As we've gotten to know each other again via facebook Jennifer and I have discovered that we have a lot in common. I asked Jennifer if she'd be interested in doing a guest post on cooking with local food in Bellingham. Oh happy day, she agreed! Jennifer is an avid user of her pressure cooker, something I've yet to really get into, so help me persuade her to return with a future post about pressure cooking, ok?
Jennifer lives in Bellingham with her handsome husband and their two young boys. Bellingham is home to 2 farmers markets, Western Washington University, and is located a stone's throw from the San Juan Islands and Canada.
Without futher ado, I'll turn my blog over to Jen for today.
-------------One of the things I love to make in the fall and winter months here in Bellingham is pasta with kale. I first saw Lydia Bastianich cook this on her show called “Lidia’s Italy.” It’s simple, easy, and takes very little equipment or fancy foods.
The best part however, is the fact that you can substitute any bitter green veggie for the kale. Some good substitutes that I’ve used in place of kale are swiss chard, arugula, beet greens, collard greens, and mustard greens. These greens on their own are usually dismissed by many as tasting awful. But cooked in this manner they are delish, light and healthy. Bitter greens are usually available all winter long from local farmers and they’ll even grow up through the snow.
All photos by guest blogger Jennifer, except as noted
Photo from http://www.bellinghamfarmers.orgOlive oil
First, thinly slice a clove of garlic and sauté in small amount of olive oil. Scoop out the garlic when it begins to turn brown and reserve.
The whole meal takes just 20 minutes, so it’s a really good dish to make when you don’t have a whole lot of time. Have fun!