• Portland, Oregon

Posts by Kim Carlson

I am hungry most of the time.

Wondering what to do with the latest seasonal foods? Here’s a partial record of what we’ve been eating ourselves.

Melon head

August 17, 2007

The pick-up: Cantaloupe — or, to be exact, three just-picked Dixon melons grown near Dixon, Montana. Huckleberries. And Rainier cherries.

The results: One thing to love about August is that everything tastes so good just as it is. You don’t have to get fancy in the kitchen if you’d rather just sit in the shade and spit pips, which is exactly what we did with three pounds of Rainier cherries from Flathead Lake last week. They were plainly perfect.

Fortunately for us, not all summer days are dog days for my mom, who baked us a huckleberry pie just for fun. Like all diehard foragers, she won’t tell you exactly where she and my dad picked four gallons of these quintessential Montana berries. Sure, she’ll tell you it was along a logging road off Highway 12, somewhere between Lolo Hot Springs and the Lochsa Lodge, but then you’re on your own. Sorry.

Continue reading Melon head »

Corny bliss

August 2, 2007

The pickup: Fresh Oregon corn, not slated for animals or ethanol but for us hungry corn-lovers, is starting to appear in the farmers’ market, so last weekend, I loaded up.

The results: For years I’ve cooked corn using the low-maintenance but fool-proof method I learned 20 years ago: Bring a pot of water to a rolling boil. Remove from heat. Add a couple of splashes of milk and the husked corn. Leave for 10 minutes, or 20. Drain, and serve.

Recently, though, I learned how to make low-maintenance corn on the grill. You can wrap each husked ear of corn in aluminum foil, but for a more “green” approach, cook the corn in its husk. Remove the silk, and submerge the corn (in the husk) in the sink or in a pan of water for an hour. Heat the coals. When they’re ready to go, remove the corn from the water, dry it roughly, and place it on the grill. Cook for at least 30 minutes, or 45, turning occasionally to brown the husk evenly. If you leave the corn for longer while you’re cooking other things, that’s OK too.

Continue reading Corny bliss »

A new custom

July 6, 2007

The pickup: Haven’t been to the farmers’ market for more than a week, and — oops — I went a little crazy! A dozen eggs (a market must after reading the egg article), a pint of raspberries to supplement the ones that are just ripening in our yard, a pint of blueberries (not nearly enough; this weekend I’ll make a special trip to pick more), two pounds of favas, beets, asparagus (still!), carrots, garlic scapes, spring onions — large and small — peas in the pod, spinach, two pounds of pasta from Pastaworks, a ciabatta roll for my daughter, a pound of fresh cherries and 20 more covered with dark chocolate, a chunk of smoked salmon, two peaches, and three small tomatoes.

Continue reading A new custom »

Fast food

June 18, 2007

After a half-dozen years of happily subscribing to a CSA basket (a few years before I even knew that’s what it was called), for now, I’m a farmers’ market shopper. Who knows? Next year I may do both! Meanwhile, my market buddy Susan and I load up our granny carts most Saturday mornings and away we go.

The pickup: This week I bought spinach, red lettuce, garlic scapes, sugar snap peas, radishes, fava beans, and some of the garlic and chive pesto that I love but haven’t learned to replicate.

Continue reading Fast food »

Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice