ESEA

We’re trying to take advantage of the waning days of summer by cooking up a storm to savor sun-ripened tomatoes and green beans from the garden, plus loads of great produce from the farmers market. It’s a great time of year to dust off that canning cookbook and get to work preserving this fantastic season at its peak. Paul and Pat of Seattle Urban Honey discuss the importance of fostering the pollinator population, an east Olympia cannery helps food entrepreneurs hit the ground running, and Paola Thomas whips up some summer recipes with a certain lavender je ne sais quoi.

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