Thursday, July 24, 2014

What's Up! Magazine
Celebrating local food, farms and the DIY spirit in the great Northwest

Cooking

Popsicles: Cool treats for the kids

Jul 2nd, 2014 | By
Popsicles: Cool treats for the kids

Kids like cool treats, especially during the summer time. There’s nothing more fun and refreshing than an ice-cold treat on a hot summer day. That, and a swimming hole or lake to jump in. Summer’s fresh berries are delicious, key ingredients in making cool treats (if you haven’t eaten all of them before you get
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Camp cooking: Kebobs, lemon-berry pancakes and mole chicken tacos

Jun 4th, 2014 | By
Camp cooking: Kebobs, lemon-berry pancakes and mole chicken tacos

by Tina Hoban Camping season is upon us, and once again Northwesterners are getting ready to pack their gear and head to the great outdoors. Enjoying our beautiful region can take many different forms, from hiking to remote locations, to tent camping in a campground, or staying in a furnished cabin in the woods. But
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Fresh herbs: Big flavor in small bunches

May 8th, 2014 | By
Fresh herbs: Big flavor in small bunches

by Mary Ellen Carter Fresh herbs are nature’s surprise. They pack big flavor, are easy to grow, and so rewarding. They are not only tasty, but can be exciting when used with conviction and a bit of attitude. It is hard to imagine what cooking would be without them, so important are they, whether being
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Embrace the tart: Welcome spring with rhubarb recipes

Apr 2nd, 2014 | By
Embrace the tart: Welcome spring with rhubarb recipes

by Mary Ellen Carter Rhubarb is a mystery for some. The Pacific Northwest climate makes perfect growing conditions for this cool weather crop; we  produce more rhubarb here than any other region in the country. It may look like overgrown celery; it is a member of the buckwheat family and closely related to another early
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Nut milk: Soak, blend, strain, drink

Apr 1st, 2014 | By
Nut milk: Soak, blend, strain, drink

by Tina Hoban Do you enjoy nut milks? Why would you want to make your own nut milk, when there are so many choices out there? Simple. The nut milk that you make at home is better. Way better. Making your own nut milk is not hard; you’ll just need a blender (the bigger the
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Some like it hot: Bold recipes to spice up the kitchen

Mar 7th, 2014 | By
Some like it hot: Bold recipes to spice up the kitchen

by Mary Ellen Carter Citrus abounds in the grocery stores, pineapples are available, and rum is always handy. This means – cue the steel drums – let’s spice it up in the kitchen, break out rum cocktails and feel the warm trade winds – let’s eat like the islanders in the Caribbean. With the strong
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Bow Hill Blueberries’ Seahawks-inspired smoothie and cocktail

Feb 1st, 2014 | By
Bow Hill Blueberries’ Seahawks-inspired smoothie and cocktail

For those looking for a healthy smoothie and delicious cocktail to celebrate the Seahawks in the Superbowl, try these two recipes courtesy of Susan Soltes, co-owner of Bow Hill Blueberries in Bow. The Seahawks are served Bow Hill Blueberries in their team kitchen. “When I learned that the Seahawks’ head chef had the mission to
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The basics of braising

Jan 5th, 2014 | By
The basics of braising

by Mary Ellen Carter There is something comforting about the gently captivating aromas that promise something rich and satisfying at the end of an afternoon. Cooking low and slow heightens the anticipation of gathering around the table especially this time of year. Braising is a cooking method where the meat or vegetables are browned over
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Baked greens and pork loin

Nov 5th, 2013 | By
Baked greens and pork loin

by Mary Ellen Carter A Tribute to Marcella Hazen Often referred to the “godmother” of Italian cooking Marcella Hazen, passed away last month at the age of 89.  She is credited with bringing true Italian cuisine from the Emilia Romagna region of Italy to the U.S. She started teaching in the early 70’s in New
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Fall meal: Pork, pears and salad

Oct 1st, 2013 | By
Fall meal: Pork, pears and salad

by Mary Ellen Carter With the fall season comes the desire for warm comfort foods that celebrate the season and sooth the soul. The following recipes are easy to make and conttribute to a wonderful meal. The seared pork tenderloin is a total of four ingredients, plus salt or pepper to taste, and makes a
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