Top | Newsletter 2012

Culinate Newsletter March 7

(mailing, James Berry)

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 h1. Dear readers,
 Here in Portland the weather has been erratic — sunny and warm one day, a skiff of snow the next, hard rain a day or two after that. In other words, it's typical almost-spring weather, which can make gardening efforts a little erratic, too. Fortunately, expert green-thumb Caroline Lewis offers good-as-gold tips for prepping the garden in March. 

 In the kitchen, meanwhile, many of us —  in northern latitudes at least — are making do with squashes and root vegetables, hearty winter greens, and lots of grains and beans. The other day, I grated an apple for our oatmeal; usually I am content with diced bits of fruit. When I popped a clump of the red-and-white shreds into my mouth, I was surprised by how delicious they tasted. I recalled how my toddler daughter used to request "paper apples," thinly sliced to be almost transparent. Even a person who has been eating solid food for only a couple of years enjoys a variety of textures — a good thing to remember when we want to make the most of our "shoulder-season" food.

 Kim Carlson
 Editorial Director

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story1text: "Deborah Madison reveals her secrets for making gratin — one method of turning almost any vegetable into comfort food."
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story2text: "Jenny Holm recalls her first meal in Moscow, when she arrived there as a slightly bedraggled exchange student." 

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recipe1text: "From the cook, for the cook: A simple and delicious lunch (or breakfast) to make for yourself."
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recipe2text: "'The Cookiepedia' features this classic — similar to a sugar cookie, but rolled in cinnamon and sugar before baking."

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