12 large peppers-cut tops off, seed, and blanch. 3 lbs lean hamburger Diced pepper tops 1 medium onion, diced 2 cups instant rice 3 cups tomato sauce (reserve enough to top peppers) 1 tsp. garlic powder 1 1/2 tbsp. Johnny’s seasoning dash of Tabasco sauce optional 1 cup shredded cheddar cheese
Mix all ingredients, stuff peppers, top each pepper with tomato sauce. Bake at 350 degrees for one hour. Top with cheese last five minutes.
P.S. Please be mindful we are country cooks and don’t measure a thing. These are approximate amounts. Just play around with it!
Tana Olney, Owner Susan March, Manager … » More …
Magpie Forest is like something out of the Wizard of Oz, a strange green land in the middle of a field.
Nestled in a 33-acre parcel of wheat north of Pullman, the 14-acre tract is a remnant of the original Palouse prairie. Last spring, Washington State University purchased the property from a local landowner to protect it from being developed.
Accessible only through a network of game trails, the spot is covered with hawthorn thickets, quaking aspen, mountain ash, and native shrubs, grasses, and flowering plants. The University hopes to upgrade these trails and encourage people to visit the property. Plans for an access road … » More …
The small farming community of Green Bluff lies nestled in the foothills of Mt. Spokane. Its bucolic setting belies the fact that it’s just 15 miles north of Spokane. Take a meandering drive around “the Bluff,” and you’ll pass by dozens of family farms, each with its own roadside fruit stand. Stop at any one for fresh fruit and locally made jam, wine, cider, pie, and other harvest bounty.
Green Bluff has been a production area for fruit, berries, and vegetables since the early 1900s. Back then, farmers could ship their produce from a nearby rail station to customers clear back in Eastern cities. Many … » More …
Toppenish-area farmer Kevin Bouchey has an affinity for asparagus, which his family has been growing since 1979. “It’s a funny crop,” says Bouchey, who also farms wheat and potatoes. “In a given farm year, you usually grow a plant and then harvest the crop later. Asparagus is kind of backwards. But it’s a fun crop to raise.”
Asparagus is harvested in the spring, when its first shoots come through the earth, long before the plant has the benefit of maturing.
Asparagus officianalis comes from the lily family, along with leeks, garlic, and onions. It was first cultivated 2,500 years ago, and throughout history has been … » More …
About an hour into our continued search, Walt called out that he had found it. It was on a slope so steep and rocky, we had to lie on our sides to keep from sliding down. But that was the good news, because the plant was apparently thriving in a niche where competing plants could not survive.
» More ...Tamara Thomas is not afraid to get down and dirty helping clients solve earthy problems. She owns Terre-Source, a one-woman consulting firm in Mt. Vernon that specializes in composting.
Her clients include North Mason Fiber Company in Belfair, area governments in King and Snohomish counties, and Washington State University.
Thomas’s interest in composting dates back to the 1980s, when a Master Composter friend gave her a home composting system for her birthday. “I’ve been a home composter ever since, ” she says.
While pursuing a master’s degree (’02 Soil Chem.) at WSU, she worked with professor of crop and soil sciences Dave Bezdicek, who remembers … » More …