There’s no better way to honor the changing season than with a batch of homemade apple butter, especially when you’re working with fruit that’s just beginning to soften. This simple, slow-cooked recipe transforms humble apples into a rich, velvety spread infused with gentle warming spices. Spread it over hot biscuits, swirl it into a bowl of oatmeal or pair it with a thick slice of sourdough for an easy winter treat. 

This apple butter is light on the spices, allowing the bright, orchard-fresh flavor of our local apples to take center stage. If you’re craving a more traditional, deeply spiced apple butter, simply double the seasoning and let it cook a little longer to coax out those caramel-rich notes. For best results, reach for a combination of Honeycrisp, Gala, Cameo, Crimson Crisp, or Fuji apples harvested by Luke and Amanda at Tonnemaker Hill Farm. Their high-quality, organic fruit lends a natural sweetness and complexity that makes every jar a true celebration of our regional orchards. 

INGREDIENTS: 6 CUPS apples from Tonnemaker Hill Farm, cored and chopped into half-inch pieces // 1 CUP water // ½ CUP brown sugar // ½ TSP salt // ½ TSP cinnamon // ¼ TSP nutmeg // ¼ TSP ginger // 1 DASH cloves 

DIRECTIONS: 1. Place the chopped apples into a large pot over medium heat. Add the water, brown sugar, salt and spices. 2. Cover and let cook for 30-40 minutes until the apples are soft, stirring occasionally. 3. Using an upright blender or immersion blender, blend until smooth. 4. Place in airtight containers and store in the fridge. Use within three weeks. Enjoy! (Courtesy of LINC Foods.) 

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Cover photo courtesy of Sara Kennedy

With most farmers’ markets shuttered for the season, it might seem reasonable to take a pass from local eating until warm weather comes around again. Imported foods play an important role in our modern lives, but there are many great reasons to offset a portion of those, even in the winter months. Here are some of my favorite strategies for keeping it local until spring. 

Prioritize animal foods—Not only are animal-based foods available year-round, but there is so much variety. Pork from Ramstead Ranch, beef from Lone Crow Ranch, and lamb from Sundog Sheep Co. provide convenient options to pick up a frozen animal side and have nutritious options available in the freezer for months. Rose Hill Farm delivers raw milk all year to local grocery stores like Yoke’s, and I pick up eggs through my LINC Box subscription.  

Plan and preserve—In the imaginary world where I have ample time for canning, I load up my pantry with my garden tomatoes and Green Bluff peaches. In the real world, I’ll be leaning on my frozen huckleberries for tastes of summer in muffins and pancakes through the new year. 

Embrace winter squash—These are my favorite for so many reasons. I love to sow a mystery mix of winter squash seeds in spring for the whimsical surprise of seeing what the vines will produce. These hard-skinned fruits—classic butternut, silky kuri, hefty hubbard—will keep all winter long, are delightful as decorations and are ready to turn into a myriad of recipes at any moment. Check out the year-round Scale House Market in Spokane for local winter vegetables.

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I’ve used SaltStick electrolyte tablets for about a year now. With the slightly grainy/powdery texture similar to that of a SweetTart candy, they’re a nice electrolyte option for the gel- or gummy-block-averse. I’ve packed these in the pocket of my trail running pack to stay balanced while carrying just water in my hydration bladder. I’ve also used them to get a boost of electrolytes before a crossFit workout, when I’ve been sipping on too much coffee through the morning, or during travel on airplanes.  

What’s in them? In each serving (2 tablets), there are 100mg sodium, 30mg potassium, 10mg calcium, and 6mg magnesium with a natural stevia sweetener and no artificial colors. I personally cannot abide the watermelon flavor of SaltStick, but the salty-tart green apple hits just right. Find your favorite of eight flavors.  

These are marketed to help in heat-stress situations to prevent cramping, but if you’ve ever cramped in snow pants, you’ll recognize they’re useful anytime you’re sweating hard. Particularly useful on a wet or snowy outing, SaltStick packaging is waterproof. Pro tip: save the sample size package with zipper to refill from a bulk bottle to keep it pocket-friendly. Find SaltStick at your local Fleet Feet, REI or at Thefeed.com. (Lisa Laughlin)   

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Cover photo courtesy of Jon Jonckers

For The River Beer stands out not because it’s trying to reinvent the wheel with uplifting flavor, but because it nails its promise: a refreshing, accessible lager made with community, place, and purpose in mind.  

Ten percent of proceeds go to Spokane Riverkeeper’s mission toward protecting the Spokane River. This Wildland Cooperative brewery release, an American light lager, is equally crisp and refreshing by the river or sitting on the tailgate with your friends after a long hike or mountain bike ride. Style wise, it features 4.9% ABV and an IBU around 18; we recommend that you serve it ice cold. 

The main highlight of the beer is the taste, but a close second might be the can’s label featuring the native redband trout, a species iconic to the Spokane River watershed and a symbol of ecological resilience. This partnership also brings together purpose-driven agriculture with Salmon-Safe-certified hops and grain, community advocacy and local Green Bluff craft, resulting in a product that’s flowing with impact. 

The Spokane Riverkeeper is a vigilant advocate for the Spokane River and its watershed. They envision a Spokane River where wild native fish thrive, pollution is eliminated and the whole watershed community is engaged in the river’s protection. For The River Beer is just one small step in that direction. 

Wildland Cooperative is giving back in other ways too by designating areas of their land as wildlife corridors and spaces to remain wild, preserving natural habitat and supporting biodiversity. Their Green Bluff Taphouse is the ideal place to have a pint or pick up a four-pack, but the beer will also be sold at many other local craft-beer outlets.

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Trailbreaker Cider’s new downtown outpost brings a fresh and friendly cider bar to River Park Square. Expect a fun, casual atmosphere with outstanding crafted ciders and tasty bites.  

It’s ideal for an afternoon cider flight or a casual evening hangout before or after a movie at the AMC. Located on the third floor between the theatre and the food court, the open layout offers a view into the heart of the mall. There’s seating for about 40 guests, making it a cozy yet lively gathering spot. This new cider house features 12 cider handles and four rotating beer handles from Spokane’s Brickwest Brewery, Uprise Brewery, and Lumberbeard Brewery, just to name a few. 

Like a backpacker’s compass, Trailbreaker follows cider flavors in every direction. Beginning with 100% Washington-grown apples, it’s not uncommon to find ciders featuring hints of plum, or mint, or cucumber, or pear, or watermelon. This ensures they always have something for everyone. Among the favorites, Blueberry Sage (5.2% ABV) is a tart but refreshing herbal cider that’s also available in a can. In fact, lots of their crowd-pleasing flavors are available in cans so you don’t have to haul around any glass on your next adventure. 

In the backcountry, a trailbreaker sets the course for everyone else to follow. A trailbreaker is a pioneer through thick brush or deep snow, and they are often unappreciated for their hard work. This is NOT true with Trailbreaker Cider. Their efforts are appreciated with every pint they pour, and the owners are making huge strides promoting delicious hard ciders in Liberty Lake and now downtown Spokane. (Jon Jonckers) 

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Over the last decade, Whistle Punk Brewing has made its mark on Spokane, including the recent opening of a second taproom in the Millwood area, just blocks off of the Centennial Trail. Their newest venture? A pizza house that’s dishing up whole pies seven days a week alongside crisp pints of their famous Czech pilsner.  

What sets Whistle Punk apart isn’t just the beer and now pizza—it’s the deep intention behind everything they do. Whistle Punk collaborates with other organizations, donating kegs for fundraisers that support public lands and raising money and awareness for diseases like ALS. Their addition of the Pizza Haus is just their latest way to build community and connection. 

“We knew when opening in the city of Millwood we would eventually want to offer a food option. Every good neighborhood needs a great pizza spot and we wanted to fill that void,” says co-founder Daniella Hanson.  

Whistle Punk sources their ingredients from local vendors like Shepherd’s Grain (which uses Palouse-grown wheat), and mushrooms grown from friends at Happy Mountain Mushroom Co. Pizza dough is hydrated with beer that is made using LINC malt, a malt-sourcing company that secures heritage grains from local farmers. The outcome of using local ingredients? Wildly delicious pizza.  

Whether you’re craving a traditional cheese pizza or something you can really sink your teeth into (the Date Night pizza is in fact, perfect for date night), Whistle Punk’s Pizza Haus is the perfect addition to the Millwood neighborhood.

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Spaghetti squash is known for its long strands that resemble pasta noodles. You can replace your pasta with this squash and serve with marinara or, in this recipe, we pair the complementary strands together. This dish’s slightly sweet and nutty flavor pairs deliciously with parmesan cheese and tangy sun-dried tomatoes. 

INGREDIENTS: 1 spaghetti squash from Full Bushel Farm, halved crosswise and seeds removed // 1 TBSP olive oil // 1 lb. dried pasta // 2 TBSP butter // 4 cloves garlic from Channing Farm, minced // 5 SHAKES red pepper flakes from Hayshaker Farm // 1 TBSP dried parsley // 1 CUP freshly grated parmesan cheese // 3 TBSP marinated sun-dried tomatoes // Salt and pepper to taste 

DIRECTIONS: 

1. Preheat the oven to 400 degrees F. Place the spaghetti squash on a baking sheet and drizzle with olive oil, salt and pepper. Roast for 40 minutes until tender. 

2. Meanwhile, boil the pasta in salted water for 8-12 minutes until tender. Save 1/2 CUP pasta water and set aside. Use a colander to drain the pasta. 

3. Use a fork to remove the spaghetti squash from its shell. Place in a bowl and set aside. 

4. Melt the butter in a pan over medium heat. Add the garlic, chili flakes and dried parsley, cooking for 3-4 minutes until fragrant. 

5. Add the spaghetti squash and pasta water, stirring to combine. Add the parmesan cheese and sun-dried tomatoes. Continue to cook 5 more minutes until the sauce combines and thickens a bit. Add salt and pepper to taste. 

6. Toss in the pasta. Serve with additional sun-dried tomatoes and parmesan. Enjoy! 

(Courtesy of LINC Foods—The Local Inland Northwest Cooperative @ lincfoods.com.) 

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When you live a few hundred miles from the ocean, it’s smart to track the source of your seafood. When the vendor is at your local farmers’ market and goes by the name “Captain Rob,” you’re probably on the right track.  

Rob Davis is quick to tell you why his seafood is unique to the Spokane area. Everything is wild-caught and frozen at the peak of freshness (never frozen twice, never thawed). He works with fishermen who practice responsible harvesting. And he knows the waters.  

Davis began fishing when he was seven, pursued his captain’s license, and has since fished all over the world, including on a 160-foot crab boat in the Bering Sea. He lives in Deer Park, Wash., but travels back often to fish the wild waters off Alaska. This is the second year Captain Rob has brought seafood to a local consumer market.  

“I didn’t expect it to be so satisfying talking to people and educating our customers about our beautiful and delicious seafood,” says Davis. While Davis’ seafood offerings vary each week, you can find Pacific halibut, black cod, rockfish, wild Alaskan king salmon, crab clusters and—occasionally—fresh crab legs.  

Seafood offers athletes a great recovery meal with inflammation-reducing omega-3 fatty acids and high-quality protein. It is also rich in vitamins and minerals that support the immune system. 

 Local farmers markets end in October, but you can find Captain Rob’s wild seafood at the new Scale House Market year-round. Follow Captain Rob’s Wild Seafood on Facebook for flash deals and weekly offerings.

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Panzanella salad is a delicious and summery way to use up a loaf of bread. The toasted bread soaks up the flavors from the ripe tomatoes and tangy dressing. Sit on the back deck and enjoy a bowl of this fresh, Italian dish. 

Ingredients:  

1 pint cherry tomatoes or 1 pound slicing tomatoes from Elithorp Farm, cut into bite-sized pieces // 1 tsp salt // ½ loaf of bread from The Grain Shed or Back Pocket Bakery, cut into 1-inch cubes // 2 Tbs + ½ cup olive oil, divided // 1 shallot, minced // 2 cloves garlic from Royal Produce, minced // ½ tsp stone ground mustard // 2 Tbs red wine vinegar // Freshly ground black pepper // 1 medium cucumber from Full Bushel Farm, sliced into thin rounds // ½ cup basil and/or parsley leaves from The Corner Farm. 

Directions:  

1. Place the chopped tomatoes into a colander and set over a small bowl. Sprinkle with salt and toss to coat. Let sit for 15 minutes while the tomato juice gathers in the bowl below.  

2. Meanwhile, preheat the oven to 350 degrees F. Place the bread cubes on a baking sheet and toss with 2 Tbs olive oil. Bake for 15 minutes until lightly toasted. 

3. Set aside the tomatoes. Whisk together the shallot, garlic, mustard, red wine vinegar and tomato juice. Then whisk in the remaining 1⁄2 cup of olive oil. Season with black pepper. 

4. In a large bowl, toss together the bread, tomatoes, dressing, cucumbers, and basil/parsley. Let sit for 30 minutes so the bread can soak in the juices. Toss again before serving. Enjoy! 

(Courtesy of LINC Foods—The Local Inland Northwest Cooperative @ lincfoods.com.) 

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