The focus on the area’s resources has been translated on the menu with the farm-to-table movements at many establishments.
It’s that time of year. I usually get about 100 zucchini dropped off at my back door. People are panicking, Every time they go to the garden, there are many more.
After a winter of eating vegetables that lose more than 40% of their nutrients during transport from faraway lands, we look longingly to summer.
Over the weekend, I did a polenta pour. It was to celebrate the success of the Washington Farmers market. I prepared the polenta, while the farmers supplied the ingredients and toppings. There was tomato sauce, cheeses, meats, chicken cacciatore, beef stew and roasted vegetables to name a fe…