Edible Garden

Two-Step Tomatoes

I’ve never tried to save tomato seed. Most instructions involve mixing the jelly-like seed with water, fermenting the mixture and other more complicated machinations. Langley shared her two-step, easy-peasy process with me and assured me that even though it’s pretty disgusting, it works like a charm.

Artichokes

“When I got to Italy and started to understand how versatile artichokes were and what an amazing flavor they have, I was hooked and started experimenting with them on many different levels.”

Shuksan Strawberries

“There it is…America’s strawberry shortcake!” exclaimed Sheila Lukins when I showed her and her assistant Lori the Anthony’s shortcake with its layers of sliced red Shuksan berries, fresh whipped cream and red, red juice cascading over old-fashioned drop biscuits.

The Big Red Beast-Rhubarb!

The rhubarb plant in my garden is a monster not easily tamed. I cut it back and it just grows larger, shooting up new stalks and even more enormous leaves, smothering my new dill shoots that are doing their best to find the sun.

Ballard Bees

Just when you thought the urban farming movement couldn’t get any, well, farmier, along came something new for people to buzz about. Right on the heels of parking strip gardens and backyard chickens comes the third generation of city-based sustainability: honey bees.

The Tomato Freak

Pike Place Market has long been considered a national landmark, and a city treasure. It’s even inspired a public market movement across the country. But, unlike San Francisco’s Ferry Building, regularly drawing Seattleites to shop or eat can be challenging, because it’s also one of our most popular tourist attractions.

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. My parents gave us kids free rein in the kitchen, and I had the freedom to fry my own bacon, make pudding (thanks My T Fine!) and wield razor-sharp knives to slice cantaloupe, which I ate by the pound. I loved cantaloupe so much that I snubbed honeydew melons when my mom first brought them home. It felt like I was cheating…

Join the Edible Seattle community

Get our monthly e-newsletter straight to your inbox!

We respect your privacy and will never share or sell your email.