Lots of people know Gloria Vargas (below left) from her long-running gig at the Beaverton Farmers' Market , dishing out signature Sa...

I've never had Creole food straight from the source. My exposure has been limited to what's available in the Northwest, so I woul...

I've already confessed to being a cookbook addict , with shelves of titles from well-known authors like Diana Kennedy, James Beard, M...

Self-described "bookstore Buddhists," David and Tina Bergen of Dundee's landmark Tina's closed the restaurant and took ...

My profile of storied Italian butcher Dario Cecchini and his recent trip to Portland appears in this week's FoodDay section of the Or...

With salmon filets and steaks running up toward twenty bucks a pound at the fish counter, this time of year, when I'm craving it, I b...

The blueberries were the first to go in, a selection that included Duke, Blueray, Earliblue and a mature Bluecrop bush from a friend who ...

If you hear about raw milk, it's almost always portrayed as a fringe product consumed by wacko hippies who are just asking to get sick...

Ka-POW! Quite the explosion, isn't it? My neighbor JoAnn's 20-foot-tall rhodies are positively incandescent this time of year, ...

Sometimes I think contributor Jim Dixon of RealGoodFood has his booth at the PSU Farmers' Market for the sole reason that he gets f...

Every year my friend Maggie drops off a bouquet of lilacs when the prodigious bushes at her place are in bloom. Today was the day for thi...

Whether its miner's lettuce, nettles or fiddleheads, I just can't get enough of the first green things that pop out of the ground...

I have to begin this post with a disclaimer: My husband, though he's lived here for several decades and now considers himself an Oreg...

If a food desert is defined as any area in the industrialized world where healthy, affordable food is difficult to obtain, it would make ...

A specialty of the Spanish region of Catalonia, calçots (pron. cahl-SOH) are a variety of giant scallion known as Blanca Grande Tardana. ...

My mother agreed with Ben Franklin, who said something like, "Guests, like fish, begin to smell after three days." While I...

And so it begins. We spent the weekend tilling, weeding, picking up a load of compost (above) and spreading it over our garden beds. All...

Many farmers are keen observers of the life of their land, but few are as clear-sighted as contributor Anthony Boutard of Ayers Creek Far...

My husband, as I've intimated many times in the past, is a baking maniac. Most weekend mornings the dogs and I stumble downstairs to ...

I am so glad I chose to write about farms, farmers' markets, gardening, seasonal eating, Northwest travel and (thanks for your patien...

If it has to do with the grill and the garden, you can bet that contributor Jim Dixon of RealGoodFood will be all over it. And I love hi...

My friend Dana is taking a film class and one of her first assignments was to make a 10-minute film. As an avid horsewoman, she naturally...

The latest bulletin from contributor Anthony Boutard of Ayers Creek Farm introduces some brand new additions to the residents of their fa...

Blue skies and a wide green field beckoned hundreds of visitors yesterday to watch teams of gorgeous draft horses turning over perfect ro...

We had friends over for dinner the other night, one of those evenings where the main dish sang, the sides were in perfect harmony and the...