Almost 10 years ago my husband and I were inspired by the 100-mile diet — it was a concept created by a couple in Vancouver, B.C. They decided to take eating locally to a new level and for one year they exclusively ate within a 100-mile radius of their home. We began pondering how we could do this and what would be missing.

A foundational element in cooking is oil. Here in Sequim we have lavender oil, but I am not sure I want to fry my eggs in it — at least not every day. We tried growing flax for oil but found harvesting it beyond challenging. Alas, we heard about camelina sativa but didn’t make a trial of it.

Much to my surprise, you can now buy Sequim-grown and pressed camelina sativa oil. It is a gorgeous golden color and is slightly nutty in flavor. It has incredible virtues, it cooks at extreme high temperatures with a smoke point at 475 degrees, much higher than any other cooking oil. It has exceptionally high levels of omega-3 fatty acids. It is high in vitamin E which boosts the immune system among other benefits.

Due to its richness in natural antioxidants, it has a long storage life and is very resistant to rancidity and oxidation. It has a multitude of purposes relating to health betterment.

It is no wonder that camelina sativa oil was used in ancient Europe. Archaeological evidence shows it has been grown for at least 3,000 years in Switzerland, Greece and Romania.

At this time of year, the produce is just trickling in. Come to the market and take a bottle of this superb oil home. You will find it in Nash’s booth, right next to the glistening tiers of spinach bunches. If you want to dip your feet a tad deeper into the 100-mile diet, just check out the fresh ground flours, cornmeal, dried legume offerings and now oil that is all coming from Sequim!

That along with the fresh strawberries, you can eat very well. Did I mention we have local wine at the market too!

Eating local in Sequim is abundant, delicious and enjoyably doable.

Salad dressing with camelina oil

Ingredients:

1/3 cup Greek yogurt (optional)

2 small garlic cloves

2 Tbsp. Dijon mustard

2 Tbsp. cider vinegar

1 Tbsp. fresh lime juice

1/3 cup Nash’s camelina oil

1 cup fresh chopped dill

Salt and pepper, to taste

Directions:

In food processor, combine yogurt (if using), garlic, mustard, vinegar and lime juice. Process until smooth and slowly add camelina oil to ensure emulsification.

Once all the camelina oil has been added, process for an additional minute, transfer to bowl and fold in dill. Season with salt and pepper. If you wish to cut out yogurt for more of a vinaigrette texture, just whisk all ingredients together in bowl.

This dressing will keep for several days in fridge — just shake or whisk before use.

Makes 1 cup.

Have a great salad! Can’t wait to hear all about your experiences with eating local, right down to the oil, from the offerings here at the Sequim Farmers Market!