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Wednesday, February 27, 2013 • Whidbey News-Times
“Buying local makes sense for anybody who cares about the health of their customers and the health of our local economy.” Neil Coburn, owner of Neil’s Clover Patch Café in Bayview
Betty Freeman photos
Above: Chef Gordon Stewart of Gordon’s on Blueberry Hill restaurant in Freeland demonstrates using fresh market ingredients to produce a delectable dish. Right: A variety of local produce can be found at farmers markets throughout Whidbey Island.
Locavores choose seasonal meals By Betty Freeman
The locavore movement is gaining momentum on Whidbey Island, fueled by foodies who love the local farmers and want fresh homegrown food. Locavores are people who pay close attention to where their food comes from and
make a commitment to eating local foods whenever possible. It doesn’t have to be an all-or-nothing adventure. Most locavores try to eat foods grown or raised within a 100mile radius of their homes. It means that when they’re tempted by those big, red straw-
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berries at the supermarket in January, they take the time to think about how far those strawberries have to travel to get to the table, or how much fossil fuel was used to get them to the market. Instead of buying them in January, think about the luscious local strawberries, kissed by Northwest rain, that will be ready for eating next June, fresh from a local farm. “All foods in their proper season” is the locavore’s mantra. Here on Whidbey Island, with the mild marine climate good for growing vegetables and fruit, an abundance of farms and farmers markets and local seafood readily available, being a locavore is a pleasure. Here are some ways to focus on eating locally: • Visit farmers markets every week. Get to know the growers, ask questions and learn how to use their
products in new ways through chef demonstrations or collecting recipes. On Whidbey Island, there are several farmers markets to choose from in spring, summer and fall. Three-Sisters Farm in Oak Harbor and Bayview Market also offer indoor markets in November and December. The Oak Harbor Public Market opens in June and runs through September on Thursday afternoons. The new market in Clinton is open Thursday evenings in July and August. Langley offers a Farmers Market on summer Friday afternoons. The Coupeville and Bayview Farmers Markets are open April to October on Saturdays. Tilth Market on South Whidbey and the Greenbank Farm Market are open Sundays. • Ask about local foods offered at the
supermarket and when eating in Island restaurants. Let your servers know that you appreciate locally grown and raised meats, seafood, cheeses, vegetables and fruits. Patronize businesses that support local farmers. • Find a local Community Supported Agriculture (CSA) farm and sign up for weekly deliveries of fresh vegetables and other farm products. Go to whidbeyisland farmandfoodnews. blogspot.com for listings of local food events and a chart featuring CSA farms on the Island. • Join the Slow Food Whidbey Island (SFWI) group, which meets at Deer Lagoon Grange. SFWI sponsors the Taste of Whidbey, an annual event bringing together nearby farmers, chefs, vintners, brewers and eaters to sample the bounty of Whidbey Island. They also publish a quarterly
newsletter “Whidbey Nibbles,” and sponsor themed potluck tables, as well as lectures and field trips. Ask for more info at SFWIFeedback@ whidbey.com. • Grow your own vegetables and fruit, and learn how to preserve your garden’s bounty by canning or freezing. Buy veggie starts or seeds from local growers at farmers markets and garden centers, or talk to the experts at the annual Whidbey Island Garden Workshop on Saturday, March 9 in Oak Harbor. For information go to county. wsu.edu/island/ gardening • Become a label reader. Since most food travels an average of 1,500 miles to reach you, local food has a much lower impact on our environment. By selecting foods that come from this region, you’ll get the freshest, healthiest and most flavorful products of every season.