Local 98856 The Evolution of Local Living

Our favorties for preserving

noreply@blogger.com (Local 98856) — Fri, 01 Jun 2012 23:11:00 +0000

Our strawberries are starting to ripen and we're excited about all the fresh fruits and veggies coming our way! However, we're still thinking about the Methow winter coming when planning our garden. Make sure to plant some varieties good for storage and preservation.

Here's some of our favorites:

Early Elberta Peaches-

early ripening (late July)
rich sweet yellow flesh, with blushing skin
the most commonly canned variety

Northern Pickling Cucumber- 

early
high yielding
compact

Genovese Basil- (Italian) -

great for pesto and for general cooking
pesto originates from Genoa, Italy, making Genovese basil the tradition
freeze your fresh made pesto in ice cube trays for winter soups, pastas and more!

Roma Tomatoes-

plum shaped
dense and meaty
great for canning, sauces, ketchup and more

Cabbage 

  Storage Varieties- 

great for kraut
stores well for winter slaw
a great winter source of fresh greens

Drought Tolerant and "Deer Resistant" Perennials

noreply@blogger.com (Local 98856) — Tue, 22 May 2012 00:01:00 +0000

Here in the valley we all know what it's like to create a beautiful flower arrangement, only to have it annihilated by two of the valley's biggest plant challenges- drought and deer!

Here's our list of drought tolerant and "deer resistant" perennials to ease your gardening woes.

Perovskia- (aka Russian sage)

fragrance similar to true sage
grows 2-4 feet tall and wide
green/silver foliage with blue purple flowers
blooms July through September

Poppy - (oriental mixed color)

nice big papery flowers (up to 6 inches), that bloom late spring, early summer
comes in pink, orange, white, yellow and red
2 1/2 to 4 feet tall

Salvias-

"caradonna"

grows an erect 1-2 feet
vibrant purple flowers & aromatic leaves
bees and butterflies are fond of the flowers
blooms June- September

"may night"

deep indigo violet flowers
bees and hummingbirds are fans
grows 18-23 inches tall and wide
flowers bloom late spring early summer

Rudbeckia Goldsturm (perennial black eyes susan)-

great border perennial and native to North America!
bushy and upright, it grows up to 3 feet tall
its yellow gold, daisy like flowers bloom mid summer to fall
are deer resistant once their leaves become coarse and hairy, but tender young growth may get nibbled

Lavender-

"hidecote"

works great as a hedge or in a pot
erect and compact, it grows to 10-14 inches tall
it's deep purple flowers can be crystalized for cooking and baking, or turned into potpourris

"grosso"

one of the tallest lavenders, 1-2 feet high
bees and humming birds adore them
deeper and darker in color than most lavender with grey green foliage and violet flowers
very fragrant, used in scenting perfumes and sachets

Green Manure

noreply@blogger.com (Local 98856) — Mon, 07 May 2012 19:38:00 +0000

We're getting our garden ready here at local and the health of our soil is crucial. We've planted a crop of green manure in one bed: a mixture of buckwheat, winter rye and red clover.

Green manure is a cover crop that is grown in garden beds, then chopped up and mixed back into the soil to add nutrients. These plants can be grown for 1-2 months before you plant your intended crop, or can be a place holder all season, giving your bed a rest while protecting and nourishing the soil.

Green manure will increase the amount of organic matter and nitrogen in your soil. They are also useful for weed control, erosion prevention and provide habitat for pollinators.

Here at local we sell:

Red Clover - can be planted Spring, Summer or Fall
   - very versatile cover crop
   - flowers can be used for tea

Buckwheat - seed after last frost
   - can reach waist high in 35 days
   - releases phosphorous into the soil
   - great competitor for weeds

Winter Rye - very hardy, good for breaking up hardpan soil
                    -can be planted early spring or fall
                   - adaptable to a wide range of soils and climates

Winter Pea - plant mid August to early September (November for spring germination)
                   - great for nitrogen
                   - mix with winter rye for maximum soil conditioning

Hairy Vetch - plant Spring- Summer, or September for it to winter over and grow next Spring
                    - big nitrogen producer
                    - requires adequate rainfall
                    - livestock caution- seeds are poisonous

Here's how we did it:

Gooseberries & Rhubarb

noreply@blogger.com (Local 98856) — Mon, 30 Apr 2012 18:40:00 +0000

Expand your palette of backyard food with gooseberries & rhubarb!

Gooseberries

Gooseberries are described as tangy, semi-sweet berries that taste like a mixture of pineapple, grape and strawberry. Great for pies, chutneys and relishes, these berries are also a great source of Vitamin C and dietary fiber.

We sell "pixwell gooseberries", which are practically thorn-free, have medium sized pinkish berries and make delicious pies and preserves. Fruits hang on slender stems an inch below the branches where they’re easy to pick, thus the name “Pixwell.”

Growing tips:

Gooseberries like morning sun, afternoon part-shade and buoyant air circulation
Plant the canes slightly deeper than they were growing previously (look for soil mark on stem)
Plants should be spaced 3 feet apart in rows 6 feet apart. Prune back to 2 buds so as to encourage vigorous growth
It is important to have 2-4 inches of mulch around the plants as they like cool, moist soil

Rhubarb

Rhubarb is a cool season, perennial vegetable, grown for its leafstalks that have a unique tangy taste used for pies and sauces.

Growing tips:

Dig the soil to a good depth and introduce a high level of well rotted organic matter such as manure or compost
Space the roots 36 to 48 inches apart in rows 3 to 4 feet apart
Cover the crowns with no more than an inch or two of soil
If flowering seed stalks develop then cut them as soon as possible- the seed and flower production will reduce the leaf stalk yield as the plant diverts energy into flower and seed production
Rhubarb is grown for its delicious pink-red stalks. Never eat rhubarb leaves, cooked or raw. Eating the leaves can be poisonous because they contain oxalate

Try making this kid friendly rhubarb recipe by our friends at Caramelize Life.

or try this crumble recipe:

GOOSEBERRY & RHUBARB CRUMBLE RECIPE:

2¼ lb gooseberries, topped and tailed
10 rhubarb stalks
2 tbsp elderflower cordial
50 g (1¾ oz) caster sugar, or to taste

Crumble topping:
55 g (2 oz) plain white flour
30 g (1 oz) plain wholemeal flour
55 g (2 oz) cool unsalted butter, diced
55 g (2 oz) light soft brown sugar
30 g (1 oz) jumbo oats
30 g (1 oz) hazelnuts, chopped
2 tbsp wheatgerm
Fresh custard, to serve (optional

Preheat the oven to 200°C (400°F). Cut the rhubarb into chunks. Put the gooseberries and rhubarb in a saucepan with the elderflower cordial. Cover and cook over a very low heat for 8–10 minutes or until the gooseberries start to soften and release their juices.

Stir in the caster sugar until it has dissolved, then transfer to a deep 1.7 litre (3 pint) baking dish.

Sift the white and wholemeal flours into a mixing bowl, tipping in the bran left in the sieve. Rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar, oats, hazelnuts and wheatgerm. Sprinkle over 1 tbsp cold water and mix in to make a rough crumbly mixture. Spoon the topping evenly over the fruit.
Bake for 20–25 minutes or until the topping is golden brown and the fruit filling bubbling. Serve hot or warm, with custard, if liked.

noreply@blogger.com (Local 98856) — Thu, 26 Apr 2012 17:07:00 +0000

Seeding Potatoes!

Come grab a few spuds of your favorite variety

WE CARRY:

Russet Burbank:
- elongated shape & thick skinned
- great for baking, mashing and frying
- low sugar, moist & starchy flesh

Purple Majesty:

- vibrant purple skin and flesh

- buttery & sweet

- perfect for frying or baking
- developed by Colorado growers using natural cross breeding methods

- high in anthocyanins ( an antioxidant)

German Butterball:

- late season potato
- great for baking, steaming, frying and just about anything

- buttery, tender and flaky
- do great in storage

Red La Soda

- rosy skin, waxy white flesh

- withstands cold, heat & drought well
- high yield potential

Kennebec Whites

- large, thin skinned
- high yield & fast growing
- earthy nutty flavor
- great for french fries and potato chips

Yukon Gold

- smooth skin

- waxy moist yellow flesh & sweet flavor

- good for baking, soups & mashing

Red Pontiac
- red skinned, white waxy flesh
- does well in heavy soils
- best for mashing, good for most cooking methods, no so good for frying
- was developed in the late 1930s as a cross between an old English potato named “Triumph” and a Maine potato called “Katahdin”

Asparagus Crowns & Onions

noreply@blogger.com (Local 98856) — Wed, 18 Apr 2012 18:27:00 +0000

Thinking of your own backyard asparagus patch?

Now is the perfect time to plant bare root crowns!

Premium Jersey Knight Crowns just $1.05 each
Supply is limited - don't wait!

Here's some Asparagus planting tips!

Find the best location. Asparagus needs a bed with good drainage, lots of sun exposure & rich soil as they are heavy feeders (add a nitrogen fertilizer, phosphorus and/or manure).
Plant the crowns about 6" deep and 1 1/2 feet apart. Keep the bed moist, but not wet.
Be on top of your weeding, Asparagus do not handle competition well. Raised beds may aid those who can't dedicate the time to thorough weeding.
Do not harvest the first year. Harvest lightly the second year (2-3 spears per plant), and harvest to your content on the third year.

A great recipe using asparagus

Onions

Available Now

You can plant onion starts in one of three ways: sets, transplants & live plants. Choose what works best for you.

In stock now:
Walla Walla Sweets
Yellow & Red Storage (several varieties)
Leeks
Shallots

Spring Savings on Bare Root Fruit Trees!

noreply@blogger.com (Local 98856) — Fri, 09 Mar 2012 04:10:00 +0000

Early Spring is the perfect time to plant fruit trees in the Methow, and bare root stock is the easiest way to do it. If you'd like to grow some of your own backyard fruit, we can help!

Select from our varieties chosen specifically for their hardiness in our short season climate. Trees will be available for pick-up beginning April 10 and you must pre-order NOW to reserve your trees. Simply contact us here or call us at 509-997-0978.

Peaches - Early Elberta/Early Red Haven $18
Apricots - Tomcott/Wenatchee Moorpark $18
Cherries - Bing/Rainier $23
Pears - Bartlett/Anjou/Asian Shinseiki $18
Plums - Santa Rosa/Duarte/Early Italian Prune $18

Early Spring Update

noreply@blogger.com (Local 98856) — Tue, 21 Feb 2012 03:19:00 +0000

Local 98856 and Ground Support

We're Thinking of Spring!

Like you, we've been making plans for spring. And now its time to put down the garden catalogs and take out the tools! We've placed our orders to growers and suppliers and we're stocking the shelves with the things you'll need to make your early garden season happen

Our racks and bins are filling with vegetable seeds that grow well in our short season climate. And we've got soils and seed starting supplies so you can give them the head start they need!

We'll be resuming our Spring Hours beginning March 30, but until then you can happily find us most days in Twisp as we pot and plant and ready our spaces for you!

Ground Support

Live simply, elegantly, locally.

Have an idea or vision for your garden space but need help executing it? Looking for that perfect gate, bench or garden treasure that will tie it all together? You provide the dream and we'll supply the knowledge and expertise to help make it happen. Beginning March 30 Ground Support returns with a NEW garden showroom and expanded services sure to inspire!

Handmade for the Holidays Gift Show

noreply@blogger.com (Local 98856) — Tue, 13 Dec 2011 20:24:00 +0000

Local 98856 is looking a lot like Christmas! Our shop is filling with incredible, local gift ideas! From Paperwhites, amarylilis and mesmerizing succulents to handmade chocolates, jewelry, and more. This year we've added the Greenhouse Gallery where you can find one of a kind treasures for those special home and garden spaces. Our premiere holiday show opens weekend, December 17 and 18 from 10-5pm and will run daily through December 24. Feel free to stop by Local from 9-2pm this week for a sneak preview! And don't forget, support your local economy by spending your dollars locally!

Fresh Tomatoes at Thanksgiving

noreply@blogger.com (Local 98856) — Wed, 05 Oct 2011 18:37:00 +0000

At Local 98856, we take a great amount of pride from providing our Thanksgiving Day meal totally from our agricultural bounty of the area. By that time, the gardens are long since done, the canning and processing of fresh vegetables is finished and the root crops are safely tucked into their spots in the root cellar. So having something on the November table like a fresh ripe tomato is quite a feat! If you're harvesting the last of the summer tomatoes right now, here's a little trick that our pioneer forefathers practiced that can give you the same results!

Mature size tomatoes picked green on the vine contain a surprising level of nutritional value when compared to their ripe counterpart. They will continue to ripen once picked, and can then be eaten or processed. But their ripening can be postponed for later eating by this simple technique.
- Clip the green tomatoes from the vine leaving the stem intact up to the first knuckle (you'll see it - usually an inch or so from the tomato)
- Check for any punctures, cracks or blemishes. You'll want to use only perfect fruit.
- Wrap each tomato separately in newspaper or packing paper. Place them in a box in a single layer.
- Cover the box and place in a dark location that is about 60-65 degrees. No cooler. Remember that tomatoes will not ripen if the temperature is less than 50 degrees. And we do want them to ripen - just slowly!
- Check periodically for any fruit that is not storing well or that is ripening.
- Bring out any fruit that appears to be close to ripe. Set out on the table for a day or two to complete process if necessary.

Enjoy the bounty of your harvest and savor the flavor until next year!

Ratatouille - one delicious way to put up the garden harvest

noreply@blogger.com (Local 98856) — Thu, 15 Sep 2011 21:01:00 +0000

Harvest season is in full swing in the garden at Local 98856 with a new challenge - to stay ahead of all the boxes of fresh produce in the kitchen. An easy answer? Ratatouille! This versatile and delicious peasant food can quickly use up stashes of tomatoes, eggplant, onions, garlic, green pepper, zucchini and fresh herbs and transform them into a tasty and colorful addition that freezes well for winter pasta and rice dishes. Here's a loose recipe to try. We usually combine ingredients in parts that use up the harvest. So if we have lots of eggplant in our kitchen, then there's lots of eggplant in our ratatouille! The following will give you a starting point. Feel free to modify to fit your taste!

8 C chopped garden ripe tomatoes
2 large eggplant cut into 1 inch pieces
2 large zucchini cut into 1 inch pieces
2 large onions, diced large
1 head garlic, cloves smashed & peeled
2 bell peppers (any color), seeded & diced large
2 T fresh chopped herbs - basil, thyme, oregano, marjoram all work great!
6 T olive oil
3 T red-wine vinegar
salt & pepper to taste

Start by heating oil in skillet, add garlic & onions and cook until translucent, add eggplant, zucchini, pepper and cook over medium heat until soft. Add tomatoes & fresh herbs and continue cooking over low heat until ingredients are soft and some of the moisture has cooked off, about 20 minutes. Season with salt , pepper & vinegar.

When mixture has completely cooled, ratatouille can be frozen for later use. These flavors served over your favorite pasta or rice in the depths of winter will remind you why you planted your summer garden and encourage you to do it again!

Planting Fall Garlic Class

noreply@blogger.com (Local 98856) — Thu, 25 Aug 2011 15:09:00 +0000

Late Summer in the Garden

noreply@blogger.com (Local 98856) — Wed, 24 Aug 2011 23:19:00 +0000

This is the time we dreamed about in January, back when the days were dark and cold and the seed catalogs piled up next to our chair by the wood stove. Back when we thought about all the fresh fruits and vegetables we'd grow, and the brown hands we'd tend it all with.

The reality of this time of year is always a blur - so many things to do along the garden path between here and there. One really needs to make the best use of every move if this time of year is to be any fun at all. The morning may start out with beans to pick, but first the eggs need to be gathered, the water moved, the last of the summer raspberries rescued before the sun gets too high in the sky and bakes the juice from their red bodies. Then there is garlic to clean and store, water to move again and a quick check of the peaches to determine their place in line. And finally, the beans.

And late summer in our garden always demands a chair, hidden somewhere in the shade of a mulberry tree or in the tall grass under the hazelnut bushes, where we sit out the hottest hour of the day and do nothing but listen to the language of the garden - the sound of hummingbirds as they zoom past on their way to colorful flowers, the silence of cabbage moths fluttering by on their brief road to reproduction, the clinking of ice cubes in a glass. Fall will come soon enough with kids returning to school in big yellow buses, bright red chrysanthemums filling garden pots and the fall garden on its final push to the finish line.

You can always look to Local 98856 to help you during the fall season with supplies you may need to extend the harvest and put the garden to bed. We have seed garlic arriving soon and have planned a fall garlic planting class packed with tips to help you successfully add this favorite crop to your garden beds. Check out the details on our events page. And as always, we are a great source for plant starts that will bring to your garden world both beauty and bounty, indoor and out.

See you soon!

Local 98856 and Ground Support can help make your garden season happen!

noreply@blogger.com (Local 98856) — Fri, 29 Apr 2011 20:45:00 +0000

Just like you, we're looking forward to a season of fresh foods straight from our backyard garden and baskets of fresh herbs and flowers to brighten our lives. With a bit of planning and some enjoyable time tending the crops, this season holds immense potential for bringing us many of the mouth watering foods we all enjoy - greens, sweet corn, juicy berries, red ripe tomatoes, and spicy chilies, to name a few. Growing food and flowers can be a rewarding experience, filling our pantries with ingredients high in nutritional value and flavor and adding a dimension to our lives that deepens our respect for the land, our communities and our future.

This season we have added our new garden and gallery shop 'Ground Support' to bring you a fun and useful array of gardening products, as well as pots and local artisan goods for the home and patio. And, as always, Local 98856 can help you along your garden path by providing the quality seeds, plants and flowers you've come to expect from us. Our knowledgeable staff is always happy to answer any gardening questions and share how-to tips as well.

We wish you a bountiful gardening season and look forward to serving you again this season!

Spring is the Perfect Time to Grow Greens

noreply@blogger.com (Local 98856) — Sat, 09 Apr 2011 19:43:00 +0000

Early spring is the perfect time to begin filling your plate with fresh seasonal foods - especially greens. And if you want to grow some of your own in a backyard garden, now is the time to make your move! Here in our garden at Local 98856 in Twisp, we're taking advantage of the cool spring to seed and grow those early greens that prefer these conditions - especially the spinach and arugula's. It's been a long winter and those tender shoots are a welcomed sight as we pause from time to time and marvel at the cycle and beauty of the growing season.

To help you get started in your own garden pursuits, we have stocked our seed rack with a wide variety of nutrient packed greens, as well as an abundance of other vegetable seeds. And we've scheduled a class "Growing Early Spring Greens", full of demonstrations, tips and tricks to help you master the art of growing a wide variety of greens. Find all the details for the April 16th class on our events page.

So pull out the plates, blend up a batch of your favorite salad dressing, and lets get going. Time's a wasting!

And happy spring from all of us at Local 98856!

Let the Gardening Season Begin!

noreply@blogger.com (Local 98856) — Mon, 04 Apr 2011 20:28:00 +0000

Local 98856 and Ground Support are ready to bring you everything you need for the spring season! We've got vegetable starts for your backyard garden, early spring flowers to brighten up that patio, fruit trees, berry bushes and lots more! While you're here check out our new garden and gallery store Ground Support where you'll find fun pots, cool succulents, and artisan goods that will give your garden and patio that unique one of a kind look.

Our knowledgeable staff is always happy to answer any 'how to' questions you might have along the way - so don't hesitate to ask. We believe that a backyard garden holds as much information as a library and we want to help you to experience all the bounty and wonder it has to offer.

And we're making it especially easy to find out what's new at Local and Ground Support by following us on facebook. We've got new things arriving daily!

Time to think about starting garden seeds!

noreply@blogger.com (Local 98856) — Thu, 03 Mar 2011 18:35:00 +0000

The winter birds are beginning to sing their spring songs, a sure sign that the garden season is close at hand. If you’re looking forward to tending your own patch of vegetables and planning to start some of your seeds indoors, now is the time to begin and Local 98856 can help you get started!

Timing is critical to the success of your future seedlings – knowing which crops to start indoors and when, what crops to direct seed in the garden, and how to care for those plants and your soil along the way are just a few of the things to think about. To help, we have scheduled the “ Spring Planting Weekend”, an event filled three days of classes that are sure to expand your wealth of knowledge and tuck lots of tips and tricks into your pocket to insure your success in the garden this season! Partnering with the Methow Valley Inn, Twisp, this weekend offers locals a venue and out of town guests an opportunity to book a package that features the best our valley has to offer, including classes, tours, dinners featuring local foods, and more! You can find more information about the Spring Planting Weekend at http://www.methowvalleyinn.com/news-and-events/ and also here on our events page.

The garden seed rack for the 2011 season has arrived and is bursting with vegetable, herb and flower seeds suited to our short season and northwest climate. Choosing the appropriate variety for your garden can often be the difference between a bumper crop and one that fails to produce. The knowledgeable staff at Local 98856 is happy to help you with any questions you may have in selecting the seeds right for your garden.

We’re also looking forward to adding the new garden and gallery store to the retail space at Local 98856. Opening April 1, Ground Support – Garden and Gallery will bring you many unique local artisan items for the home and garden.

So stay tuned, and as the winter wanes and the brown earth begins to show itself, Local 98856 and Ground Support Garden and Gallery can help you achieve the garden you’ve always dreamed about!

Join us for Asian cooking classes and add some flavor to your life!

noreply@blogger.com (Local 98856) — Fri, 18 Feb 2011 17:57:00 +0000

Local 98856 has planned an Early Spring Series of Asian cooking classes with Jean Wilson. Born and raised in Korea, Jean brings her talents at blending local ingredients with asian flavors together with a carefree and humorous style that insures your success in developing skills that will add this ethnic cuisine to your own kitchen! Each class will offer plenty of tips and tricks and will culminate in a meal featuring your delicious creations!

So mark your calender and plan to join us for one or all of these fun and informative classes. A full listing of these classes can also be found on our events page. Reservations are required, so save your seat at the table by calling Local 98856 at 509-997-0978 or e-mail us at local@methownet.com. We look forward to seeing you!

Chocolates and Roses

noreply@blogger.com (Local 98856) — Mon, 07 Feb 2011 18:44:00 +0000

One stop shopping for your Valentine gift giving at

Local 98856 in Twisp!

Saturday Feb. 12 from 10-5 and Monday Feb. 14 from 10-5

Choose from an assortment of fine chocolates made by local artisan Salyna Gracie and add some beautiful roses available by the single, half dozen or full dozen to create that perfect gift for your special valentine!

The Gardening Season Starts with Seeds

noreply@blogger.com (Local 98856) — Thu, 03 Feb 2011 03:09:00 +0000

Here at Local 98856 in Twisp, we're still deep in the middle of winter and thoughts of fresh
garden foods are just that...thoughts. But, if like us you’re thinking about growing a garden this year, now is the time to consider ways to maximize your season! At Local 98856 in Twisp, we’re committed to helping you learn and grow with our extensive line of garden vegetable and flower seeds that thrive in cool and short season climates. We also offer classes, garden starts and many supplies that will get you on your way!
Choosing the seeds you will use is a critical step in growing a successful and plentiful crop of your favorite vegetables and flowers. We carry many varieties of organic heirloom and time proven seeds that are sure to help you reach your gardening goals! Timing is also important in maximizing the potential of your garden season, so consider joining us in one or all of our upcoming classes. We will explore in depth all the details from seed starting and variety selection, use of cold frames and season extenders, to building soil fertility. It’s all here at Local 98856. Stop in and see us in Twisp!

Class list
Learn to Grow Early Spring Greens - Friday 3/25 from 10-11:30a.m. in the Greenhouse at Local 98856 Delicious and nutrient packed, easy to grow salad greens can kick off your local eating season. Instructor Tess Hoke of Local 98856 in Twisp will share the how-to’s of growing a variety of herbs and greens and share tips on how to use cold frames, micro climates and poly tents to start your growing season early! Class includes potting soil and planting containers and participants will leave with all the knowledge necessary to grow early greens. Seeds can be brought from home or purchased from Local’s 2011 seed rack.

Building Soil Fertility for Summer Gardens - Saturday 3/26 from 1-2:30 in the Greenhouse at Local 98856. The success of your summer garden depends greatly on the health of your soil, so join us as we explore ways to improve soil fertility through simple and time tested methods. We’ll discover the world of soil microbes, the ease of growing green manure crops, easy ways to incorporate chickens into the garden and demonstrate the hay bale layer bed – a fun and low water use way to grow crops anywhere!

From Seed to Garden - Sunday 3/27 from 10-11:30a.m. in the Greenhouse at Local 98856 In this hands-on class Local 98856 owner Tess Hoke will help participants start seeds for early season transplants. Potting soil and planting containers for up to one complete flat of starts will be provided. All the steps – from variety selection to planting in the garden will be discussed in detail to insure ultimate success, and favorite seeds may be brought from home or purchased from Local’s 2011 seed rack. This is a great class for first time gardeners or those wanting to learn more about the art of seed starting!

Cost for each class is $25. Call 997-0978 or e-mail local@methownet.com for more
information and to reserve your space

What we're eating this winter

noreply@blogger.com (Local 98856) — Fri, 28 Jan 2011 22:02:00 +0000

Here at Local 98856 in Twisp, we're still deep in the middle of winter and thoughts of fresh garden foods are just that...thoughts. We are committed to eating locally, but by now the pantry is beginning to show empty spaces and the lineup of players - squash, root crops, cabbage, grains, canned and frozen produce - are losing their culinary appeal. We've prepared them in every imaginable way, grateful as we are, but when the skies are gray and it's cold outside there's no denying that cabbage is cabbage, no matter how it is cooked.
So, this seems like a great time to visit some of those tips on on what we can to to add something fresh and local to our meals.

1. Use sunny windows - Now that the winter solstice has passed and days are increasing in length, quick growing herbs and greens like cilantro and arugula can be planted in pots indoors to add a bit of green zip to a meal.

2. Think about adding a cold frame box - These are the keys to happy eating EARLY in the spring. Essentially a mini greenhouse they work best when located near the wall of a heated building. Made to act as a season extender, they can begin to offer fresh greens long before they could be harvested from the vegetable garden by warming the soil for early seed germination and protecting young plants from the cold.

Why buy locally?

noreply@blogger.com (Local 98856) — Wed, 12 Jan 2011 21:35:00 +0000

As our nation's economy continues to sputter along and questions of job security and economic prosperity cross the minds of many, it can be helpful to remember that all of us participate in creating the future we will share together, in part, by how we choose to spend the dollars that pass through our hands. If we enjoy unique shops in our neighborhoods, appreciate fresh local foods at corner markets or rely on the services of our cities and towns, it is important to understand that these things depend on us. A ripple effect occurs when we shop locally. Each dollar spent at a local business is spent again in the community an average of five times before it leaves, supporting families, providing jobs, funding town revenues and keeping our communities alive and well. So as this new year progresses, give some thought to what it is that you wish to create. And remember that the dollars you spend can be more powerful than you may have thought.

Gifts that will make your senses come alive!

noreply@blogger.com (Local 98856) — Wed, 15 Dec 2010 03:12:00 +0000

Local 98856 is looking a lot like Christmas! Our shop is filling with incredible, local gift ideas! From Paperwhites, amarylilis and mesmerizing succulents to handmade chocolates, jewelry, gorgeous handmade mirrors and outstanding custom metal frames. Our premiere holiday show is this weekend, December 18 and 19 from 10-5pm but feel free to stop by Local from 9-2pm this week for a sneak preview!

Ziva Paperwhites and Christmas Amaryllis available now at the Handmade for the Holidays gift show.

Great Local Gift Ideas

noreply@blogger.com (Local 98856) — Fri, 10 Dec 2010 01:42:00 +0000

Here is a small sampling of some of the great gift ideas that Local 98856 will be showcasing during the Handmade for the Holidays Gift Show on December 18&19 at Local 98856.

Succulents arranged in stunning clay pots.

Incredible handmade chocolates from Salyna's Cakes.

Local 98856 showcasing the best gifts in the Methow!

noreply@blogger.com (Local 98856) — Fri, 03 Dec 2010 21:05:00 +0000