Another thing the world needs is to stop eating globally so much. If every meal makes an epic journey from field to table, then our food is overly seasoned with petroleum. And that ain't good.
This concludes my sermon. You've heard it before and are either a member of the choir I'm preaching to or have already left this post, grabbed the keys, and headed for Applebeast.
A locavore recipe on the world wide web is oxymoronic, I guess, but there are a couple of local readers, and maybe Olyblog will send more, so I'll continue. But if you're not in the Northwest, don't follow this recipe faithfully and call it 'local,' or you will be a fool or a fraud, relentlessly mocked, and the keys to your hybrid confiscated. With any luck, my having stretched the concept to include flax seed and canola oil from a few states away won't earn me the same treatment; I'm growing flax to make amends, and the rest of the ingredients are from Washington or Oregon.
NW Locavore Granola (makes 50 granola bars)
5 cups Oatmeal (from eastern Washington)
3 cups Flax seed (from North Dakota, this time)
6 cups Chopped nuts (I used a ix of hazel and walnuts from Burnt Ridge orchard)
1 tsp Salt (fresh-squeezed from the Salish Sea)
3 cups Berries (I used saskatoon--aka serviceberries--picked near the Columbia)
2 cups Choco (OK. Obviously grown elsewhere, but made in Seattle)
Mix all of the above in a big bowl. Then warm up the following:
5 cups Honey (Pixie honey from the farmers market)
1 cup Water (Olympia!)
Pour this in the big bowl and work it over until everything is coated, the mixture is stiff, and your arms hurt. Maybe add some organic canola oil. I did, but don't recall exactly how much. Just a little.
Spread to about one finger thick on parchment onto the big cookie sheet. Cook at 350 for 15 minutes or so (until top is browning), then turn off oven and remove promptly. Slide parchment onto bread board, cut bars and spread out, and return to oven with door open to cool and consolidate.