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Friday, 17 October 2008 04:19 |
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This cocktail is as cool and refreshing as the prevailing winds. Matusalem Platino Rum from the Dominican Republic, Marie Brizzard Watermelon, Soho Lychee liqueur, and freshly made sweet and sour. Shaken and served over ice. The Tradewinds Recipe - 1.5 oz Matusalem Platino
- 1 oz Marie Watermelon
- Splash of Soho Lychee Liqueur
- 1 oz Fresh Sween ‘n Sour
Combine all ingredients into cocktail shaker and shake with ice. Strain and serve into a chilled martini glass. Garnish with a cube of watermelon and lemon zest.
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Written by Ann Shepphird
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Thursday, 16 October 2008 22:26 |
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If you've ever had to answer the question: what the heck do I do with a 30-pound watermelon when it's not the Fourth of July or another holiday where I'm going to have 10 people to help me eat it? Here's a great recipe for a salad that adds the tartness of onion and basil and the creaminess of goat or feta cheese to the sweetness of the watermelon. Yum. Watermelon-and-goat-cheese saladPut a large slice of salted watermelon on a plate, then top with some red onion, goat cheese, basil (I used a little of both lemon and Italian basil) and drizzle with balsamic vinegar and, voila, you’ve got a yummy salad.
There are a lot of variations on this salad. I’ve seen recipes that use lime, other citrus, mint, feta cheese. All are yummy so your favorites will depend on your tastes and, if you’re like me, what you’ve got in the house. If you're not into the stacking concept, you can also chop the ingredients and put them in a bowl. Just make sure you get the watermelon, onion, cheese and basil combined into each bite because . . . well, yum. |
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Written by Joe Orcutt from the Hood River Lavender Farm
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Friday, 17 October 2008 06:15 |
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 Hood River Lavender is a collection of three organic lavender farms in the Columbia River Gorge area of Oregon. One of the farms is open to the public for tours and shopping, and hosts the annual Lavender DAZE Festival each July.
Here are some tips from Hood River Lavender's Joe Orcott on using lavender for cooking: Lavender is an herb, and one of the many members of the Mint family. Extremely versatile in cooking, it also adds nice color and garnish to a dish.
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Friday, 17 October 2008 06:20 |
 The fun thing about growing watermelon is that they GROW. You can feel like a very accomplished gardener when you see those vines shooting out and then the little pods that turn into (in my case) big 25-30-pound bubba watermelons. One of the biggest questions that come up for people growing watermelons is when to harvest them. The first response I received when searching the university agriculture sites was often “it’s very difficult to know when to harvest a watermelon.” There is of course, the “thump” method, but that seems to be only for those with a very sophisticated ear who’ve had a lot of experience with thumping. |
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Written by Janine Warner
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Sunday, 02 November 2008 23:01 |
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 Want to get off to a great start as a newbie gardener? Try basil. Not only is it easy to grow, it adds incredible flavor to so many dishes.
Basil plants are happy as long as they have plenty of sun and water (and a little organic fertilizer now and then). You can grow basil almost anywhere -- in backyards, community gardens and even small pots. I have a big garden, but I still like to keep the basil close to the kitchen in big wooden planters on the deck. Starting as early as March in warmer climates, you can find basil at nurseries, farmer's markets, and most places that sell gardening supplies and plants. |
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