BCFA serves as the link, phone call or hand reaching across the table to bring together the consumers and producers who share an interest in a strong, local, sustainable food system.
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BCFA delivers exceptional, informative and low- or no-cost programs for those interested in nutritious, sustainable local food options and for local food system professionals looking to make an ethical, sustainable living doing what they love.
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BCFA builds vital relationships within facets of local and regional government, educational institutions, social services, business & economic development, land stewards and others to strengthen our local food system.
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Chipotle Butternut Squash Soup

This recipe will warm you and your family, heart and soul.  The chipotle peppers impart a slightly sweet and smoky flavor that adds interest and dimension without being overwhelming. Together with some of the adobo sauce, in which they come packed, they will add a little fire and kick, too.  You can decide how much.  Garnish each serving with a generous sprinkle of roasted pumpkin seeds (‘pepitas’ in Mexico) to add some crunch.  And if you want to impress, drizzle a swirl of cream and a fresh cilantro.  You’ll dazzle their taste-buds; you don’t have to tell them it’s a superfood of antioxidants, when they ask for more.  It’s a great starter or pair with a salad of fresh greens, avocado, craisins in an olive oil/blue cheese vinaigrette and some crusty whole grain bread for a perfect meal.
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Baked Squash and Apples

2 lbs. butternut, buttercup or kabocha squash, (pierced with a sharp knife a few times and microwaved whole for 1 minute, then peeled, seeded, fibers removed and cut into 1/2 inch slices, arranged in an un-greased oblong baking dish) 2-3 baking apples such as Stayman Winesap, Pink Lady, Honey Crisp or Gold Rush (cored and cut in to 1/2 inch slices and arranged on top of squash. Red skinned winesaps are nice for color contrast) Combine in small bowl and then sprinkle on top of apples and squash:    
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