Kohlrabi and Zucchini in Cabbage Leaves

One of my favorite parts of belonging to a CSA is the unknown – what will be in the box? How will I use it? My goal, of course is to ensure everything gets eaten during the course of the week – which forces a certain creativity on the last meal or two. I served…

“Save the Vines” Event This Weekend

Do you have a few hours this weekend to help out?  Bainbridge Island Vineyards are looking for volunteers to help with annual vine maintenance. What better way to spend time this weekend than getting some hands on experience with local grape vines?  Betsey will provide the knowledge, so no experience necessary – for complete details see…

Theo Chef Sessions Chocolate

Although chocolate itself can hardly by considered local, who can resist a bit now and then?  Seattle is lucky to be home to Theo Chocolate, specializing in fair trade, organic chocolate. A dark chocolate fan myself, I became a customer after visiting their factory in Fremont and tasting their excellent 84% Dark Chocolate Bar. Before…

Savory Fried Apples

Now that it’s fall, apples are in abundance. This savory side pairs well with pork. (Consider stuffed pork chops.) 2 large apples (honeycrisp) 1 small cippolini onion 1 tsp. brown sugar 1 tbls. brandy 1 tbls. butter 3 blades of mace* 5 sage leaves, torn 1 bay leaf Heat a 12-inch pan over medium heat….