On summer days so hot it doesn’t cool down after sunset thanks to all the residual solar energy the earth eagerly soaked up all day long, I really don’t like to cook much. And I especially do not seek out a hot meal. In the winter, I purposely cook for the warmth from both the process of cooking and the food itself.
You might say the watermelon is refreshingly bipartisan when it comes to the politics of fruit versus vegetable. As a member of the Cucurbitaceae, or gourd family, and thus a relative of pumpkins, zucchinis, and cucumbers, it seems these green, water-filled globes are firmly rooted on the vegetable side.
The Rogue Valley Food System Network (RVFSN) is a group of individuals, organizations, and businesses who have joined together to strengthen our local food system through a collaborative community of leadership to develop and advocate for a healthy and sustainable food system in Josephine a
Summer is here and this is the beginning of a long holiday weekend that ends with literal fireworks, so that means if you haven't already, it is officially time to fire up your grill! Nothing will get your fire started like a little inspiration. Below are recipes and tips to ignite your flame.
Creamy, buttery brie is the first to come to mind for many at the mention of soft cheeses. The mild, nutty flavor of brie makes it a protean cheese: from cheese plate to dinner to dessert, this soft cow’s milk cheese pairs well with a plethora of dishes. In other words, your options are seemingly endless with all that you can brie.