Plant Perennials For the Garden that Keeps on Giving

It is surely the biggest flower that you’ll ever eat, and the only one with a heart. But if you’re not careful, its spiky petals can prick your fingers. This mystery vegetable is, of course, the artichoke, and it’s one of more than a dozen perennial vegetables that can be easily grown to provide food year after year with much less care than anything coming out of your annual vegetable patch....

Romancing the Grain

Greg Moring is on his fourth career, but you’d never know it. From the way he bakes bread, you’d think he’d been doing it his entire life. I meet him at his bakery space in Ballard, greeted by the smell of cinnamon and other spices....

Tomato Starts and Traditions

I possess a solid resume of struggling houseplants and moldering windowsill herb pots − I could give a sideways glance to a dandelion and kill it. And here I live, in the bountiful Pacific Northwest, where anyone with a scrap of soil has a Pinterest-perfect garden. When we got our first house with a big backyard, it wasn’t peer pressure or aspirational living that got me curious about gardening. Instead, it was the voice of my dearly departed grandmother with her no-nonsense attitude: “You don’t know until you try, so get out there and get your hands dirty.”...

Taking a Bite Out of Global Warming

With the arrival of 2017, I began to rethink what this moment needs from us. Given the cast of elected and appointed officials who think the environment is not worth protecting, I think the needs are more pressing than ever....

Helpings of Knowledge

“We want to make healthy food more accessible by breaking it down into simple concepts that you can take home to your kitchen,” says Cooking Matters Program Coordinator Nicole Dufva...

New World, Old Ways

Few foods so perfectly encapsulate the flavor of summer like sweet corn. Whether shaved off the cob into succotash, roasted over hot coals for elotes, or simply shucked, boiled, and twirled atop a sacrificial butter cube anointed with a little salt, when you eat corn, you’re participating in a New World tradition that’s many millennia old....

Where the Wild Things Are

Winemaking is a tightly controlled scientific process. Every aspect — the rate of fermentation, temperature, chemical content, nutrients — is monitored from the first day grapes are crushed to the day you pour a glass of delicious Cabernet....

Farm to Tea Cup

Tirza Wibel works in a well-lighted place, gently turning over tea leaves in a wide-mouthed stainless steel bowl. She works the mixture by hand, tenderly incorporating dark shards of Earl Grey with dried, amber-hued orange peels and cornflower petals colored like chips of sea glass....

When the Tide Goes Out, the Table is Set

Kurt Grinnell clips a winch onto a metal box submerged on a platform at the end of a dock on Sequim Bay’s John Wayne Marina. As he raises the box, countless tiny oysters become visible. Grinnell dips a hand in, cradling a few dozen. These half-inch babies look just like their larger counterparts: blue-gray shells tipped with gold. Soon, they’ll be placed on a beach to grow big enough to shuck and slurp....

West Coast Gold

“This is West Coast gold,” Phil Allen says gleefully as he plops a Dungeness crab the size of a dinner plate into a five-gallon bucket. We’re perched on a shoulder of boulders that comprise the North Jetty of the Columbia River’s vast mouth, where it thrashes into the Pacific Ocean at Cape Disappointment....

Spring Brunch

Gradually, our days begin to lengthen. Young leaves unfurl in the warmth, and blossoms begin their glorious show. It feels as if the world has come alive, all sparkling and new. Mornings are especially effervescent with this vibrant energy, and I can't think of better way to celebrate this magical time of year than with friends and family gathered around the table for a spring brunch....

Emerald Forest Cake

At this time of year, a trip to the farmers market yields slim pickings for the seasonal cake baker, and for a time, this seasonal cake-recipe writer was similarly lacking in inspiration, until I turned my attention to all the wonderful local products in our store cupboards and freezers. As thoughts of hand-crafted chocolate and succulent frozen cherries came to mind, I started mulling a Pacific Northwest version of a traditional Black Forest Cake. After some local and seasonal substitutions, the result was a take on the cake that might be better than the original....

Grapefruit & Fennel Salad

A simple, refreshing salad with bright zesty flavors. Juicy grapefruit and crunchy shaved fennel are arranged overtop a bed of vibrant butter lettuce....

French Toast Muffins

Serve these pretty French toast muffins as a starter, as part of the main course, or as a sweet ending to your special gathering. They are easy to make and can be made with most any fresh berry. Assemble before your guests arrive, and place them in the oven to bake right as the guests walk in the door....

Strawberry Chamomile Bellini

As your guests arrive, hand them a refreshing champagne cocktail, made with fresh strawberries and a whisper of chamomile, the perfect starter to your spring gathering....