Send event submissions to [email protected]. Find more calendar updates posted online at www.grownorthwest.com.

JuLY 6 & 7: Kids of all ages are invited to this first annual event sponsored by Sea Shepherd gallery & Educational Center. Meet at Sea Shepherd gallery, 155 Nichols St., Friday Harbor, starting at 10 a.m. to help clean up San Juan Island. See how many plas-tic bottles you can find on beaches, in parks, and along side roads. return with your plastic bounty by 5 p.m. Must be ac-companied by your parent. A “Surprise special booty” will be awarded to our pirate who gathers the most bounty of plastic. For more information contact [email protected] or 360-370-5311.

Pirate Plastic Clean-Up

Good Pickin’s

JuLY 21 & 22: visit the green-bank Farm on Whidbey Island from 10 a.m. to 5 p.m. Activities in-clude story circle, fiber in the barn, 4H & equestrian arena, blacksmith, fabulous music lineup, arts and crafts, wood carvers, local artisan food and farm products, pie eating con-tests, hay rides, farm and garden tours, children’s activities, wine and beer tasting. visit greenbankfarm.org.

Greenbank Farm Loganberry Fest

JuLY 14: Self-guided tour of 17 galleries and studios in the Sun-nyland neighborhood of bell-ingham, including artisan food sampling, tandem bike rides given by a rather large chicken, garden art and more. 4 to 9 p.m. Maps available at Avenue bread and Kulshan brewing Com-pany on James Street, online at sunnylandstomp.com/2012-stomp-gallery-map, and at par-ticipating sites day of event.

Sunnyland Stomp

uncover hidden opportunities for Funding Your Business Locally: July 13. do you want to access capital for your business but don’t know where to look for it? Join renata b. Kowalczyk at the 2020 ENgINEErINg’s coworking space - the PoNd, and learn about hid-den sources of capital that could start or scale your business while building strong local economies. Tickets are $10, available at the door. light snacks pro-vided. 814 dupont St, bellingham. www.brownpapertickets.com/event/256700.

Planning and Planting Your winter Garden workshop: Saturday, July 14. discuss the types of plants you can grow, special fertility and soil require-ments for winter gardening, and the use of cloches and frost blankets to extend the harvest. No registration required. be prepared to be outside. 10:30 a.m. to noon at Cloud Mountain Farm Center, Everson. Free. Call (360) 966-5859.

4th edible Garden tour: Saturday, July 14. Features 14 gardens on lummi Island. All proceeds benefit beach El-ementary School’s future through the not-for-profit beach School Foundation. T-shirts and tickets ($5 per person or $10 per family) available at www.beach-schoolfoundation.org or purchased at the bSF booth located at the lummi Island Saturday Market each Saturday. The “rustic Crust” wood-fired pizza truck will provide lunch options, along with homemade root beer.

Make it and take it’hyptertufa Class: Saturday, July 14. Make your own, old English style Hypertufa trough. bring gloves and a trowel. Workshop fee is $35 and includes all supplies. A garden Spot Nursery, bellingham. 9 a.m. register, call 360-676-5480.

Cherry sampling day: Saturday, July 14. Presented by the Western Washing-ton Fruit research Foundation (WWFrF) from 11 a.m. to 2 p.m. at the WSu Wash-ington research and Extension Center, 16650 State route 536, Mount vernon. Hosted in cooperation with WSu, the day features classes and demonstra-tions on growing new varieties of cher-ries, pruning, and more. Taste different varieties of cherries and get help on planting and managing cherry trees in your backyard. discussions include the latest research on the Spotted Wing drosophila, a threat to cherry fruit in Western WA. Admission required. Pick and sample unique varieties of cherries from the WSu research field trials, and take home cherries at a cost of $5 a bag (bags provided by WWFrF). visit http://nwfruit.org/cherry-sampling-day/

hypertufa: 10 a.m., Saturday, July 14, Christianson’s Nursery, 15806 best road, Mount vernon. Kathy Hirdler of Floribunda designs demonstrates and helps you make a hypertufa trough to take home. All materials and supplies are provided; students should wear

gardening clothes or a sturdy apron and bring a trowel. Class fee is $35. reserva-tions required. Contact 360-466-3821, www.christiansonsnursery.com.

kid-strAVAGANZA: Saturday, July 14. benefiting Three rivers Educational Cooperative. Students will be peddling lemonade, ice tea donated by living Earth Herbs, balloons, and baby chicks from Hannegan Farm and Home, enter-tainment. Have a slice of Seven loaves 3 Cheesy rivers Pizza ($1 per slice donat-ed to Three rivers). live music, storytell-ing, kids craft table and more. boundary bay hosted beer garden. 3 to 6 p.m. at the parking lot of the Public Market, 1530 Cornwall Ave., bellingham.

sunnyland stomp: Saturday, July 14. This free, self-guided tour of 17 galleries and studios in the yards and homes of Sunnyland-area artists takes place be-tween 4 and 9 p.m. and will encompass the entire Sunnyland neighborhood. Ar-tisan food sampling, tandem bike rides given by a rather large chicken, garden art and more. Maps available at sunny-landstomp.com/2012-stomp-gallery-map, at Avenue bread and Kulshan brewing Company on James Street, and at sites day of event.

ornamental Grasses: Sunday, July 15. 2 p.m. at Hovander Homestead Park, Ferndale. Presented by the WSu What-com County Master gardener program. learn how to choose and care for orna-mental grasses in your landscape and how to keep them looking their best. our presenter is WSu Whatcom County Master gardener Kaye dykas.

Pickling, Fermenting, and Can-ning: Putting up with summer with Charles Claassen: Tuesday, July 17. learn how to preserve food through both fermentation and hot-pack can-ning techniques from Charles Claassen, chef and owner of the book Fare Cafe. $29 members and non-members. Cor-

JuLY 20-21: Celebrate the largest harvest of raspber-ries in North America. The festival features loads of raspberries and treats, a fun run, car show, en-tertainment and more. located in downtown lynden and surrounding area. For more information, contact the lynden Cham-ber at 360-354-5995.

Northwest Raspberry Festival

data Co-op, local roots room, belling-ham. 6 p.m. register at WCC, 360-383-3200.

don’t have a Cow Cheese: introduc-tion to Goat and sheep Cheese with Claire and dale: Tuesday, July 17. get familiar with the goat and sheep cheeses of the Co-op’s newly expanded Cheese department. Join Co-op staffer and cheese maven Claire to explore different styles and flavors, including: French basque sheep cheese, fresh chevre, and local offerings from Silver Springs Creamery. Includes a sampling of goat and sheep cheeses and local bread. 6:30 p.m. Skagit valley Food Co-op, room 309, Mount vernon. Members $5, general Public $10.

Family Farm day: Thursday, July 19. Sponsored by San Juan Island Park & rec district. 3 to 4:30 p.m. Heritage Farm off of Cattle Point rd. The San Juan County land bank, Heritage Farm and Full belly Farm invite kids and their parents to this special afternoon at a working farm. Meet pigs, cows, newborn calves and the colorful chicken flock. In the garden there will be summer crops to taste and other activities. This is a free event open to families with kids 3-8 years old. Pre-registration is required. limited space. Free.

Artisans Northwest Art, Crafts & eats 1st Anniversary Party: Friday, July 20. live music, tasty treats, door prizes, an-niversary cake. 4:30 to 8:30 p.m. 1215 Cornwall Avenue, Ste. 101, bellingham. 360-733-1805

Northwest raspberry Festival: Fri-day, July 20 and Saturday, July 21. lots of berries, a fun run, car show, raspberry treats and live entertainment in down-town lynden and the surrounding area. For more information, contact the lyn-den Chamber of Commerce at 360-354-5995.


to advertise in Grow Northwest, contact (360) 398-1155 or e-mail [email protected] on the next page>>>


A splash of summer Color street Fair and Lavender Festival: Saturday, July 21 and Sunday, July 22. Celebrate the fragrant harvest at the San Juan Island lavender Festival and the fun art at the San Juan Island Street Fair. Sponsored by San Juan Island Chamber of Com-merce. The lavender Festival, at Pelind-aba lavender Farm, will offer a variety of cultivating, cooking and essential oil distillation demos, craft workshops, tours, music and more from 10 a.m. to 4 p.m. at 33 Hawthorne lane. See www.pelindabalavender.com for more details. The Street Fair will be on Court Street in Friday Harbor and features about 50 booths with local and regional artists. live music all day on the Courthouse lawn, a Kid’s Creative Center, “Chalk it up” Sidewalk Art Contest, art demon-strations, and a food court. 10 a.m. to 5 p.m. both Saturday and Sunday. Come early and enjoy a Pancake breakfast by the Friday Harbor Fire department both days from 7 a.m. until noon.

‘Make it And take it’ Miniature Coni-fer Gardens with designer ed keller: Saturday, July 21. Ed will show you how to use dwarf Conifers together in a con-tainer. He will use foliage contrast, prun-ing, and art in design themes ranging from Asian gardens to Fairy gardens. Class fee depends on plants used. 9 a.m. A garden Spot Nursery, bellingham. register, call 360-676-5480.

Lopez Legends, Myths and Yarns: Saturday, July 21. Sponsored by lopez Island Historical Society & Museum. 7 p.m. Port Stanley School. live perfor-mances, dramatic readings from diaries & letters of lopez Island settlers. After-dinner delectable desserts, old-time music, historic slide show from our archives, and a chance to win a huge basket of local treats. Call 360-468-2049.

writers in the Limelight: Marc bit-tman & The Food Matters Cookbook: Saturday, July 21. Noon to 1 p.m. at PFC’s limelight Cinema, bellingham. Call (360) 647-1300. In this filmed talk and interview, bittman serves up his no-nonsense, flexible approach to eat-ing more plants while cutting back on (rather than eliminating) animal prod-ucts and processed foods.

olga daze Festival: Saturday, July 21. 10 a.m. to 3 p.m. olga Park. live music, “The World’s Shortest Parade”, a silent auction, yard sale, quilt raffle and a bake sale.

Celebrate skagit ~ dinner on the Farm: Saturday, July 21. 5 p.m. at Hed-lin’s Family Farm, la Conner. Featuring fresh, seasonal foods prepared by guest chef Nicole Holbert, Chef and owner of Adrift restaurant in Anacortes. $100 per person. Call (360) 336-3974.

Greenbank Farm’s Loganberry Festi-val: Saturday, July 21 and Sunday, July

22 from 10 a.m. to 5 p.m. Activities in-clude story circle, fiber in the barn, 4H & equestrian arena, blacksmith, fabulous music lineup, arts and crafts, wood carv-ers, local artisan food and farm prod-ucts, pie eating contests, hay rides, farm and garden tours, children’s activities, wine and beer tasting. www.greenbank-farm.org.

red rooster route days: Saturday & Sunday, July 21-22. 10 a.m. to 4 p.m. lots of different activities. Farm stops include garden Treasures, Foster’s Produce & Corn Maze, biringer Farm (Arlington site), bryant blueberry Farm & Nursery, Stillaguamish valley Pioneer Museum, and Arlington Farmers Market. Prizes too! For complete schedule and activi-ties, visit redroosterroute.com/.

Chilled soups for summer: Saturday, July 21. 11 a.m. Christianson’s Nursery, 15806 best road, Mount vernon. Join chef Carol roberge in exploring new twists with cool summer soups. rob-erge, a graduate of living light Culinary Arts Institute, will create appetizing combinations such as Cucumber and Mint gazpacho with Preserved lemon Cashew Sour Cream, and a summer chiller with strawberries, fennel and yel-low heirloom tomatoes. Class fee: $10. reservations required: 360-466-3821, www.christiansonsnursery.com.

“whole Family” Gardening: Saturday, July 21. This workshop with Janet rutz focuses on how to include the whole family (kids, spouse and yes, even your parents) in growing a home veggie gar-den. 10 a.m. to noon. Anacortes Farmer’s Market, 7th Street & r Ave. For details visit anacortesfarmersmarket.org.

raw wraps and rolls with Carol rob-erge: Monday, July 23. Create sandwich substitutes using romaine, nori and col-lard leaves. recipes for nut and seed pates to stuff the wraps and rolls, as well as sauces and dips. All vegan and gluten free. $39 members and non-members, Cordata Co-op, local roots room, bell-ingham. 6 to 8:30 p.m. register at WCC (360-383-3200).

Festive summer Brunch with Lisa dixon: Tuesday, July 24. 6 to 8:30 p.m. lisa dixon prepares a summer brunch menu that’s also good as a distinc-tive seasonal dinner, making generous use of summer herbs and vegetables. Enjoy vegetable frittata, herbed fried-smashed potatoes, hazelnut pancakes with raspberry sauce. A prosecco cock-tail option is $7, payable at class. $35 members and non-members. Cordata Co-op, bellingham. register at WCC (360-383-3200).

Make Your own Cultured Foods with Carol roberge: Wednesday, July 25. discuss the benefits of eating cultured foods and ways of incorporating more into your diet. learn the basics of mak-ing sauerkraut and kim chi, and how to

make a fermented almond cheese. All recipes are vegan and gluten-free. $35 members and non-members. 6 to 8:30 p.m. Cordata Co-op, bellingham. regis-ter at WCC (360-383-3200).

Berry Bliss with karina davidson: Thursday, July 26. 6 to 8:30 p.m. Karina shows you how to make mixed berry tiramisu; three layer berry and brown sugar pavlova--a light , crunchy, and chewy French meringue cake full of berries and creamy goodness; French strawberry glace tart with glazed fresh berries over a cream cheese base; black-berry oat bran muffins; and the best blueberry crumble bars ever. $35 mem-bers and non-members/Cordata Co-op /register at WCC (360-383-3200)

eating Paleo style with erin: Thurs-day, July 26. 6:30 p.m. Skagit valley Food Co-op, room 309, Mount vernon. $5/$10. Ask questions and taste a vari-ety of dishes: beef bulgolgi, Pumpkin Muffins, Mango Jicama Salsa and the 90 Second Chocolate Cake.

44th Annual Childrens Craft Fair: Friday, July 27. Enjoy handmade crafts and baked goods made by children on the library lawn. All items are priced $4 and below. Ages 13 and under may pre-register for a booth. 11 a.m. to 1 p.m. at bellingham Public library, belling-ham. registration is open through July 24. Contact bethany Hoglund at [email protected].

Better Blueberries!: Saturday, July 28. learn organic strategies for growing blueberries and find out the best variet-ies for Northwest gardens from Charlie Anderson, organic farm manager for Sakuma brothers Farms. Class fee $5. 11 a.m., Christianson’s Nursery, 15806 best road, Mount vernon. reservations required: 360-466-3821, www.christian-sonsnursery.com.

Conserving Your teeth and Your Money: Saturday, July 28. dr. von Kuehn will talk about issues surrounding mod-ern dentistry and how to best approach your personal decisions for maintaining dental health. 10 a.m. to noon. Ana-cortes Farmer’s Market, 7th Street & r Ave. visit anacortesfarmersmarket.org.

Legacy herefords Annual Picnic: Saturday, July 28, from 3 to 8 p.m. Meet the cows, and talk with knowledgeable folks about food and the animals and their care. barbecuing all afternoon and into the evening. beef will be available for purchase. For more information and directions, email [email protected] or phone 360.510.7180 or 360.255.3063.‘Make it And take it’ sedum wall Garden: Saturday, July 28. Ed Keller will help you make your own framed ‘Work of Art’, starting with a wood frame that can hang like a tapestry on your patio wall. $45 includes all supplies. 9 a.m. A garden Spot Nursery, bellingham. reg-

JuLY 21: This workshop with Janet rutz focuses on how to include the whole family, in-cluding kids, spouse, and grand-parents in growing a home veggie garden. 10 a.m. to noon. Anacortes Farmer’s Market, 7th Street & r Ave. For details visit anacortesfarmersmarket.org.

“Whole Family” Gardening

JuLY 23: Join Tilth Producers for a farm walk at Cloud Mountain Farm Center in Everson. registration starts at noon, followed by walk from 12:30 p.m. to 4 p.m. For 30 years, Cloud Mountain has been growing tree fruit, grapes and vegetables, and propagating over 1,000 varieties of woody ornamental and fruit plants. Cloud Mountain Farm Center now offers train-ing to new and beginning farmers. discuss new cropping strat-egies, season extension techniques for tree fruit and vegetable production, and more. register at tilthproducers.org.

Tilth Producers Farm Walk at Cloud Mountain

JuLY 28: Proceeds benefit the Skagit Food Share Alliance, connecting local farmers with 14 food banks and 8 hot meal programs in Skagit County. local restaurants provide bites. bite tickets are $1 each (average bite is 2 to 4 tickets). Includes live music, beer and wine garden, graham Kerr, children’s ac-tivities, and best bite Contest. donations of non-perishable foods welcome. Noon to 4 p.m. First Street, Mt. vernon. Call (360) 685-4005 or visit biteofskagit.org/.

Bite of Skagit

ister, call 360-676-5480.

Bite of skagit: Saturday, July 28. Noon to 4 p.m. First Street, Mt vernon. Free admission, tickets are $1 each (average bite between 2 and 4 tickets). North Coast Credit union is the proud sponsor, organizer and host of the 4th Annual bite of Skagit. Join us for fun in the sun, with local restaurants, live music, beer and wine garden, graham Kerr, chil-dren’s activities, and best bite Contest. Also happening: Annual Sidewalk Sale and the Farmers Market. Proceeds ben-efit the 14 food banks and 8 hot meal programs in Skagit County. Call (360) 685-4005.

Bryant Blueberry Festival: Saturday, July 28. bryant blueberry Farm & Nurs-ery. Farm opens at 8 a.m. Festival hours are 11 a.m. to 3 p.m. Pick berries, pony and wagon rides, face painting and more. 5628 grandview road, Arlington. (360) 474-8424, bryantblueberries.com.

2nd Annual Benefit for sustainable Bellingham and the Center for Lo-cal self reliance: Saturday, July 28. The event will feature local music greats Ashely douglas, The Prozac Mountain boys, robert Sarazin blake, and the Keaton Collective. raffle for prizes. Sus-tainable bellingham and the Center for local Self reliance promote local food security, local energy security, and alter-native energy/transportation. boundary bay will have the bbQ going! Tickets are $10 adults, $5 students, Children under 12 free. 5 p.m. to midnight at the bound-ary bay beer garden, bellingham.

Critters in Your Garden: Sunday, July 29. 2 p.m. at Hovander Homestead Park, Ferndale. Free. Call (360) 676-6736. Pre-sented by the WSu Whatcom County Master gardener program. learn to rec-ognize the living things, large and small which inhabit your garden; which are helpful, which are destructive, and how do you deal with them? our presenter is WSu Whatcom County Master gardener laurita Whitfield.

whidbey island orchestra: Saturday, June 30. Noon to 3 p.m. Join us as the Whidbey Island orchestra, under the di-rection of Chris Harshman, make beauti-ful Music in the gardens. bring a blanket or chair, pack a lunch, and relax in the splendor of Meerkerk gardens. Admis-sion $10, children 15 years and under free. dogs on leash welcome.

FArMers MArkets

isLANdBayview: Saturdays 10 a.m. to 2 p.m. through oct. 27 at Sr 525 and bayview road, Whidbey Island. visit bayview-farmersmarket.com or call (360) 321-4302.

Coupeville: Saturdays from 10 a.m. to 2 p.m. through october at Alexander & 8th Street (behind the library). Contact Pat Tennant at (360) 678-4288.

oak harbor Public Market: Thurs-days 4 to 7 p.m. through Sept. 24. located in the Tree Park next to the Chamber of Commerce visitor Center on Highway 20. Contact [email protected].

south whidbey tilth: open Sundays 11:30 a.m. to 3:30 p.m. through octo-ber, 2812 Thompson road and State route 525. visit southwhidbeytilth.org or call (360) 730-1180.

sAN JuANLopez island: Saturdays through Sept. 10 from 10 a.m. to 2 p.m. in lo-pez village.

orcas island: Saturdays from 10 a.m. to 3 p.m. through September on the village green in Eastsound. during oc-tober and through most of November, the Market meets from 11 a.m. to 2 p.m. at oddfellows Hall, on Haven. visit orcasislandfarmersmarket.org.

san Juan: Saturdays from 10 a.m. to 1 p.m. at the brickworks building, Sun-shine Alley and Nichols Street in Friday Harbor. visit sjifarmersmarket.com.

skAGitAnacortes: Saturdays through octo-ber from 9 a.m. to 2 p.m. at the new depot Plaza next to the depot Arts Center, 7th & r Avenue. Wednesday market through Sept. 5, from 4 to 7 p.m. For more information, contact Keri Knapp at (360) 293-7922 or visit www.anacortesfarmersmarket.org.

Bow Little Market: Thursdays through oct. 4, from 1 to 6 p.m. at the belfast Feed Store, 6200 N. green (south of bow Hill rd. along old Hwy 99). For more information, contact Patty Sweaney at (360) 724-3333 or [email protected], or visit bowlittlemarket.wordpress.com.

Concrete: Saturdays from 9 a.m. to 4 p.m. at the Concrete Senior Center, from Memorial day weekend through labor day weekend. The Concrete Se-nior Center is located just off Highway 20 at milepost 89. Contact [email protected].

Mount Vernon: Saturdays in down-town Mount vernon at gates and Main Street by the Skagit river. The Wednes-day Market is held at the Skagit val-ley Hospital, 1415 Kincaid Street. visit www.mountvernonfarmersmarket.org.

sedro-woolley: Wednesdays through mid-october from 3-7 p.m. at Hammer

Heritage Square, corner of Ferry and Metcalf Streets. For more information, visit sedrowoolleyfarmersmarket.com.

sNohoMishArlington: opens for the season on Saturday, July 7 and will be held each Saturday from 9 a.m. to 3 p.m. at le-gion Park, 114 N olympic Ave. visit ar-lingtonfarmersmarket.blogspot.com.

Bothell Farmers Market: Fridays from noon to 6 p.m. at Country village Shops, 23718 bothell Everett Highway.

darrington: Saturdays 10 a.m. to 3 p.m. from June through September at Seeman Street, darrington. For more information, call (360) 436-2167.

edmonds Museum: garden Market is open Saturdays from 9 a.m. to 2 p.m. through June 23. The Full Market is open Saturdays 9 a.m. to 3 p.m. from June 30 through oct. 6.

everett: Sundays from 11 a.m. to 4 p.m. through oct. 7. located in the parking lot at the Marina, Port gardner landing, 1600 Marine view drive, Ever-ett. visit everettfarmersmarket.net.

Granite Falls: Saturdays from 11 a.m. to 4 p.m., June through September, at 8416 Sr 92, corner of Hwy 92 and getchell (84th St NE). Contact [email protected].

Mountlake terrace: Fridays 1:30 to 6:30 p.m. through Sept. 28. located at 23208 56th Ave W. For more informa-tion, visit mltfarmersmarket.com.

Mukilteo: open Wednesdays 3 to 7 p.m. from June 6 to Sept. 26. located in old Town Mukilteo near the Ferry at lighthouse Park. For more informa-tion, contact Cherri Paul at (425) 418-6064 or visit mukilteofarmersmarket.org.

Port susan: opens on Friday, Aug. 10 in downtown Stanwood, a project of the Port Susan Food & Farming Center. 3 to 7 p.m. on Friday evenings on the grassy area behind viking village on 88th (across from the legion Hall) and will culminate with a market on Sept. 21-22. visit www.portsusanfoodand farmingcenter.org.

snohomish: Thursdays from 3 p.m. to dusk through oct. 11. located at 1st Street and Cedar Avenue. visit sno-homishmarkets.com.

south County: Wednesdays 4 to 8 p.m. from June through September. located one mile east of Thrasher’s Corner at the intersection of Maltby road and 39th Ave. S.E., Snohomish. For more information, call (425) 770-8507.

willis tucker: Fridays 3 to 7 p.m. through Sept. 14 on the front lawn of Willis Tucker Park, 6705 Puget Park drive, Snohomish. For more informa-tion, visit marketatwillistucker.word-press.com/.

whAtCoMArtisans Market: Art, Crafts, Produce, $3 EATS. Tuesdays from noon to 7 p.m., and Thursdays to be announced. depot Market Center, railroad & Chestnut, bellingham. Contact [email protected] or 360.920.0452.

Bellingham/Fairhaven: The belling-ham Farmers Market is held each Sat-urday from 10 a.m. to 3 p.m. at depot Market Center, railroad & Chestnut, and Wednesdays (on a smaller scale) in June through September from noon to 5 p.m. at the village green. visit bell-inghamfarmers.org.

Blaine Gardener’s Market: Satur-days from 10 a.m. to 2 p.m. at H Street Plaza overlooking drayton Harbor. For more information, call Carroll at (360)

332-4544.Ferndale: located on the riverwalk Park along the Nooksack river, open every Saturday through mid-october. 10 a.m. to 5 p.m. Call (360) 384-3042 for more information.

Lummi island: Saturdays 10 a.m. to 1 p.m. through labor day weekend. 2106 South Nugent road, next to the Islanders store.

Lynden: Hosted by Five loaves Farm, and held Thursday afternoons from 2 to 6 p.m. through Sept. 20 at the Cen-tennial Park lot in downtown lynden, corner of 4th and Front. For more infor-mation, contact dave Timmer at (360) 961-4061 or [email protected].

Point roberts: Alternating every oth-er Saturday throughout the summer. Community Center, 1487 gulf road. Contact Naomi at [email protected].

Additional events and updates are post-ed online at www.grownorthwest.com. Send your event information to [email protected].





Crossroads Grocery & Video: locally owned and operated. We carry your ba-sic staples, bulk foods, frozen foods and produce as well as organic products and produce. located at the crossroads of Mt. baker Highway and Silver lake road, Maple Falls. open seven days/week from 7 a.m. to 10 p.m. (360) 599.9657 / www.crossroadsgrocery.comskagit Valley Co-op: Your commu-nity natural foods market. open Monday through Saturday 8 a.m. to 9 p.m. and Sunday 9 a.m. to 8 p.m. 202 South First Street, Mount vernon. (360) 336-9777 / skagitfoodcoop.com

LoCAL MArketPLACe & direCtorY

Beef, Pork, Poultry & eggsLegacy herefords: Purely natural beef, no added hormones or antibiotics. 100% vegetarian diet. Humanely raised & han-dled. our summer picnic is July 28! (360) 510-7180, legacyherefords.com/silvana Meats: All Natural Meats. A Full Selection of retail Cuts. 1229 State route 530, Silvana, WA 98287. 360-652-7188, www.silvanameats.com

Coffee, Chai & teaBlack drop Coffeehouse: Now employ-ee owned! open Mon through Fri, 7am to 7pm, Sat 8am to 5pm, and Sun 8:30 am to 4pm. 300 W. Champion Street, belling-ham. (360) 738-3767, theblackdrop.com/Jen’s house of Chai: voted best cup of Chai by my mom! visit my booth at the bellingham Farmers Market. (360) 201-1274 / jenshouseofchai.comsip-t tea Company is now Misfits Bliss: Passionately delicious! bellingham crafted artisan tea. Free delivery in bell-ingham. Wholesale available. Contact (360) 220-8100 / www.sip-t.com. visit us at the bellingham Farmers Market!

Gardens/NurseriesBakerview Nursery: let us help give you success. We are local gardeners and farmers. locally owned for 39 years. open Monday through Saturday 9 a.m. to 6 p.m. and Sunday 10 a.m. to 5 p.m. 945 E. bakerview road, bellingham, WA. (360) 676-0400 / bakerviewnursery.com Christianson’s Nursery & Greenhouse: open 9-6 daily. 15806 best rd., Mount vernon. Call 360-466-3821 or visit www.christiansonsnursery.comkent’s Garden and Nursery: locally owned and operated for over 30 years. Specializing in locally sourced -Trees -dwarf Conifers -Annuals -Shrubs -Peren-nials -garden Supplies 5428 Northwest Ave, bellingham. (360) 384-4433North Fork Gardens: Wedding flowers by the bucket or bunch. u-pick/We-pick. Sustainably grown. Call for availability. Summer flowers on the way! North Fork gardens. Contact gail Parlatore, owner, at (360) 410-0813 or [email protected].

Farmers MarketsAnacortes Farmers Market: Farm prod-ucts, fresh baked goods, arts and crafts, and more. Saturdays from 9 a.m. to 2 p.m. at depot Arts Center, 7th Street & r Avenue, Anacortes. Weekly events and music too! For more information, visit anacortesfarmersmarket.org. Bellingham Farmers Market: Celebrat-ing 20 years! Every Saturday at the de-pot Market Square, railroad & Chestnut Streets, downtown bellingham. 10 am to 3 pm. Featuring monthly Chef in the Market and Kids in the Market events. bellinghamfarmers.org/

Fruits, Vegetables & herbsosprey hill Farm: A wide assortment of rare and heirloom berries, fruit, herbs, produce and more. ospreyhillfarm@ yahoo.com/595-9134

GrocersCommunity Food Co-op: With two convenient locations, downtown and Cordata, the Co-op offers bellingham full-service natural grocery stores. Certified organic produce departments, deli café, bakery, wine shop, bulk foods, flower and garden shop, health and wellness, plus meat and seafood markets. open seven days a week. downtown: 1220 N. Forest at Holly St., open 7 a.m. to 10 p.m. Cor-data: 315 Westerly rd. at Cordata Pkwy, open 7 a.m. to 9 p.m. 360-734-8158, www.communityfood.coop Send your ad to [email protected]

Arts & CraftsArtisans: Northwest Art, Crafts and Eats: Paintings, prints, pottery, glass work, jewelry, furniture, fabric art, locally roasted coffee, fine chocolates, cards, smoked salmon, honey, local produce and more. Accepting new artists! 1215 Cornwall Ave., bellingham. open Mon-Sat 11-5. visit artisansbellingham.com. Mountainside Gardens is a gallery/gift shop featuring locally created art, gifts, specialty food items and natural personal care products. large selection of locally grown veggie starts, annuals, perennials, shrubs and trees. located 1 mile east of Kendall on the Mt. baker Hwy. (360) 599-2890, www.mountainsidegardens.com/

restaurants & eateriesBayou on Bay: restaurant and oyster bar. located in the heart of downtown, bayou on bay has been dedicated to bringing bellingham a unique Cajun and Creole dining experience since 2007. 1300 bay St. bellingham. 360-75-bAYou, bayouonbay.com. Place your ad here. Contact (360) 398-1155 or [email protected].

seedsuprising organics: vegetable, flower, and herb varieties well suited to the unique growing conditions of our region and beyond. We are proud to have been Washington’s first 100% Certified organic seed company and are pleased to bring you 26 new varieties for the 2012 season. uprisingorganics.com/ (360)778-3749

servicesJeff Braimes, realtor: real Estate for real People. Agent with Coldwell banker Miller-Arnason real Estate. 3610 Meridian St., bellingham. Contact (360) 961-6496 (cell), (360) 734-3420 (office), or [email protected]. oyster Creek Canvas Company: Full service canvas and industrial sewing shop specializing in marine canvas. We are also a source for marine, outdoor and recreational fabrics and related hard-ware. recreational and outdoor fabrics, patterns, foam, webbing, hardware, in-dustrial sewing, repairs. Mon-Fri 10am - 4pm. (360) 734.8199, 946 N. State St. bell-ingham. www.oystercreekcanvas.com

kids & FamilyRed Wagon Diaper Services: Serving Whatcom and Skagit counties. We are proud to be the only local business to provide cloth diaper delivery, and we in-vite your family to join us. “A fresh change for your baby’s future.” Contact (360) 961-3710 or [email protected]. visit www.redwagondiapers.com.

Baked Goods, sweets & treatsLeah’s gluten-free Bakery: baked in a dedicated gluten, dairy & soy free facil-ity. For Special orders call (360) 734-2812. Ted & Nancy Seifert, ownersMallard ice Cream: our ice cream is cre-ated from as many fresh, local, and organ-ic ingredients as possible because that’s what tastes good. open 10:30 a.m. to 11:30 p.m. seven days a week. (360) 734-3884 / 1323 railroad Avenue, bellingham / www.mallardicecream.com

Property & real estatedeming, 4561 Mosquito Lake road, 2.18 acres pasture land, small mobile home, 20 gallon/minute well, 3 bedroom septic system, underground power and phone, gravel driveway, Twin Sisters and Nooksack river views, great southern exposure, $155,000, possible owner con-tract. 360-820-1427.unique Farming opportunity south of Lynden: Approximately 6 acres of certifiable land. 3 acres peat and 3 acres sandy loam on draft horse farm. Incor-porating draft horses into land tillage a possibility. Also available: tractors and numerous pieces of farm equipment. lots of potential. Call 360-510-7466.uprising seeds is looking for a per-manent home! 10+ acres tillable land in WA no more than 3 hours from bell-ingham. land must be certifiable, have a well w/good water output, and be some-what isolated from other market and seed farms. barn, outbuildings would be great. Contact [email protected]

seafoodSkagit’s Own Fish Market: dungeness Crab, Fresh Fish, Clams, Mussels, oysters, Shrimp, Scallops, Smoked Fish. daily lunch specials with local seafood. Home-made Chowder, Halibut & Prawn Tacos Everyday, oyster burgers, dungeness Crab Sandwich. (360)707-2722, 18042 Hwy 20, burlington. www.skagitfish.com

Beer & wineNorthwest Brewers Supply: brewing and winemaking supplies. Serving the community for 25 years. open Tues-Sat 10-6. 1006 6th St., Anacortes. (360) 293-0424, www.nwbrewers.com/

BarterHave homegrown veggies, herbs, and flowers, and free-range eggs. Will bar-ter for your meat, dairy, berries, or other homegrown or handmade goods. North Snohomish County. Call Willow and Peter at 360-435-8341.

rAte: 25 words for $10 (minimum) • Each additional word 40¢ each To place an ad, contact Grow Northwest at (360) 398-1155 or e-mail [email protected].

ConstructionBlackmer Construction, inc. All phases of construction, interior and exterior. Specializing in kitchens and baths, de-sign build. licensed, bonded insured 206-719-6562 [email protected] lic. #: CCblACKCI985C1Lookabill General Contracting: Addi-tions, remodels, custom projects, interior finishes. licensed, bonded and insured, looKAgC908b5. (360) 201-7024, www.lookabillgC.comSend ads to [email protected].

growNorthwest

Brandywine kitchen: locally sourced ingredients, hand-cut fries, baguette sandwiches, beer and wine, entrees. Mon-Sat 11-10, Sun 4-10. Happy hour 3-6 weekdays. 1317 Commercial, bellingham. (360) 734-1071. brandywinekitchen.comdoe Bay resort and retreat on or-cas island, wA: (360) 376-2291. on-site gourmet cafe supported by the one acre on-site organic garden plus local farmers. Come out to doe bay for the food.... stay for the peace of mind.streAt Food: regularly parked in the bellingham area. offers fresh and season-al ingredients. Contact (360)927-0011, e-mail [email protected] or follow them on Facebook or streatfood.methe table: Featuring fresh pasta made by the bellingham Pasta Company, using local ingredients. 100 N. Commercial St., bellingham. Pasta available at belling-ham Farmers Market, Whatcom County Community Co-op and Haggen loca-tions. bellinghampasta.com

ClothingTexture Clothing: Ecofriendly, sustain-ably made organic cotton and hemp clothing for women. 1425 N. State St., bellingham. www.textureclothing.com, (360) 224-1342.

Feedscratch and Peck Feeds: We use only naturally grown and non-gMo whole grains in our feeds. Proud to offer a va-riety of soy free animal feed products, including chicken feed, rabbit feed, pig feed, and more! visit 1645 Jill’s Court, Suite 105, bellingham. (360) 318-7585, scratchandpeck.com/wilderness hay & Feed: Timothy, Al-falfa, orchard grass, Mixed Hay. delivery Available. 11008 84th St NE, lake Stevens. Call 360-386-9144.


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grow Northwest July 2012 · July 2012 3 growNorthwest grow Northwest magazine July 2012 • Volume 3, Issue 3 8 Bow Hill Blueberry Farm: A place to graze 9 Dona Flora: Three decades