Beef in Kitsap

I try not to eat meat unless I know who raised it, especially beef. Fortunately antibiotic-free, hormone-free, grass-fed beef is available in Kitsap County. Vegetables, fruit, and grain have a season, are planted in fall or spring and harvested when ready. Meat also has a season – animals are born in the spring, raised through the summer, and then slaughtered in the fall. That means now is the time to place your meat orders with local farmers! Where to store it? You can store a surprising amount of neatly wrapped packages even in a small refrigerator freezer. Home cooks who grow and shop in the local food shed often invest in a standalone freezer to store meat slaughtered in season alongside harvested vegetables. Kitsap County Fair: First there’s the 4H youth club animal auctions at the fair. This is great fun and encourages future farmers too! It’s Saturday Aug. 27 … Continue reading

A local hamburger

What’s a hamburger? Meat, a bun, and condiments. Meat: today we stopped by Fresh Local and picked up two packages of Black Jack Valley Farm beef. Ted thawed the meat, shaped it into patties, brushed on a little olive oil and grilled them on a barbecue. Buns: I used my basic bread recipe with as many regional ingredients as possible. Nash’s wheat flour and Finnriver spelt to total 17 ounces; Black Jack Valley milk and 1 egg to total 1 1/3 cup; 1/4 cup melted Organic Valley butter; 1 tablespoon of water, 1 teaspoon of salt, and 1 1/2 teaspoon of yeast. When the dough had risen I shaped it into rounds, brushed them with butter, and baked them at 450′ for 20 minutes. Condiments: tonight’s hamburger featured lettuce from my potager garden. A little mayonnaise, mustard, relish, or ketchup, depending on taste, and it was ready to eat. Delicious! … Continue reading

Beef done slowly

Clark Farms has been coming to the Bremerton Farmers Market so far this season. They handed out two recipes, Boeuf Bourguignon and Osso Bucco. I took the challenge and tried them both out. These sound like fancy continental dishes but turn out to actually be easy slow cooker recipes that can be prepped the night before, started in the afternoon, and be ready to serve for dinner. They’re quite similar to make but each has a distinctive flavor. Fair warning: these recipes make the house smell wonderful all afternoon! Where to find them: Holly and Tom are coming out to the Bremerton Farmers Market – let’s give them enough business to make the trip from Sequim worth doing! They’re also at the Poulsbo Farmers Market. Contact info: Clark Farms – Grass Fed Beef Holly and Tom Clark 863 E. Anderson Sequim WA 98382 (360) 681-5499 Here’s my adaptation of the … Continue reading