by Sylvia Watkins
A steaming drink with a dipping treat during the winter is for some the seasonal equivalent of a ripe heirloom tomato in late summer (especially if the biscotti is served following a hearty winter stew with fresh baked bread). It is a simple, yet grand winter dessert, fit for a fireside chat, craft
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by Tina Hoban
Apples are an abundant part of the fall landscape here in Washington. This time of year, I see fruit laden branches everywhere, bending from the weight of their load. Whether you (or a neighbor) have your own apple tree, or you support a farmer by picking at or buying from a local orchard,
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by Jenny Baker
Fall is my favorite time of year for cooking. At the end of summer, the produce is at its height, and the early fall brings on apples, summer squash, pumpkins and more. But I recently discovered a new end-of-summer ingredient that is adding great taste to our dinner table: the fig.
Like a lot
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by Becca Schwarz Cole
Henry David Thoreau wrote in Walden, “Pray what more can a reasonable man desire, in peaceful times, in ordinary noons, than a sufficient number of ears of green sweet-corn boiled, with the addition of salt?” Garrison Keillor once said, “Sex is good, but not as good as sweet fresh corn.”
There is no
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by Becca Schwarz Cole
Sweet, succulent strawberries are a welcome sight and taste in late spring and early summer, signaling warmer days and the bounty of produce that is sure to follow.
The beautiful red color, texture, and oh-so-good sweetness make for perfect desserts and other dishes. But, of course, the best way to eat them is
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by Samantha Russell
Stinging nettles (Urtica dioica) are a prevalent sight here in the Northwest in the spring, much to the bane of some hikers and other outdoor enthusiasts who have suffered stings from this potent little plant. Despite its armory of stinging hairs called trichomes, the stinging nettle has long been harvested and used
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Yogi Berra once said “You better cut the pizza in four pieces because I’m not hungry enough to eat six.”
Pizza. It’s a dish that nearly everyone can appreciate, any time of year. It can come in all flavors and sizes, and a variety of calorie and fat checks – from the very health-conscious to those
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by Charles Claassen
In the deeps of winter, I often daydream of summer’s colorful markets, the stalls bursting with ripe heirloom tomatoes, fluffy piles of sweet baby greens, crisp emerald cucumbers. My mouth watering, I open my refrigerator. I have half a warty celery root, three of the last of K&M’s ailsa craig sweet onions, a
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by Doris Borman
Valentines Day. The special day of love in mid-February evokes flowers, cards, romantic dinners, and well, chocolate. For many, this little holiday is not complete without some chocolate treats or sweets – a long-time favorite for gift-giving
From the decadent, classy truffles made by some chocolatiers to the simple cookies baked by your loved
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by Grow Northwest
Tis the season to get in the kitchen. The time of year is upon us when baked goods coming in and out of the oven are a weekly sight (and for some, everyday). Families and friends come together to celebrate the season, thankful for one another, and thankful for the amazing kitchen creations
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