I LOVE to cook [which may be obvious given my current vocation] and I especially love to cook for the Holidays. Every year at Thanksgiving I make endless lists, bookmark dozens of websites and dog ear countless magazine pages of recipes I want to serve on Thanksgiving. And then, reality sets in, and I realize that I will only be able to make a fraction of what I had hoped and should probably stick to the basics like mashed potatoes, stuffing and gravy.

However, this year, thanks to ACME Farms + Kitchen, I am going to be able to make a few of the  recipes that I've never before been able to pull off! I'll be buying both of our Thanksgiving Kits so that I can spend my time making some fun new recipes from my collection. I'll be making  goodies like these Pumpkin Cinnamon Rolls from Smitten Kitchen and this fun Gingery Bourbon Cocktail from Food 52. 

Thanks to The Bitter Baker's handmade pie dough, I'll skip making it from scratch and, instead, have some fun decorating the pies with my 5 year old mini chef. 

And maybe, just maybe, I will finally be able to try this homemade version of the jellied, canned cranberry sauce that I secretly love!

Regardless, it's bound to be a great day of food and family!


Enrolling in our Weekly Subscription option is a great way to make sure your Locavore Box shows up each week without much thought on your part.

Should you ever need cancel your subscription, you can do so easily online. Each week, about 3 days before your subscription is set to charge, you will receive an email letting you know of the upcoming payment. At the bottom of that email is a link that will allow you to manage your subscription. The email should look something like this::

IMPORTANT:: You must cancel BEFORE your card is charged for the coming week's box.

Please note:: At this time our subscription software does not allow "pausing" or "holding" a subscription. You'll need to cancel your subscription then restart it once your are ready to resume  getting boxes. 


This box is thoughtfully curated each week to help you turn our regions bounty into dinners for your family. Each box includes produce, fresh pasta, meat, seafood, artisan cheese, baked goods, recipes and a meal plan.

What sets us apart from other meal delivery services like Plated or Blue Apron is that our food is 100% sustainably produced by small and mid-sized local producers and our boxes come with minimal packaging and create much less waste.

Take a peek at what we are eating this week!

Crispy Black Bean Tacos
Tadeo's Handmade Corn Tortillas, Columbia Bean Co. Black Beans, Carrots from Hopewell Farm, Cabbage from Hedlin Family Farm and Gouda from Samish Bay Cheese.


 Braised Beef Shortribs with Caramelized Onion Mashed Potatoes

Crown S Ranch Shortribs, Parsnip and Onion from Moondance Farm, Garlic from Osprey Hill Farm, Yukon Potatoes from Growing Washington, Carrots from Hopewell Farm, and Celery from Mama's Garden.


Pasta Carbonara with Kale

Bellingham Pasta Co. fresh Pappardelle, Eggs from Prairie Road Farm, and Lacinato Kale from Hedlin Family Farm.


Roasted Sockeye Salmon with Kale + Potatoes
Lummi Island Wild Sockeye Salmon, Fingerling Potatoes and Kale from Moondance Farm.


Roasted Poblano + Potato Soup

Poblano Peppers from Hedlin Family Farm, Garlic from Moondance Farm and Russet Potatoes from Osprey Hill Farm.

Don't forget that we also have boxes for special diets like Vegetarian, Gluten Free, Dairy Free and Paleo.

Order before midnight on Sunday for delivery on Thursdays!



Sunday in our house is "Big Breakfast" day. We spend a lazy morning cooking and then eating a meal that we would never have time for during the week - typically pancakes, waffles or french toast.

This morning, as I was headed to the freezer to grab the frozen Bow Hill Blueberries from my Beyond Box to add to our pancakes, I spied the overflowing bowl of pears [also from my beyond box] on the counter.

"I should make Pear Pancakes!", I thought. "Pear Ginger Pancakes!", I said, out loud, as I spied the fresh ginger from Terra Verde Farm. The family seemed excited, so off I went. 

A few Google searches later and I had a game plan to adapt my go to buttermilk pancake recipe from Smitten Kitchen into gingery, pear-filled deliciousness. 

PEAR GINGER PANCAKES [adapted from Smitten Kitchen + Martha Stewart]

2 cups flour [I like to use half white and half whole wheat]
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tbsp sugar [or omit]
2 eggs, lightly beaten
2-1/2 to 3 cups buttermilk 
4 tbsp unsalted butter, melted and cooled slightly
1 tsp grated fresh ginger [or more to taste]
3 pears
1/2 tsp cinnamon
2 tbsp maple syrup

Plug in and preheat your electric griddle to the temperature recommended by the manufacturer, typically between 325F and 375F. If you don't have an electric griddle, heat a heavy skillet over medium heat.

Peel and core the pears and slice into thin rings [aim for slightly less than 1/8"]. Place the pears in a bowl and toss with the cinnamon and maple syrup. Gently stir to evenly coat the pear rings.

Whisk the dry ingredients together. Grate the ginger using a microplane grater or ceramic ginger grater. Add the buttermilk, eggs, ginger and melted butter to the dry ingredients and whisk to combine, being careful not to over mix.  

 Prepare your griddle or pan with melted butter. [I usually take the cut end of a stick of butter and drag it across the griddle a few times.] Wipe off excess butter with a paper towel.

Place some pear rings onto your griddle or pan, leaving enough space to make pancakes around them. 

Pour a ladleful of batter over each pear ring, making sure that batter is both inside and outside of the ring.


Flip pancakes when the tops look dry. Cook on the "flip side" until nicely browned. Keep pancakes warm in a 200F oven while you use up the rest of the batter. 

 Serve warm with butter and maple syrup.


LocalGinger from Terra Verde Farm in Everson!


This week's Locavore Boxes contain ginger -  a truly unique specialty crop from Terra Verde farm right here in Whatcom County! Ginger is usually found in much warmer climates than ours, but Amy and Skuter Fontaine carefully grow their ginger in a toasty warm greenhouse just up the road in Everson. 

Along with leeks from Ralph's Greenhouse in Mt Vernon and carrots from Hopewell Farm in Everson, this ginger is going to be flavoring a warm and comforting Carrot Ginger Soup. 

Ginger growing in Terra Verde's greenhouse


Skuter, Amy and Baby Rudy Fontaine of Terra Verde Farm



The ginger is harvested young, before the outer layer of the root [technically a rhizome] toughens and browns like the ginger we are used to seeing in the store, and therefore need not be peeled prior to use. Just wipe the root with a wet paper towel to remove any scaly pieces or dirt.

The attached stalk and leaves can be used in cooking as well. Cut the stalks into 2" or 3" segments and use whole to flavor soups, broths, or when cooking rice. Be sure to remove the stalk before serving. You could also brew up some soothing ginger tea with these stalks. Freeze any leftover stalks for later use.

Keep ginger fresh in the fridge for up to two weeks or freeze for up to a year. You can either freeze the entire root or mince or grate then freeze in small portions. 

I know I will be making a gingery chicken stock using the bones from the half chicken in my Locavore Box and freezing it to use later this winter. Yum!