Top | Newsletter 2010

Culinate Newsletter March 03 10

(mailing, James Berry)

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 h1. Dear readers,
  
 The dark green and red leaves of the rhubarb are unfurling, and next to it in the planting box, parsley is flourishing. The neighbor's fruit trees are budding out, and here in the Willamette Valley at least, plantings are going in. 

 Our family had dinner at one of our current favorite Portland restaurants on Sunday; the tiny salad greens, harvested out back from the place's petite urban farm, were incredible.  

 After the roots and braises of winter, the green foods of spring are a welcome thing indeed. But equally welcome is the inspiration they bring for us to think critically about our food — specifically, where we want it to come from. Which is what I'm doing this week.

 Our daughter will soon be helping out at a local farm; I'm  trying to decide whether to subscribe to that particular place's amazing-sounding CSA or choose something closer. Or will I rely solely on the local farmers' market, which, conveniently, is expanding to our neighborhood this year.

 Here in Portland, we are blessed to have ample options about where to get our food, and as the growing season commences, we are extra aware of that fact. Where do you get the majority of your produce during the growing season? Do you grow it, buy it at a supermarket, forage it? Do you subscribe to a CSA, or is the farmers' market on your weekly schedule? Tomorrow on  Table Talk, Kim O'Donnel is chatting up local food, and she wants to know where you're getting the goods this year. Drop by at 10 a.m. PT, 1 p.m. ET, to join the conversation.

 Kim Carlson
 Editorial Director



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story1text: "Hank Sawtelle, on why peeled potatoes quickly turn brown and what you can do about it."
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story2text: "A Sonoma County sommelier suggests wines to drink while you watch the Best Picture nominees."

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recipe1text: "Nutty farro takes the place of Arborio rice in this hearty version of risotto."
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recipe2text: "Oatmeal lovers will appreciate this time-saving — and great-tasting — recipe."


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