Door County “Locavore” Recipes

As we hurdle into 2011, more Door County residents are growing a backyard garden, more farmers’ markets sprout up in municipalities each spring, and more businesses are attempting to source their products from local growers. If there was ever a place ripe for a “locavore” to thrive, Door County is it.

The Pulse asked readers to step back onto the local chuck wagon for our 5th annual Sustainability Issue. We put a call out for submissions of recipes that used at least three local ingredients so that we could share the culinary delights, as well as the benefits of a local diet, with Pulse readers.

“The whole idea behind locavores is to try to create a market behind people farming the way we prefer and a distribution system for small-scale farms.” ~ Sage Van Wing, a Seattle-based writer and co-originator of the term “locavore,” in an article printed in National Geographic.

By sourcing ingredients locally, benefits abound, including: reducing the fuel used to transport food; contributing more money into local farmers pockets; growing typically involves less chemical usage than large agri-businesses; saving farmland from development; and contributing to a sustainable society. Oh, and they taste great, too!

The following sampling of recipes came from individuals and area restaurants, meeting our requirement that at least three local ingredients were utilized.

Red Quinoa Salad with Smoked Paprika Dressing

– Submitted by The Cookery Restaurant & Wine Bar, Fish Creek

Wild Halibut with Door County Asparagus, Wild Ramps and Morel Mushrooms

– Submitted by The Inn at Kristofer’s, Sister Bay

• Zwiebelkuchen (Onion Tart)

– Submitted by Gloria Drummond, Baileys Harbor

If you have another locavore recipe to share with our readers, email [email protected] with “Locavore” in the subject line. We’ll consider submissions for our “Green Page” in upcoming issues.