Celebrating Humboldt County’s Bounty
Humboldt’s food scene is amazing. It’s one of the aspects of living here that has always resonated so greatly with me. For me — as I’m sure for many people — it all started with my first visits to the Saturday farmers’ market in Arcata, which thankfully is now year-round (it wasn’t when I first moved here).
For those who might think farmers’ markets would be a little one-note in winter, think again! According to the North Coast Growers’ Association, November farm stands offer locally grown organic apples, artichokes, beets, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, celery, chard, collards, dried beans, fennel, figs, garlic, goldenberries, herbs, kale, kiwi fruit, kohlrabi, leeks, lemons, lettuce, micro greens, mushrooms, onions, parsnips, pears, peppers, persimmons, pineapple guava, pomegranates, potatoes, pumpkins, radicchio, radishes, rutabaga, scallions, seaweed, squash, spinach, sweet potatoes and turnips. Plus you might still find late tomatoes, melons, and strawberries. My mouth is watering just writing out that list.
Of course, not everyone wants to — or should — live on produce alone. So let’s not forget that Humboldt also produces a range of local meats, seafood, eggs, flour, bread (including gluten-free), goat cheese, ice cream, chocolate and other sweet treats. Not to mention herbal teas, wine, beer, cider and spirits to wash all that yumminess down.
All this deliciousness is more than an everyday source of joy for us Humboldters. It’s what can keep us sustained when Mother Nature decides to close the redwood curtain for a while. Even if nothing can get into Humboldt for a few days or even weeks, we can still feed ourselves with nourishing, tasty food.
Yes, we might sometimes have to make a few creative compromises — local quinoa instead of not-quite-local rice. But we might also take on a challenge or two. Want pasta? Try your hand at making some with local flour!
Many of us also can or freeze the bounties of summer so we can bake fruit pies and concoct tasty sauces, soups and stews all winter long. Dried beans are packed with protein and can last for (literally) years. All it takes to turn them into a tasty meal is an overnight soak and a couple hours on the stovetop with a few herbs. Easy peasy.
I don’t know about you, but I’ll be eating locally deliciously for Thanksgiving this year, and all winter long!
Pat Bitton, 75, is a retired member of Locally Delicious, an avid supporter of Humboldt Made, and an unashamed locavore. She also is a member of the Senior News Community Advisory Council.
