The garlic is ready for eating after a little more a month of curing. I trimmed the stalks and roots this morning.
I baked salmon that my wife got from a coworker, who caught it in Alaska.
Here’s a photo for The Inlander of (left to right) The Blackbird and Manito Tap House Executive Chef Molly Patrick, Lazy R Ranch Marketing Opportunities Organizer Beth Robinette, and Inland Northwest Food Network Founder and Executive Director Teri McKenzie for a story about the three women organizing a farm-to-table dinner taking place at the ranch this Sunday at the ranch in Cheney, Wash. https://www.inlander.com/spokane/food-triangle/Content?oid=5050840
The garlic is almost done curing. The brittle stalks are just a reminder.
Here are photos for The Inlander’s InHealth magazine of Washington State University Extension, Spokane County, Food Preservation/Safety Education Coordinator Anna Kestell and some ingredients for a story about canning. https://www.inlander.com/spokane/can-do-attitude/Content?oid=4979453
The tomatoes are finally getting their act together with the red grapes taking the lead.
Here’s a photo for The Inlander of a bomb[dot]com acai bowl at The Wellness Bar in Coeur d’Alene, Idaho. https://www.inlander.com/spokane/the-power-of-purple/Content?oid=4992222