Top | Newsletter 2009

Culinate Newsletter September 23 09

(mailing, James Berry)

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 h1. Dear readers,
 
 I'm enjoying the changing flavor of my raspberries. The first fruit came in late June, and the berries were new and plump, and gorge-worthy. Gorge on them I did, mostly out of hand because they were so irresistible. 

 Then there was a pause, while the canes recharged. Now comes the second wave of berries, and they're still good — but the flavor is darker, more winy, less sweet. The canes are tired, perhaps — the fruit more of an effort. We're on the shoulder of the season, and we can taste it in what we eat.

 Fall officially began yesterday, but here in the Pacific Northwest, the days are still warm; the Crenshaw melon we ate at dinner last night was all about summer. 

 We've got a fork in two seasons, lucky us. We're tasting time, as it were.

 Laura Parker wants us to taste place as well. Read Anne Zimmerman's [/articles/features/lauraparkertasteofplace?utmsource=NL20090923&utmmedium=email&utmcontent=TastingDirt&utmcampaign=Tastingtime "account of her visit"] to Laura's "Taste of Place" show, where she sampled … dirt itself. 
 
 Kim Carlson
 Editorial Director

 P.S. Tomorrow, September 24, at 10 a.m. PT, 1 p.m. ET, Kim O'Donnel will discuss [/columns/tabletalk/tabletalkseptember24?utmsource=NL20090923&utmmedium=email&utmcontent=TT20090924&utmcampaign=Tastingtime "fall food on her weekly Thursday chat."] Join her!
 
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story1text: "At her gallery, artist Laura Parker helps instill an appreciation for soil — by tasting it."
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story2text: "You've used it without thinking much about it: Now's the time to learn all about gelatin."

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recipe1text: "Make tomato sauce for the freezer now, while tomatoes are still luscious."
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recipe2text: "Whether you think of it as a cake or as a free-form apple pie, this one is delicious."


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