Top | Newsletter 2011

Culinate Newsletter June 22

(mailing, James Berry)

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 h1. Dear readers,
  Over the weekend I had a treat that I haven't had for awhile: a plump morel that my sister-in-law Katherine gathered on Sunday morning and sautéed in butter that evening. This thumb-sized delicacy was made all the more special by the fact that she had found only five mushrooms: one for everyone at the table who wanted one.

 Our corner of the world is full of edible treasures now. Last night we ate fresh-caught trout and a salad made with new and tender greens. Monday, dessert was a handful of sweet, Washington-grown Queen Anne cherries. 

 We have months of fresh food to savor before the fall's bounty. After Sunday's dinner, I went with Katherine to check her beehive. Honey is harvested in the fall, and right now the bees are madly reproducing and growing their brood — and starting on the honey. As she pulled frames from the supers to check the bees' progress, and we watched the — sorry — busy bees, I thought about all of the farmers who are sowing seeds, tending young plants and animals, and yes, beginning the harvest that will continue well into the fall. 

 I know Thanksgiving is many months away, but I'm thankful now for the treasures we are eating today. Here's to the promise of the harvest, today and in months to come.

 Kim Carlson
 Editorial Director

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story1text: "When keepsake magazines started showing up at the gym, Adam Ried found himself exercising twice a day." 
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recipe2text: "Tart lime juice complements the sweet tropical fruit flavors in this summery Ina Garten cocktail recipe."

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