Try the winning recipes in the Whatcom Farm-to-School contest


You don't have to go to a cafeteria to try these meals from the Whatcom Farm-to-School Ideal Real Meal contest. Here are recipes to make the winning meal and the top individual item at home.


(from Dani Compain)


3 tablespoons vegetable oil

1 large yellow onion, diced small

4 medium cloves of garlic, minced

1 small butternut or other similar squash, peeled, seeded and diced small

1 tablespoon mild chili powder

1 tablespoon ground cumin

2 teaspoons ground coriander

2 teaspoons dried oregano

1 tablespoon each tamari and sweetener (honey, brown sugar, agave)

1 28-ounce can diced tomatoes with juices (or whole tomatoes diced)

6 cups cooked beans (could include black, pinto, white kidney and orca)

2 cups water

1 cup fresh or frozen corn

Optional: 2 cups greens (chard, kale, collards) minced finely, preferably in a food processor


1. In a large Dutch oven or other heavy-bottomed pot, heat oil over medium heat until shimmering.

2. Add onion and sauté until translucent.

3. Add garlic, spices and squash. Sauté until thoroughly covered with spices and fragrant, at least one minute.

4. Add tomatoes and sauté until simmering, scraping any bits from the bottom of the pan.

5. Add water and simmer until squash softens, about five minutes.

6. Add beans, sweetener and tamari. Cover and simmer on medium-low for about one hour.

7. Add corn and optional greens and simmer uncovered for at least 15 more minutes.

8. Sprinkle each serving with shredded local cheese, if desired, and serve with local carrot sticks or a green salad.


(from Dani Compain)


1/4 pound butter (1 stick)

1/3 cup sugar

2 eggs, beaten

1 cup buttermilk or sour milk (1 cup milk plus 1 teaspoon vinegar)

2 tablespoons honey

1/3 cup applesauce (ideally homemade from local apples)

1/2 teaspoon baking soda

1 cup cornmeal (from Fairhaven Mills)

1 cup whole wheat flour (from Fairhaven Mills)

3/4 teaspoon salt

1 cup fresh or frozen blueberries

2/3 cup diced Holmquist hazelnuts (optional)


1. Preheat oven to 375 degrees. Grease muffin tins or use paper liners.

2. Whisk together cornmeal, flour, baking soda and salt in large bowl.

3. Melt butter in a large skillet or saucepan.

4. Remove from heat and whisk in sugar, honey and applesauce.

5. Quickly add eggs and milk.

6. Slowly pour into dry ingredients while gently whisking just until combined.

7. Gently fold in blueberries.

8. Fill muffin tins until 2/3 full and sprinkle with hazelnuts.

9. Bake for about 20 minutes or until golden and a toothpick inserted in one of the centers comes out clean.


(from Michelle Bhola)


2 cups flour

1 teaspoon cinnamon

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup firmly packed brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup buttermilk

2 cups peeled, cored and diced apples


1/4 cup firmly packed brown sugar

1/4 cup flour

1 teaspoon cinnamon

3 tablespoons cold unsalted butter, cut into small pieces

1/2 cup chopped walnuts or pecans, optional

Streusel directions:

Place the brown sugar, flour, cinnamon, salt and butter in a bowl and pinch together with fingers until it forms a crumble. Mix in the nuts, if desired.

Cake directions:

1. In a small bowl, combine flour, cinnamon, baking soda and salt. Set aside.

2. In a large bowl, cream together butter and sugar.

3. Beat in egg and vanilla.

4. Add flour mixture, alternating with buttermilk, beginning and ending with buttermilk.

5. Fold in apples.

6. Spoon half the batter into a buttered 9x9 cake pan and sprinkle with half the streusel.

7. Spoon the rest of the batter in the pan and sprinkle the rest of the streusel on top.

8. Bake in a preheated 350-degree oven for 40 to 45 minutes or until cake tester comes out clean.

Reach Zoe Fraley at 360-756-2803 or Read her school days blog at or follow her on Twitter at @bhamschools.

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