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Added on: Sep 8, 2007 in Category: Regional Cusine

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1. Tried 'n' True: Add some fruit to a meal with Pineapple Salad   We have always enjoyed pineapple in our salads and this has always been a way of getting vegetables and fruit into our boys’ and our grandkids’ diet. Category:   Regional Cusine 2. Sauce   Sauce Pizza & Wine is a "fast casual" Italian restaurant that's part of the successful Sam Fox restaurant concepts. Category:   Regional Cusine 3. WINE PAIRING | Apples and prunes make fall tenderloin   By BETTY ROSBOTTOM Category:   Regional Cusine 4. In Sardinia, Italy, farms and tourists thrive   At the working farms that are part of Italy's growing agriturismo industry, visitors get a back-to-back nature experience. Category:   Regional Cusine 5. Three Seattle steak houses: juicy treats and, frequently, a big bill   Looking for a good steak? Metropolitan Grill stands out. You can do well at JaK's Grill, too. Category:   Regional Cusine

Other News

Business Is Hot, but the Vibe Is Cool The most striking feature of the new restaurant season may be not what it offers, but what it doesn’t: Formality. Category:   Food and Wine Tasting New York festival is flavored by France Two prominent movies at the New York Film Festival this month -- "No Country for Old Men" by Joel and Ethan Coen and "Redacted" by Brian De Palma -- present a cold, terrifying vision of a universe where justice is no match for brutality. This may be the dominant mood in American movies this season; audiences in search of escapism may have to look toward France. Category:   Regional Cusine Optimal timing for your garlic harvest Plants tell us a lot with their leaves. In the case of garlic, they tell us when the bulb is ready for harvest. Or do they? Scanning some of the literature written by expert growers, we saw differing opinions on what harvest signs we should be looking for: Garlic is mature when the tops fall over (mid July to early August). -Eliot Coleman, Author of the Four Season Harvest When half to three-quarters of the leaves turn yellow-brown, it's harvest time. -Organic Gardening Magazine Each green leaf above ground represents a papery sheath around the cloves. Once the leaf tips begin to yellow and die back, its time to dig the garlic. The lower six to eight leaves still being fully green indicate optimal harvest timing: This allots 5 to 7 protective wrappers around the bulb after curing. Our harvest here in northern New Hampshire begins the latter part of July and gets completed by the first week of August. -Michael Phillips, Heartsong Farm It's time to harvest garlic in the late summer when the bottom two or three leaves have turned yellow or the tops fall over. -Ed Smith, author of the Vegetable Gardener's Bible Harvest in summer when the bottom leaves are beginning to yellow and before more than one or two leaves turn brown (July through August). -University of Wisconsin Cooperative Extension Fully green, yellow, or brown: so who's right? Well, in a way, you could say that all of them are. It depends on what your garlic goal is. The longer you wait, the larger the bulb. The danger in waiting too long is that the bulb will start to split apart into individual cloves. If Michael Phillips urges an earlier harvest when the plant is still upright and showing a lot of green, it's because he has a different goal: long term storage. An earlier harvest helps insure that the garlic cloves are "well-wrapped" for fall and winter feasts. One surefire way of knowing whether your garlic is ready is to dig up a test bulb. If it's a decent size and seems well formed, then you can harvest the rest of your crop with confidence. Category:   From the Garden