As for salads, she says, “The whole idea is the simplicity of it, the freshness, and the ease.” Fresh-picked tender lettuce from the garden or farm: “It’s perfect. It doesn’t get much better than that!”


RECIPE

A Perfect Salad: Tender Baby Lettuce with Italian Vinaigrette

Serves 2

4 handfuls of tender salad greens

Vinaigrette (makes 1/4 cup):

1 tablespoon red wine vinegar
pinch of salt
3–4 tablespoons good extra virgin olive oil
fresh ground black pepper

1. Wash the salad greens and gently spin or pat them dry, taking care not to damage the tender leaves.

2. Prepare the vinaigrette: Pour the vinegar into a bowl. Add a pinch of salt and stir. Whisk in olive oil and grind the black pepper to taste.

3. Dress the salad just before eating.

White Potatoes – White Rose, Cascade
As you might expect, white potatoes have white flesh and a smooth light skin. Whites have less starch than russets. They are good in soups, boiled, steamed, mashed, roasted, fried, au gratin, scalloped and in potato salads.

Fingerling Potatoes – Russian Banana, French Fingerlings
Fingerlings have a distinctive elongated shape with light yellow flesh and smooth skin. Flavorful, waxy and firm textured, these unique potatoes are delicious roasted with herbs. Fingerlings are also good steamed, boiled, baked or in salads.


Russet Potatoes – Russet Burbank
Perhaps the best known of all potatoes, russets are large with brown, netted skin and white flesh. High in starch, russets are the quintessential baking potato. They are also good mashed, roasted or French fried.


More on Potatoes:
Potato: The Vegetable That Transformed the World

Recipes:
Tricolor Scalloped Potatoes
Leek and Potato Soup

Whether you prefer planting from seeds or plant starts initially, the key is to choose heirloom and open-pollinated varieties. Open-pollinated plants grow true to type, which means that their seeds can produce the same kind of plant as the parent. Some plants of the same genus, however, can cross-pollinate, so plan on planting only a single variety of each related vegetable, or separate varieties by distance. (Isolation distances for seed saving are available from many publications, including the books listed below.)

To find seed sources appropriate to your region, get in touch with local seed savers at seed exchanges. When you buy, choose from small local producers and nurseries that carry heirlooms and plants well-adapted to your area. In time, your garden can become its own seed bank, and you’ll have a rich and reliable supply for yearly planting.

Northwest Sources of Heirloom and Open-pollinated Seeds and Plant Starts:
  
Abundant Life Seeds (London, OR)
Bountiful Gardens (Willits, CA)
Full Circle Seeds (Sooke, BC)
Irish Eyes Garden Seeds (Ellensburg, WA)
Osborne Seed Company (Mt. Vernon, WA)
Salt Spring Seeds (Salt Spring Island, BC)
Seeds of Victoria (Victoria, BC)
Sunseed Farm (Acme, WA) – organic plant starts
Territorial Seed Company (Cottage Grove, OR)
Uprising Seeds (Bellingham, WA)
West Coast Seeds (Delta, BC)
Wild Garden Seed (Philomath, OR)

Further Resources:
Organic Seed Alliance (Port Townsend, WA)
British Columbia Seed Database (British Columbia)

Books:
Seed to Seed: Seed Saving and Growing Techniques for Vegetable Gardeners by Suzanne Ashworth
Growing Vegetables West of the Cascades by Steve Solomon
Seed Sowing and Saving: Step by Step Techniques for Collecting and Growing More than 100 Vegetables, Flowers, and Herbs by Carole B. Turner

More on seed saving:
Saving Seeds, Sowing Food Security
How to Save Tomato Seeds

Cipollinis (pronounced chip-oh-LEE-nees), whose name means “little onions,” originated in Italy and come in white and red varieties. Their sweet, mellow flavor and diminutive flattened shape make them an excellent choice for roasting or kebabs.

The classic way to serve cipollinis is oven-roasted, slowly caramelized in olive oil, salt, pepper, and served whole as a side dish with meat or roast chicken. They’re also delicious in any recipe where a rich, sweet onion flavor makes the difference. I like them in quiches and rice dishes.

In addition to their flavor, these distinctive onions have many health benefits. Like other members of the allium genus, cipollinis contain compounds believed to have anti-inflammatory, anticholesterol, and antioxidant properties.

Recipes:
Oven Roasted Cipollini Onions
Tomato Onion Quiche

Small, sweet, saucer-shaped cipollini onions are delicious when oven roasted and slowly caramelized in olive oil. Serve these savory onions as an appetizer, with crackers, or as a side dish for meat or chicken.

cipollini onions
olive oil
salt
fresh ground pepper
fresh thyme or rosemary








Select small onions or cut larger onions in half. Peel the onions and slice a thin layer off the top and bottom. Toss in a shallow baking pan with oil, salt and pepper.

Roast at 425º F for about 30 minutes until caramelized and tender.

If desired, top the onions with bit of fresh thyme or rosemary leaf a few minutes before the onions finish roasting.

More recipes:
Tomato Onion Quiche
Zucchini Pancakes

More about onions:
Cipollini Onions

Pastry chef/farmer Tina Hoban on her farm in Ferndale, WA.

That’s because Scratch Desserts, the artisan bakery Tina founded in November 2010, is located as close to fresh foods as she can get it: on her farm. Following in the newly revived, yet centuries old traditions of the Farm-to-Table movement of growing food and eating fresh from the earth, Tina uses ripe, seasonal ingredients from her farm in her custom-baked desserts.





Living Off the Grid, Modified

Before the bakery came the farm. Working as a pastry chef in the city of Minneapolis in 2004, Tina and her husband dreamed of a different kind of life. “We wanted to be on the land, off-grid, and raise our own food,” Tina said. Returning to the Pacific Northwest, where Tina had trained as a pastry chef, they found a lovely 7-acre farm near Ferndale, Washington.

“As soon as we saw it, we were hooked,” Tina said. “The plum tree was in bloom. We were eating plums. We walked down to the creek, we said, ‘This is it.’”

Seven years, two children, and a reality check later, Tina and her family are living the “modified version of the dream.” Although their farm is not off the electrical grid, they raise much of their own food. With an orchard of apples, pears, plums and hazelnuts, along with strawberries, blueberries, raspberries, gooseberries and rhubarb, the farm provides the basics for cider, homemade wine (“Gooseberry wine— It’s really good!”), and desserts.

Tina’s large cultivated gardens overflow with vegetables in summer: tomatoes, peppers, garlic, leeks, shallots, broccoli, cauliflower, cabbage, sunchokes, beets, potatoes, squashes—every vegetable she can think of growing.

St. Croix sheep. A mother ewe with week-old lambs.

In the pasture, St. Croix sheep graze peacefully, while closer to the barn a flock laying hens range about, eating grass and pecking at bugs.

“We strive to eat nothing but our own meat and eggs, and supplement with vegetables,” said Tina. “We have beef, lamb and chicken. We usually raise pigs.” She and her family also rely on neighboring farms for food they don’t grow at home.

Sustainable Farming

The Hoban's moveable chicken coop.

Building their sustainable homestead has been an education in the integration of nature and the cycle of life. “We’ve learned so much. It’s a circle.” Tina said. “We need everything we have here if we want to be without inputs.”

Starting an On-Farm Bakery

Tina rolls out sweet almond crust for berry tarts.

The idea for a bakery on the farm soon grew into Scratch Desserts. Tina and her husband Ed, a carpenter, planned and built a commercial kitchen on the property, while Tina developed the recipes for seasonal pastries. Now, Scratch Desserts delivers in town and offers custom handmade desserts

Cinnamon pastry

Tina’s aim is to make European desserts with local Northwest ingredients. She uses eggs and fresh fruit from the farm, organic sugar, milk and cream from

Almond cupcakes with blackberries

Taking advantage of what is fresh on the farm, she transitions her specialties with the seasons. In spring she might offer rhubarb vanilla upside down cake; in summer strawberry crostadas or apple, pear or berry tarts; in fall and winter pumpkin pies, and hazelnut or marionberry bittersweet chocolate tortes.

Like everything on the farm, the bakery follows the seasons. A taste of spring, summer, fall and winter? They’re on the menu!

Scratch Desserts delivers throughout the Bellingham area. You can find fresh baked pastries from Scratch Desserts at the Time in Play Cafe in Bellingham, and each Saturday, April through October, at the Ferndale Public Market. For more information, contact Tina at (360) 255-9120 or tina@scratchdesserts.com

Coriander seeds

Coriander (Coriandrum sativum), a tasty annual herb, seasons food in many cuisines, from Mexican salsa to Indian chutney. Eaten fresh, the plant’s bright green cilantro leaves

Coriander leaves are often called cilantro.

Humans have grown and used coriander for millennia. In fact, archaeologists discovered the dried plant in the Egyptian pharaoh Tutankhamen’s tomb. Coriander has a long history of folk medicinal uses. In India, coriander juice mixed with turmeric is a treatment for acne. Herbalists prize it as a digestive tonic, a sleep aid, and an effective antibacterial ointment.

Coriander vs. Bacteria

Recently, researchers from the University of Beria Interior in Portugal systemically investigated coriander oil to discover exactly how it killed bacteria. In a study published in the August 2011 issue of The Journal of Medical Microbiology, scientists tested coriander oil on twelve bacterial strains, including salmonella, E.coli, and deadly MRSA, an antibiotic-resistant staphylococcus.

The researchers found that a dilute 2 percent solution of coriander oil damaged the bacterial cell wall, then killed the bacteria. The scientists concluded their paper saying, “The results . . . are noteworthy and justify the use of this plant, not only as a food flavoring agent, but also as a food preservative in order to prevent bacterial spoilage of foods.”

So coriander, like cinnamon and turmeric, not only seasons our food but in the future may protect it and our health.

More articles:
Can Oregano Save the Planet?
Growing Ginger in the Pacific Northwest
Beets: A Natural Medicine?

A mother deer and fawns check out a suburban backyard.

Deer are nibblers.They like to browse on many kinds of plants, especially the new shoots and tips of trees, shrubs and garden vegetables and flowers. Increasingly bold in populated places, deer thrive in wooded areas that adjoin open yards or gardens, which provide cover for a quick escape.

Deer are habitual in their foraging. You’ll often see them at about the same time every day— frequently around dawn or dusk.

In the wild, cougars, bears and coyotes prey on deer, and eagles and bobcats pose a threat to young fawns. In the city neighborhoods, deer have little to fear, except perhaps from cars and large dogs.


Deer Deterrents

As deer pressure increases in populated areas, organic gardeners are turning to folk remedies and new ideas for deer-proofing the garden. Many of the remedies rely on creating a strong scent:

A deer-resistant artichoke

• Human hair - Hang handfuls of human hair bundled in cheesecloth bags around the garden.

• Deer-repellent - Mix up a strong-scented liquid and spray it on the plants or the ground around the plants. Gardeners often try water mixed with eggs, hot peppers, garlic, hot sauce or some other disagreeable odor.

Fragrant calendula helps deter deer.

• Grow deer-resistant plants. Deer will bypass vegetables and herbs they find less palatable.

• Get a big dog.

The Deer-Free Garden

Although deterrents can help, the only way to truly protect your garden against deer is to put up a fence.

Fences should be 6 to 8 feet (1.8 to 2.4 meters) high for success. In areas of heavy deer damage, it is helpful to angle the top of the fence outward. Deer will go under a fence before trying to jump over, so make sure the barrier extends to the ground. A 17-inch (43 cm) gap at the bottom is an invitation for deer to crawl under.

If the cost of fencing seems daunting, consider the following ideas for low-cost deer barriers.

Bird netting over a garden bed will protect against deer.

Small enclosures are great for protecting a single plant or a group of plants. Good options for barriers include these:

• Bird netting secured with sticks or stakes. In areas of low deer pressure, this is a great way to protect favorite vegetables, such as beans or

Deer munch on grass, leaving the pear tree behind this fence untouched.

• Fish line fencing. Tie rows of 100 lb. monofilament fish line between tall stakes to create a nearly invisible barrier. This can be an attractive way to protect showy flowers such as roses.

• Chicken wire or snow fencing held in place by wooden stakes. Although a bit more pricy, this is a good option for fruit trees. Fencing should be at least 5 feet (1.5 meters) tall. Although deer can easily jump a 5-foot fence, they will not do it in small spaces unless there is a clear landing area.

Deer Fences

Use fences for larger spaces, such as enclosing an entire garden.

Fish net deer fencing

Branch and twine fence

More articles:
Deer Resistant Vegetables and Herbs
Get to Know the Good Bugs: Attract Beneficial Insects to Your Garden
What Weeds Can Tell Us About the Soil

A deer bypasses a tomato plant to look for more palatable fare.

Deer-Resistant Garden Plants

Except in areas of high deer pressure, deer will usually bypass these garden vegetables and herbs.

Tomatoes

Chives

Lavender

Sage

Parsley

Moderately Deer-Resistant

These plants are moderately safe, however, deer may turn to this group of veggies and herbs when favorites are not available. Take care to protect the young shoots, which are always tender and delicious!

Rainbow chard with deer damage. Chard is most vulnerable to browsing deer in the fall and spring when other food is not available.

Basil

Deer love to munch on peas and beans. The also enjoy tree fruit and most berries. If you’re looking to attract deer to your garden, try planting some of these:

Pea shoots are a favorite meal for deer.

If planting resistant vegetables does not deter deer from your garden, you may need to consider more serious deer defenses such as barriers and fencing. Whatever you plant or whatever measures you take, one thing is certain, the struggle between determined gardeners and determined browsing deer will continue!

More articles:
Deer Defenses: Low-Cost Ways to Deer Proof Your Garden
Get to Know the Good Bugs: Attract Beneficial Insects to Your Garden
What Weeds Can Tell Us About the Soil

1 kohlrabi bulb
2 carrots
3 tablespoons vegetable oil
1–2 tablespoons rice wine vinegar
salt and pepper to taste
2 green onions
1 tablespoon black sesame seeds

 
1) Peel the kohlrabi bulb and carrots and slice them into into matchsticks. Mix together in a serving bowl.

2) Whisk together vegetable oil, rice wine vinegar and salt and pepper for dressing. Toss with the slaw.

3) Garnish with sliced green onions and black sesame seeds.
 
More recipes: Kohlrabi with Honey-Sesame Dip
More about kohlrabi: Cool Kohlrabi