gro · 2019. 12. 20. · lished 12 times a year, and is a sister publication of what’s up!...

2 January 2014grow Northwest

growNorthwest

co-publisher / editor /design directorBecca Schwarz Cole

co-publisher / business managerBrent Cole

contributing writersMary Ellen Carter, Jessamyn Tuttle contributing photographersJessamyn Tuttle, Chris Elder, Simme Bobrosky, Kimberly Lance, Steve Lospalluto, Phoebe Carpen-ter Eels, Heather Anderson

advertising Becca Schwarz Cole, Brent Cole

circulationPeter Coward, Luke Hogfoss, Lori Holmes, Justice Holmes

Junior growersHarrison Cole

office support Harrison, Ruby & Autumn

on the coverRural winter scene, by Jessamyn Tuttle

Grow Northwest is locally owned and operated by becca schwarz cole and brent cole. the magazine is pub-lished 12 times a year, and is a sister publication of What’s Up! Magazine. Grow Northwest is a member of what-com farm friends, washington tilth producers, and sustainable connec-tions. no content can be reproduced without the expressed written consent of the publishers. copyright ©2010-2014.

subscriptions are available by mail for $36 per year (12 issues). Grow Northwest circulates copies through whatcom, skagit, san Juan, snohom-ish and island counties. for advertising information, or to submit press releas-es, events and other materials, please send to [email protected] or call (360) 398-1155. all opinions expressed in Grow Northwest are the opinions of the individuals expressing them and not necessarily the opinions of Grow Northwest.

P.O. Box 414Everson, WA 98247

phone: (360) 398-1155email: [email protected]: www.grownorthwest.com

January 2014Volume 4, Number 9

a man and his hoeakyla farmalice’s piesanacortes farmers marketasset realty groupazusa farm & gardensbackyard beesbakerview nurserybayou on the baybees choice honeybellingham farmers marketbellingham gold & silverbison bookbindingbow hill blueberriesbow little marketbrandywine Kitchenbreadfarmbrizo’scalico cupboardcarbon culturescarl’s mowerscarnelian agencycarpenter creek farmcascadia mushroomscascadian farmcedar grove compostingcedar mountain herb schoolchristianson’s nursery and greenhouseciderfestcity of burlingtoncloud mountain farmcommunity food co-op, bellinghamconway feedcountry living expo

crossroads grocery & videodenture essentialsdesire fish companydunbar gardenseverybody’s storefarm be meatsfarmer ben’sfiber fusionfield of greensfocus on farminggarden spot nurserygood earthgood earth potterygreat harvest bread co.green frog acoustic taverngreenbank farmgreenwood tree cooperative schoolhammherhead coffee roastershamsterpunctureharmony fieldshoehn bend farmhomestead habitatsJeff braimes, realtorJoe’s gardensKent’s garden and nurseryKulshan breweryleah’s gluten free bakerylenz enterprises/earthworkslittle brown farmlynden craft and antique showmallard ice creammama’s gardenthe marketsmellis photography

mount bakerymount baker berry farmmount vernon farmers marketmountaineer booksmountainside gardensmt. baker theatrenaked clothing companynell thorn restaurantnorthern lights gardeningnw brewers supplynw handspun Yarnsosborne seed companyosprey hill farmoyster creek canvas co.paellaworkspilates loftport gardner bay wineryport of bellinghamport susan farmers marketport susan food and farming centerriver scent farmrosabella’ssage and sky farmsakuma brotherssamish bay cheesescratch and peck feedssedro-woolley woodfestseeds restaurantseifert and Jonesshambala farm and nurserysilvana meatsskagit building salvageskagit human rights festivalskagit valley farmers market coalition

skagit valley food co-opskagit’s own fish companyslough foodsmapplessno-isle food co-opsorticulturespinners eden farmspring frog farm holistic homesteadstreat foodstringband Jamboreesunny honey companysunnyland stompsunseed farmthe lighthousethe temple bartom’s bambootop insurancetriple a cattle companyuprising seedsvalley farm centerwcogwecuwell fed farmswhatcom conservation districtwhatcom farm forestry assocationwhatcom farm tourwhatcom home & garden showwhidbey island farm tourwickman home & gardenwilderness hay and feedthe willows innwind poppy nurserywonderland teasYesterday, today and tomorrow

Many, many thanks to all the businesses and organizations that advertised in our pages in 2013! We appreciate your business.

Happy New year!

January 2014 3 grow Northwest

growNorthwest

january 2014 • Volume 4, Issue 9

6 Glorious grit: Heather Anderson shares her PCT trek7 Northwest Brewers Supply: Father-son team8 Country Living Expo: Classes, connections, and lunch

Community

2 Editor’s Note: Back to roots4 Field Notes: Related news and happenings5 The Local Dirt: Business bits10 Local Life: Photo submissions from readers17 Junior Growers: Kids page14 Events: Community calendar18 Marketplace: Local buyer’s guide & service directory

On the Side

Features12 Rhododendron Cafe: New owners take root13 Crafter Q&A: elSage Designs

Cooking9 The Basics of Braising recipes: Three delicious dishes

Next issue: februarY 2014 • Deadline: Jan. 20to place an advertisement or submit information, call (360) 398-1155 or e-mail [email protected].

IN thIs Issue

12

TICKET GIVEAWAY: Country Living Expowe are giving away one ticket to the country living expo on saturday, Jan. 25. to enter the contest, see our facebook page and hit ‘like’ on the giveaway post or enter your name via email to [email protected] under subject head: ticket giveaway. a winner will be randomly selected/posted on Jan. 13. Grow Northwest will have a booth at the country living expo, come on by and say hello!

7

9


A brief look at related news, business and happenings

Anacortes, Bellingham offer monthly winter farmers markets anacortes/bellingham – the anacortes and bellingham farm-ers markets will hold monthly winter markets through the spring. anacortes will meet the second saturday of each month through april from 9 a.m. to 2 p.m. at the depot in anacortes, 7th street & r avenue. for more information, visit www.anacortesfarmersmarket.org. bellingham will offer their winter market the third saturday of each month through march, from 10 a.m. to 3 p.m. at the depot market square, 1100 railroad ave. for more information, visit www.bellinghamfarmers.org.

Community Seed Swap on Jan. 26bellingham – the 7th annual community seed swap will take place sunday, Jan. 26, featuring a number of seed groups and com-munity organizations. the event takes place from 2:30 to 5:30 p.m. at the majestic, 1027 north forest street, bellingham. all are wel-come to attend. participants sharing seeds should label them and bring extra envelopes for sharing. the annual event is sponsored by sustainable bellingham, with help this year from transition whatcom and the center for self reliance.

Beyond the basics: Growing Groceries 2014 Advanced Training coming upeverett – the wsu snohomish county extension growing grocer-ies program will hold an advanced training for food gardeners looking to expand their knowledge beyond the basics. the train-ing costs $25 per person and takes place saturday, Jan. 18 from 10 am. to 2 p.m. at wsu snohomish county extension’s cougar auditorium in mccollum park, 600 128th st se, everett. topics to be covered include: growing heirloom vegetables with carol bello, master gardener; pest prevention techniques with sharon collman, extension horticulturist; what varieties grow best in my garden, panel discussion with growing groceries mentors; and how to conduct Your own variety trials with sharon collman, extension horticulturist. participants should bring a brown bag lunch. registration is available online at brownpapertickets.org/event/546262/ or download the form at snohomish.wsu.edu/documents/ggadvtraining2014.pdf and mail with your check. pre-registration is required. for more information about the workshop, contact sharon collman, wsu snohomish county extension edu-cator, at (425) 357-6025 or email [email protected]. for registra-tion information, contact Karie christensen at (425) 357-6039 or e-mail [email protected].

Field NotesFarm Fund deadline approachingbellingham – the community food co-op in bellingham is ac-cepting grant applications from local farms and food and farming organizations for the farm fund grants through friday, Jan. 24. the farm fund grant program is designed to support local projects that strengthen whatcom county’s sustainable agriculture. skagit county applicants must either supply whatcom county or serve whatcom county farms as part of their program. more informa-tion about the program and application can be accessed at www.communityfood.coop.

“Think Inside the Box” challenge open to high school students in Whatcomwhatcom – the whatcom farm-to-school support team has launched a new contest aimed at high school students called “think inside the box” which challenges them to use items in a “virtual box” of produce and generate meal plans with recipes. contestants are given a virtual pantry of foods from acme farms + Kitchen that grow in whatcom and skagit counties and are available throughout the year. with this imaginary bounty to work with, students are to generate meal plans with recipes (original or from existing sources) to use the csa produce without any waste. the goals of the contest are: to give high school students experi-ence creating meal plans featuring local ingredients, and increase their knowledge of how to integrate healthier and more local food into their diets; and to foster a connection between high school culinary/nutrition/wellness classes and local farms offering com-munity supported agriculture shares. the top three entries will receive an actual csa box from the farm of their choice, and the winners’ recipes will be shared on the whatcom farm-to-school website, and with partner organizations and local farms. the contest deadline is Jan. 31. for more information and to enter the contest, go to www.whatcomfarmtoschool.org.

Farm to Table Trade Meeting setbellingham – the nw washington farm to table trade meeting will be held monday, feb 17 at the st. luke’s community health education center in bellingham. the meeting provides a day-long conference for farmers, buyers, producers, distributors and others to meet and connect, as well as one-on-one consultations, panel discussions and lunch. the meeting will take place from 9 a.m. to 5 p.m. registration is open now and costs $25 through Jan. 25. the cost is $50 for a trade table, including one registration. for more information, contact sara southerland at [email protected] or call (360) 647-7093 x 114.

Farm planning courses offeredcounties – the wsu extension’s agricultural entrepreneurship and farm business planning course in mount vernon will be avail-able thursdays, Jan. 9 through march 27. designed for new and existing farmers, this 12-week, bilingual course will cover planning and research, legal and management issues, marketing strategies, budgets and profit/loss statements, along with how to cultivate financial resources. in addition to the evening sessions, there will be two saturday excursions: a field trip to successful local farm enter-prises and a farm finance workshop. students who enroll through skagit valley college can earn credit toward svc’s new sustainable agriculture and food systems certificate. graduates who do not have land will be eligible to implement their business plans at viva farms, a farm business incubator located in burlington. the class meets 6 to 9 p.m. at the wsu nw research and extension center, 16650 state route 536, mount vernon. registration costs $250. contact (360) 707-3223 or e-mail [email protected].

wsu snohomish county extension in partnership with the wsu small farms team, usda, and snohomish conservation district will again offer cultivating success: agricultural entrepreneurship and farm business planning to help new and current farmers gain skills in business planning and direct marketing. using a grant from the usda, the course will use web technology to simulcast the course between two puget sound locations so more students can participate closer to home. the course runs tuesday evenings Jan. 14 through april 1 from 6 to 9 p.m. along with three saturday semi-nars on focused topics, and will be held at wsu snohomish county extension’s cougar auditorium in mccollum park, 600 128th st se, everett. the course features a full line-up of local guest speakers including bankers, business professionals, and successful farm own-ers with a special emphasis on the financial and legal issues unique to farm-based businesses. during the course, participants are guided in developing a business plan they can use to help finance and guide a new enterprise or expand an existing farm-based busi-ness. registration is required and costs $275. for more information on the course, contact holly thompson at (425) 357-6022 or [email protected].

the wsu whatcom county extension is offering the sustain-able small acreage farming course, held tuesdays 6:30 to 9 p.m. in bellingham from Jan. 28 through april 8, plus two weekend day field trips. this class provides an overview of potential small acreage farming and ranching enterprises and production systems. topics covered include sustainable farming practices, whole farm planning, direct marketing, integrated pest management, soil man-agement, and more. the course fee is $250 (partial scholarships are available). for more information, visit http://whatcom.wsu.edu/ag/edu/cs/ or contact colleen burrows at [email protected] or (360) 676-6736 ext 22.

Have news to sHare? Submit information to [email protected]

or call (360) 398-1155.

January 2014 5grow Northwest

Growing Veterans was awarded the community co-op’s community shop-ping day for the month of January. the actual community shopping day is Jan. 18, when two percent of the day’s prof-its will be donated to gv, however, the co-op is also allowing folks to donate at the register during the entire month on behalf of the community organization of the month.

Streat Food has opened a weekend cafe at the bellingham cruise terminal in fairhaven. open on fridays and sat-urdays, the cafe will feature breakfast and lunch – a different menu from the trailer (which will also remain open on fridays and saturdays). in addition, the trailer is now parked at Scratch and Peck Feeds on monday afternoons. to follow their daily schedule, see streat-food.me.

Christianson’s Nursery was se-lected for the 2013 best of mt. vernon award in the nursery stock, seeds & bulbs category by the mt. vernon award program.

Farmer Ben’s will be closing their farm store, but will continue to offer their beef and pork in whole, half and quarter portions. their store was still open weekends as of press time, but will close when the remaining products are sold. for more information, see my-farmerben.com.

Osborne Seed Co and Uprising Seeds have released their 2014 seed

catalogs. stay tuned for more informa-tion in our february issue!

Everson Farm Equipment has of-ficially changed its name to Brown’s Tractor and Turf. they will continue their tractor and equipment work, and are expanding into more lawn and landscape products. they have added two new lines, Kioti tractor and toro turf equipment.

The North Fork Brewery and Beer Shrine celebrated its 16th anniversary in business. congrats!

Forte Chocolates in mount vernon has announced their new permanent location in downtown mt. vernon at 700 s 1st street.

Alice’s Pies is off for a month, but will return to pie making in february.

Eagles Song Health and Wellness natural food store has moved from coupeville to freeland, and is looking for greens from local farmers to use in their smoothies.

Good Earth Pottery is holding its annual light up lives and fill bowls benefit through the month of January. good earth and participating artists will donate a portion of the sales of select lamps and bowls to the belling-ham food bank. good earth pottery is located at 1000 harris ave. in fairhaven.

The Market at Lakeway in belling-ham, which focused on more natural and locally-sourced foods, is closing. a news release from the company stated the closure was due to insufficient sales revenue. the store opened in July 2011.

two hinotes corner businesses have closed their doors. Hannegan Farm and Home unfortunately closed in november, however owner matt aa-mot has now found a new position as a representative for Scratch and Peck Feeds. hfh’s location along hannegan road will be the future home of Sus-tainable Living Farm & Garden, which is planning a soft opening in late Janu-ary or early february, according to their facebook page. Cassoulet restaurant, located across the street, closed the end of december.

Mayberry Sporting Goods is also closing its doors. the store had recently moved to a smaller space at 703 w. hol-ly st., in bellingham, however they are not making enough sales to continue. their last day of business is thursday, Jan. 30.

the Whatcom Humane Society is seeking permanent homes for 19 horses currently in their care due to owner surrenders, and stray and animal control cases. for more information, see whatcomhumane.org.

The Local DirtBrief bits from local folks.Send submissions to [email protected]. Join the City of Anacortes and the Anacortes

Farmers Market in our newly reshaped event we are calling “The Art of Gardening”. Formerly called the Garden Art Fair, we are excited to bring you a new and improved event centered around the booming growth and popularity of backyard farming, food gardening and resilience as well as flowers, landscaping and garden art. This two-day affair will include 50-60 vendors, exhibitors and several display gardens. There will also be food, a beer and wine garden and live entertainment.

A 2-day Event in Anacortes is seeking vendors!

the art of gardening

For MorE inForMation: visit our website www.anacortesfarmersmarket.org or contact Keri Knapp, 360.293.7922

the art of gardening event will be held on Saturday, April 27th and Sunday, April 28th

at The Depot in Anacortes, 611 R Avenue.


CommunityGlorious grit: Heather Anderson shares her record-setting PCT trek

Last June, Bellingham resident Heather Anderson set out on the 2,633-mile Pacific

Crest Trail. It was 6:30 a.m. when she wrote in the log book at the northbound starting point at the Mexican border, “Well here goes. To Canada!” Sixty days, 17 hours and 12 minutes later, she took her final steps reaching the end of the trail at the Canadian border.

Anderson, whose trail name is Anish Hikes, is now the record holder for hiking the complete trail in the fastest known time, solo and unsupported. She sent and retrieved her own resupply boxes along the entire route, carried all of her gear, and received no planned assistance.

Her record-setting PCT trek is bringing her attention from across the country, including being named in the Top 10 Adventurous Women of 2013 by Women’s Adventure Magazine. She previously thru-hiked the Appalachian Trail in 2003 (also solo), and thru-hiked the Pa-cific Crest (2005) and Continental Divide (2006) trails with a partner.

Anderson, who is now working on a book about her journey, will share her experience at upcoming presentations, including Friday, Jan. 24 at 7 p.m. at the Deming Library and Thursday, Feb. 6 at 7:30 p.m.

at the Bellingham Public Library. Until then, Anderson shared some thoughts from her adventure and following is what she had to say.

What inspired you to do a solo thru-hike of the PCT? Why did you seek the fastest known time (FKT)?

I love backpacking, especially long distance thru-hikes. I wanted to push my physical and mental limits by attempting to do the trail faster than anyone had ever done before.

How did you prepare for the hike, and what were folks’ reactions to your plans?

I prepared for the hike by gathering my supplies and prepar-ing my boxes. I had spreadsheets everywhere! I also plotted out an itinerary that would keep me on schedule. I knew where I would camp every night before I left. To some extent that was accurate, but I did end up moving faster and getting ahead of that schedule here and there. People were very sup-portive.

How many miles did you average each day on the trail? What did your pack weigh, and how many pairs of hiking boots did you walk through? What did your body feel like?

Over the course of the hike I averaged about 44 trail miles per day. I also walked into and out of 21 resupply points (as well as off trail for water) which added 30+ miles to my hike, which increases that average. Some sections of trail I was averaging 40-41 mpd, others I was averaging 48.

My base weight without food and water was nine pounds. The pack weight fluctuated significantly depending on how much water I was carrying and how long it was to my next resupply point. In the desert I carried up to six liters of water. Several stretches I carried six

days of food. I would guess my pack maxed out around 35-40lbs leaving Kennedy Meadows.

I went through five pairs of trail runners. I don’t wear boots.

My body was in a lot of pain for the first 10 days as I adjusted to the demands. After that it continued to grow stronger all the way to Canada. I reached a breaking point in Oregon, but with some adjust-ments to my calorie consumption and the timing of my protein intake I rallied.

What kept you going each day, especially getting started in the mornings?

The desire to see if I could keep going. I would tell myself, “The record isn’t going to break itself.” Then I’d sit up and pack.

Tell us about your daily food in-take. Did you dream about certain foods? What did you eat when you finished?

I ate hourly the entire hike, even if I was feeling nauseous. I dreamt about Coconut Bliss Ice Cream (Ginger Cookie Caramel) and a BBQ Tempeh sandwich from bor-der to border. In the early part of the hike I also craved avocado non-stop. I think that I ate salad when I got home. And a pint of Coconut Bliss. I don’t really remember eating a special meal. I just went back to my normal diet.

How did you get resupply boxes, and were there times you were out of something important between boxes?

I mentioned this above. I pre-pared the boxes in advance and col-lected them from businesses, post offices and private citizens that hold mailed packages for thru-hikers. I got my information from Yogi’s PCT Handbook which is used by the vast majority of hikers. I often sent myself more or less food than I needed and one time I forgot to

send batteries. I had a very dim headlamp the next few days!

What moments of trail beauty will always stick with you? What were the most difficult stretches of land to cover? The least difficult?

There are too many beautiful moments to list! In the Station Fire burn in Southern California I saw a bear in a dead tree ripping it apart for grubs. It remains one of the moments most ironed in my mind. I will also never forget the last sunset on the trail: watching it sink behind Mt. Baker and knowing I was looking right at home.

The most difficult landscapes are the Glacier Peak Wilderness, the southern California Desert, and the High Sierra. The least difficult is Northern California and southern Oregon.

What wildlife did you view or unexpectedly meet along the trail?

Tons! A few of the more interest-ing: a skunk, multiple bears, a fox, and four mountain lions.

What were some of the funniest moments along the way?

I think the absolute funniest moment was when I got to the end and no one was at the monument. I found them in camp a short dis-tance away, but they were inexperi-enced backpackers and couldn’t get out of their sleeping bags/tents!

I also enjoyed hiking on and off with various thru-hikers. There’s always a lot of laughter and ridicu-lous conversation when you put people who’ve been in the woods for way too long together.

How did you get your trail name and what does it mean?

Anish is short for Anishnabe

which is a Native American people that my great-great grandmother was a member of.

How has this experience changed you? Did you enjoy it, and would you do something like this again?

It has taught me that I am ca-pable of more than I ever thought and that dreams are always worth pursuing. I enjoyed this more than any other thru-hike and will definitely attempt similar things in the future.

Are you considering writing a book? Do you have other speaking events coming up?

Yes, I am in the process of writ-ing one. I have several engagements lined up. I will be speaking for the Whatcom Literacy Council’s What-com READS! program in January and February as well as for Animal Athletics in Portland, OR the first weekend in February.

What’s one question you haven’t been asked about your experience? And the answer?

Did you expect there to be notoriety if you succeeded? No. I actually didn’t think anyone aside from family, friends and a few “trail groupies” would even notice.

What do you say to other folks who want to try something – what-ever or wherever it is – but are unsure they can do it?

Try. You might surprise yourself.

What are you looking forward to in 2014? A couple of big 100 mile races and attempting some Fastest Known Times on long trails. Sup-porting my boyfriend in his athletic goals.

Heather Anderson at Goat Rocks Wilderness, along the Pacific Crest Trail. courtesY photo

by Grow Northwest


NW Brewers Supply: Good move for father-son team

It doesn’t take long with Northwest Brewers Supply owners Larry Lawrence and

his son Trevor for some of their enthusiasm to rub off on you. After a single visit to their Burlington shop full of jars, corks, mysteri-ous gadgets and vats, you may find yourself wanting to set up a brew-ing operation in your own garage or basement.

Larry was once a customer of the original Northwest Brewers Supply in Anacortes, having been into home brewing since the mid 80s (“before brewing was cool,” as Trevor commented). He bought all his supplies from the business, but was often frustrated that the own-ers didn’t observe their own posted hours. His own job had recently been downsized, and without quite knowing he was going to, he found himself asking if the owner would be willing to sell.

After buying the brewer’s supply in 2000, it was slow going for a while. “The first years I lived like a church mouse and put all the profits back into the business.” But his persistence in keeping regular hours and never missing a day of work paid off. In 2005 he moved from the original location next to the Anacortes Brewery to another space two blocks south, then mov-ied again in 2013 to a much larger building in Burlington.

They now have customer parking, can receive commercial deliveries much more easily, and have room for more extensive inventory as well as monthly brew-ing classes. The decision to move

was also influenced by the fact that they get customers from all along the I-5 corridor, from the Canadian border down to Stanwood, and be-ing right off the freeway is far more convenient.

Trevor came on board as co-owner three years ago. “I thought he’d lighten the load, but he brought a whole new genera-tion in with him,” said his father. Trevor’s background is in cook-ing, but he found that brewing is a natural extension of being good in the kitchen. Larry and Trevor hold 50/50 shares in the business at the moment, but Larry intends to gradually ease out and hand the reins over to his more energetic son. He’s not in a huge rush to leave the business, though. “I really enjoy coming in here,” he said. “There’s not too many people who come in that door without a smile on their face.”

The shop sells (or can order) all the equipment and ingredi-ents needed for home brewing. A beginner’s brewing kit gets you started on your first first gallons of beer, minus a kettle and whatever bottles or kegging equipment might be needed. It doesn’t have to be a major time commitment to get started, Larry said. Two hours is all the hands-on time you need for a batch. From brewing to drinking takes only 12 days if you keg it, 28 days if you bottle. “Every time you brew you get better.”

They also sell wine kits, which provide everything you need to make 30 bottles of wine. “Wine kits can outdo a lot of what you buy in the store,” said Larry, noting it’s so easy all skill levels can do it.

The Lawrences make a point

of being available at any time for customer advice and assistance. “There are no stupid questions,” said Larry. “We’re there to help you make good beer and wine.” He notes that while YouTube videos are incredibly helpful for new brewers they don’t always explain why you should follow certain steps. “I want to know why I’m do-

ing something. Trevor and I pride ourselves on explaining that stuff. If you know what’s happening you can change things. That’s when it gets interesting.”

Stop by Northwest Brewers Sup-ply at 940 Spruce Street in Burling-ton or call 1-800-460-7095 or (360) 293-0424. For more information, visit www.nwbrewers.com.

Larry Lawrence and his son Trevor operate Northwest Brewers Supply, offering vari-ous brewmaking supplies. photos bY JessamYn tuttle

by Jessamyn Tuttle


STANWOOD – The annual Country Living Expo and Cattlemen’s Winterschool returns Saturday, Jan. 25, and expands this year with more classes, and added events on Friday and Sunday.

The Expo presents over 175 classes covering beef, bees, business, cooking, country living, dairy, equine, fiber, food, forestry, gardening, goats, livestock, pasture, poultry, rabbits, sheep, swine, and more. More than 60 new classes are available this year, including: small engine repair, saving seeds, geo caching, animal sciences at WSU, home yogurt making, choosing the right tractor and implements for your property, curing meats, using Pacific Northwest plants as medicine, organic certification for livestock producers, milk quality and mastitis, profiting with livestock, aquaponics, fodder feeding, basics

of birding, finding and cooking the top 10 wild edible foods, tanning hides and much more. In addition, those with musical interests will appreciate Old Time Music with Reggie Miles sharing “The Saw and Washboard” and “Playing the Spoons” with Artis the Spoonman.

The day starts at 7:30 a.m., open-ing with registration, trade show, and coffee and pastries. Sessions are held in blocks of 45 minutes to an hour long between 9 a.m. and 4:30 p.m.

Registration fees for the Expo are $70 per adult and $40 per youth, of which the first 200 youth age 12-18 will receive a reduced registration rate of $10. Admission includes morning refreshments, five classes, and choice of a prime rib or vegetarian lunch. Some classes have a $3 materials fee, but are noted in the class list. There is no charge for entrance into the all-day trade show to see and shop with local and regional participating vendors.

The event’s additional weekend offerings this year include an all day

WSU Beef 200 course and evening classes FAMACHA© training and kimchee fermenting on Friday, Jan. 24. A complete description is available online at http://skagit.wsu.edu/CountryLivingExpo/images/2014-Class-descriptions.pdf. Check-in for Beef 200 will start at 7:30 a.m. on Jan. 24 at the Stanwood-Camano Fairgrounds, 6431 Pioneer Highway in Stanwood.

A beef farm tour will be held on Sunday, Jan. 26 at 10 a.m. and 1 p.m. Participants can visit a Limousin breeding operation owned by Jim Anderson of Triple A Cattle Company and see how the farm uses intensive risk management to know productions costs, increase marketing and improve return on investment. Anderson is conducting his own on-farm feed trials for maximizing gain while minimizing feed costs. In addition, see some great feeders built from recycled pipes, and other inexpensive answers to the facility requirements of raising beef. The cost is $10 per person. Students are free.

The annual event is presented by the Livestock Master Foundation, WSU Extension, Tri County Cattlemen’s Association and hosted by Stanwood FFA. For registration and more information on all events and classes, visit skagit.wsu.edu/CountryLivingExpo. Anyone with questions should call the WSU Skagit County Extension at (360) 428-4270 Ext 0. Check-in for the Country Living Expo begins at 7:30 a.m. on Jan. 25 at Stanwood High School, 7400 272nd St NW.

Country Living Expo expands to offer beef and fermenting classes; Sunday farm tour set

Happy New Year! thanks for

supporting local.

over 175 classes taught by local instructors; trade show open all day


CookingThe basics of braising

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 a high heat, then a liquid is added and slowly cooked in a pot with a tight fitted lid until tender.

The following are steps to a perfect braise.

Choose a cut of meat of beef, lamb or pork - chuck, shoulder, cross rib, blade, shank, brisket, or short ribs. Choose the legs or thighs of chicken, turkey or duck. These cuts of meat are the most humble – tough pieces needing the long slow cooking

Mary Ellen Carterthat delivers the deepest richest flavors.

Use a large covered pot, ideally cast iron or enamel. A large pot blends all the individual ingredients together forging them into a single complex and memorable flavor.

Salt the meat liberally, then sear or brown the meat or chicken on a high heat using oil. This carmelization of the surface of the ingredient adds another dimension to the final dish.

Remove the meat and set aside. Lower the heat and add the aromatics and gently cook (this is a building block to add to the flavor base).

Return the meat to the pot and add a liquid (water, broth, wine, juice or any combination thereof ), and finally, simmer for a long time

Using the classic dice of aromatics of onion, carrot and celery is called a “Soffritto” in Italy, in France it is a” Mirepoix.”

The ratio of onion, carrot and celery is 2:1:1.

Chicken CacciatoreIngredients 4 – 5 pounds chicken legssalt and pepper3 tablespoons olive oil1 cup diced onion,½ cup diced carrots½ cup diced celeryoregano1 bay leaf3 large garlic cloves, minced1 cup wine1 28 oz. can whole tomatoes, crushed with your hands¾ cup chicken broth

Directionsrinse chicken pieces, pat dry and salt and pepper to taste.heat oil in a heavy skillet or dutch oven, brown chicken in small batches. set aside.reduce heat and add the onion, carrot and celery and good measure of oregano and the bay leaf.sauté until translucent, about 5 minutes, add garlic. return chicken to the pan and pour in wine, cook over medium high heat scraping browned bits.add tomatoes and broth. reduce heat and gently simmer for 45 minutes.

Braised Beef short ribsIngredients 6 pounds short ribs1 teaspoon crushed rosemarysalt and pepper to taste2 tablespoons butter2 tablespoon canola oil2 medium onions, chopped4 carrots chopped4 celery stalks, chopped3 cloves garlic, chopped1 cup beef broth1 cup red wine

Directionssprinkle ribs with rosemary and salt and pepper. arrange the ribs on a broiler rack and broil 6 inches from the heat until browned and crisp. turn and brown on the other side.meanwhile heat the butter and oil in a dutch oven or heavy skillet with a lid and sauté onion, carrots and celery until softened; add garlic at the last minute.place the browned short ribs in the pan, add broth and wine. bring to boil, reduce heat and simmer for 1 ½ - 2 hours until tender.

serves 6

Braised Vegetables in olive oilIngredients 1 cup extra virgin olive oil1 tablespoons anchovy paste½ teaspoon chili flakes3 cloves garlic, smashed1 lemon, seeds removed, thinly sliced3 leeks, sliced lengthwise4 carrots, sliced lengthwise3 celery stalks sliced length wise1 pound Yukon gold potatoes4 zucchinis sliced lengthwisechopped parsleysalt and pepper to taste

Directionsput olive oil, anchovy paste, garlic, and lemon slices in a dutch oven. place over medium heat and cook until fragrant and the garlic and lemon slices are golden, about 5 minutes. add leeks in a single layer and brown on both sides. add carrots, celery, potatoes and zucchini. stir to coat the vegetables, cover and cook for 45 minutes until the vegetables are soft and tender.

serves 6

Visit out new cafe space at Bellingham Cruise Terminal on Friday and Saturdays 8am to 6pm!

The trailer AND the cafe are open Fri & Sat! And see us at Scratch and Peck Feeds for lunch on Mondays!

Every regional cuisine has a flavor base. Picture adding ginger and soy sauce and you think Asian.

Tip: A little shortcut is to chop the vegetables and freeze for future use.

Place your ad here.Interested in advertising? Contact (360)

398-1155 or [email protected].

next issue: FEbruAry 2014deadline: JAn. 20


loCal lIfeSend your 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 brief description of material.

Lovers on the dock at Lake Padden. photo bY laura boYnton

Snow geese over a barn in the Skagit Valley. photo bY chris elderWalking in the snow. photo bY sarah stoner

Birds fly over the hoophouse. photo bY chris elder


Anna’s hummingbird at the feeder. photo bY steve lospalluto

Happy New Year! Thanks for reading!

Snow covered firewood. photo bY simme bobrosKY

Sunrise in Arlington. photo bY KimberlY lance


Rhododendron Cafe:New owners take root

The Rhododendron Café on Chuckanut Drive has been a fixture of Skagit Valley

fine dining since 1984. When Don and Carol Shank decided it was time to retire, Jim and Lisa Kowalski, owners of Farm to Market Bakery in Edison, jumped at the chance to buy the restaurant and its surrounding property. The Kowalskis took over operation in October 2013.

Perhaps the most distinctive feature of the old Rhododendron Café was their monthly rotating menu of different ethnicities and cuisines. While the Kowalskis inherited 30 years worth of recipes, menus and cookbooks from the Shanks and they intend to pull out old favorites from time to time, the new Rhody will have its own rotation, featuring a “locally influenced, seasonally dictated” menu that will change four times a year. “We’re wanting to create our own identity,” Jim said, and a big part of that is making use of what’s available in the Skagit Valley. “Everything is made entirely from scratch, we butcher our own meat.”

This kind of cooking is what

Jim does best. Born in Detroit, he began working in restaurants when he was 15 and said he never wanted to do anything else. He attended the Culinary Institute of America in Hyde Park, NY, and worked in restaurants in New York and Vermont before moving out to Bellingham to start the fine-dining restaurant Nimbus. He took a break from formal restaurant work with a year at the Breadfarm before he and his wife Lisa bought the Farm to Market Bakery six years ago, but he’s eager to get back to his roots.

He doesn’t consider himself as having a particular specialty, but

likes to be able to work with every aspect of food production, from baking bread and making desserts to butchering whole animals and seafood. One of the benefits of owning the Rhody that Jim is really excited about is the ability to grow his own food. The restaurant stands on an acre of fertile Skagit farmland and includes two hoophouses, a dozen fruit trees and an established perennial and herb garden. “We’re going to have a farmer on staff,” Jim said. He’s looking forward to growing their own tomatoes, broccoli, rosemary and Brussels sprouts. The property also has a large strawberry patch,

Chef Jim Kowalski (above) and his wife Lisa, of the Farm to Market Bakery, are the new owners of the Rhododrendron Cafe. The restaurant includes two hoophouses, fruit trees and a perennial and herb garden. photos bY JessamYn tuttle

by Jessamyn Tuttle

and he hopes to add many more fruit trees.

The property may still be a work in progress, but the new Rhody is off to a good start. “After three months we finally feel like we’ve got some routine going on,” said Jim. Most of the staff are still on board, which has been enormously helpful, and old regulars are still coming in. “So far everyone’s been really happy,” said Jim. “It’s a change in cuisine but not a change in quality.”

Their current winter menu is full of classic dishes like risotto, braised lamb shank, burgers, handmade pasta, and halibut. They’re also continuing the Rhody tradition of great weekend brunches with biscuits and gravy, scrambles and burritos. The wine list features mostly Northwest and California wines. As many ingredients as possible are sourced locally, particularly from neighbors like Morgan Family Farms, Samish Bay Cheese and local fishermen, chicken and beef farmers.

Although the restaurant is open

for business now, they hope to have an official grand opening in the spring, once all the major tweaking is done. Any time now they will open the doors of the new Farm to Market Bakery in the old Rhody Too space next door to the café, more than doubling the seating at the old location. “We’ve had great customers,” Jim said, and they’re making sure to keep those customers happy by putting Farm to Market standbys like posole and peanut soup on the Rhody lunch menu until the bakery can reopen.

Most of all they’re thrilled to be able to run the restaurant of their dreams in Edison. “My wife’s family has got deep roots here. We’re excited to own and run a restaurant here in our community,” said Jim. “It makes this a pretty incredible opportunity for us…to continue the legacy which is the Rhododendron Café.”

Rhododendron Café is located at 5521 Chuckanut Drive in Bow. For more information, visit www.rhodycafe.com or call (360) 766-6667.

nEW YEar!


Phoebe Carpenter Eells, of elSage DesignsWhen did you start working in the

world of printmaking? What inspired you to create your own business?

when my older son was about to turn one, i set out to make an invite that was fun, original and could be duplicated. i rediscovered block printing through this project. after his birthday i continued with linocut and woodcut art. soon i was carving simple silhouettes for art in our home.

in 2010, the inspiration to start a small business came around pretty organically. i was looking for something to supplement our income and provide a creative outlet. being creative has always felt like home to me. i secretly hoped from the beginning that it would turn into something more, but it was very much a hobby for quite awhile.

in 2011 we had our second son and i was home from may through the summer. in september, i went back half time and i spent a year running between home and school. in the evenings i would work on elsage, filling orders and creating new designs. i felt like i was pulled in too many directions and when it came time to make a decision about my teaching contract at the end of the school year i ended up resigning. no one saw it coming, not even me.

i did my first farmer’s market that June (2012) and continued working markets until the end of summer. elsage has been my job ever since and i’m loving every step of the way. i am able to work on a more flexible schedule and be available for the boys when they need me.

Your designs bring feelings of spirit, adventure, outside, simplicity, happiness. What things in life most influence your designs and what do you draw from them?

my kids have a huge influence on my work. the tractor design was originally created as art for

their room. nature, travel and big mountains are integral in my life and huge influences. many of my designs have personal roots, the vw bus was created as homage to the vehicle my parents had while my brother and i were growing up, believe in mountains was created after a particularly great day skiing at baker, new bike is an ode to the months i’ve spent traveling by bicycle. i’ve found that my most authentic designs are usually my most successful.

Can you tell us about your design process, from conception to completion? Do you have a studio space or work from home?

most designs start with an idea and then work their way into my sketchbook. i have a running list of ideas that range from amazing to ridiculous to hilarious. if i’m stuck for a new concept i will check there and play around with different graphics. once i decide to move forward with something i work hard to get a sketch that i like. sometimes i need to do some research, take photos or search my archives for references. after i sketch something that works for me i transfer the drawing to a carving block. next, i’m ready to start carving. i do several test prints along the way to refine the design and balance the black and white space. it’s a really exciting process, each design takes on a unique flavor.

my workspace has evolved with the business; i started out working on our kitchen table. then i moved into the small downstairs bedroom. last spring it was clear that i needed more space and more of my own equipment. we remodeled the garage space into a large studio and through a Kickstarter project, we funded a large conveyor dryer. the new studio has been functional since June, it’s lovely to have such great space right at home.

What role does your family play in your business? Do they make special requests for designs?

my family is integral in this business. we all wear everything i print, sometimes this is the determining factor for keeping a certain style and design or looking for something new. everyone makes suggestions and requests, sometimes they are great ideas and turn into best sellers. beyond our immediate family are my parents and my brother and his wife who are all a part of elsage by proxy. my parents help out with our kids and offer up feedback and encouragement. my dad wears an elsage hoodie daily. my brother’s wife often comes to hang out with me at markets or helps me with packing orders when things get crazy. my brother is my litmus test for many things, mostly because he will tell me straight up if an idea’s no good.

What are some of your favorite or special designs you can tell us about?

topknot girl is one of my very favorites. she was originally created on a fluke, in a very small format. i have always enjoyed drawing and painting portraits, there is so much in a face. she is interesting and mysterious, fashionable and classic.

be brave is also a favorite. this is another design that just sort of happened. it’s carved from reclaimed wood and you can see a knot in the wood that prints through. the piece was created right before i realized i was going to quit my “real job”. i think it’s a great message for all of us, everyone can use more brave in their life.

adventure is a family value is the newest of my favorites. my husband and i were on a bike ride tossing ideas back and forth about a design encompassing our love for travel and adventure. by the end of the ride we had it – adventure is a family value. i worked on the design part of it for the next eight months or so, trying and failing several times. it’s really gratifying when you finally get a design to the point that you’re happy with it. i love the message and spirit that this piece encompasses.

You are a regular at the Anacortes Farmers Market. What does the weekly market mean to you? Are there other local events you participate in throughout the year?

i wholeheartedly love the anacortes farmers market. the people, the culture, the food, the atmosphere – i love all of it. Keri, the market manager, does a great job and everyone who participates is upbeat and friendly. the quality at this market is really lovely and there is a wonderful emphasis on buying local in the community, as well as an

appreciation for the arts. i have met some really incredible friends through the anacortes farmers market.

this winter, i will be at the anacortes winter farmers markets once a month until the regular markets start in may. i’m looking forward to participating in mona style again this year in march. starting in June you can find elsage at the everett farmers market on sundays. i’m also hoping to add some additional special events to the market schedule this year. You can find an updated events schedule on the website.

In addition to your website and Etsy site, are your products available elsewhere?

a few stores are carrying elsage apparel, many of them are out of state. locally you can find art and elsage goods at the lucky dumpster in edison, wa, sprouts Kids in mount vernon and refeather Your nest in laconner & mount vernon.

Favorite quotes or words of wisdom? Favorite places in the Northwest?

i love inspirational quotes, here’s a few current favorites:

“eat well, travel often” —unknown“the things that make you weird as

a kid will make you great tomorrow” —James victore

“if it’s both terrifying and amazing then you should definitely pursue it.” — erada

places: mt baker is hands down one of my most favorite places. i love the san Juan islands as well as the methow valley, any pnw beach, the trails up chuckanut, edison, anacortes… i think it’s safe to say i love where i live.

How are you ringing in the new year? What’s ahead in 2014?

we spent new Year’s eve camping up at mt. baker in our travel trailer. it was a wild night (ha) of glow in the dark stomp rocket toys and night sledding. the night life is pretty non-existent up there so we were all in bed by about 9. new Year’s day was spent skiing. it was a great way to ring in the new Year.

2014 is going to be rad and full of amazing changes. there are some new designs in the queue and a bit of custom work. i’m hoping for some additional shows and events along with our normal farmer’s markets.

For more information, see elsagedesigns.com.

Crafter Q&a

Phoebe Carpenter Eels and one of her sons working in her studio, and a few of her t-shirt designs (below). courtesY photo


Light up Lives and Fill Bowls; Benefit at Good Earth Pottery: throughout the month of January, good earth and par-ticipating artists will donate a portion of the sales of select lamps and bowls to the bellingham food bank. come support your community threefold: local business, local artists, local hungry. good earth pottery is located at 1000 harris ave. in historic fairhaven. mon. & wed.-sat. 11-6, sun 12-5 (closed tuesdays). for more information, call (360) 671-3998 or visit www.goodearth-pots.com.

Skagit Eagle Festival: month-long cel-ebration during eagle-watching season in eastern skagit county. activities take place in concrete, rockport and marblemount every saturday and sunday in January. free tours, walks, and educational programs about eagles, wildlife and the areas along the skagit river where they live or return each year. visit skagiteaglefestival.com.

Whatcom READS! Exhibit – Mother of the Pacific Crest Trail: working with Jeff Jewell of the whatcom museum, staff at bellingham public library have created an attractive tabletop display of the history of the pacific crest trail that focuses on the founder, catherine montgomery, who was the supervisor of primary grades at wash-ington state normal school (now wwu). available for viewing at the deming library Jan. 2-15. deming library, 5044 mt. baker highway. call (360) 305-3600.

Birchwood Garden Club’s January Meet-ing: Winter Garden Shrubs with Debra Olberg: wednesday, Jan. 8. to get us ori-ented into the best of the winter garden shrubs, debra olberg of secret garden de-signs will start off the winter of 2014 with a splash of blooms, fragrance and color for our gardens. come settle into a chair and let a stunning winter garden come alive to you! whatcom museum rotunda room,121 prospect street, bellingham. 7 p.m. www.birchwoodgardenclub.org. membership is open to everyone in whatcom and skagit counties. Dormant Season Fruit Care with Randy Lee: thursday, Jan. 9. hear randy lee dis-cuss dormant fruit care at the snohomish county fruit society meeting. 7 p.m. randy lee has a degree in plant physiology, spe-cializing in deciduous fruit tree and post-harvest physiology. he spent a number of years as a private researcher and now spends his time enjoying the outdoors and volunteering for local groups. the meeting will be held at the snohomish boys and girls club at 402 2nd st, snohomish. a brief meeting will precede the presentation. the meeting is open to the public and everyone is invited. for further information, see our website at http://snohomishcfs.wordpress.com/ or call (425) 398-5544.

Anacortes Farmers Market Monthly In-door Winter Market: saturday, Jan. 11. 9 a.m. to 2 p.m. at the depot, 611 r ave., ana-cortes. visit anacortesfarmersmarket.org.

Sharpen up! A New Year’s Workshop: sat-urday, Jan. 11. get ready for a new year in the garden with greg clifton of terrebonne limited and christy nieto of brave new gar-dens. bring your favorite pruners and learn the best sharpening practices from greg. christy will discuss best uses for various tools and will answer pruning questions as well. class fee is $15 and a new sharpener

is included with this. call 360-676-5480 to register. 9 a.m. garden spot nursery. 900 alabama st., bellingham.

2nd Annual Cascadia Grains Conference: saturday, Jan. 11. the event brings together farmers, processors and end-users, as well as investors, brokers and local govern-ment officials to support rebuilding a grain economy west of the cascade mountains through three value-added enterprises – brewing and distilling, animal feed, as well as baking and other food uses. star center, tacoma. see http://cascadiagrains.com for more information.

Willow Basket making class: saturday, Jan. 11. $65 per person and includes all materi-als. You will learn how to weave beautiful willow into a lovely, useful basket that you will take home. 10 a.m. to 4 p.m. at moun-tainside gardens (along mount baker high-way between Kendall and maple falls). call (360) 599-2271.

Understanding the Labyrinth: saturday, Jan. 11. chuck nafziger, will facilitate the first of two workshops on the fascinating world of the labyrinth. chuck helped to design and build the fairhaven labyrinth in bellingham. discuss the history, prac-tices, uses of the labyrinth, and more. if you would like to come early, you can assist chuck in creating a labyrinth for the class. 2 to 5 p.m. the center of holistic wellness, 609 murdock st., sedro woolley. call (360) 420-2630. suggested donation $10.

Snohomish Garden Club: next regular meeting monday, Jan. 13 at the snohomish senior center, 7 p.m. business meeting and social followed by guest speaker. meeting is free to the public.

The Grand Lady of Mt. Baker: saturday, Jan. 18. local historian michael impero presents his most recent topic, the product of four years of research: the complete his-tory of the original mt. baker lodge. learn about the early expeditions up the north fork of the nooksack river and about the operation of the lodge from 1927 until it burned in 1931 and all its assets were sold in a 1943 bankruptcy. program includes photos of the area, some are very old, some are current. michael has also authored the lone Jack, dreams of gold, and the boys of glacier. 3 to 5 p.m. everson library, 104 Kirsch dr. call (360) 305-3600.

Bellingham Farmers Market Monthly Winter Market: saturday, Jan. 18. a number of vendors with produce, baked goods, arts and crafts and more. 10 a.m. to 3 p.m. depot market square, bellingham.

Which Path to Take? saturday, Jan. 18. walkways play an important role in allow-ing access through the garden and to the planting beds during all seasons of the year. garden designer dawn chaplin will focus on surface or ground plane of the garden and will examine a variety of styles and materials commonly used to build attrac-tive and functional walkways, paths and pa-tios. 11 a.m. to noon. christianson’s nursery, 15806 best road, mount vernon. reserva-tions required (360-466-3821); $8 class fee. www.christiansonsnursery.com.

Lit Fountain ‘Make It and Take It’: satur-day, Jan. 18. todd rosendahl of geoglobal partners will guide you through the pro-cess of building a lit water feature for your

home or patio using a lit container fountain kit. create your own beautiful fountain to grace your home for years to come. class fee is $39. call 360-676-5480 to register. 9 a.m. garden spot nursery. 900 alabama st., bellingham.

Increasing your Health & Well Being us-ing the Five Elements of Chinese Medi-cine: saturday and sunday, Jan. 18-19. Join luna way for a 2-day workshop to learn about one of the most basic structures of chinese medicine. saturday will be the in-troductory class from 2 to 5 p.m. and sun-day will be a full day workshop from 10 a.m. to 4 p.m., with lunch break. the center of holistic wellness, 609 murdock street, sedro woolley. suggested donations sat-urday $5 and sunday $50. (360) 420-2630.

Wellness Outreach: Jan. 22. this is part of the on-going affordable wellness project by skagit community acupuncture and the center of holistic wellness, 609 murdock st., sedro woolley. come in for an acupuncture, reflexology, or reiki treatment from 2 to 5 p.m. all treatments are $5 each.

Beef 200: friday, Jan. 24. the country liv-ing expo is proud to partner with beef 200, a wsu extension all-day course about teach-ing participants how to raise and evaluate high quality farm-to-table beef. located in stanwood. participants can take the friday beef 200 course on its own or combine it with the country living expo for a 2-day learning experience. participants can reg-ister for beef 200 at http://skagit.wsu.edu/countrylivingexpo/.

Whatcom READS! Event - Heather An-derson - PCT Record Setter: friday, Jan. 24. Join heather anderson as she recounts her record-setting pacific crest trail hike. heather hiked the 2,663-mile trail in 60 days, 17 hours, and 12 minutes, setting a new record for a traditional unsupported thru-hike (meaning she carried all of her gear, resupplied her own food, and received no planned assistance). encounters with mountain lions and gargantuan blisters are just two of the hurdles this self-described bookworm faced on her way to the cana-dian border. 7 to 8:30 p.m. deming library, 5044 mt. baker highway. call (360) 305-3600.

Soup’s On! friday, Jan. 24. 6 to 8:30 p.m. $35 per person. the weather is chilly and the bellies are hungry. come on in and warm up as we create and slurp our kettles of soup. on the stove will be mung bean & Kale soup; coconut, ginger & butternut squash soup; chicken meatball soup with crispy corn tortilla strips; and creamy broc-coli soup with parmesan croutons. flour pot Kitchen, arlington.

Whatcom READS! Event - Walking Wild in the Pacific Northwest: saturday, Jan. 25. take an armchair walk on the wild side with local filmmaker Karen bean as she shares stories and pictures from her many “walk-ing wild” trips into the backcountry mak-ing wilderness adventure dvds. she has filmed in three continents, and has covered a range of wildlife from grizzly bears to sala-manders. she has won numerous awards for her natural history and wilderness walking productions. she began camping in the backcountry as a child and has now back-packed through five continents. 3 to 4:30 p.m. everson library, 104 Kirsch dr. (360) 305-3600.

jaNuary’s eVeNtsSend event submissions to [email protected]. Find more updates online at www.grownorthwest.com.Good Pickin’s

Sharpen Up!

Blessing the Hands That Feed Us

sharpen up! a new Year’s workshop: saturday, Jan. 11 at garden spot nurs-ery in bellingham. get ready for a new year in the garden with greg clifton of terrebonne limited and christy nieto of brave new gardens. bring your favor-ite pruners and learn the best sharpening practices from greg. christy will discuss best uses for various tools and will answer pruning questions as well. class fee is $15 and a new sharpener is included with this. starts at 9 a.m. call 360-676-5480 to register.

hear vicki robin read from blessing the hands that feed us: what eating closer to home can teach us about food, com-munity and our place on earth on Jan. 7 at 5 p.m. at living green in langley and Jan. 28 at 7 p.m. at village books in bellingham. the book tells her story of eating food produced within 10 miles of her home on whidbey is-land. (And stay tuned for her interview in our February issue.)

garden designer dawn chaplin will examine a variety of styles and materials commonly used to build attrac-tive and functional walkways, paths and patios in home gardens. saturday, Jan. 18, from 11 a.m. to noon. at chris-tianson’s nursery, 15806 best road, mount vernon. call (360-466-3821 to register. $8 per person.

Which Path to Take?


Impressionist Flower and Garden Pho-tography: saturday, Jan. 25. 11 a.m. to noon, christianson’s nursery, 15806 best road, mount vernon. inspired by the nine-teenth century french impressionist paint-ers, more and more garden photographers are discovering with long exposures, they can use their cameras as a “digital paint-brush.” this class will teach photographers of all levels how to “paint with their cam-era” using shutter speed to reveal flows of motion and form not otherwise noticed or recordable with automatic camera settings. reservations required (360-466-3821); $8 class fee. www.christiansonsnursery.com. christianson’s nursery, 15806 best road, mount vernon.

Country Living Expo and Cattlemen’s Winter School: saturday, Jan. 25. presented by wsu livestock master foundation, wsu extension and the cattlemen’s association. attend classes on a multitude of topics, network with other small farmers, enjoy a prime rib lunch and visit with local agri-cultural businesses offering you service. lo-cated at stanwood high school. hosted by stanwood ffa. various sessions available, over 175 classes with local instructors. reg-istration is $70 per adult and $40 per youth. for more information, see http://skagit.wsu.edu/countrylivingexpo/.

Terrariums: saturday, Jan. 25. lift your wintertime blues with a miniature garden enclosed in glass. we’ll help you plant. class fee is $39 and includes all supplies (con-tainer, soil, rocks, plants and twigs) call 360-676-5480 to register. 9 a.m. garden spot nursery. 900 alabama st., bellingham.

Free Interactive Talk on Holistic Wellness & Alternative Treatments: saturday, Jan. 25. first of free lecture/talks with regard to the alternative path to healing. bring your questions, concerns and thoughts. the cen-ter of holistic wellness, 609 murdock st., sedro woolley. 3 to 5 p.m. call (360) 420-2630.

7th Annual Community Seed Swap: sun-day, Jan. 26. sponsored by sustainable bell-ingham. sponsored by sustainable belling-ham, transition whatcom and the center for self reliance. other local groups and seed purveyors will be participating. 2:30 to 5:30 p.m. suggested donation is $3/per-son or $5/family. the majestic, 1027 north forest street, bellingham (intersection of maple st, near the co-op).

BLESSING THE HANDS THAT FEED US: tuesday, Jan. 28. hear vicki robin read from blessing the hands that feed us: what eat-ing closer to home can teach us about food, community and our place on earth on Jan. 28 at 7 p.m. at village books in bell-ingham. the book tells her story of eating food produced within 10 miles of her home on whidbey island.

Washington State Farmers Market As-sociation Annual Conference: Jan. 31 to feb. 2. “strengthening farmers markets: where do we go from here?” heathman lodge, vancouver, wa. this three day conference is the only state wide opportunity for market organizers, farmers, and partners to come together for continuing education, collabo-ration, networking, and celebration of the achievements of washington’s outstanding farmers markets.

februarYBasic Rose Pruning: learn the tried and true techniques for pruning roses. rosarian John harmeling, will teach the three steps of pruning for health, shape and best bloom quality.

saturday, feb. 1. 11 a.m. to noon. christian-son’s nursery, 15806 best road, mount ver-non. reservations required (360-466-3821); $8 class fee. www.christiansonsnursery.com.

Anacortes Farmers Market Monthly Win-ter Market: saturday, feb. 8. 9 a.m. to 2 p.m. at the depot, anacortes. visit anacortes-farmersmarket.org.

Skagit Innovation Lecture Series: Food, Wine, and Soil: Kindling a Sense of Ter-roir at the Table: wednesday, feb. 12. a lecture by dr. alan busacca, director of the center for enology and viticulture, walla walla community college. 6:30 p.m. wsu-nwrec in mount vernon. please rsvp to (360) 848-6120. Soil Quality Network 2014: soil health for farmers: thursday, feb. 13. this work-shop will include sessions on soil biology, the use of compost and cover crops on the farm, plant resistance to disease, and field assessment of soil quality. 8 a.m. to 5 p.m. at wsu-nwrec in mount vernon. registration and agenda information available at http://smallfarms.oregonstate.edu/soil-quality-network/workshops.

Snohomish Citywide Antique Sale: feb. 14-16. citywide antique sale in downtown snohomish.

Basic Fruit Tree Pruning: saturday, feb. 15. in order to get the best fruit production, different varieties of fruit trees require dif-ferent approaches to pruning. ani gurnee of aulos design will show you the tried and true techniques used in order to maximize fruit production and eliminate problems down the road. 11 a.m. to noon. christian-son’s nursery, 15806 best road, mount ver-non. reservations required (360-466-3821); $8 class fee. christiansonsnursery.com.

Bellingham Farmers Market Monthly Winter Market: saturday, feb. 15. a num-ber of vendors with produce, baked goods, arts and crafts and more. 10 a.m. to 3 p.m. depot market square, bellingham.

NW Washington Farm to Table Trade Meeting: monday, feb. 17. 9 a.m. to 5 p.m. st. luke’s community health education center, bellingham. day-long conference full of opportunities to learn and connect, with new speed networking, one-on-one consultations, panel discussions and a local lunch. farms, food processors, grocery buy-ers, restaurant owners, chefs, distributors and more welcome. registration open now. $25 early bird registration through Jan. 25, $50 for a trade table, includes 1 registration. for more information, contact sara south-erland at [email protected] or 360-647-7093 x 114.

Eighth Annual Winter Festival - A Fasci-nation for Hellebores, featuring Guest Speaker Riz Reyes, Hellebores: saturday, feb. 22. a primer for gardeners and floral

designers. as part of the christianson’s nursery winter festival, award winning garden designer riz reyes, will present the basic types, culture, breeding of hellebores. he will also discuss using them in the gar-den and containers. after his presentation, riz will demonstrate how to incorporate hellebores as cut flowers into floral designs. 11 a.m. to noon. christianson’s nursery, 15806 best road, mount vernon. reserva-tions requested (360-466-3821); compli-mentary. www.christiansonsnursery.com.

Pruning 101: A Homeowner’s Guide: sat-urday, feb. 22. 9 a.m. to noon at whatcom community college, bellingham. pruning is easy when you have the know-how! and late winter to early spring is the perfect time to put those shears to work. Join debra ol-berg to learn how, why, when, and what to prune, as well as all about the tools of the trade. course will cover the basics for roses, rhododendrons, hydrangeas, fruits, berries, and more. bring your questions for discus-sion. dress accordingly. registration re-quired. $35 per person. (360) 383-3200.

How to Prune...So You Don’t Have to Prune So Often: sunday, feb. 23. 1 to 2 p.m. great looking plants with less work and waste. come learn how in this talk by arborist and horticultural consultant chris pfeiffer, about ways to use the right meth-ods, tools and timing for the most effec-tive pruning of garden shrubs and trees. reservations required (360-466-3821); $8 class fee. christianson’s nursery, 15806 best road, mount vernon, www.christianson-snursery.com.

Whatcom County Home & Garden Show: friday, feb. 28 through sunday, march 2. variety of home and garden vendors and businesses, educational seminar, major prize giveaways, beer and wine tasting, and more. northwest washington fairgrounds, lynden. event hours are feb. 28 11a.m. to 9 p.m., march 1 10 a.m. to 8 p.m. and march 2 10 a.m. to 5 p.m. ticket prices are $7 per adult, $6 per senior and free for kids 15 and under. for more information, visit www.bi-awc.com/homeshow.

Have an event to share for our February issue? Send to [email protected]. Submis-sion deadline is Jan. 20.


What projects do you like to work on in January? Some of our

readers shared their plans. Want to share yours? E-mail [email protected].

SnowflakesWe make a lot of snowflakes.

Paper, macaroni, tinfoil, anything. When the holidays are over and the decorations are all packed away, it helps to have some form of decoration and excitement around the house. For us, it’s snowflakes. We embrace the winter and pray for some snow.

–Natalie Howe

New Year cardsI make New Year cards. I don’t

have enough time during the holidays and don’t want to rush my cards, so I now make New Year cards. I take the first couple weeks of January to finish them.

–Melissa Reichert

Making good dinners and start spring cleaning

Making a good dinner each night. When the kids have sports and other activities it is difficult for everyone to sit together for dinner, and it’s an evening ritual I miss. We all miss. January and February are quieter for us, and we focus on dinner time, and making healthy, happy meals together.

I also take this time to start my spring cleaning. I try to simplify a room or two during the month. It helps pass the rainy, wet days and the whole “less is more” thing really works for our family. Plus, one Saturday can turn into a lot of fun when you’re going through all the drawers and closets and finding what’s inside.

–Johnston family

More beerDefinitely beer. We enjoy the

process, and January is a good time to start another batch.

–Dave & Jessica

Fixing fenceFixing fence, filling holes, and

getting ready for the next season. -Dale H.

Raised bed or planter boxI always build a raised bed or

a planter box. I miss the growing season and find myself needing to make something that feels like I am growing something.

–Jay Bentz

Too many hatsI make far too many hats! I sit in

my cozy chair and knit all night. I give them to anyone who will take them!

–Mary T.

Take down the lightsYou know that country song

about keeping your Christmas lights on your porch all year long? I’m not exactly that lady, but I’m a close second or third. Taking down the lights in January is the project I am planning.

–Beth G.

Garden Spot Nursery900 Alabama St

(Behind Trader Joes)360-676-5480 www.garden-spot.com

Open 9 AM Everyday

Fresh 2014Organic & Local

SeedsUpcoming Garden Classes

Jan 11, 9 AM: Sharpen up! A New Year’s Workshop on tool sharpening and pruning fundamentalsJan 18, 9 AM: Lit Fountain ‘Make It and Take It’. Learn to make a fountain using pottery

Reader projects


juNIor growers

Write a poem about snow or the winter season.

Name:

READER SUBMISSIONS

january 2014

welcome to our new section for our younger readers to enjoy activities with their family and friends, and share artwork, stories, jokes, and photos. send submissions to [email protected].

Become a junior grower! Send in three completed activity sheets and we’ll send your child a Junior Grower certificate, sticker and membership letter into the Junior Growers club! T-shirts coming!

this month’s project: Winter artworkuse your creativity and imagination to create a special piece of winter artwork. snowmen, snowflakes, hot chocolate, make whatever you want! use paints, cray-ons, colored pencils, colored paper, newspaper, and/or other materials. be sure to take a picture of it and share it with Grow!

unscramble these words:OCDLURJNAYAmONsANw

where do snowmen go to dance? snowballs.

what do snowmen eat for lunch? ice-bergers.

what’s the best thing to put into a pie?Your teeth!

why did the fisherman put peanut butter into the sea?to go with the jellyfish!

– sent in by Jake harris

Have fun coloring the picture!


loCal marketplaCe & DIreCtoryrate: 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].

growNorthwest

grocersCommunity food Co-op: certified organic produce departments, deli café, bakery, wine shop, bulk foods, flower and garden shop, health and wellness, plus meat and seafood markets. cordata and downtown bellingham. 360-734-8158, www.communityfood.coop Crossroads grocery & Video: locally owned and operated. basic staples, bulk foods, frozen foods, produce, organic products and more. mt. baker highway and silver lake road, maple falls. open every day 7 a.m. to 10 p.m. (360) 599-9657 / www.crossroadsgrocery.comeverybody’s store: groceries, gifts, cheese, deli sandwiches, wine and lots more. 5465 potter rd deming, wa 98244, (360) 592-2297, everybodys.com. skagit Valley food Co-op: Your community 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.sno-Isle Natural foods Co-op: 2804 grand ave everett. (425) 259-3798. mon-sat 8 a.m. to 8 p.m. and sunday 10 a.m. to 6 p.m. www.snoislefoods.coop.place your ad here. call (360) 398-1155 or e-mail [email protected]. classifieds start at just $10 for 25 words!

arts & CraftsDunbar gardens: baskets handcrafted by Katherine lewis from our skagit valley farm grown willows, classes, willow cuttings, farm-stand, 16586 dunbar road, mount vernon. visit www.dunbargardens.com mountainside gardens is a gallery/gift shop featuring locally created art, gifts, spe-cialty food items and natural personal care products. locally grown veggie starts, annu-als, perennials, shrubs and trees. 1 mile east of Kendall on the mt. baker hwy. (360) 599-2890, www.mountainsidegardens.com.

Baked goods, sweets & treatsBreadfarm: makers of artisan loaves and baked goods. visit our shop at 5766 cains court in bow. products also available at area farmers markets and retailers. (360) 766-4065, www.breadfarm.comGreat Harvest Bread: baking fresh bread in bellingham for 33 years. family owned. freshly milled wheat, rye, spelt and kamut grains. homemade soups. open tue-sat. 305 e. mag-nolia, bellingham. www.bellinghambread.com.Mallard Ice Cream: our ice cream is created from as many fresh, local, and organic ingre-dients as possible because that’s what tastes good. 10:30 a.m. to 11:30 p.m. (360) 734-3884 / 1323 railroad avenue, bellingham / www.mal-lardicecream.com Mount Bakery: we are a family owned bak-ery and creperie featuring local, organic in-gredients in everything from our award win-ning scratch baked trets to our breakfast and lunches. located at 308c w. champion st in bellingham and 217 harris ave. in fairhaven. (360) 715-2195, www.mountbakery.comscratch Desserts: we use the finest quality ingredients available, including eggs and fruit from our small farm. [email protected] or (360) 255-9120. scratchdesserts.com/

Insurance

Classes, Coaching & workshopswildcrafting apprenticeship programs, wild harvest intensives, and herbal work-shops in skagit county! get out into nature’s classroom and start a relationship that will last a lifetime. cedar mountain herb school. www.cedarmountainherbs.com/school.htm

property, real estate & rentalsplace your ad here. call (360) 398-1155 or e-mail [email protected]. classifieds start at just $10 for 25 words!REAL ESTATE FOR REAL PEOPLE: buy-ing, selling or talking, i’m here for you! Jeff braimes, coldwell banker www.braimes.comWant to have your own farm business and can’t afford to purchase a farm? start your own farm business on my 20 acre farm in the up-per skagit valley. use of a new one bedroom home and 10 acres of pasture in exchange for food and property management. organic standards must be used. 360-853-8549

Beer, Cider, wine & suppliesKulshan Brewing Company: bellingham’s newest craft brewery! 2238 James street, bell-ingham. tap room, all ages seating, mobile food vendors. (360) 389-5348, www.kulshan-brewery.comNorthwest Brewers Supply: brewing and winemaking supplies. serving the community for 25 years. we have moved to 940 spruce street in burlington! (360) 293-0424, www.nwbrewers.com.Port Gardner Bay Winery: downtown ever-ett’s own boutique winery, at the corners of rockefeller & california. (425) 339-0293, www. portgardnerbaywinery.com.Seifert & Jones Wine Merchants: 19 prospect st bellingham. www.sjwinemerchants.com, (360) 393-3271.

farm supplies & feedConway feed: feed made fresh...naturally. conventional and certified organic. stop by the mill or call (360) 445-5211 for the nearest distributor. open mon-fri 8 a.m. to 5:30 p.m. 18700 main st, conway.scratch and peck feeds: we use only natu-rally grown and non-gmo whole grains in our feeds. chicken feed, rabbit feed, pig feed, and more! 1645 Jill’s court, suite 105, bellingham. (360) 318-7585, www.scratchandpeck.com/Valley farm Center: family owned business providing quality products. 305 freeway dr mt vernon, (360) 336-3123, www.valleyfarm-center.com/wilderness hay & feed: timothy, alfalfa, orchard grass, mixed hay, dog and cat food, chicken feed, alpaca feed, and goat feed. delivery available. 11008 84th st ne, lake stevens. call (360)386-9144.

garden supplies & Nurseriesazusa farm & garden: skagit valley’s el-egant garden center tucked in a beautiful flower farm. inspiration, beauty, education. 14904 state route 20 mt vernon. (360) 424-1580, www.azusafarm.com/Cloud mountain farm Center: full nurs-ery, workshops, educational programs. 6906 goodwin road, everson. 360 966-5859, www.cloudmountainfarmcenter.org. garden spot Nursery: great assortment of plants and flowers. weekend workshops 900 alabama st., bellingham. (360) 676-5480. www.garden-spot.com/Kent’s Garden & Nursery: 5428 northwest rd., bellingham, (360) 384-4433. www.kents-gardenandnursery.com.place your ad here. classifieds start at just $10. (360) 398-1155, [email protected].

Building & Constructionskagit Building salvage: used building ma-terials and more. buy, sell, trade. 17994 sr 536, mount vernon. 360-416-3399. open mon-sat 10-5:30. www.skagitbuildingsalvage.com.

Bees, honey & pollination servicesSunny Honey Company: all natural bee-keeping since 2008! 5 different varietals of country and city honey, 100% pure beeswax candles, handmade beeswax chapstick, and more. www.sunnyhoneyco.com

mushrooms

health & wellness

hamsterpuncture! acupuncture for Bellinghamsters! from sprained ankles to broken hearts, acupuncture can ease your way. 1609 broadway #202 (at elm & dupont) www.hamsterpuncture.com 360-734-1659 JOIE DE VIVRE AROMATHERAPY@gmail: has opened a new practice helping those on a healing path in the bellingham area. certified aromatherapist, reiki master and ordained minster offers a holistic way to restore the self and support personal well-being using essential oils, affirmation and prayer. for appointment, please call 231-325-4242 or email.place your ad here. call (360) 398-1155 or e-mail [email protected]. classifieds start at just $10 for 25 words!

Whatcom Hills Waldorf School: now enroll-ing preschool through 8th grade. for enroll-ment information, contact the enrollment coordinator: 360.733.3164 ext. 101 or [email protected].

education & learning

mellis photography Custom framing and printing: offering quality custom framing and printing that will ft your budget. 306 flora suite b, bellingham. (360) 927-0250

photography

food Bank farming

Cascadia Mushrooms: we have been a wsda/usda certified organic producer since 2009 and have been growing gourmet & medicinal mushrooms in bellingham since 2005. cascadiamushrooms.com/

Bellingham Commercial Kitchen for rent: two 6 burner wolf gas stoves with ovens, freezer and 3 refrigerators, dish washer. win-ton 360-303-3474.place your ad here. call (360) 398-1155 or e-mail [email protected]. classifieds start at just $10 for 25 words!

Commercial kitchen

Beef, pork, poultry & eggsall natural, grass fed beef—dexter cattle that is a naturally small breed and results in smaller cuts of beef. purchase ¼ (quarter), ½ (half ) or whole animal. hoehn bend farm in sedro-woolley. call (206) 353-0459.Farmer Ben’s: we feel privileged to provide you with real quality food. beef, pork, poultry, eggs, and more. (360) 354-8812, myfarmerben.com. place your ad here. call (360) 398-1155 or e-mail [email protected]. classifieds start at just $10 for 25 words!Grass Fed Beef: locally grown, all natural, no antibiotics, no gmo’s! please visit our website at www.farmbemeats.com or call 360-815-3328.silvana meats: all natural meats. full selection of retail cuts. 1229 state route 530, silvana, wa 98287. 360-652-7188, www.silvanameats.comTriple A Cattle Co: local producer of all natural limousin beef sold in quarters or halves, cut to your specifications. available year-round. (425) 238-4772, [email protected] fed farms: chicken eggs and meat from pasture raised birds fed locally sourced, gmo-free feed. products available at our farm in sedro woolley and at the anacortes farmers market. 360-708-0520 | www.wellfedfarms.net.

farm INsuraNCe: from organic farms to hay operations, cattle ranches and u-pick fruit operations... we insure them all. free Quotes. top insurance 1 (877) 757-3858

restaurants & eateriesBayou on Bay: restaurant and oyster bar has been dedicated to bringing bellingham a unique cajun and creole dining experi-ence since 2007. 1300 bay st. bellingham. 360-75-baYou, bayouonbay.com. Brandywine kitchen: locally sourced ingre-dients, hand-cut fries, baguette sandwiches, beer and wine, entrees. mon-fri 11-10, sat 11-11, sun 12-10. happy hour 3-6 weekdays. 1317 commercial, bellingham. (360) 734-1071. brandywinekitchen.comstreat food: trailer regularly parked in the bellingham area. weekend eatery open at bellingham cruise terminal. contact (360)927-0011, e-mail [email protected] or follow them on facebook or streatfood.me.the table: featuring fresh pasta made by the bellingham pasta company, using local ingre-dients. 100 n. commercial st., bellingham. bellinghampasta.complace your ad here. call (360) 398-1155 or e-mail [email protected]. classifieds start at just $10 for 25 words!

servicesoyster Creek Canvas Company: full ser-vice canvas and industrial sewing shop spe-cializing in marine canvas. recreational and outdoor fabrics, patterns, foam, webbing, hardware, industrial sewing, repairs. mon-fri 10am - 4pm. (360) 734.8199, 946 n. state st. bellingham. www.oystercreekcanvas.com“Everyday Angel” Home Companion Care: certified holistic practitioner offering assistance caring for your loved one. shop-ping/errands, meals, housekeeping, trans-portation and companionship. 3 hour visit & follow up call $50 weekly. additional time is $15 hour. please email everydayangelhelp-er@ gmail.com for free consultation.place your ad here. call (360) 398-1155 or e-mail [email protected].

seedsosborne seed Co.: striving to supply you with the best vegetable, flower, herb and cover crop seed available. located at 2428 old hwy 99 s. road mount vernon, wa. call us at 360-424-7333 or visit osborneseed.com.

Interested In advertIsIng thIs year?

Call (360) 398-1155 or e-mail [email protected]

for information.

horseback riding lessonsLearn the “Art of Horsemanship!”: sweet, well-trained horses carry you safely on lessons in the beautiful mountain trails or outdoor or indoor arenas. call for appointment. $40/hour, $25/half hour ride. (360) 988-0178

seafoodDesire fish Co: open november through april. family owned and operated. buy direct dockside at the fishing vessel desire located at squalicum harbor coho way gate 7, bell-ingham. now in our 11th season! fri 2-5 and sat/sun 10-5. www.desirefish.com.skagit’s own fish market: dungeness crab, fresh fish, clams, mussels, oysters, shrimp, scallops, smoked fish and more. daily lunch specials. thank you for supporting local! (360) 707-2722, 18042 hwy 20, burlington. skagit-fish.com

SE Everett: Volunteers needed to grow organic food bank food every saturday 10-1. call forrest: 425-772-5008 for more info. classes and plots available.

gro · 2019. 12. 20. · lished 12 times a year, and is a sister publication of what’s up!...

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