The sad, mealy, so-called tomatoes we choke down in the off-season pale in comparison to a fresh, juicy, in-season tomato. The two simply do not compare beyond a mere resemblance. Ripe tomatoes from my mother’s garden are one of my childhood pastimes and an annual marker of summer.
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.