Try out some delicious salsa recipes, and learn more about canning and preserving salsa, in this booklet from Pacific Northwest Extension (Washington State University, Oregon State University, and the University of Idaho). Available in English and Spanish.
Download the booklet (English, PDF)
Descargar el libro (Español, PDF)
The Brussels sprout is like a tiny cabbage. It is a brassica. It matures just as summer ends and the weather turns cold. It has a tight head made up of a multitude of leaves. And a touch of frost just before harvest really sweetens it up.
It also travels in the same circles as its much larger cousin—adorning holiday plates, a happy companion to all roasts and really any kind of pork, or just delicious braised with butter and dressed with salt and pepper.
But the two vegetables are yet quite different. Where cabbage is hardy and easy to grow, the Brussels sprout is … » More …
The case started a few years ago when a farmer approached seed pathologist Lindsey du Toit at WSU Mount Vernon wondering what was damaging his spinach seed crop out in the field. He had planted on clean ground that hadn’t had spinach before. He wondered if maybe the stock seed had a problem.
“It didn’t make sense,” says du Toit, explaining that what happened to the plants didn’t fit with the known diseases. At the time, du Toit and one of her graduate students were looking at fungal pathogens in the seeds of spinach plants. About 75 percent of the spinach seed grown in … » More …
How do you choose the right onion? Get the answer, some recipes, and onion lore.
» More ...Think of all the recipes that begin with this simple instruction: Cook (saute, melt, etc.) onions. In spite of that ubiquitous beginning, however, the literature of food, which can wax poetically and extensively about salt or beans or wine, gives the onion, which provides the savory structure for thousands of dishes, short shrift.
Maybe it is just that onions are so fundamental that we take them for granted, chopping and ingesting them as casually as we breathe air or drink water. Perhaps it is that the onion is a basic and ancient staple, like rice, corn, garlic, its wild ancestors an inherent part of our … » More …