Preserving local, seasonal ingredients. Jellies, preserves, and pickles are great ways to introduce summer’s harvest into winter’s menu.

KALE! Die already—we’ve seen it in juice, as a chip, in a puree, as dessert. I love the stuff, but enough is enough. How about looking at cauliflower???

Dead, 86’d, go away and never come back: truffle oil, enough said. (Great ones are foraged here in the Northwest, which, if sourced from the right people, can rival those found abroad.) E

food@seattleweekly.com