Foraging for ingredients yourself, such as mushrooms, is a great way to guarantee cheap, fresh, organic and most importantly, delicious meals. So get out there and get dirty! Now is the time for Chanterelles, Porcini and Matsutake, but hurry before winter comes! Cook and eat them fresh or saute then freeze them to have delicious ‘shrooms all year round. My good friend and mushroom buddy Patrice Benson is a featured forager in the Seattle Times today, check it out to get in the spirit.
2nd Annual Foster Farms Fresh Chicken Contest Regional Finals
After carefully reviewing all of the Washington recipe submissions, Foster Farms has hand-picked five contestants for the Washington Regional Finals of their 2nd Annual Foster Farms Fresh Chicken Contest! The Washington regionals will be held here at the Food Studios...
