Eating the Scenery

You'd think the plethora of amazingly fresh local vegetables in summer, available at our area's FIVE weekly farmer's markets, w...

Sometimes you want lip smackin' food with the minimum of effort.  By "minimum," I mean practically no effort at all.  Not ju...

Some of you who grew up in the age of strip malls, Applebees and P.F. Changs will not remember when most restaurants had narrow street fro...

Things are slightly hectic around here lately, but my mind continually returns to the kitchen, especially as the farmers' market seaso...

The sweetest, crispiest organic kohlrabi can be found at Fred Meyer these days.  I'm hoping to see it at the farmer's markets this y...

Healthy fats like coconut oil beat sugar and flour every time for clean, sustained energy and a happy metabolism.  So, in the midst of the...

Last April we were cleaning up flower pots in preparation for new planting, when a mama quail, completely camoflaged, whirred out of this po...

Formerly flat bunches of chard, after reconstituting submerged in water for two hours. Our big hanks of chard from the CSA boxes tend to ...

  Mr. Eating the Scenery once posited  that if tuna could be called Chicken of the Sea, it only stood to reason that chicken could be called...

The last three boxes are all coming in a row ... this is the time of year when growing things really take off, and apparently it's mostl...

The other day I stopped in at Cheese Louise , a cool little cheese and gift shop on The Parkway in Richland.  I love going in there, because...

Something there is about asparagus that makes one want to create elegant dishes with it.  It's a stalk, for one thing.  Cooks don't ...

Asparagus (and thus, to me, true Spring) is here!  Our farmer specializes in asparagus, and it doesn't get more tender or fresh than th...

I probably should have seen this coming, but of course I did not.  Being a tad impulsive when in the presence of interesting food opportuni...

Box Nine contained two bags of golden delicious apples (crisp and juicy!), a big 'ol fennel with tentacles reaching everywhere, green on...

A serendipitous dish, put together with ingredients I had on hand.  The thyme and sage in my herb garden looked particularly fetching, even ...

Whoa!  This is what happens when you've been craving chili and you see "Buffalo" on a package of ground meat at the grocery s...

Delivery of Box Eight was delayed because of very cold weather.  But stuff is taking off again!  Spinach, salad greens, parsley, fennel, len...

From left:  Nori Faux Wasabi, Nori Con Chipotle, and Nori Coco Szechuan. I have a little fascination going with sea vegetables.  Mr. Eati...

While I love kale, spinach and chard, especially alongside savory meats, once in a while the noticeable spiciness of mustard greens makes a ...