I harvested the biggest cabbage of the season last week, a red monster that weighed more than 7 pounds

After trying several methods, from coating unheated tortillas with sauce to warming them in the microwave, I found a technique that keeps the tortillas both soft and intact

This time of year, I make this dip with freshly harvested onion bulbs and their tops

My daily 'salad' might land in an omelet or quesadilla, stuff a baked potato or get tossed with cubed sourdough bread for panzanella

These pancakes have become a summer staple at my house, when I can harvest zucchini and basil almost daily and the heat makes light, quickly cooked meals appealing

The season for pickling cucumbers lasts just a few weeks, so make these pickles before they’re gone

The first whispers of “hucks” started a couple of weeks ago, with small patches reported at lower elevations. As the season progresses, ripening moves faster and higher, until the last look could become a near-ridgeline search for the little flavor bombs.

As I kid, I’d toast over a campfire just about anything I could spear on a stick. Perhaps that’s why I’m still drawn to skewers. But they’re practical, too.

When the first few cherries ripen, I’ll harvest and pit enough to fill a cup and then bake scones just before bed, when the temperature has cooled and I can stand to heat the oven

A heavy-duty immersion blender handles the blending work, and an ounce of alcohol in the mix makes the ice crystals smaller and easier to smooth out

Tender scapes can be sliced onto salads or into stir-fry, minced for pesto or savory jam and even pickled

I do so much pickling that I buy 5% acidity vinegars in gallon jugs and lime and lemon juices in quart jars from US Foods in Kalispell

For the simplest side, grill the broccoli and sprinkle it with some smoked sea salt and perhaps a squeeze of fresh lemon

I tend to go big when making pesto, blending up a larger batch than we’ll eat fresh and freezing the rest to use all year

By infusing sugar and water with the herb, the flavor stays fresh, bright and strong