‘Farm to Table’ In Your Own Backyard

The author’s favorite time of year in the garden is basil season. In Seattle, that’s August and September—which constitute our short Pacific Northwest summer. There’s nothing so satisfying as a dinner of grilled chicken or fish alongside a composed salad of vine-ripe tomatoes, thinly sliced sweet onions, chunks of soft buffalo mozzarella, and generous handfuls of torn fragrant basil, grown on the west side of my garden. It makes me giddy with anticipation just thinking about that meal. Read more….

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