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Plum Crazy

Together, plums and cherries make a happy marriage of texture and flavor: plums break down easily in cooking, and cherries hold their shape. They are both stone fruits, and maintain a slight almond essence that can be highlighted with a splash of brandy or kirsch....

Grilled Cauliflower Steaks with Cumin and Mint

serves 4 | start to finish: 20 minutesfrom Edible Seattle July/August 2012  To cut a cauliflower into steaks, first break off any green leaves and trim the stem to where it meets the bottom of the cauliflower head. Place the cauliflower on a cutting board stem side-down, and cut right into it, like cutting a loaf of bread. Three or four of the "steaks" from the center of the head will stay intact, but you can still grill the additional side pieces. 1 medium head cauliflower, cut into 3/4" steaks1/4 cup olive oil, plus more for drizzling1 teaspoon kosher salt1 1/2 teaspoons ground cumin1/2 to 1 teaspoon crushed red pepper, to taste1/4 cup loosely packed torn fresh mint Prepare a gas or charcoal...

The Inner City Food Dialogue

affordable organic produce comes to the heart of the city BY MEGAN HILL PHOTOS BY MAGIE RAMIREZ AND CAMILE DOHRN Lottie Cross wants her grandchildren to know where their...

walla walla

Walla Walla Ooh La La!

Yearning for a taste of France minus the ten hour flight and the expensive air fare? "It's Walla Walla!" chorus a trio of French winemakers, all of whom live and make wine in the adorably-named town....

richard sakuma tea plantation

Farming Tea in Skagit Valley

Ask where tea comes from, and people imagine vast plantations in China, India, or Japan. But this common beverage doesn't have to possess such an exotic provenance: Washington's got its own, little-known, small-scale tea farm....

Consider the Calf

sourcing ethical veal closes the loop at local dairies BY AMY PENNINGTON PHOTOS BY KELLY CLINE ...

Humble Pie

BY BECKY SELENGUT Here's some unsolicited advice: Never, ever, pat yourself on the back. If you insist on trying, continue the motion and swing your hand around to smack yourself firmly upside the head. There is a story here. As I'm sure you've gathered. ...

purple grapes

Maison Bleue Winery

The Pursuit of Passion, Perfection and Peace of Mind at Maison Bleue...

Binge: Spice Rubs

BY JESS THOMSON Here's how a spice rub works: You take out the thing you want to cook. You smear some oil on it, and perhaps a bit of salt, if the rub's not salted. Then you rub the rub on the thing. That's it. That's the appeal of rubs, and in the summer, the appeal of grilling; a rub is almost so simple to use that it doesn't deserve all three of its letters. But here's the rub:...

Choosing Sides

BY JESS THOMSON Too often, summery grilled side dishes are an afterthought. Earthy beef gets seared to perfection, but cauliflower steaks—one of the most satisfying things to grill, if you ask me, because the florets caramelize better than they do in an oven—are forgotten. This summer, bring side dishes out front by giving them the attention and affection you might otherwise reserve for the main course. Rub that cauliflower with a mixture of olive oil, cumin, and crushed red pepper, or top grilled zucchini with a garlicky parsley chimichurri...

The Berries of Mercer Slough

BY TARA AUSTEN WEAVER A mere ten-minute drive from downtown Seattle, hidden in the wetlands of Mercer Slough on the other side of Lake Washington, lies a blueberry farm. As you pick berries on a sunny day, you can see blue herons gliding up from the marsh, and the shining office towers of downtown Bellevue a stone's throw to the north. It's one of the last remaining vestiges of the area's agricultural past. "Back around the turn of the century,...

rachel ginger beer

Rachel’s Ginger Beer

Take it from one who's been teetotal for years: tasty non-alcoholic options are few in Seattle bars. That shortage was one of the first things Rachel Marshall noticed when she returned home in 2008, after five years of working in the German resort town of Garmisch-Partenkirchen...

Urban Foraging

The Farmer's Market Guide This is one of the most complete produce guides we've ever seen for our climate, with nearly 60 colorful pages of vegetables and herbs. They range from the basic—carrots and sweet potatoes—to the more exotic scorzonera and cardoons. Each entry includes a short buyer's guide,...

Editor’s Letter

My first summer in the new house was 2009. It had been a Rainier Valley rental for decades, and the yard contained any number of disturbing surprises—hand gun bullets, spent shotgun shells, and so much broken glass that the only reasonable explanation is an ongoing bottle fight between the former residents and their neighbors. Plants were limited to various invasive species. At first, the work was hazardous. I'd fill up a bucket with glass...