21 Acres- Class this Thursday, the 12th

Hi all-

We are very excited to be teaming up with 21 Acres in Woodinville Washington to be teaching a class this Thursday, the 12th, entitled “Every Bite: Preparing a Sustainable Holiday Feast” (6:30-8:30). The class will include recipes and ideas as to what to do with your extra food at the holidays. We would love to hear any things you do with your leftovers that we can pass along!

21 Acres is an organic, sustainable agricultural center, aimed at promoting clean, healthy eating. Situated on 21 acres in the Woodinville valley, 3 acres contain the building facilities (for cooking classes, farmers’ market, offices, and event rental space), and the back 18 utilize the principles found in permaculture. Take a look at their website and all they have to offer:
21 Acres

And here is a great video from their site about them:

Hope to see you Thursday at 21 Acres!

C&K

Valley Fig/Cook’s Country Photo Contest Entry

Hi all-

Just a quick note to ask for your help in helping me win a contest to go see a filming of one of my most FAVORITE shows: Cook’s Country!

They have partnered with Valley Figs to have a fig photo contest and they will select a winner from the entries. You were originally supposed to post on instagram and then garner “likes.” They are also on the link below, and people can go in and enter an email and vote for the one they like best. I foolishly wasn’t thinking about it that much when I made my initial Instagram post, and didn’t include that many hashtags. So now I’m trying to focus on getting votes on the link below. And I need your help!

Please, please, please (there are only 3 days left as of this post) help and vote for the “every_bite” fig photo at the bottom of page 2 of this link:
Cook’s Country fig photo contest page

And, if you have an Instagram account, please take a moment and go to the “every_bite” account and like the fig photo.

I’ve just GOT to see Christopher, and the others! I love them all- particularly Bridget and Jack’s Tasting Lab! And to see that amazing renovated farmhouse that they film in would be a dream come true. I’m trying to not fantasize too much about all the great photos I could get and all the cool people I could meet!!

 

Thank you so much!
Carol

Recipes to Reduce Kitchen Waste (from Food52)

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(herbs recently collected from my garden for a variety of kitchen uses)
photo: Sugar Sand Photography

Just came across yet another fantastic piece from Food52 (have I mentioned how much I love their site? Great info, and just adore their photography); this time about recipes to reduce kitchen waste. There are 30 recipes here to give you some tasty ideas on how to reduce food waste in the kitchen.

We’d love for you to try out some of the recipes and let us know what you think (and if you have some other ideas for ways to reduce food waste in the kitchen) here on the blog. (I’m particularly looking forward to trying the apple peel bourbon recipe. I am from the South after all so I do like my bourbon!)

Food52- 30 Recipes to Reduce Kitchen Waste

Enjoy Every Bite!
C

 

American Holiday Weekend and Victory Gardens

This coming weekend marks the celebratory American holiday of the 4th of July. Many fireworks, parades and other festivities will be happening all over the country. I will be out with my husband again this year to watch our favorite kids’ parade and main parade in the town of Edmonds, Washington. It is so much fun! We just love it!

4th of july(Elderly couple from a previous year of parade watching
photo-Sugar Sand Photography)

I’m also currently reading “Animal, Vegetable, Miracle” (finally!) by Barbara Kingsolver. Her husband, Steven Hopp, also writes small sections throughout the book, and I have an excerpt I want to share (John Raeburn was a local-foods advocate who died in 2006):

“At the beginning of World War II when Germany vowed to starve the U.K. by blocking food imports with U-boats, Raeburn, an agricultural economist, organized the “Dig for Victory” campaign. British citizens rallied, planting crops in backyards, parks, golf courses, vacant lots, schoolyards, and even the moat of the Tower of London. These urban gardens quickly produced twice the tonnage of food previously imported, about 40 percent of the nation’s food supply, and inspired the ‘Victory Garden’ campaign in the United States. When duty called, these city farmers produced.”

Karen and I have a recipe in chapter 7 of Every Bite entitled “Victory Garden Polenta with Tomato Sauce and Greens” with an excerpt before the recipe about Victory Gardens in the U.S.
I remember not knowing much about them at the time of doing that recipe (and coming up with the title) and enjoyed learning about it immensely. How interesting to learn even more by reading about what inspired them in the first place.

I’ve been doing my part in terms of urban gardening! (taken this week on my back deck):

farm

I’m just thinking today about the upcoming holiday celebrating our nation and reading about the people in it who make such a difference by what they can do,  made me even more aware of the power of the people in this and all great nations!

Have a wonderful holiday weekend and enjoy every bite!

xo

Carol

Great Every Bite tip from Marci (Making Preserved Lemons)

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A few weekends ago, Every Bite participated in the inaugural Terry Avenue Saturday Market in the South Lake Union neighborhood of Seattle. We had someone stop by our tent, Marci, who gave us a great tip we wanted to share with you:

She said she uses lemons often (in water, recipes, etc.) and instead of composting the lemons, she puts them, cut side up, in a mason jar and sprinkles with kosher salt (couple of teaspoons). Then you can just seal up and leave on the kitchen counter. They are fine to leave on the counter because they are preserved, and nothing will grow in that environment, but if you would like to keep them in the refrigerator, they will keep for a year.

Then, just keep adding the lemons and salt on top until filled and let rest for a month before you start using them. Once you do you them, it’s the rind (not the juice or pulp) that is used in dishes. Just rinse off, peel away the rind and use in a variety of dishes, including grain salads, salad dressings, stews, pasta dishes, or, as Marci said she liked to do, just eat them straight out of the jar! So easy to make and so delicious!

Thanks for sharing Marci and feel free to respond to this post sharing other ideas and uses for preserved lemons!

C&K

 

Brand New Farmers Market-SLU area of Seattle!

We are very excited and honored to participate in the inaugural year of the Terry Avenue Saturday Market (“TASM”) in the South Lake Union area of downtown Seattle! It will be from 10 am to 3 pm every Saturday from now until September. This is great to have a new farmers market for this area of town.

TASM-3

 

 

TASM

Here is a link to a great article about the new market:
TASM-recent article

And an exerpt from their facebook page:
“From the organizers of the Ballard Farmers Market and the Fremont Sunday Market, comes our latest sister market along the old brick streets of Terry Avenue with over 40 local vendors weekly.”

 

TASM-2
We would love to see you there on Saturday to support local farmers and Every Bite!

xo
C & K

57 Best Cooking Tips of All Time!

You’ve GOT to check out this list from Epicurious: the “57 Things You Can Do to Be a Better Cook Right Now”

Epicurious-57 Best Cooking Tips

We think this is a really fantastic and useful list with really great tips; most of which, if not all, we currently use, implement, and/or do.

Enjoy and Enjoy Every Bite!

K&C

 

Upcoming Events in May for Every Bite

We will be participating in a couple of great events in the month of May and we are very excited and honored to be a part of both.

The 1st one is on Sunday, May 17th from 11am-4pm at the Lynnwood Convention Center. It is called the “Celebration of Food” Festival, and it is an event organized by the Edmonds Community College to “taste, explore, and experience real food.”
From the press release: “In our fourth year, we are still running a very unique event. We bring people together from Snohomish County and beyond and showcase delicious, local, wholesome food,” said festival organizer Chris Hudyma. “Our intent is to foster a community that is passionate about real food. It’s a journey for people to rediscover that they can grow and cook their own food and that it can taste so much better than the processed food we so often eat in this country.”

celebrationoffood-logo
In addition to us being there to promote Every Bite, other confirmed attendees include: Café Ladro, Gelatoicious, Krazy Good, Millie’s Savory Tea, Smith Brothers Dairy, Theo Chocolate, Trader Joe’s, Whole Foods, SnoIsle Natural Food, Camano Island Mills, Four Sisters Gourmet Sauces and Spring Rolls, Rich Nature super berries, Shambala Gluten Free Bakery, Sno Isle Coop, Taylor Shellfish, Williams Sonoma, and Haggen’s.
We are super exited to participate and we hope to see you there. Be sure and add May 17th to your calendar!

 

The 2nd event is the 17th Annual Bastyr Herb and Food Fair on May 30th. It is from 10am-5pm at the Juanita campus of Bastyr University (see link for address: www.bastyr.edu).
Bastyr pic 2

The title of this year’s event is “Get Down with your Roots: Celebrating Heritage from Earth to Table” with the two keynote speakers listed below:

Bastyr pic
A summary/description about this years event: “The Bastyr University Herb & Food Fair is a student-run event that emphasizes numerous connections that herbs, nutrition, and other natural medicines have with supporting the health and wellness of our community. Throughout the day, fair participants are introduced to local and renowned professionals, including herbalists, culinary artists, nutritionists, educators, entertainers, and more. At this time, we are cordially inviting you to be a part of this year’s celebration.”

We are so thrilled to participate in both these great, informative events. Please join us if you can for one or both! And keep your fingers crossed for good weather!

Enjoy Every Bite,
Carol and Karen

 

Happy Earth Day 2015!

Happy Earth Day everyone! We hope you can take a moment on this day to think about what you can do, as both an individual and as part of a community, to help ensure the earth continues to remain a natural and healthy world for many years to come.

In thinking about what both of us has done over the past year, I (Carol) have begun composting regularly and meal planning for the week on Sundays. Karen has reduced her waste by 10%, and she did that by buying less, meal planning, and using the Debbie Meyer green bags (she loves them SO much, she should be a spokesman for them!  http://www.amazon.com/Debbie-Meyer-GreenBags-Freshness-Preserving-5127799/dp/B00I4V1U06). She estimates that she saved $1200 last year. That’s a great vacation right there!

 

As part of Earth Week this week, I participated in my first Twitter chat on Monday and it was focused on food waste (wonderfully set up and moderated by Green is Universal, @GreenIsUni). Let me just say that it was INTENSE! Holy cow! But I learned so much and have some great information that I wanted to pass along to you. Below are some of the links:

 

1. What exactly can you compost and Bone Broth (which I’ve heard so much about lately and have wanted to make). Both from Ecocentric:
http://www.gracelinks.org/blog/4254/what-can-i-compost-the-scraps-that-make-the-cut
http://gracelinks.org/blog/5078/taste-it-don-t-waste-it-bone-broths

2. A great use for leftover apple scraps from that apple pie you might have just made: Apple Scrap Vinegar! (courtesy of Anne-Marie Bonneau, the @ZeroWasteChef):
http://zerowastechef.com/2014/10/30/apple-scrap-vinegar/

3. 10 things to do with stale bread:
http://ivaluefood.com/resources/cooking-eating/10-things-to-do-with-stale-bread/

And we just thought this was the cutest!


I also found a few cool new apps to that you might want to take a look at. FoodKeeper is from the USDA and Cornell University and will tell you how long an item from the supermarket will keep in the refrigerator or freezer. Fresh Food helps you find farmers markets that are closest to you.

And finally, here are few points I learned from Green is Universal on twitter these past few days:
1. More than 6 billion lbs of fresh produce go unharvested or unsold each year.
2. Food waste is the single largest component of solid waste reaching landfills & incinerators in the U.S.
3. Eggs are actually safe to eat 3-5 weeks after the date on the carton.
4. We throw out more food than plastic, paper, metal or glass.

 

Enjoy Every Bite everyone!
xo
Carol & Karen

 

1st Anniversary of First Books

We can’t BELIEVE it was a year ago that we received the first advanced copies of Every Bite! It was beyond thrilling to reach our goal and be published authors, writing about something we believe in 150%.

Onward and upward to our next goals (namely, Every Bite 2.o)! Thank you all for your love, encouragement, and support.

xo

C & K