Calling all gardeners! We have a unique local opportunity for delving into a baker’s dozen of fact-packed garden subjects on Friday and Saturday, Oct. 28 and 29 at Icicle Village Resort in Leavenworth. Although it seems a long ways off, registration is limited and seems to be filling up fast.
Art in the garden; no art background necessary! Join in the family-oriented fun and education at the WSU Chelan/Douglas Master Gardener’s Art in the Garden event 10 a.m. to noon, Saturday, June 18 at the Community Education Garden, 1100 N. Western Ave, Wenatchee.
I love eating fresh melon. Straight from a sunny garden, it is sweet and juicy and a little bit warm, just like summer itself. Frozen in chunks, melons are a welcome treat in the winter (especially for those suffering from a sore throat) and make a great addition to smoothies.
As a lifelong clutter-phobe, I relish a good spring cleaning, but facing my overflowing freezer and the multitude of jars, boxes and cans that have accumulated in my kitchen is downright daunting. How do you know whether a food is salvageable or spoiled, whether to keep it or toss it? Here’s a primer, along with some simple ways to keep food waste to a minimum.
When the organizers of a vegan macaroni-and-cheese contest in Baltimore in February sent instructions to contestants, they suggested bringing enough samples to feed a crowd of 500 people. Instead, “we stopped counting at 1,000,” said Rissa Miller, who helps organize social events for a group called Baltimore Vegan Drinks. “Nobody expected that many people to show up.”