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When this dish emerges from the oven, the first thing you notice is how gloriously cheesy it is with an alluring, golden-brown crust of nutty, funky gruyere. Scoop into it, and you get to the tender quinoa studded with pieces of autumnal roasted vegetables all moistened and married in a light, creamy cheese sauce.
Is it just me, or are you also alarmed we’re well into August already? Since our long, chilly and very wet spring got our vegetable gardens off to a rough start, it seems only fair that the growing season should proceed more slowly.
I learned something interesting this spring: Too much water is definitely not a good thing when it comes to growing vegetables.
When you picture the carrot section at a grocery store in the U.S., you probably imagine rows of orange. But carrots can come in a rainbow of other colors: purple, yellow, red and more.
Pesto belongs in the pantheon of flexible recipes. Sure, the classic combination is basil, garlic, Parmesan, pine nuts and olive oil, but I’ve made it with all manner of nuts, hard cheeses and leafy herbs (or other greens) and been perfectly happy.
A north Spokane couple has turned their entire back yard into a garden oasis that attracts birds, bees and squirrels in addition to providing a bounty of produce and berries for their plates.
Lasagna is like pizza: Even when it’s bad, it’s good. With pizza, the saying goes, it’s still melted cheese on warm bread. With lasagna, sub in warm noodles for the bread, and you’ve got the same idea. What could be wrong with such bubbly goodness?
Starting your own vegetable seeds indoors is a great way to save some money and grow varieties you can’t find in the garden centers.
Is the “ugly produce“’ trend already reaching the end of its shelf life in supermarkets?
Take it from those who love it most: The Spokane County Interstate Fair will grow on you – much like the pumpkins in the Agriculture Building.
What do you do when you have more tomatoes, beans, corn, peppers, squash, eggplant, peas or cabbage than you can eat in a few days? Preserve it for the long days of winter when we are buried in snow. Freezing, drying and canning like our mothers and grandmothers used to do is making a comeback in this world of prepackaged food.
Sunlight is the most important consideration. While most vegetables can get by with a minimum of six hours of sun per day, more is better. Take a walk around your yard. Watch how the sun moves across it, paying particular attention to areas of shade from your house or other structures, trees and hedges.
The lowly potato was making front page news because its price “continues to soar.” The Spokesman-Review said that the potato would soon be “classed as a luxury,” and that Davenport’s Restaurant was now charging an extra five cents for any meal with potatoes. Other restaurants had followed suit.
“Everyone can grow a garden.” That will be the recurring theme for my columns throughout this year’s growing season. I strongly believe everyone should be able to successfully grow a garden, whether it’s filled with veggies, flowers, fruit, or a blend.
When you shop for groceries, do you carry a copy of the Environmental Working Group’s “Dirty Dozen,” list with you? It’s a list of the 12 vegetables and fruits with the most pesticides, and some people only buy organic versions of the items on the list. It’s the companion piece to the “Clean Fifteen,” which showcases the 15 options with the least pesticides.
How many times have you heard the phrases “eat the rainbow” or “avoid white at night”? Although certain white foods – namely white flour and refined sugar – don’t do our health any favors, and white rice lacks the fiber and many of the nutrients found in brown rice and other whole grains, not all white, beige or otherwise pale foods are devoid of nutrition.
CRF Frozen Foods is unable to identify the contamination source that prompted a massive recall and led the company to lay off 300 workers at its Pasco plant. Gene Grabowski said the company will turn its attention from trying to find the source of the deadly listeria pathogen to securing federal approval to restart production.
Indoor time helps some plants thrive, while others need to start outside.
It’s still too early to start seeds for this year’s garden.
The fields of pumpkins sprawling across the hillside at Walter’s Fruit Ranch in Green Bluff are early this year, bright splotches of color signaling the ripeness of the gourds with weeks to go until Halloween. The hot, dry weather has been making crops ripen weeks ahead of schedule all summer. It was particularly bad in July, when growers had to harvest cherries weeks before the annual Cherry Festival. People who arrived on their traditional picking weekends found the trees already bare.