Bellewood Acres Apple Cider

Most of the residents of Whatcom County have seen Bellewood Acres apple cider in the cooler section.  What you may not know is that the entire process is contained at a “juicing parlor” next to their apple orchard on Ten Mile Road.  The apple farm used to be a dairy farm, and it seems to be a perfect fit to assemble a juicer and bottling equipment in the old milking parlor. 

There’s just something really satisfying about watching fresh apples get rinsed, ground up, pressed for juice and bottled.  During apple season there are several field trips organized by elementary schools so the kids can see the different types of apples grown and processed into juice, apple chips and other things.  It’s a quality product without any artificial ingredients and well worth the cost.  Crave Catering has been a tenant and collaborator of Bellewood Acres for years and walking past the juicing parlor made me inspired to seek out local products of the highest quality for my diet.  It just makes sense.

 

 

Tuna Club 2016

Recently some Crave Catering personnel had the privilege of working with Tuna Club 2016, a local group organized by some local fishermen and fisherwomen.  The concept is simple- take between four and five thousand pounds of sustainably caught albacore tuna and work as a team to get it cut, trimmed, packed into jars and canned for the pantry.  The work took place at Rome Grange this year, and for three or four days local fisherman Jeremy Brown directed a team of tuna enthusiasts in the necessary duties.  The resulting jars of tuna are extremely tasty and well worth the effort and cost.  This year the jars were sold $68 for 12X12oz jars, which is necessary to cover cost of supplies.  Below are some pictures from Friday, November 25th when Pamela, Darwyn and I helped with the cutting.

This project is close to my heart for several reasons.  Jeremy has been involved in tuna canning for several years and I have been lucky enough to eat this delicious (and sustainable) fish from past batches.  But being a part of the process this year I felt something different.  Its a unique sense of accomplishment when you make your own food (as opposed to buying factory food) and being a part of this team felt special.  Also important to me is the idea that we should invest our food dollars in local people who produce quality goods.  This is as simple as it comes (chunks of fish with oil and salt in a jar) and yet it tastes infinitely better than the overly processed tuna you buy at the supermarket.  In a private club (as opposed to a business) the point is sharing the work and sharing the resulting product rather than profit margins for huge companies.  Lastly, since I plan to give some of my jars away as Christmas gifts I am proud of the accomplishment (even though I had only a very small part in the process) and feel that sense of ownership transferred when I give them away.  That’s what a gift (especially food) should be about.  Thank you Jeremy for including Crave Catering in Tuna Club 2016 and we look forward to returning in future years.