JNK Llama Farm will host the 2013 Llama & Alpaca Information Day on Saturday, May 4. Numerous classes on care and other subjects will be offered during the 6th annual event from 8 a.m. to 5 p.m. The event is free and the public is welcome. No animals will be sold during the event.  To RSVP, call (360) 592-2603.

Breadfarm celebrates its 10th anniversary next month and will participate in the 3rd Annual Bread Bakers Guild of America Open House on Saturday, June 29.  They invite the public to join them for a special day at the bakery with interactive demonstrations showcasing their artisan bread baking.  Participants will have opportunity to observe mixing dough, shaping of loaves in addition to scoring and baking in a hearth stone oven. Tours will be held at 9 a.m., 11 a.m., 1 p.m. and 3 p.m. RSVP by June 24 to (360) 766-4065.

Neighboring business Slough Food is celebrating its 9th anniversary.

The Hub Community Bike Shop in Bellingham is holding a big pancake feed on Friday, May 17 from 6:30 to 11 a.m. They will have food, coffee, live music, and more.

Potluck Kitchen Studio has opened at 910 11th Street in Anacortes, offering hands-on cooking classes, food activities, and a place to host cooking clubs and private events. For more information, visit potluckkitchenstudio.com.

Down Home Brew Supply in Arlington is celebrating its 1st anniversary. They would love to see their customers and new folks come down to their Big Super Saturday 20% off day on Saturday, May 4. (It’s also the National Day of Home Brewing!)

Sound Harvest Delivery is a new company focused on delivery of local dairy, eggs and other products from Whatcom County farmers and producers. Based in Blaine, the company will start deliveries in mid-May. Products include Grace Harbor Farms, Moka Joe Cafe, Misty Meadows Farm, Twin Brook Creamery, Edaleen Dairy and Appel Farms. For more information, see soundharvestdelivery.com or call (360) 354-0715.

Carne Bellingham is a new butcher shop coming to Bellingham and officially announced their location: 902 N. State Street #104. No word yet on grand opening date.

Western Freedom Seafoods is offering residents a CSA style share of their catch. Anyone interested can pick up their share at the Bellingham Harbor when they return from Alaska later this summer. For more info, see westernfreedomseafoods.com.

ACME Farms + Kitchen announced the appointment of Travis Surmi as Culinary Director. Surmi will be cooking in AF+K’s new downtown Bellingham location and will create prepared foods using local ingredients. The company will also offer Sunday Suppers, boxed lunches and catering services. See acmefarmsandkitchen.com for more information.

The Washington State Farmers Market Association (WSFMA) has created a guide to accepting EBT food stamp cards in Washington State. While geared toward farmers markets, it covers basic questions (where to apply, basic contact info, etc.) and is available to all. See the guide at http://www.tfrec.wsu.edu/pdfs/P2768.pdf.

The Center for Local Self-Reliance (CLSR) is a Fairhaven-based non-profit organization whose mission is to renovate and revitalize the historic Caretakers House & Gardens at Fairhaven Park and offer the space for community members to practice and teach gardening and food preservation skills.

The group was formed in 2008, when they drafted a proposal to the City of Bellingham requesting control of the Caretaker’s House, located in Fairhaven Park. The City approved the committee’s proposal, and over the past four years the board members at CLSR have been working to restore the historic landmark’s building and grounds. It has been a long process, but the committee is hopeful they can complete renovations next year, which will mark the 100th birthday of the Caretaker’s House.

Located on 2.5 acres of land, the property offers community gardens, which now cover a large portion of the front yard. Lynn Loveland, the coordinator of the garden committee for CLSR, states that the gardens “generate product that goes back to the community,” such as the Food Bank and YWCA. On April 21, Loveland and a few volunteers planted heirloom roses, donated by donation of Alison Kutz, in homage to the Rose Gardens that were once located on this property. Loveland’s mission is to grow a medicinal garden, the proceeds of which she will return to the community. She also wants to educate local residents on the importance of medicinal plants and provide instruction for those interested in growing their own.

The nearly 100-year-old property is located at 107 Chuckanut Drive and is open to the public. Building renovations have included replacing the roof, building a new fence around the perimeter of the property, replacing the front porch, installing new windows, and painting the exterior of the house. Roses were recently planted too, marking the significance of the site’s former rose gardens. Photos by Kathryn Kozowski

The CLSR recently hosted a presentation at the Fairhaven Library, in which Steve Wilson, president of the board, explained their mission, and shared the renovations done on the Caretaker’s House and how the facility will be used once construction is finalized. Major projects have included removing all moldy material from the basement, replacing the roof, building a new fence around the perimeter of the property to keep deer away from the gardens, replacing the front porch, installing new windows, and painting the exterior of the house. Wilson explained that future projects include modernizing the kitchen, building a more extensive trail system through the park, install an irrigation system, and build an outdoor kitchen for classes they hope to host in the future.

In an interview with Wilson he shared his inspiration for taking on this huge project. “I’ve lived in the south neighborhood for 32 years, walked by that house so many times, our family [used Fairhaven Park] when our kids were little…for many years we had community people trying to get the parks to do something…but it wasn’t until the city said, ‘We are no longer interested in keeping the house,’ that the gate was opened, and we decided to turn in a proposal.”

He claims the most fulfilling part of the project so far has been “the amazing response people would give to these major projects.” He estimates that volunteers have donated 3,000 hours to working on the house. “And that’s just on-site,” he explained. “That doesn’t count any of the board work that happens behind the scenes.” He discussed professionals who donated their expertise to the project. “I was in a conversation with somebody and I said, ‘We’ve got to figure out what color we’re going to put on this house,’ and she goes, ’Oh, may I do a color report for you?’ She put together a professional color report that was turned in to the Municipal Arts Commission. It lends a lot of credibility to what we’re doing when we can attract people with that kind of expertise.”

Wilson wants people to see the house “as a place to learn about food – how to grow your own food, how to preserve food, how to create a community around food.”

His parting words were, “We’re always looking for new people to jump in. It’s kinda hard to keep momentum for a project going this long, with very little to give back. We know that we’re going to have classes there someday. That’s the hardest part, to keep your eyes on the prize.”

Anyone interested in volunteering or donating to CLSR can visit their website at caretakershouse.org, contact 360) 671-3380 or caretakershouse@gmail.com, or follow their Facebook page at Center for Local Self-Reliance. The property is located at 107 Chuckanut Drive and open to the public.

Published in the May 2013 issue of Grow Northwest.

Jane Billinghurst has been a gardener for as long as she can remember: “My father gave me a small area in his vegetable garden to plant. I chose to plant pansies,” she smiled. These days, her home in Anacortes is surrounded by water-wise perennials and deer-resistant natives, with no lawn to speak of. “The perimeter of my garden I leave a bit wild, which is how the birds like it. Every year they plant more salmonberries, thimbleberries, and Nootka rose. I leave some and edit the rest.”

Jane by the sign congratulating her on being chosen as the MG of the Year for 2012. PHOTO BY RUTH SUTTON

Billinghurst is an author, her most recent book The Armchair Book of Gardens: A Miscellany. Beautifully illustrated, it’s a compendium of garden commentary across cultures and centuries: excerpts from the Bible, botanical speculation from Pliny, and a survey of Mughal gardens, to name a few. Its cache of wisdom, whimsy, and wonder is compiled from Billinghurst’s three years of mining through libraries for horticultural gold. “It was fascinating. I put myself through a history of gardening, reading wherever I went. The Lindley Library in London is entirely devoted to gardening books,” she said.

But make no mistake, Billinghurst is no armchair gardener: She’s a hands-on, activist master gardener with a hand in numerous local projects. She developed a Growing Community Gardens network for those who want to start community gardens. She’ll answer your questions in the Skagit Valley Herald’s Ask a Master Gardener column. She helped start Know and Grow, free monthly public classes at the NWREC. You can even hear her on KSER’s Skagit Talks radio show, sharing master gardeners’ signature sustainable research-based gardening practices. She knows what she’s talking about – she was named the 2012 Master Gardener of the Year.

“What I’ve become very interested in lately is water quality,” Billinghurst said. She’s an advocate for 12,000 Rain Gardens, a Puget Sound initiative to install (yep, you guessed it) 12,000 rain gardens all across our region by 2016. “They will protect Puget Sound from 160 million gallons annually of dirty runoff that would otherwise pollute our waterways and ocean.” Supported by county conservation districts, stewardship partners, master gardeners, and more, the program provides free planning and a network of volunteers to install low-maintenance, drought- and flood-resistant gardens that filter stormwater before it becomes toxic runoff.

Transition Fidalgo and Friends is an organization close to Billinghurst’s heart as well. She helped begin the Eat Your Yard program, which encourages Anacortes residents to convert lawn to veggie patch. Veggie U, the series of popular annual gardening how-to classes, are held during winter and early spring in the Anacortes Public Library. “The most important thing about Veggie U is that we offer specific advice that’s helpful to our local climate. We have very wet winters, particularly here on the coast, as well as very dry summers. You can plant a garden that will thrive as long as you begin with the right seeds and the right education.” She and the Transition group also coordinated the opening of two community gardens: one at 29th Street, and one at Mount Eerie Elementary, where kids are learning to plant lettuce seeds sandwiched between two layers of wet paper towel.

Billinghurst’s background in book publishing helped her pull together Serving the Skagit Harvest, a book created as a fundraiser for Transition Fidalgo’s community projects. Recipes using Northwest garden produce, including some from local restaurants, are listed in seasonal order along with preparation tips, CSA advice, and more.

Fundraising comes with the territory for community organizers and environmental activists. As the Vice President of the Northwest Region of the Master Gardeners Foundation, this month Billinghurst is helping the Skagit master gardeners with their annual plant fair on May 11 from 8 a.m. to 2 p.m. Shoppers will find a smorgasbord of flowers, vegetable starts, and herbs, along with the advice of the master gardeners on hand. “The plant fair raises funds to keep our demonstration garden and outreach events going,” she said. Come early—the prices and selection are popular, and even though the master gardeners promise to bring 2,000 tomato plants, they’re sure to sell out before the end of the day.

Billinghurst herself prefers to buy ripe summer tomatoes from vendors at the Anacortes farmers market, since her garden is shady (and frequently visited by deer). It’s a space cultivated for spiritual and emotional satisfaction. “Gardens are an expression of peoples’ personalities,” she said, “and over the centuries, gardens reveal a culture’s values.”

Published in the May 2013 issue of Grow Northwest

These days, many gardeners are already aware of the many advantages of using native plants in the landscape; they are tough, drought tolerant, and a source of beauty and food. I was recently asked what are some of my favorite native plants. Following is my top 10 countdown of favorite native plants for northwest gardens.

Columbines in the garden. Photo by Carol Boswell/Camelot Ranch Alpacas

Starting out at number 10, the Camas Lily (Camassia leichtlinii) is one of my favorite spring blooming perennials. Also called Large Camas, this tuberous perennial produces spectacular flower spikes to four feet tall adorned with large white or blue star shaped flowers. Provide average garden soil and enjoy long-lasting cut flowers.

Number 9 is the Pacific Dogwood (Cornus nuttallii), my favorite native, deciduous tree. The Pacific Dogwood can grow quite large to 50 feet tall, so be sure you have the space for one. I love seeing huge white flowers (bracts) brighten a dark background like a green space or edge of a woods. Spectacular!

Perhaps one of the most durable native plants for northwest gardens is Number 8 on my list, Salal (Gaultheria shallon). This deer resistant, drought tolerant, sun or shade, evergreen perennial, has colorful, edible berries, and large textured yet glossy leaves. Salal greens are often used in holiday arrangement. Plants that tolerate dry shade (e.g. under a large cedar tree) are sometimes tough to find. Many native plants, like Salal, are adapted for these conditions. Very persistent and tough, Salal grows taller in the shade to two or three feet, but often stays shorter, sometime under a foot, in sunny dry locations. Also be sure to enjoy the clusters of white flowers that are followed by purple berries.

Another durable plant for dry shade is number 7, the Western Sword Fern (Polystichum munitum). The common Western Sword Fern thrives in a variety of conditions from quite a bit of sun to total shade. Lovely fine textured foliage provides good contrast and movement. Older fronds on the bottom of the plant can be removed annually to tidy the plant, or if left on will provide year round shelter for small birds. Grow as single specimens, even in pots, or as a larger ground cover. And remember most ferns are also deer resistant!

Piggyback. PHOTO BY DAVE TIMMER

Number 6 is Piggyback Plant (Tolmeia menziesii), so named because of unique growth habit of creating new plantlets that grow from or “piggyback” on the center other leaves. This spreading, low growing perennial is best planted as a groundcover in the shade under taller trees or shrubs. In late spring, interestingly details small flowers are produced on slender, delicate stems to 18 inches tall. The piggyback plant also is unique in that it happens to make a good hanging houseplant.

Another great ground cover for dry shade is number 5, the Inside-Out Flower (Vancouveria hexandra), named for its cute little spikes of funnel-shaped flowers that look like they’re stuck backwards on the stem. Sometimes this plant can be hard to find in nurseries. Treat it like one of its relatives, Epimedium, a low-growing semi-evergreen perennial that often gets cut back in late winter to early spring right before the flowers appear.

Tall Oregon Grape (Mahonia aquifolium) is number 4 on my list, and just happens to be in the same family (Berberidaceae) of the Inside Out Flower. I love the vivid, glossy, red winter foliage that is followed by fragrant clusters of yellow flowers in late winter or early spring, and later purple berries. Tall Oregon Grapeis very adaptable to sun or shade and most soils growing from three to sometimes five feet tall. Each plant is unique with their irregular growth habit. Oregon Grape spread with underground runners, so plant as a hedge, groundcover, or “in the mix.” And this is another one the deer tend to leave alone!

Number 3 is my favorite native shrub, the Vine Maple (Acer circinatum), which is one of the best native plants for colorful fall foliage. Attractive “in the wild” or as an uplimbed shrub, I like the open growth habit that lets in light. Vine Maples make greatfocal points (both in containers and in the ground) or blended with other plants in the landscape.

Piggyback up close. PHOTO BY DAVE TIMMER

I love columbines, so the number 2 native plant is the Western Columbine (Aquilegia formosa). This elegant, yet sturdy perennial grows to two feet tall or more with sprays of intricately detailed, nodding, reddish-orange and yellow, lantern-shaped flowers. The Western Columbine, blooms over a long time in spring and performs best part shade. Watch for seedlings and watch for hummingbirds attracted to the flowers!

And my favorite, number 1 native plants for northwest gardens is the Evergreen Huckleberry (Vaccinium ovatum). This very versatile, evergreen shrub, can be grown in sun or shade, is drought tolerant, and has edible berries. Growing to two to four feet tall with brilliant bronzy fall color, this small-leaved shrub can even be made into small hedges. Evergreen huckleberries are also deer and slug resistant! C’mon, you can fit one of these in somewhere!

So that’s my top 10 countdown of favorite native plants for northwest gardens. I hope you’ll try one out this year.

Native plant walks

If you’re interested in learning more, try one of these free introductory plant identification walks with the Koma Kulshan Chapter of the Washington Native Plant Society. (For more information contact Vikki Jackson at 319-6988 or vikki.jackson8@gmail.com.)

• Hidden Forest Foray: Explore the plants of the Sehome Hill Arboretum with guidebook author Mark Turner. Look at trees, shrubs, wildflowers, and a vine or two. Takes place Wednesday, May 8 from 6 p.m. to dusk. Meet in the parking area at the top of Arboretum Drive (off Bill McDonald Parkway).

• Backyard Habitat Fair Padden Lagoon Walk: Walk trails around Fairhaven Green to Padden Creek to see a variety of fun native plants on Saturday, May 18 from 1 to 3 p.m. Meet at the Fairhaven Green.

• Sprout Walk – A Family Plant Walk at Tennant Lake (Hovander Park): This walk is designed for children 4-6 yrs old with adult guardians. Explore plants together and discover shapes, textures, and colors. Takes place Sunday, May 19 from 2 to 3:30 p.m. Contact Monika Lange to register at monika.lange@gmx.net. Meet at the Tennant Lake Interpretive Center (Fragrance Garden).

• Downtown Plants: Enjoy an evening walk investigating native plants in the urban environment. Follow the Native Plant Teaching Trail in Maritime Heritage Park along Whatcom Creek and learn about the plants, their names, and uses in native Salish tradition. The walk will be led by anthropologist Allan Richardson, co-author of Nooksack Place Names. Takes place Thursday, May 30 from 6 p.m. to dusk. Meet at the Environmental Learning Center on West Holly Street at Maritime Heritage Park

• Wild Foods of Chuckanut Bay: Thursday, June 13 from 6 p.m. to dusk. Meet at the end of Fairhaven Ave. in Chuckanut Village.

Published in the May 2013 issue of Grow Northwest

The first farmer’s markets in early spring are frequently a little monotonous: greens, radishes, some more greens, asparagus if you’re lucky, and probably quite a few bunches of what look like huge white radishes, but are actually Japanese turnips. If your idea of a turnip is the big spicy purple-topped variety sold in grocery stores, Japanese turnips (also called salad turnips) will be a revelation. Not meant for winter storage, they are very crisp and fresh tasting, and the tops are much more delicate than the bunches of mustardy turnip greens usually sold in stores. Popular varieties like Hakurei or Tokyo seem to do remarkably well in the western Washington climate (although like all root crops, precautions need to be taken to prevent bug infestations). Like many people, when I first saw them I had no idea what to do with them, and began keeping my ears open when talking to local chefs and farmers.

Sichuan beef with turnips. PHOTO BY JESSAMYN TUTTLE

Because Japanese turnips are so mild, they can be eaten raw like radishes, sliced thinly into salads or onto sandwiches, or you can finely julienne them, toss with vinegar or lime juice and use as a garnish on tacos or Vietnamese spring rolls. Steve Crider, who provided me with his wife Ayako’s recipe for Japanese quick-pickled turnips, wrote this: “I would NOT recommend trying to substitute our purple top western turnip in [this] recipe – a totally different animal! The Japanese white turnips are so much milder, sweeter, delicate in flavor – both fresh & cooked – that there is no comparison.” However, if you can find western turnips that are very young and fresh, they will still work well for roasting and braising.

Several Skagit-area chefs have told me that they love to sauté fresh local Japanese turnips in butter, then throw the leaves into the pan as well, serving both parts together. The leaves can be eaten raw, but I prefer them cooked by themselves or with other greens. Bacon is a nice addition as well.

As with all root vegetables, it’s hard to go wrong with roasting. Cut into pieces, toss with olive oil and salt, and throw them into a hot oven until they are as done as you like. The longer they stay in, the crisper and sweeter they will be. I love to do several pans of different vegetables, then mix them all in a bowl for serving. It’s colorful, sweet and healthful.

Japanese turnip. PHOTO BY JESSAMYN TUTTLE

Turnips are good with cream and butter, either by themselves or combined with potatoes, but prepared simply they’re also a good companion vegetable to rich-tasting meats like duck, rabbit and pork. I find that, like radishes, they go really well with spicy or savory Asian cuisine of all sorts. During the winter and early spring I often braise beef or pork with Chinese seasonings (called red-cooking) and some diced turnip or daikon radish is a wonderful addition to balance out the salty, meaty flavors. The vegetable also serves to soak up some of the sauce, especially once it has a chance to sit.

Don’t be afraid to experiment!

Sichuan beef with turnips

I love Sichuan chile-bean paste and go through a lot of it, but if you can’t find it or would prefer to omit it, skip that step. Instead, when you put the beef and other ingredients into the pot, add 6 Tbsp sugar and some dried red chile flakes to taste, then bump up the amount of soy sauce to 6 Tbsp. Like most braises, this is even better the next day.

Ingredients

3 pounds short ribs or stewing beef

1″ piece of ginger, cut into a few thick slices

3 scallions, trimmed and cut into large pieces

3 Tbsp peanut oil

6 Tbsp Sichuan chile bean paste (available at Asian groceries)

1 quart stock or water

4 Tbsp rice wine or sherry

2 tsp soy sauce

1 tsp whole Sichuan pepper

1 star anise

1 pound young turnips (or daikon radish or rutabaga), peeled and diced

Directions

Heat the oil in a large heavy pot and add the bean paste. Stir fry until the oil turns red and it smells great, then add the beef, ginger, scallions, stock, wine, soy and spices. Bring to a boil, then turn down the heat to low and cover the pot. Simmer for 2 hours or more, until the beef is tender. If a great deal of liquid remains in the pot, take off the lid and turn up the heat to reduce it. Add the turnips near the end, letting them cook until tender, about 15 minutes.

You can serve the beef immediately, or refrigerate it, take some of the fat off and reheat the next day. Serve with rice or noodles and a green vegetable.

Turnips with bacon and greens

Ingredients

½ pound young turnips with their

greens

2 strips of bacon

salt and pepper

Directions

Cut bacon into strips, sauté in a nonstick skillet until crispy, then remove the bacon pieces and set aside. In the bacon fat, sauté diced turnip until fork-tender, then add the greens and continue to cook until they are wilted. Season with plenty of pepper, toss the crispy bacon pieces back in, and serve.

Roasted turnips

Ingredients

½ pound Japanese or other turnips

1 Tbsp olive oil

½ tsp kosher salt

Directions

Preheat your oven to 425 degrees. Peel the turnips unless they’re very young and tender, otherwise simply wash and trim them and cut into chunks and spread out in a baking dish (if the turnips are touching each other in the pan they’re too close – get a larger pan). Drizzle olive oil over the top and toss the turnips in the oil to coat them. Sprinkle with coarse salt and put the pan in the oven. Check after 15 minutes, when they will have begun to soften, and take out when they are as done as you want – I like them after 30 minutes, when they will be intensely sweet and caramelized.

Kabu no Shio Momi

(Japanese style fresh turnip pickle)

Recipe courtesy of Ayako Okon and Steve Crider. This dish is used as a small salad or appetizer with a Japanese meal. It’s a great accompaniment with rice and main dishes – crunchy and refreshing.

Ingredients

1 bunch Japanese white Turnips (kabu), very thinly sliced

½ English Cucumber, or approx equal amount as turnips, very thinly sliced

1 teaspoon fine salt (to taste, but need a good amount)

Turnip greens (if tender and in good condition), finely chopped

Ginger, small piece about ½ thumb size, minced or chopped fine

Optional: ½ to 1 teaspoon Lemon Juice at end

Directions

Cut all the vegetables, leaves, ginger as noted above and mix together. Add salt and mix thoroughly by hand, gently squeezing the mixture to incorporate the salt, and allow to wilt. Let stand about 15 minutes.

After standing, pour off the excess water that has been released. Add lemon juice and serve.

Left over Shio Momi can keep for a day or two in the fridge.

Variations:  When in season, use some green shiso leaf as well, or in place of the turnip greens.  Or, a small amount of ume-boshi (Japanese pickled plum) can be incorporated as an alternative flavoring as well.

Published in the May 2013 issue of Grow Northwest