The Corner Chronicle
Chimacum, Washington, Wednesday April 26, 2017

Archive for the ‘E – Health’ Category

Meat Matters: Why Meat Has Been Given a Raw Deal
June 24th, 2013 by Katy McCoy

By: Molly Force, ND

What I am about to share with you may come as a shock.  It may be counter to everything you were told about choosing a healthy diet.  Brace yourself.  I believe meat can be healthy and good for you, even red meat!

Forget what the mainstream media has told you about animal proteins and fats.  Much of their information is outdated and confused.  Eating animal proteins found in fish, meat, and eggs are actually quite beneficial

Read More

Corner Reflects on Accomplishments 2010 – Present
April 10th, 2012 by Katy McCoy
photos of vacant Chimacum Corner property in March 2010

From 2006 – 2010 a vacant gravel lot with a forlorn blue building for lease welcomed the 20,000 daily cars driving through Chimacum’s main intersection. In March of 2010, inspired by a passion for local food and urged on by neighborhood farms, Malcolm Dorn, Phil Vogelzang, and Katy McCoy leased the property with two goals:

1)   Relocating the Chimacum Farmer’s Market (run by Jefferson County Farmers Markets)

2)   Opening a small permanent farm stand focused on local products

Read More

EGGS: Duck, Chicken, Soy-free, Easter, Organic…
April 3rd, 2012 by Katy McCoy
photo of Cracker discoursing about local eggs while standing on a Finnriver "Laid in Chimacum" carton of eggs

We are lucky indeed to live in a part of the country where we can truly get farm-fresh pasture raised eggs.  Not only that, but there are lots of options!  Looking in the Corner’s egg fridge today, we are selling eggs from 3 very local farms, SpringRain Farm, Finnriver Farm, and Ananda Hills Farm.  We thought we’d use Easter as an opportunity to celebrate the local egg and to profile our neighboring chickens and ducks.

Read More

Dying Goose Eggs with Onion Skins and Spring Flora
April 2nd, 2012 by Katy McCoy
photo of goose eggs dyed for Easter using flowers, leaves and onion skins.

by Katy McCoy 

I’m not sure where my mom first learned to do this, but when I was a kid, we always dyed Easter eggs using onion skins and spring flowers.  Before starting, there were 2 fun things we had to do: 1) find a bunch of onion skins (for us that meant digging around the onion bin at the grocery store) and 2) forage for all sorts of interesting little spring flowers and leaves that might leave nice impressions on the eggs. When Tassie told me that Valley Rock Farm had gifted the store some huge white blown-out beautiful goose egg shells, I knew what I had to do!

Read More

Heidi’s Nettle Quiche – Wake up Those Tastebuds!
April 2nd, 2012 by Katy McCoy
photomontage of Heidi serving her nettle quiche

Now’s the time to put on a pair of protective gardening gloves and go foraging for tender wild nettles (currently about 6-8 inches tall/no flowers). Take some scissors and a colander and snip only the top 4 inches off each plant. Nettles are actually quite tasty and the sting completely disappears with cooking. You can use them anyway that you would spinach. In this recipe, Heidi has decided to add them to a delicious easy quiche.

Read More

ASK TASSIE: Hop Help for “All Hopped Up”
September 30th, 2011 by Katy McCoy

By Tassie Mardikes . . . write Tassie

Tassie,

September is upon us and it is during this time of year I find myself particularly aroused by the aroma and flavor of hops. It’s as if the hops’ brisk bitterness is carried in on the chap wind that now blows through Chimacum, and their tang filtered from the fading light that steeps through the multicolored decay of leaves. While I am usually content to saunter over to the Valley Tavern for a pint of Hop Diggity, or swill some FinnRiver dry hopped cider

Read More

OCT. . . Heidi Shares “Harvest Chile Stew” Recipe
September 30th, 2011 by Katy McCoy

by Heidi Eisenhour

This time of year, as the days start to get shorter and chillier, I imagine the chiles being roasted and sold in the markets in New Mexico. Many of our local crops have come on late this year and a number of the ingredients in this recipe are available from our local farmers now – including chiles.

Read More

Camille Spices up Carrots
September 29th, 2011 by Katy McCoy

by Camille Cody

That chill is in the air, the sea is blowing gusts and gales our way and fall has decidedly settled in.  This is one of my favorite times of year for food and cooking.  The rich oranges and browns of many dishes and baked goods, from carrot cake to gingerbread to pumpkin pie, along with their spiced fragrances, stimulate my senses and beg for a cozy fireside setting, comfy socks and a new knitting project.

Read More

Solstice — Supporting the Farm with a B & B
September 29th, 2011 by Katy McCoy

by Camille Cody

For owners Linda Davis and Jim Rueff, it is the things people everywhere share and all depend upon (mainly food!) that inspired their creation of Solstice Farm Bed and Breakfast.  Food is the common denominator that can bring many diverse groups with differing opinions, agendas and ideas together.  We all eat, and finding that common ground can build bridges of community both in the neighborhood and from far away.

Read More

What’s Up with non-Walla Walla Walla Wallas???
August 31st, 2011 by Katy McCoy

By Tassie Mardikes . . . write Tassie

Dear Tassie

Call me naive, but until yesterday when I saw Walla Walla onions for sale in your store from Dharma Ridge Farm just down the road, I guess I assumed that a Walla Walla onion came from Walla Walla.

As a kid growing up in Seattle, it was maybe my first concept of a local food and I took pride in them. Potatoes grew in Idaho and 

Read More