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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by Charles and Christina Claassen
We know all of the usual ways to use apples in the fall: applesauce, apple pies, stewed apples, apple butter, apple cider. While these ubiquitous recipes have their places in using up the season’s bounty, apples are even more versatile than that. Using the unexpected, rosemary, to compliment the flavors of
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I enjoy creating meals centered around what is available in the season. Naturally, this time of year brings a lot of diversity, options and tastes. The garden is overflowing with cucumbers, lettuce, zucchini, squash, tomatoes, carrots, beets, corn, and in the wilds of our backyard, there are more blackberries than we could ever count.
There is
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Pumpkins. Starting in late September and right on through the holidays, this one main ingredient passes through our kitchen more than any other. And in using this one main ingredient, there is one baked good that goes in and out of our oven more than any other: pumpkin-chocolate chip bread. (Yes, it’s fattening, but yes
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by Charles and Christina Claassen
We know all of the usual ways to use apples in the fall: applesauce, apple pies, stewed apples, apple butter, apple cider. While these ubiquitous recipes have their places in using up the season’s bounty, apples are even more versatile than that. Using the unexpected, rosemary, to compliment the flavors of
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by Christina and Charles Claassen
The summer growing season is kicking, and gardens are full of good food. Many fruits and vegetables stand out on their own, and taste delicious when completely unadulterated. But sometimes it’s fun to experiment with recipes from the garden. While we could choose from dozens of great fruits and vegetables to
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by Beth Porter
Bare feet and a bright blue sky makes for an ideal summer day for most kids. There is lots to be done, lots of ground to explore, and when the grumbles in the belly hit, lots to snack on. But before you open that box of easy freezer pops, consider joining forces with
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by ELLEN SHEEN
Summertime means sunshine, lounging with your friends and family, staying up late in the balmy twilight and of course, barbecues. Barbecues are a summer must; like sunglasses and inner tubes. In short, barbecues are where it’s at. So what do you get when you add a vegan wife and a carnivore husband to
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by Marie Biondolillo
The dandelion has got to be the most unfairly maligned plant in America. Although this cheerful weed has a reputation as the scourge of gardeners, it has far more uses than more commonly cultivated plants. Its leaves can be used for salads and stews; its roots may be added to medicinal tonics or
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