From this map of sugar beets harvested by county in the US, it looks like the entire Willamette Valley is affected (nearly 100% of the sugar beet crop consists of GE plants0. You can check with your county extension department and ask to see its Isolation Pinning Map for more exact information.

It grows well here in the Northwest, and is available this time of year in the farmers’ markets. I love it in soups, too, and made my first sorrel tart this year. Thanks for the suggestion about freezing. Hadn’t thought of that! D’oh!

Thanks, David! Good luck finding the peppers, but since you’re in NYC you shouldn’t have a problem. Let me know what you think!

Enjoy...it’s a wonderful hobby!

@ Dawn: Let me know what you think!
@ David: You, too! And if you have any fave Aperol drinks, please share. If happy hour cocktail menus in Portland are any indication, it’s the liqueur d’heure!

I always use white wine or vermouth for soaking saffron, perfect for risotto or paella. It seems to bring out the most flavor and color (as you experienced with the vodka). Trader Joe’s has a great price on decent-quality Spanish saffron.

Beard also attended Reed College in Portland but was expelled for “homosexual activity” after a short time, though Reed still claims him as one of their own without mentioning the expulsion or the reason for it. Beard is reported to have said near the end of his life, “I got kicked out of Reed for politics and because sex had reared its lovely head. There was an attachment to one of the male professors. They didn’t kick the professor out.”

Perfect! It’s hard to know how strong those pastes are, so you did exactly the right thing. And good luck with your anchovy explorations...they do vary in quality and flavor. Gourmet-types I know like the salt-packed ones from Spain, though they’re often pretty expensive. I try to get those that are packed in good quality olive oil, which aren’t quite as pricey.

Sorry to hear about the egg peeling, Dawn. And good on you for substituting other green olives for the anchovy-stuffed ones! Though I might have started with less anchovy paste, since you don’t want the fishy taste to overwhelm the eggs, then added more to taste. Glad you liked it!

I know what you mean about the TMI aspect, but I got sucked in before I had the sense to back out. Thanks for the comment!

You will love it! And don’t forget the veggies...it pairs beautifully with them!

Thanks for the kind words, Mariah! If you’re interested, there’s lots more at Good Stuff NW and links to other Oregon originals.

Hey, thanks for the link, Kim! So sweet of you...xoxo!

I’d recommend the larger uncooked shrimp from Trader Joe’s (I think most of it is farm-raised) since it’s less expensive...let me know if you find a better source!

The great thing about deviled eggs is that they’re infinitely variable. I don’t know how strong tube anchovy is, and with your reluctance about our swimmy friend, I’d start out cautiously with a little dab. Then you can taste and add until it reaches that “just right” taste. Good luck, and let us know how the experiment turns out!

I haven’t tried this particular recipe, but I have made something similar, a “tuna confit” appetizer where the tuna was cubed and poached in oil. I like Jim’s idea of doing several pieces and using them in various dishes...high-class leftovers!

I’m a big “meezer” (great word...thanks Hank!), for many of the reasons outlined. I hate feeling rushed to get the next item chopped while something is sautéing. It’s almost necessary while making paella on the grill with so many ingredients. And it frees up the time (Jake?) to chop some new ingredient if the fancy strikes.

Sadly, it looks like they’ve discontinued lunch service at this point. Dang!

My friend Michel made a wonderful hash for breakfast while we watched the inauguration. Both were immensely satisfying!

Spring at the farmers’ market, to me, means curly and simple pea shoots, sauteed in olive oil and salt and served as a bed under grilled salmon. And luminescent favas, tender and simply tossed in (again) olive oil and salt with a sprinkling of mint, or whizzed in the processor with the same ingredients and spread on thinly sliced baguette. Can’t wait!