Feeling the Heat

homemade hot sauce to spice up your pantry BY AMY PENNINGTON Late summer welcomes one of my most-coveted arrivals to the farmer markets: those hard-to-resist baskets of peppers. Fortunately for Pacific Northwesterners, the hot, desert-like conditions of eastern Washington lend themselves perfectly to ripe, sun-kissed peppers in sundry sizes, colors and heat levels. Peppers are one of the most versatile vegetables for preserving, and can be grilled, roasted, pickled or pureed into something delicious. This summer, skip the...

Butternut Squash and Goat Cheese Lasagna

serves 2 to 4 | start to finish: 1 hour 30 minutesfrom Edible Seattle September/October 2012  Pull the tomatoes and meat from your traditional lasagna, throw in super thin slices of butternut squash and a big handful of crumbled goat cheese, and you'll get a rich, fall-scented lasagna that's more beauty queen than weekly staple. (It also happens to be relatively quick to put together.) This recipe fits into an 8"x 4" loaf pan. Double it and cook it in a deep 8" x 8" pan to serve 4 to 6 adults. for the sauce 2 tablespoons unsalted butter2 tablespoons all-purpose flour1 cup warm whole milk1 tablespoon chopped fresh thymeSalt and freshly ground pepper, to tastePinch freshly grated nutmeg for the cheese 1 cup fresh...

A Taco Bias: La Zamorano

BY KURT TIMMERMEISTER The culinary offerings of Vashon Island have certainly improved since I first moved to the island twenty-two years ago. Gone are the days of three rough and tumble taverns serving a motley collection of greasy hamburgers and yard-wide pancakes all washed down with bleak draft beers and thin coffee. Small farms and their roadside farmstands have made cooking a delightful dinner of fresh, local...

A Taco Bias: La Zamorano

BY KURT TIMMERMEISTER The culinary offerings of Vashon Island have certainly improved since I first moved to the island twenty-two years ago. Gone are the days of three rough and tumble taverns serving a motley collection of greasy hamburgers and yard-wide pancakes all washed down with bleak draft beers and thin coffee. Small farms and their roadside farmstands have made cooking a delightful dinner of fresh, local...

A Place Called Vashon

the revival of an island's agrarian roots—thanks in part to urban daytrippers BY MEGAN HILL PHOTOS BY KELLY CLINE ...

Take Action: Be a Positive Advocate for School Lunch

Try it for yourself: Join your child for school lunch. Encourage your child to try new things and create a colorful plate with salad bar options. Volunteer in the school lunchroom; ask to offer students samples of new foods. Kids may need 8 to 10 tries before accepting a new food. Read the school menu and take a look at the USDA's new before-and-after elementary school menu. ...

Revolution in the Cafeteria

how Western Washington's school districts are turning the tide BY ERIN SIRIANNI In January 2012, First Lady Michelle Obama announced the USDA's new school meal standards to provide healthier school lunches across America. Soon 32 million kids will be getting more fruits and vegetables, whole grain-rich foods, and reduced amounts of...

Finding Fennel

Fennel grows well in direct sun and dry soils. This often means that you will find fennel growing by the roadside and in abandoned lots and fields. Once you identify fennel you'll spot it everywhere. It is so abundant that you can easily avoid collecting fronds and seeds from plants that might be contaminated from traffic or old building materials. Fennel plants can grow as tall as any forager. Look for bright green lacy fronds that resemble dill, but are more delicate. Crush the leaves, especially the young tufts coming out of the stalk and smell them for an anise fragrance. Later in the season look for compound flowers (like Queen Anne's Lace) dotted with bright yellow pollen. Some...

A Fondness for Fennel

making use of Seattle's most fragrant weed BY BETH MAXEY PHOTOS BY JILL LIGHTNER AND BETH MAXEY I am a pedestrian by choice. One of the reasons...

Mushrooms on Toast Points

BY BECKY SELENGUT I'm not a parent, but I'm convinced an essential part of good parenting consists of choking down some seriously questionable food. Come with me, if you will, back to the 1970s. "Dad, I made you dinner!" I half screamed, standing at the door when he swung it open. My father was an...

Like Nowhere Else

tasting the flavors of Lummi Island BY TARA AUSTEN WEAVER PHOTOS BY TARA AUSTEN WEAVER AND KELLY CLINE "Did you notice, no matter where you stand you can see the ocean?" Blaine Wetzel says of the restaurant kitchen he presides over at The Willows Inn on Lummi Island. It may be an unexpected statement coming from one of Food & Wine magazine's Best New Chefs of 2012, but it's exactly the sort of thing you might expect from an Olympia-born local, back in the Northwest after years away. In this case, Wetzel is both. 26-year-old Wetzel has been working in restaurant kitchens since he applied for an afterschool job at age 14 ("It seemed more interesting than working at a gas station," he says...

Cooking Fresh: Squashed

By Jess Thomson Early each fall, as the days shorten and cool, we're reminded why squash is a verb. They come in all colors, from vibrant yellows and oranges to cool greens and blues, bursting forth from garden spaces clearly unfit for such abundance. It's just what we wanted them to do—that growing thing—yet, when faced with a counter full of summer and winter squash, we often feel…well, squashed. Here are a few new ideas to add to your squash-cooking...

Raising the Bar

a study in excellence and ice cream BY ALIDA MOORE PHOTOS BY KELLY CLINE Nordland General Store, nestled on Marrowstone Island just off of the...

Taste the Wine

See the WABI website bainbridgewineries.com for the schedule of monthly open houses at the wineries. See the wineries' individual websites for information on what wines are available to buy online and at locations other than Bainbridge Island. Wine Tasting Rooms Amelia Wynn: Winemaker Paul Bianchi. Wines are available at a shared tasting room in Winslow, Island Vintners, 450 Winslow Way E. ameliawynnwinery.com ...

Choosing A Favorite

If you ask Steve Phillips what his favorite cheese is, he'll tell you he doesn't make a cheese he doesn't like. At his market stall he offers samples and advice, pairing customers with the cheese that's right for them. Here are some of our favorites. Fresh Chèvre: tasting like milk and spring, this is the gateway cheese for anyone. "It appeals not only to little kids, but to the most sophisticated cheese buyers we deal with,"...

Maximizing Relationships

the bottle-fed babies and gorgeous goat cheeses of Port Madison BY TARA AUSTEN WEAVER PHOTOS BY TARA AUSTEN WEAVER AND KELLY CLINE "There is no great cheese that comes from a cheese maker not in control of his own...

Urban Foraging

Bake It in a Cupcake Megan Seling—she's the food and drink editor at The Stranger—has side-stepped the eternal "cake, or pie?" question that sugar fiends use to judge each other's character. She bakes tiny pies, and then she puts them inside cupcakes. They are delicious, strangely hilarious even before the sugar rush hits, and thanks to photographs byg Clare Barboza, absolutely gorgeous. Possibilities include savory (brie and apricots in a corn muffin), elegant (lemon bars in vanilla cake with fresh raspberry buttercream), holiday-themed (pumpkin...

Editor’s Letter

There are tropical islands, where you wallow in sunscreen and pineapple; there are desert islands, where you are marooned with all the books, music and movies you can't possibly live without; there are islands in a stream to be sung about in a karaoke duet; there are floating islands, if you're in the mood for a sweetly old-fashioned dessert. The best islands of all are the ones in Puget Sound. There is no locally grown pineapple, true—but there are stupendous visuals, frolicking whales and porpoises, antique orchards, and sunsets are ten times longer up here at the 47th...