Win a copy of A Food Forest in Your Garden this week in the Forest Garden forum!
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Anne Miller
  • jordan barton
  • Pearl Sutton
  • Steve Thorn
  • Leigh Tate
  • r ranson
  • paul wheaton
  • Nicole Alderman
  • Greg Martin
  • Mike Haasl
master gardeners:
  • John F Dean
  • Carla Burke
  • Jay Angler
  • Nancy Reading

Local Food - Local Recipes- Share Yours!

Posts: 0
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator

Please share with us your favorite local foods & where you get them & recipes for preparing them.   

One of my favorites is Puffball mushrooms.

We pick them in an open field near St. Ignatius, clean them with a dry brush, cut them into 1/4 inch thick steaks, dredge them in rice milk, dip in brown rice flour seasoned with garlic, salt & pepper, then pan fry in olive oil, yummy! & good reheated too!
Posts: 155
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Some of my favorite recipes are discovered by accident. A friend of mine was visiting this weekend and threw everything in the kitchen together to make a wonderful curried zucchini soup. Not all of the ingredients are local, but zucchinis are the main one and in season right now.

You will need the following:

Several larger zucchinis
A rutabaga
One onion (yellow or red)
2-3 chilies
A few tsps of yellow curry powder, to taste
About 3/4 cup of Almond Milk

Chop and boil the rutabaga in approx 3 cups of water for about 15 minutes. Remove about half of the water from the pot. Add chopped water and boil a little longer.
Chop the zucchini, onion and chilies, cook on low in an olive oiled saucepan for about 20-30 minutes. Add to a blender with the rutabaga base, almond milk and yellow curry powder.
Enjoy hot or cold. Particularly good with a bit of cheese sprinkled on top and fresh tortilla chips.
I'm full of tinier men! And a tiny ad:
Learn Permaculture through a little hard work
    Bookmark Topic Watch Topic
  • New Topic