It all began at the P.T. Boat Haven working up an appetite while building a scow. The recipe took years to perfect on many trips to Alaska. It’s an easy one-pot protein meal for travelers on the high seas or on land.

Ingredients

pure & simple organic goodness:

brown rice

millet

red & green lentils

wild rice

DIRECTIONS for a one pot protein meal

Rinse grains thoroughly.

Combine 1 cup chow with 2 cups water

Bring to boil & simmer for 40 minutes on low.

Add seasoning, and vegetables to taste!

Local Lore

It all began back in 1988 down at the Port Townsend Boat Haven. Doug Humes was building the scow “Patricia” and working up an appetite. He’d been experimenting for years up in Alaska with different grains and legumes to get the best mix of cooking times, flavor and protein.

He landed on a combination of organic rices, lentils, and millet and named it Scow Chow. “It’s an easy one-pot protein meal for travelers on the high seas or on land.”

It caught on and Doug’s creative marketing efforts sold Chow in over 17 stores. with testimonials, recipes and pirate jokes from all over the country. Each time a label was made, Doug added a new pirate joke.

Around 1993, Doug sold the recipe to Phyl Foley who also made chocolate for Elevated Ice Cream. When she retired, the Co-op stepped up to keep the long time tradition afloat.

“The Co-op has always tried to make a difference in the community by supporting local producers when they reach a fork in the road,” says Deb Shortess.

The Food Co-op’s five-year strategic plan includes increasing the diversity and the quality of local and regionally produced food made available year round through the co-op. Scow Chow is available in the bulk section.

Try out a savory recipe created by one of our deli chefs, Estelle Giangrosso.

SCOW CIAO

Allergens: Milk

Ingredients

2 1/4 cups Port Townsend Scow Chow

Italian sausage 1 or 2 links, thin sliced

1 Tablespoon garlic minced

1/4 cup diced sun-dried tomatoes

1/4 cup Asiago cheese shredded

1/4 cup Parmesan cheese grated

1 cup baby spinach chopped

2-3 green onions chopped fine

1/4 cup curly parsley minced

Combine remaining ingredients for dressing:

4 Tablespoons sunflower oil

2 Tablespoons lemon juice

1 Tablespoon Italian seasoning

1 Tablespoon Paprika

1 1/2 teaspoons chili flakes

1 1/2 teaspoons sea salt fine

1 1/2 teaspoons black pepper

Directions

Bring 2 1/4 Cups Scow Chow and 5 cups water to a boil, then simmer for 40 minutes. Wild Rice takes the longest to cook, so taste for tenderness.

You may substitute broth for some of the water to add extra flavor.

Sauté sausage in 1-2T sunflower oil. Toss in garlic and sun-dried tomatoes. Fully cook meat and set aside.

Combine prepared cheeses, spinach, parsley, and green onion. Set aside.

Toss all ingredients, including dressing and top with parmesan cheese to serve.

Curried CHOW

Allergens: Tree Nuts, Soy

Ingredients

2 cups Port Townsend Scow Chow

1 cup apple diced

2-3 green onions minced

1/2 cup organic apricots diced

1/4 cup Organic dried Currants

1/2 cup organic almonds

6 Tablespoons Veganaise (or non-GMO mayo)

1/2 Tablespoon brown rice vinegar

1/4 cup coconut milk

4 Tablespoons apple juice

1 Tablespoon organic lime juice

3/4 teaspoon allspice

3/4 teaspoon coriander

3/4 teaspoon turmeric

1/2 teaspoon curry powder

1/2 teaspoon salt

1/2 Tablespoon ginger fresh grated

Directions

Bring 2 cups Scow Chow and 4 1/4 cups water to a boil, then simmer for 40 minutes. Wild Rice takes the longest to cook, so taste for tenderness.

You may substitute broth for some of the water to add extra flavor.

Combine prepared scallions, apples, apricots, currents, and almonds. Set aside.

Combine Veganaise, vinegar, coconut milk, apple juice, lime juice in a big bowl. Add spices. Toss in Scow Chow and remaining ingredients and mix. May be eaten cold or reheated.

Arriba! CHOW!

Ingredients

2 cups Port Townsend Scow Chow

1/2 lb. chicken breast cubed

1/2 cup celery chopped

1/2 cup red onion chopped

7 oz. can fire roasted tomatoes diced

1/4 cup canned black beans

1/2 cup sunflower oil

2 Tablespoons lime juice

2 Tablespoons apple juice

2/3 teaspoon cayenne

3/4 teaspoon cumin

3/4 teaspoon coriander

1/2 Tablespoon salt

1/2 Tablespoon oregano

1/2 Tablespoon chili powder

Directions

Bring almost 2 cups Scow Chow and 4 1/4 cups water to a boil, then simmer for 40 minutes. Wild Rice takes the longest to cook, so taste for tenderness. You may substitute broth for some of the water to add extra flavor.

Sauté celery and red onion until tender, add chicken and cook until meat is almost done; add can of Fire Roasted Muir Glen tomatoes and simmer, add black beans.

Stir in Scow Chow, lime juice, apple juice, and seasonings.

May be served hot or cold.