Whole Grilled Salmon with Forty Cloves of Garlic

by Jess Thomson Serves 10 | Start to finish: 45 minutes (plus heating grill)from Edible Seattle July/August 2009 Stuffed with garlic, rosemary, and toasted fennel, then laid out on a grill, whole fresh salmon is a less expensive (and fancy-looking) way to...

Spiced Roasted Spud Nuts

by Jess Thomson Serves 4 | Start to finish: 30 minutesfrom Edible Seattle July/August 2009  I always use Olsen Farms' adorable multicolored "spud nuts," which are new potatoes about an inch in diameter. Any firm potato cut into big bite-sized chunks should do. 1 pound spud nuts (tiny potatoes) 1 tablespoon olive oil 1 teaspoon kosher salt 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground cinnamon Freshly ground pepper Preheat the oven to 425 degrees. Toss the potatoes with the oil in a large bowl. Mix the salt, cumin, coriander, and cinnamon together in a small bowl, sprinkle evenly over the potatoes, and mix with your hands until the spices are evenly distributed. Transfer potatoes to a baking dish, season with pepper, and roast for 20 to...

Editor’s Letter: Let’s All Go to the Fair

I love county fairs. They're impressive, in the enormous amount of talent and hard work on display in the craft shows and animal barns. They're also surprising, full of people showcasing hobbies that I've never heard of before—raising miniature donkeys, for example, or carving pumpkins with chainsaws. And of course: fried food, throwing darts at balloons, and, in Puyallup's case, an old rollercoaster that my husband claims is held together primarily by paint. (That rollercoaster is a favorite...

Saving Chinook

Yup'ik, pollock and population collapseIn January of 2010, The Monterey Bay Aquarium downgraded Alaska pollock from a "best" choice to a "good" choice, citing concerns about bycatch, midwater trawling, and the possible role played by pollock in the preservation of...

Moving Up from the Underground

a capricious restaurant from a serious talentBY JENNI PERTUSETPHOTO BY NICK HALL  In a tiny Seattle neighborhood, in a tiny neighborhood bistro, stands a tiny bistro kitchen, with walls as orange as the yolk of a pastured hen's egg. "This is my...

A Fair Worth Fighting For

Return to King County's roots with chicken tractors and baking contests BY HEIDI BROADHEAD PHOTOS By Carole Topalian and from King County Archives, John Spellman Photograph Collection (Series 413), image no. 90.0.0252 On October 21, 1863, ten years after Doc Maynard suggested that the city be named Seattle and 26 years before Washington would become a state, the King County Agricultural Society hosted the first King County Agricultural Fair. It was the first county fair west of the...

The Logistical Link

Seattle's Table turns excess food into essential mealsBY ASHLEY GARTLAND PHOTOS BY LARA FERRONI   Efren Torres plays a small but essential role at Washington State's largest hungry relief agency, Food Lifeline. Every weekday morning, he arrives at the organization's quiet Shoreline warehouse...

Fiesty Fried Chicken

by Sumi Hahnphotos by Lara FerroniImagine the tallest Japanese woman you've ever seen (almost six feet tall in...

Books

By Jill Lightner Great barbecue doesn't just happen. Time and temperature, cut of meat, rubs and sauces—there are a lot of variables to sort through on your way to greatness. There are also a lot more people who claim barbecue...

Urban Foraging: Green Coffee Beans

by Jill LightnerThese days, the word "green" shows up more frequently as shorthand for "environmentally responsible" than it does as one of its other synonyms. In this case, "green" simply means "unroasted"—and it also means an opportunity for a strange...

Urban Foraging: Skagit Fresh Sparkling Juices

by Jill Lightner There are a lot of products that claim to duplicate the flavor of berries. Almost all of them fall under the "don't bother" category, unless you happen to like chemical aftertastes. There are also a lot of beverages...

Urban Foraging: Après Vin

by Jill LightnerFor a dedicated Puget Sound locavore, oil is an ingredient that presents you with a simple choice: Stick with butter, or sigh, and resign yourself to a permanently less-than-perfect score. A small company inYakima has a third option,...

Yakima Valley Grown Goodness

The Yakima Valley has a long history of growing food. Wine grapes were first planted there in 1869, hops in 1872, and fruit orchards in 1887....

A Juicy Kind of Love – Melons

When I was a little girl, I briefly wanted to marry a cantaloupe. The love affair began with my father's silly knock-knock joke involving a kid-friendly punch-line: "I can't elope tonight, my father took the ladder," and ever since then I was hooked....