"Ripe" Video Chat, Saturday July 7 at 2 pm, Plus a Giveaway!

PD-RipeThe full bounty of summer is upon us. Each trip to the farmers market brings the tyranny of abundance. Who among us hasn't been swayed by the siren song of that gorgeous flat of berries, or the sunny glow of that pile of crookneck squash, only to realize when you get home that you bought a daunting pile of food? 

This Saturday, July 7, I will be doing a video chat with Cheryl Sternman Rule, author of the new book Ripe: A Fresh, Colorful Approach to Fruits and Vegetables (a collaboration with photographer Paulette Phlipot) and Punk Domestics contributor Paige Grande Bayer, found of SV Local Market and Canning With Kids, to talk about ways to prepare and preserve the best the season has to offer. 

I'm very excited for this book. It's one of the most gorgeously shot and written cookbooks I've seen in a long time, a true synergy of writer and photographer, and it approaches produce with such reverence and adoration. And I want you, yes YOU to have a copy of it. We'll be giving away one copy of Ripe to a lucky contestant; here's how you can win: 

In the comments on this post, tell us what's in season where you are right now that you want fresh inspiration on how to prepare or preserve. Raspberries? Great. Garlic scapes? Superb. Whatever it is, let us know. Then, we'll pick several items and give our recommendations on what to do with them. 

And here's a way to get more chances to win: Click here to tweet about this post, or pin this post on Pinterest (make sure the above image gets pinned so we can find it). All comments, tweets and pins must be logged by midnight PDT, Thursday, July 5 to qualify for entry.

Then, on Saturday afternoon at 2 pm PDT, we'll post a link to the live stream on ToutSuite (you do "like" us on Facebook and follow us on Twitter so you can get all the latest buzz, right?) where you can tune in and watch us. At the end, we'll announce the winner. How much fun is that? 

Also, be sure to check out ToutSuite for plenty of other fun, informative and interesting videos with a variety of food and wine makers.

Ready? Set. Go!

It's been a cold spring for

It's been a cold spring for the PNW...what do you do w/ an overabundance of snow peas?

I feel like I'm swimming in

I feel like I'm swimming in radishes and Japanese turnips. Aside from fresh in salads, what can I do with them? I've thought about pickling them but haven't tried it. Also, I need to find more ways to use the tops because I hate to waste perfectly edible greens.


I've done zucchini bread and zucchini fritters. I've grilled zucchini and I've stuffed zucchini, but haven't found a filling that I like. Any ideas?

figs and basil

Figs are coming into to season here. Would love new ideas for using them. And Thai Basil. What can be it be used for? Thanks. :-)

Wineberries and gooseberries!

Wineberries and gooseberries! I've been seeing them pop up all over the place and I would love to make something delicious with them.

Raspberries are a coming!

Would love a raspberry shrub or other drink recipes.


We just finished strawberries out here in Oregon and we are onto the Raspberries and Loganberries! Cherries are arriving this week and I have a hard time figuring out which are sour and which are sweet and what to do with them.


The book Ripe makes me hungry every time I look at it, the photos make the beautiful produce practically jump off the page. I found gooseberries at my farmer's market, and have already made sorbet and sherbet. Some more savory ideas would be great!

Corn is going crazy down

Corn is going crazy down here; it's selling 6 ears for$1!

Baby artichokes and garlic

Baby artichokes and garlic scapes came in my csa box this week and I'm not sure what I should do with them. Please help!!

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