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Sylvia Fountaine, who co-founded Mizuna in downtown Spokane and used to write a monthly Food column for The Spokesman-Review, is a finalist for her blog, “Feasting at Home.”
Not only is chard colorful and inspiring in the kitchen, it is a nutritional powerhouse – full of anti-inflammatory agents and a multitude of antioxidants – but one of the most significant health benefits of chard is its unusual ability to regulate blood sugar.
The color of honey often hints at its flavor.
Bitter, sweet, deep, nuanced and complex, chocolate possesses many faucets.
It’s not from around these parts, but it’s still very much worth getting to know.
Toast the holiday season with these festive cocktails.
Sweet and earthy, this humble root vegetable with vibrant jewel tones adds nutrition and a pop of color to fall dishes.
In season from late summer through late winter, pears are one of the few fruits that actually ripen off the tree.
Tender green pods associated with the South grow in the Pacific Northwest, too.
It turns out there actually is truth to the old saying “as cool as a cucumber.” Even in very hot weather, the inside temperature of a cucumber always remains cooler than the outside air.
From the brightest chartreuse to the deepest emeralds, spring greens are surprisingly diverse. To those who love to cook, the variety and availability in the Inland Northwest is inspiring and exciting. Once the heat of summer arrives, some will become unavailable – so be sure to enjoy these little guys while you can.
Tarragon livens up dishes while bridging winter and spring
From chocolate cake to Moroccan salmon, let blood oranges brighten up your February blues
Plump and mildly sweet, persimmons are a winter treat.
Gem-like, garnet-colored seeds offer numerous uses in the kitchen – from topping salads to chocolatey desserts
Pasta-sounding names offers a hint of what’s inside
Satisfying and filling, humble orange tubers get dressed up by chef Sylvia Fountaine
The end of summer gives us one of the season’s most luscious parting gifts: colorful, juicy, vine-ripened tomatoes. Full of real tomato flavor, local varieties taste of summer itself – sun and grass and earth – all wrapped in a beautiful, gem-colored package.
Nothing says summer quite like biting into fresh plump kernels of sweet corn right off the cob. And hands-down that’s my favorite way to eat it – for its simplicity, ease and earthy sweetness. Freshly picked sweet corn, grilled or boiled, lathered with butter, sprinkled with salt and pepper. It doesn’t get much better than this.
Right in the middle of summer, when temperatures soar, the earth offers up cool, brightly colored treasures, a consolation gift for enduring the sweltering heat. Each month of summer produces a berry, each with its own taste, color and slew of healing properties – beginning with strawberries, then raspberries and, right about now, blueberries and huckleberries, followed by blackberries.