It’s all about edibles in my garden. And in my writing. And on this site. So I was delighted to be offered the task of writing a new column for Edible Seattle called (you probably guessed it) The Edible Garden.
Now on newsstands and in subscribers’ hands is the excellent first issue of 2016, which includes the column’s debut, and a lot of other great stories.
My first topic covers something of perennial amazement to me: why our winter vegetables get sweeter after a frost. I dug into this topic during the cold, rainy days of early winter.
I’d love for you to buy the issue–or better yet, subscribe to the magazine–and read the entire thing for yourself. But I’ll give you a hint as to what I found: the plants are making sugar as a defensive mechanism against the cold. There’s a lot more to it than that, and I hope you’ll find it as fascinating as I did.
Only one problem: we haven’t yet had a frost in my garden. It’s been relatively warm and wet. But hope springs eternal. Mind you, I only want a little hoar frost, not the killing deep-freeze kind. But I think that we’re safely beyond that.
If you’re hankering for some photos of frosty vegetables like the one below, see my post from exactly three years ago when we had a nice, sweet cooling spell.
Here’s a warming event to spice up a winter weekend: Edible Seattle and Metropolitan Market are sponsoring a Whiskey and Chowder Festival. Coming to Fremont on Feb. 4, it will showcase 7 local distilleries and 16 restaurants, who promise a variety of chowders and soups, but also other tasty treats. A unique event that looks like a winner.