Mixed Greens Blog

Mixed Greens Blog
Living Sustainably in the Pacific Northwest

Under the Table rss

What’s really going on in the backyard . . .

Slugs are up to some serious hanky-pank. Sublime slime. They inhabit our gardens and savor our edible plants. We, therefore, pay attention to them. We’re firm in our belief that slugs are nasty, the bane of our vegetable gardens, and we’re hopeful their numbers decline as a result of the recent deep freeze – their […]

Kale Catches Cold but Survives (& Obama notes Michael Pollan’s food wisdom)

Small miracles to be grateful for. Kale survival and Michael Pollan might seem slightly incongruous – maybe they are, but I think there’s a connection. Anticipating last week’s cold snap, we covered some of our lettuce with wool blankets and harvested the rest, then left the brassicas, broccoli and kale, to the cold which, it […]

From the Garden, Chips & Dip

Just when you think you know your chips – the potato, taro, tortilla, corn, Doritos – along comes a cockeyed story from a cousin about making chips from kale. Skeptical from the start, I made some and they’re a melt in your mouth green sensation. Light crispy morsels of kale, definitely kale. It’s a revelation […]

Food for Thought: An Edible Garden

Many of us are growing food in the backyard, sometimes a few heads of lettuce and kale for winter, sometimes a serious year-round vegetable garden. You’ll find this video interesting and important to know about if you’ve ever fantasized about your own vegetable garden, even on a small scale. A twenty-first century version of the […]

Compassionate Bees Emulate Nation’s Angst

Queen Cells in the Hives, Oh No. This recent blog posting at Sunset’s one-block diet site is about bees, but on national Election Day I’m reading between the lines. Check it out. Dontcha think this dissatisfied hive of bees sounds familiar? Anyway, I find the Sunset posting apropos. It reminds me that healthy beehives and […]

Rutabaga Groove

You gotta love a food that sounds like a dance, a raunchy one at that. Actually, rutabagas are pretty tame, like a potato, and they have a culinary vocabulary in common: gratins, purees and soup. Rutabagas are in season, a reason to celebrate for those who eagerly await their return each fall. We’re growing them […]

Full of Beans, Fresh & Seasonal Shelling Beans

Shelling beans are available right now at farmers markets. You may have noticed them, beautifully mottled and colorful with long leathery pods. Last year I bought fresh beans already shelled. This year I bought three pounds of Stregonta, with a few other varieties mixed in, from Shelley at Whistling Train Farm and removed the beans […]

On the Local Table: A Not-So-Wild Shroom, Portobellos

Button mushrooms grow up to become baby bellas, (Criminis), and finally Portobellos. Recently we camped and hiked in the Lake O’Hara region of the Canadian Rockies where we wanted to concoct appealing but practical meals at the end of a day’s hiking. The most memorable of those meals involved Portobellos, garlic, grated cheese, and dried […]

Seed + Soil + Ingenuity = Genius

Seattleite David Montgomery has won a MacArthur Genius fellowship for his work in geomorphology, a study of geophysical forces and how soil and rivers, the landscape have been altered over time. Joan Dye Gussow writes about loss of land in her book, This Organic Life: “Although the lands that feed us are disappearing everywhere, the […]

One or Two More Things About Tomatoes

And then that’s enough about tomatoes for this year . . . maybe.  They’re abundant at the moment so I made Gazpacho and dried some. Returned home from vacation a couple of days ago to find tomato plants, finally, laden with ripened tomatoes. They’re late and not as sweet as when they ripen earlier, but […]