Regional Cookbook and Cooking Lit Book Group, co-hosted by Bellingham Farmers Market Director Caprice Teske and Village Books Marketing Director and Farmers Market Board President Mary Vermillion. At each gathering, book group members will discuss the featured cookbook or cooking literature. Specials guests such as local farmers and chefs will attend. The group will meet 4-5pm the first Wednesday of each month on the mezzanine level of Village Books in Fairhaven.
Wednesday, June 6, 4pm
Author Nancy Blakey will join the book group discussion and present a special cooking demo at 3:30pm at the Wednesday Farmers Market!
Celebrate the wild beauty of the Northwest Coast as you learn how to catch and cook seasonal seafood, including recipes that can be prepared over a driftwood fire, enjoy beach activities for adults and kids, learn the basics of water sports including kayaking and paddleboarding, and get ideas for outdoor adventure opportunities and travel itineraries from paddle camping to beach hikes to road trips. Also includes wildlife ID guides and seasonal natural events like meteor showers and the solstice and oceanside festivals. The book covers the coastal areas of Oregon (from Astoria to Florence); Washington (including Puget Sound and the Olympic Peninsula); and British Columbia, Canada (including Vancouver Island). Gorgeously illustrated with line drawings and color photographs, this book is a visual treat for the armchair adventurer, as well as a practical guide to take with you on your next outing.
*DATE ADJUSTMENT: Wednesday, July 11, 4:00pm
In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons--an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat--grilling and steaming, then moving on to saut's, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.