![]() The natural glutamic acid in tomatoes - nature’s MSG - brings out the best in creamy ricotta, fragrant summer herbs and buttery pastry. With tomatoes at their umami-sweet peak, we’re cramming them into everything from scrambled eggs to pasta dishes, but if you want a show-stopper there’s nothing better than a tomato tart. Recipe: Tomato tart with herbed ricottaĪ colorful tomato ricotta tart just in time for Labor Day weekend. Local albacore is a really good price right now - if you haven’t already, now is a good time to learn how to pressure-can your own for superior Niçoise salads, tuna melts and tuna casseroles. We’re seeing lots of gorgeous figs of every stripe - black missions, brown turkeys and Lattarulla all have superior flavor. It is peak pepper and sweet corn season, local melons are still glorious, and blackberries are sweet, fragrant and juicy. There are tomatoes galore right now, and tomatoes’ sheathed cousins, ground cherries and tomatillos, are looking plump and lovely. It always seems like we see the best summer produce as the season is winding down, and this year is no exception. We harvested a ton of chiles this week, which we’ll ferment into hot sauce, and now that our nukadoko has begun fermenting we can start shoving cucumbers into the rice bran bed (to try your hand at traditional Japanese nukazuke, here is a very straightforward guide). ![]() We’re also collecting the parsley and calendula seed to sow after end-of-season garden cleanup. The ripe elderberries are all beginning to drop, so we’ll harvest a few quarts for making throat-soothing syrup for winter. In the next day or two we will be buried in hobak summer squash. Blackberries are still slowly making their way out of the garden and into salads and yogurt. (Petty jealousy aside, this week’s recipe is a celebration of tomato season.) The brown turkey figs are back on, after a few fits and starts with last month’s breba crop. It seems like our Instagram feed is just a wall of braggy “look at all my tomatoes!” posts, and while we applaud and congratulate all you successful tomato growers, our garden has been just a slow trickle of sungolds and San Marzanos. Most of the events are free to attend, but you’ll have to pay for your food and drinks. Angel’s Oktoberfest celebration (the Northwest’s largest Oktoberfest) is coming soon, Sept. Zigge zagge zigge zagge hoi hoi hoiīeer and brat fans, dust off your trachten and mark your calendars: Mt. ![]() Though we broadly support using little treats as basic self-care, we tend to prefer those particular spices in other stuff, like chai, apple cider or on actual pumpkins. Love it or hate it, as of a week ago, Starbucks’ pumpkin spice latte (PSL) season is upon us for the 20th time, and with it, the tired, sexist tropes about what kind of person enjoys the beverage. Read about the strike in the Portland Mercury and watch the Marie Equi episode of Oregon Experience. The International Workers of the World (or IWW, aka the Wobblies) came to show their support, the mayor stepped in, and Portland doctor Marie Equi, who lived openly as a lesbian and staunchly supported labor rights, stabbed a police officer with her hat pin and declared herself an anarchist. The Northwest has long been a stronghold of the labor movement, as exemplified by the women’s fruit cannery strike at the Oregon Packing Co. Labor Day isn’t just the unofficial end of summer, it’s a day to honor those who fight for fair wages, workplace safety, and work-life balance. What chemical compound gives tomatoes this culinary superpower? Read on to find out! Labor Day, #PSL turns 20, Oktoberfest and good things in gardens and marketsįreshly picked morsels from the Pacific Northwest food universe: Solidarity forever Whether or not you like tomatoes, you can’t deny that they do make a lot of things taste better - a French fry just isn’t the same without ketchup. We are in the prime of tomato season, and seeing their myriad jeweled tones of vermilion, orange, yellow, purple-black and even streaked in psychedelic rainbow stripes makes us wish summer could hang on just a little longer. Between the back-to-school energy or the cooler evenings, it’s definitely feeling like summer is coming to a close - but not before we gorge ourselves on mountains of tomatoes.
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