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

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

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

 

Recent “Pioneer Woman” (and a very Every Bite) episode!

I saw a great episode last week on “The Pioneer Woman” on the Food Network. It was called “One Thing Leads to Another.” Ree starts the episode out by making a big pot of black beans, which in and of themselves look delicious. Then, she shows several different recipes using some of the leftover beans; including a taco pizza, grilled veggie burritos, and a black bean burger.
That’s exactly the thought (and layout of the chapters) of Every Bite and doing something along these lines gives us a great idea for a new chapter in Every Bite Part 2!
What a great episode and a great way to use up leftovers. And in several delicious ways!
Enjoy every bite!
xo
C

 

Recent Food/Farming Documentaries

On the plane over the Christmas holidays, I watched two food themed documentaries: “In Organic We Trust” and “Ingredients.” I found both to be very interesting and while both focused on food and farming, I enjoyed them in different ways. One difference being that I found “Ingredients” to be visually more pleasing and the flow of the documentary better. Below are some points/quotes I jotted down that I thought were striking and important.

From “In Organic We Trust” Documentary:
73% of Americans eat some organic food.
“Organic” philosophy: growing food mimicking nature’s model. Mode and sustainability, and not using chemicals.

The “Big 3”- cannot use/do to be USDA Certified:
Genetic modification
Sewage sludge
Irradiation

Organic foods- not necessarily more nutritious for you (depends on the study/nutrients looked at/etc.., but they DO have less chemicals and pesticides on them.

Organic farmers DO at one point or another spray, but more often than not, they are naturally occurring (and are approved by the USDA).
Use 60 billion lbs of pesticides in the US each year.

The “Dirty Dozen”- foods with highest amount of residual pesticides:
Celery
Peaches
Strawberries
Apples
Blueberries
Nectarines
Bell peppers
Spinach
Lettuce
Kale and collard greens
Potatoes
Grapes

The “Clean Fifteen“- if you do have to eat conventional, these have the lowest residual pesticide residue:
Onion
Avocado
Sweet corn
Pineapple
Mango
Sweet peas
Asparagus
Kiwi
Cabbage
Eggplant
Cantaloupe
Watermelon
Grapefruit
Sweet potato
Mushrooms

Now are 7,000+ farmers markets in the US.

From “Ingredients” Documentary:
We spend less of our income on food than any other industrial nation.

People want to know where there food is coming from. They want to know what the values are that are embedded in the food.

There are so few farmers in this country, that they’re now not listed in the Census.

Hope you find some of these points helpful. I definitely did!
xo
Carol

Recent Seattle Events for Every Bite

We recently did a variety of promotional events for Every Bite a few weeks ago (3 events in 4 days; on top of our main, regular jobs), and while they were all wonderful experiences, we were exhausted by the end!

One event was the Tom Douglas Cookbook Social in downtown Seattle. We really lucked into participating, as we found out about the event late, but were thrilled to be a part of it and had a great time! Here are some photos from that event:

 

A great time and a great venue. Looking forward to doing it again in 2015!

 

Enjoy Every Bite,
Carol & Karen

IFBC 2013, Seattle. Some First Thoughts….

I signed up so long ago. In a galaxy far far away.. (ha! had to randomly throw in a little Star Wars there. I DO have a Vader and Stormtrooper flash drive after all!)
Vader and Stormtrooper
Okay okay, so it was really only 5 months, but still: it seemed to take forever! And after months of patiently waiting for what I had heard was one of the best food blogging conferences in the country, the event was finally here.
And with the event arriving, came wonderful speakers and presentations; who all gave me such great information, tips, and help with how to improve on my photography and blogging experience. It’s been such an overall positive and beneficial experience for me, that it’s hard to sort it all out right now. My mind is just racing around with so many new ideas and things I need to do! So while a more in depth blog post and additional photos will be coming by the end of the week, for now, I just want to throw out a few comments/feelings I have from it so far:
First of all, I would like to thank Sheri and Barney at Foodista for putting on a fantastic event. I can only imagine the long hours that went into making this a success. And a smashing success it has been! Wonderful, wonderful job.

The food throughout has been fantastic, and the people have been so fun, welcoming, and supportive. It has been a really great environment to learn and grow as a blogger and photographer. The most entertaining session by far had to be the Food Photography and Cooking Demo. Andrew Scrivani, Chef John, Jeffery, and Brian all teamed up to do a sushi demonstration. They were awesome! Great interaction with each other and with the audience. I can see why they were “back by popular demand” and hope they are back next year too!

Here they are in action:
[youtube=http://youtu.be/0IWnzqX78II]
Amazing experience, and one that was well worth the wait. As I said, more to come later this week!
I’m already looking forward to next year!