These easy-to-prepare chips are a fun way to munch on nutrition-packed kale.
The flavor of leeks and onion make this a tasty, warming soup for a cold day.
Extend the Growing Season
Low Cost Techniques for Vegetable Gardens
The tough economy has spurred not only front and back yard vegetable plots, but gardening ingenuity. Hungering for fresh homegrown produce, and determined to have it earlier (or later) in the season than ever, resourceful gardeners have come up with low-cost and no-cost ways to extend the growing season.
This recipe brings together two autumn favorites—pumpkin and apples—in a deliciously spiced bread.
Moist and flavorful, this sweet bread can be made with canned pumpkin and almost any kind of apple. To capture the flavors of the season even more, try using a fresh pie pumpkin (sugar pumpkin). Just bake, scrape out the pumpkin’s flesh, and puree it in a food processor.
Art on the Farm
Fine Artists Draw Inspiration from Patterns in Nature
How to Screen and Winnow Seeds
After the Harvest, Low-Tech Tools Simplify Seed Saving
Here are a few devices for separating seeds from debris and chaff:
Bison landjaeger, sweet Walla Walla onions and bell peppers give this easy-to-prepare pizza a smoky, spicy flavor.
Attract Beneficial Insects to Your Garden
Get to Know the Good Bugs
A Perfect Salad
Savoring Fresh Garden Greens
It may seem too simple, but the simplicity is what makes it. Fresh from the garden, baby salad greens are incomparably tender and succulent. Bellingham food personality and cookbook author, Mary Ellen Carter, prepares baby lettuce salad virtually as is. “When it’s this good, you don’t need to do anything with it,” she says. “You’re messing with perfection!”
The Best Way to Cook Different Potato Varieties
Guide to Northwest Potatoes
When you think of a potatoes, you probably picture brown-skinned russets, the ubiquitous French fry and baking spuds. Because they are so prevalent (and uniformly predictable), we’ve come to think of all “potatoes” as tasting like russets. Think again! The Northwest has a colorful range of flavorful, texture-rich potatoes. Here is a guide to a few of the many varieties:
Red Potatoes – Chieftain, Red Pontiac, Red Lasoda
True to their name, red potatoes have smooth reddish skin and white flesh. Reds are generally round and waxy, with a firm texture. They have less starch than russets or whites. Good in soups, potato salads, boiled, steamed, sauteed, roasted, and scalloped/au gratin.
Yellow Potatoes – Yukon Gold, Yellow Finn, German Butterball
Yellow potatoes have golden flesh and skin, with a buttery flavor. These versatile potatoes are good boiled, mashed, steamed, baked, roasted or French fried.