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Jerusalem artichokes look a lot like ginger, are not even closely related to the artichoke or Jerusalem, and are native to North America. They’re also called sunchokes, which makes a bit more sense considering the plant itself is a species of sunflower. 
So in the spirit of Christmas and in the name of baking from scratch, here are some tips for making the most wholesome sweets (and saving money too!) 
One damp day in November, I opened the door to pick up the mail and… lo and behold, there sat a fairly limp, slightly damp brown paper bag slumped against the door. What kind of goodies appeared out of nowhere? 
It’s only recently that I started to become enthusiastic about Brussels sprouts (and for the longest time I thought it was “Brussel” sprout). They’re up there with Lima beans on the list of vegetables people tend to despise. I had to find out if they were really so bad – how could they be, when they look so adorable? 
Kate had never before encountered a parsnip until the week they suddenly appeared at the food co-op. Parsnips can be counted among the roots and tubers – they’re closely related to carrots, no surprise considering their appearance. They’re woodier though, with a distinct earthy flavor. And she makes “fries” out of them! 
This being my first time cooking with fresh plums (or any plums for that matter), and also my first time canning such a large quantity of jam, I conducted a new experiment with each batch. I wanted to see what tasted the best, and also what was the easiest method of converting raw fruit into jam. Peeled or not? Diced or mashed? 
I’m from a generation that grew up with a meat-and-potatoes mindset. The good news is that variety is making a comeback. People are learning all about heirloom tomatoes, local berries, and new varieties of beets and squash – at farmers markets, in restaurants, and at home. We are seeking out the wallflowers and asking them to dance. 
It’s worthwhile examining our dependence on canned goods during a season when the lack of sunshine coincides with a shortage of fresh produce at the market. The days are shorter and colder, and popping open a can of soup is just too easy when you need a quick, hot meal. But the difference between fresh and canned extends far beyond the method of preparation. 
What to do with 15 pounds of “pick it yourself” tomatoes? Kate goes on a canning spree, and you can too! 
Pass the peas (and lentils), please! These humble legumes deliver a world of flavor in dishes that are exotic, unexpected, and traditional. The good news: dry peas and lentils can be stored indefinitely when kept cool and dry. Bon appétit! |
 Video: Gene Yale grows 170+ apple trees in a city lot. By growing tiny little trees – grafted and managed like Bonsai – Gene has 3-foot apple treas that bear full size fruit.
Pig Mania
Crown S Ranch, Winthrop WA
(Click the image for a larger version.) |
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