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Winterizing the garden

December 3, 2013
By Ari
Winterizing the garden

Wherever it freezes in winter, gardeners have practiced the annual autumn rite of putting their gardens to bed. The basic idea is to winterize the garden, and set up a smooth resurgence at the other end of winter. For many, the central task is to tidy up and turn over the soil, but there...

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Save the Carrots!

December 3, 2013
By Ari
Save the Carrots!

The carrot, so easily planted, is work to harvest. And then you have a pile of dirty carrots to deal with. Or maybe your CSA gave you an overwhelming sack. But as problems go, too many carrots shouldn’t be one. Assuming you have more than you wish to put in your fridge, there are...

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The Pain and Ecstasy of Chili and Cheese

December 3, 2013
By Ari
The Pain and Ecstasy of Chili and Cheese

The word “cheese” might not make you think “chili” the way “oil” makes you think “vinegar.” But they show up together in many dishes, like chili and cheese fries, hot dogs, and various combinations of eggs with chili and cheese, not to mention chili mac & cheese. In the Southwest, where chili is spelled...

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Pomegranate Chin

December 3, 2013
By Ari
Pomegranate Chin

Pomegranates have long been one of the world’s most revered fruits. The Bible is littered with references to the red orb, the image of which decorates the temple of Solomon and the robes of priests. An Old World staple, the fruit is gaining popularity in the New World as well. Canada, Mexico, and emerging...

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The Lost Hens

December 2, 2013
By Ari
The Lost Hens

An unintended side-effect of the backyard chicken craze has been the creation of a generation of homeless hens. A typical layer will produce for three years at most, but may live a decade longer. Not all backyard chicken keepers have the space or money to feed a growing flock of old hens until they...

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A prune is not just a dried plum; the proof is in the tart.

October 8, 2013
By Ari
A prune is not just a dried plum; the proof is in the tart.

  In the late 1990′s, the California Prune Board knew it had a problem. The largest age demographic of its consumer base was also the oldest. And the major selling point of prunes inescapably invoked images of poop. In 2000, the board changed its name to the California Dried Plums Board, and began calling...

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Pink Tabouli

September 15, 2013
By Ari
Pink Tabouli

The parsley-rich, Middle Eastern salad known as tabouli (among other spellings, like “tabbouleh”) is a summer dish that transitions well into fall. It’s light, satisfying, and filled with seasonal ingredients. It won’t heat up your kitchen, either, as the bulgur wheat used in tabouli doesn’t require cooking. Many cooks simply soak their bulgur wheat...

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Green Chile, far from New Mexico

September 15, 2013
By Ari
Green Chile, far from New Mexico

Across the American Southwest in late summer, temporary roasting stations will sprout from the landscape. They appear in parking lots, farmers markets and empty fields, and even on the side of the road. What’s being roasted is green chile-or “chili,” as it’s spelled outside of the region. Many peppers are green, but green chile...

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A middle path for GMO labels

August 20, 2013
By Ari

Since the narrow defeat last November of California’s Prop 37, which would have mandated labeling of genetically modified foods, the sentiment behind the proposition has spread—or metastasized, depending on your perspective—into similarly conceived bills in 26 other states. Proponents of such laws mostly argue that we have a right to know what’s in our...

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Buy and freeze wild salmon, now

August 8, 2013
By Ari
Buy and freeze wild salmon, now

We’re about halfway through the commercial fishing season for salmon. During this window, the quality is high and prices are low for wild, Pacific salmon. This presents an opportunity for savvy shoppers to gather a stash of fish to freeze, and subsequently feast on all year long. But doing so requires care and focus....

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