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The Spokesman-Review Newspaper The Spokesman-Review

Saturday, October 24, 2020  Spokane, Washington  Est. May 19, 1883
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Seasonal Kitchen: Chard

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.

When spring greens come calling, it’s time to get cooking

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.

Vine-ripened tomatoes are all they’re cracked up to be

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. 

Freshly picked sweet corn is a summer must

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.

Local growers making the most of blueberry season

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.