If you'd like to read up on your favorite organic gardening topic or learn something new, you've come to the right place!

From Pat Barger: To make perfect brown rice, which is good freshly cooked, refrigerated or frozen: In a dry sauce pan, toast the rice as if you were popping pop corn. Shake the pan to swirl it around over medium heat until it starts to pop and brown slightly....

From Pat Barger at Queen Anne CK Melt 6 T butter in a large saucepan. Add 1 1/2 c diced onion and 3 cloves minced garlic. Cook uncovered 1 minute. Add 3 c bulgur, stir for 1 minute to coat with butter. Stir in 6 c broth (flavor to...

From Pat Barger: Adapted from Helen Meyer’s Freezer Cookbook It is good to make this a day ahead of time and let the flavors blend before serving or freezing.  In Key West and Cuba it is usually served over yellow rice. Heat 1/4 c olive oil in a Dutch...

From Pat Barger at Queen Anne CK, adapted from Vegetarian Times, 1995 In a large pot heat 2 T oil. Add 4 cloves minced garlic, 2 c diced onion and 2 diced green peppers. Saute until tender crisp (onions are transparent.) Add 4 15 oz cans of diced tomatoes,...

From Pat Barger: Toast 3 c brown rice in a dry pot. Set aside. In the same pot, heat  6 T canola oil. Add 9 cloves crushed garlic and cook 1 minute. Add 3 c slivered almonds (or pine nuts) and cook 4 minutes until lightly browned. (Stir often...

From Pat Barger at Queen Anne CK, adapted from Reader’s Digest Quick Thrifty Cooking Peel 3 lb carrots. Slice on the diagonal into 1” thick pieces. Boil lightly salted water in a pan. Add carrots, cook covered 10-15 minutes, tender crisp. Drain. Combine 3Tsugar, 1 T cornstarch, 3/4 t...

From Pat Barger, adapted from Reader’s Digest Cook Now, Serve Later Instructions Melt 2 T butter in a large sauce pan over moderate heat. Add 6 green onions, finely chopped, 1 clove minced garlic, 1 small diced green pepper, 1/4 c minced parsley and 1 t dried basil. Cook...

From Pat Barger at Queen Anne Community Kitchen, adapted from Eating Well, 2008 Combine 1 1/2 c all purpose flour, 1/2 c cornmeal, 1 T baking powder, 1/2 t baking soda, 1/2  t salt and 1/4 t pepper in a food processor. Pulse to mix . Add 1/2 c...

From Pat Barger, adapted by Mary Kolb from Vegetarian Times. Heat 1 1/2 t canola oil in large saucepan. Add 1 1/2 c chopped onion. Cook until transparent. Stir in 1 1/2 T minced garlic. Cook 1 minute. Add 9 c cooked kidney beans, 3 c water, 2 T...

From Pat Barger at Queen Anne CK, substantially adapted from The Spice Islands Cook Book Brown 12  6 oz pieces of skinless boneless chicken breast in 6 T butter in a heavy casserole or covered skillet. Season with 1 T salt and 1t black pepper. Combine 1 t onion...