Chilled Strawberry Soup

Varietal: Late-Harvest Riesling

Serves 4 to 6

This interesting dessert-soup recipe comes from my colleague and friend Sharon Kramis, who has been singing the praises of home cooks using local, seasonal produce in their daily meals for many years. Sharon was a student of the late James Beard, and spread his (and her) philosophy through her popular cooking classes and cookbooks such as “Northwest Bounty” (Sasquatch Books, 1999). More recently, she and daughter Julie Kramis-Hearne have co-authored books on cast-iron and Dutch-oven cooking. Sharon is also a long-time consultant with the Anthony’s Homeport restaurants, where she continues to champion the use of the freshest, farm-grown produce and seafood. Serve this “best-of-the-season” strawberry soup with homemade croutons (see the Cook’s Hint, below) when local strawberries are at their sweet peak of perfection.

4 cups fresh strawberries, stems removed and sliced

1 fresh banana, peeled and cut into 4 pieces

1 cup freshly squeezed orange or canned pineapple juice

1 cup light sour cream

1 tablespoon raspberry liqueur or raspberry syrup

2 ice cubes

6 sprigs fresh mint, for garnish

1. In a food processor or blender, pulse the strawberries, banana, orange juice, sour cream, and raspberry liqueur until smooth.

2. Add the ice cubes and swirl briefly to chill the liquid, removing the ice cubes before they melt completely. (Warning: Do not crush the ice!)

3. To serve, divide the soup among small, chilled bowls. Garnish with mint sprigs and serve immediately.

Cook’s Hint: Serve the soup with pound cake “croutons.” To make the croutons, cut a pound cake into 1/2-inch cubes until you have about 1 1/2 cups. Preheat the broiler, then toast the cubes, turning once to brown on two sides. Float the croutons on top of the bowls of soup before serving.

Recipe reprinted from the “Pike Place Market Cookbook: Recipes, Anecdotes, and Personalities from Seattle’s Renowned Public Market” (Sasquatch Books, 2003, $18.95) by Braiden Rex-Johnson.

Looking for something fun and different to do with the kids (big or small) this weekend? Something that says spring is in the air?

Then venture out to local farms and pick out this year’s bedding plants and garden starts for your garden. This spring on the Red Rooster Route, Garden Treasures Nursery & Organic Farm is introducing its newest farm festival–The Happy Soils Festival–on Saturday, April 16, from 10 a.m. to 5 p.m.

The Happy Soils Festival allows youth and adults to learn about the key ingredients to building up tilth in the soil.

Free demonstrations on the farm show how adding compost and the right fertilizer creates an organic space that defends itself from disease and predators. Farm walks will also be organized throughout the day, allowing visitors to learn how a system of food production and distribution promotes healthy living and nurtures the environment.

“Our farm is committed to organic food production and promoting a sustainable lifestyle,” owner and farmer, Mark Lovejoy says. “The goal of our Happy Soils Festival is to take the mystery out of organic gardening and natural soil health.”

Not only does Garden Treasures Nursery & Organic Farm celebrate spring with a variety of nursery items and organic vegetable garden starts, but a host of seasonal produce such as spring mix greens, asparagus, and spinach are available. The farm also features a gift shop, garden center, nursery, CSA box program, and organic-only farm market stand.

This third year of the annual Red Rooster Route will also host a variety of upcoming spring and summer festivals including The Flower Festival during Mother’s Day weekend on May 7 and 8 at Foster’s Farm, The Strawberry Festival on June 18 and 19 at Biringer Farm and Garden Treasures Nursery & Organic Farm, Red Rooster Route Days on July 16 and 17 at all the farms on the Red Rooster Route and The Blueberry Festival on July 30 at Bryant Blueberry Farm & Nursery.

Offering a self-guided tour through the greater Arlington area, the Red Rooster Route is rich with pastoral views and plenty of recreational and u-pick opportunities. To learn more about the farms on the Red Rooster Route and to download a tour map, visit the group’s website.

Additional Information:

Happy Soils Festival, April 16 from 10 a.m. to 5 p.m.

Free Admission (donations gladly accepted).

Garden Treasures Nursery & Organic Farm located at 3328 State Route 530

Open Daily from 9 a.m. to 6 p.m.

The Red Rooster Route, off Exit 208 on I-5, is a non-profit association of small, family-friendly farms in the Arlington, Washington, area of Snohomish County. The farms are open to the public during the harvest season.

For more information and to learn about individual farms visit the website.

Photos Courtesy of The Red Rooster Route

Salmon Fillets Baked in Grape-Leaf Wraps

Varietal: Dry Rosé

Serves 4

In this original recipe of mine, which appears in the wonderful compilation cookbook, “Cooking with Les Dames d’Escoffier: At Home with the Women Who Shape the Way We Eat and Drink” (Sasquatch Books, 2008), I illustrate how to use grape leaves to protect the delicate flesh of salmon fillets as they bake. The leaves add an earthy look, as well as a pleasantly salty flavor and a bit of suspense as guests unwrap their entrée and discover a rich paste of fresh basil and sun-dried tomatoes topping the salmon inside the packets. You can choose to eat the grape leaves or not. Wine pairing is a bit complex due to the brininess of the capers and grape leaves, but you can’t go wrong with a silky Washington or California dry Rosé with lots of notes of fresh strawberries, raspberries, and rose petals.

Olive Oil

3 ounces (about 1/2 cup) sun-dried tomatoes packed in oil

1/2 cup firmly packed fresh basil leaves (about 4 to 5 sprigs of fresh basil, stemmed)

4 cloves garlic, coarsely chopped

4 teaspoons capers, drained and rinsed

24 preserved grape leaves (about half a 16-ounce jar)

Four 6-ounce salmon fillets, 1/2 to 3/4 inch thick, skinned and boned, rinsed, and patted dry

Salt and freshly ground black pepper

8 teaspoons unsalted butter, cold (optional)

1. Preheat the oven to 400°F. Lightly brush a rimmed baking sheet with olive oil. Drain the sun-dried tomatoes and reserve 1 tablespoon of the oil. (Some oil will continue to cling to the tomatoes; this is okay. If draining the tomatoes does not yield 1 tablespoon of oil, add olive oil to make up the difference.) Coarsely chop the tomatoes and add with the reserved oil to the bowl of a food processor fitted with a steel blade. Add the basil, garlic, and capers, and process until the ingredients are finely chopped and form a thick paste. Scrape down the sides of bowl two or three times as needed to blend the mixture completely. Scoop the tomato-basil paste into a small bowl and set aside.

2. Lay out 6 of the grape leaves on a large cutting board so they form a patch approximately 10 by 10 inches. The dull side of the leaf (the side with the protruding veins) should face up so the shiny outside of the leaf faces out when fillets are wrapped. The grape leaf patch should be large enough to accommodate a salmon fillet, with enough overlapping to wrap the salmon completely.

3. Place a salmon fillet in the center of the grape leaves. Lightly sprinkle the fillet with salt and pepper (about 1/4 teaspoon salt and 4 grinds of black pepper per fillet). For each fillet, cut 2 teaspoons of cold butter into 4 pieces and dot evenly over the fillet. With a spatula, spread one quarter of the tomato-basil paste over the top of the fish. Fold the grape leaves, first from the top and bottom, then from the right and left sides toward the center, overlapping. Place the salmon packet on the baking sheet seam side down. Repeat this process with the remaining grape leaves and fillets.

4. Cook the packets for 8 to 12 minutes, depending on the degree of doneness desired. To test for doneness, cut into the center of a packet with the tip of a small, sharp knife and pull the salmon apart gently. If it is still slightly translucent in the center, it is cooked medium rare. If it is opaque in the center, it is well done. Be very careful not to overcook, as the salmon will continue to cook after you remove it from the oven.

5. Place the packets on dinner plates and serve immediately, allowing guests to open their own packets. Or you can open the packets part way so that just a bit of the steamy fish peeks through.

Cook’s Hints: (1) The recipe uses about half of a jar of preserved grape leaves. Those not used can be rewound and repacked into the jar with their brine; add water if necessary to cover the leaves. (2) The packets can be prepared up to the point of cooking early in the day and refrigerated. Bring to room temperature for about an hour, then bake immediately before serving.

Recipe reprinted from Cooking with Les Dames d’Escoffier: At Home with the Women Who Shape the Way We Eat and Drink (Sasquatch Books, 2008).

City dwellers pack up the car and head out to Arlington, Washington, this weekend (June 19 and 20, 10 a.m. to 5 p.m.) to Biringer Farm‘s Strawberry Fest. It’s located on the new Red Rooster Route, a collection of half a dozen small family farms, at 21412 59th Ave NE, Arlington, WA, 98223.

Think of this as a strawberry paradise. Ride the Jolly Trolley out to acres of fresh strawberries to pluck and eat right from the vines. You’ll never get them any fresher!

Enjoy the open wide spaces, get back to nature, meet the farmer, and see where your food comes from. Picnic in the vintage covered wagon next to the historic barn or bring a blanket and picnic on the grass.

Festive Activities: Pony Rides, Giant Strawberry Ride, Kiddy Slides, Puppet Shows, Inflatables, Pennies in the Hay, Story Time, Barnyard Croquet, Pig-Butt Bowling, and more.

Barn Market: Ready-picked strawberries, containers of fresh-sliced and sugared ready-to-eat strawberries, local honey, shortcakes, cold drinks, and (of course!) fresh strawberry shortcake.

This is an experience in this traditions are kept, treasured memories are made, and luscious fruit goes home with family and friends. . .until they return again.

How best to use your fresh-picked strawberries? Here’s a complete Northwest menu. . .scroll down for the recipe for Merry Berry Medley.

Bruschetta with Fava Beans, Pecorino Romano, and Garden Mint

Makes about 3 cups                   

Jackie Roberts’s fond memories of her grandfather eating raw fava beans along with a wedge of cheese, a hunk of crusty bread, and a glass of wine inspired this springtime appetizer she serves at The Pink Door, her ever-popular restaurant along Post Alley in the Pike Place Market. Luckily, in her rendition, the favas are briefly cooked before being puréed with garlic, parsley, and olive oil to form a bright green spread.

4 to 5 pounds fresh fava beans in the shell
1/4 cup coarsely chopped fresh flat-leaf parsley
1 large clove garlic, coarsely chopped
3/4 to 1 cup olive oil
3/4 to 1 cup freshly squeezed lemon juice
1/4 teaspoon kosher salt, or to taste
1/8 teaspoon freshly ground white pepper, or to taste
Bruschetta (Recipe follows)
1 ounce Pecorino Romano cheese
1/4 cup chopped fresh mint

1. To prepare fava beans, remove beans from shells and discard shells. Bring a medium saucepan of water to a boil and add beans. Cook 30 to 60 seconds, drain, and rinse in cold water. When beans are cool enough to handle, slit one side of husk with tip of a small, sharp kitchen knife, and pop out the bean inside. Repeat with remaining beans, which should yield about 4 cups.

2. Place beans, parsley, and garlic in a food processor and pulse until beans resemble small pebbles. With motor running, add olive oil in a thin, slow stream until it reaches a thick consistency, scraping down sides of bowl once or twice. You may need anywhere from 3/4 to 1 cup of oil.

3. Transfer bean mixture to a medium mixing bowl and stir in 3/4 cup of the lemon juice. Add additional lemon juice if necessary to reach a spreadable consistency. Stir in salt and pepper, taste purée, and add more salt or pepper if desired.

4. To serve, spread fava bean purée on Bruschetta. Using a clean, dry vegetable peeler, shave curls of cheese over brushetta and sprinkle with mint.

Bruschetta

1 loaf crusty country bread, cut into 1/2-inch-thick slices
2 large cloves garlic, halved
1/4 cup extra virgin olive oil

1. Preheat the broiler. Arrange bread slices on a baking sheet and place 3 to 4 inches from heat source. Broil 1 to 2 minutes on each side, or until golden brown. Remove from oven and rub one side of each bread slice with the halved cloves of garlic, then brush lightly with olive oil.

Cook’s Hint: Although your first instinct might be to use extra virgin olive oil in the fava bean purée, Jackie advises not using it in this particular recipe. It is too pungent and makes the purée bitter instead of buttery smooth. A good second-press olive oil does the job and is less expensive than extra virgin oil.

Triple Blue Summer Salad

Serves 6

Clarissa Metzler Cross, co-owner with her husband Doug of Canter-Berry Farms, a U-pick berry farm in Auburn, Washington, was a long-time farmer/vendor at the Pike Place Market and an excellent cook. She shared this easy-to-make layered salad recipe with me, and says she especially likes it because it travels well to picnics and potlucks. It is best enjoyed during the height of the local tomato season and the name comes about because it contains blueberry vinegar, fresh blueberries, and blue cheese.

3 large tomatoes, cored and cut into 1/4-inch slices
1/2 cup crumbled good-quality blue, Gorgonzola, or Roquefort cheese
1/2 cup blueberry vinegar or other mild fruit-flavored vinegar
6 large romaine lettuce leaves, rinsed and patted dry
1/2 cup fresh blueberries, for garnish
Fresh mint leaves, for garnish (optional)
Freshly ground black pepper (optional)

1. Arrange tomato slices in a single layer in the bottom of a stainless-steel or glass mixing bowl or baking dish, then sprinkle with a couple of tablespoons of cheese and a couple of tablespoons of vinegar. Continue layering tomatoes, cheese, and vinegar until you run out, ending with vinegar. Let salad rest at room temperature for 15 to 30 minutes. If not serving within that time, cover and refrigerate.

2. Fifteen to 30 minutes before you want to serve, arrange lettuce leaves on salad plates and divide tomatoes and cheese among plates, drizzling with any remaining vinegar. Garnish with blueberries and mint leaves and sprinkle with black pepper, if desired.

Grape-Leaf Salmon

Serves 4

This dish is a joy to make in the summer, when basil is bursting and salmon is at its succulent best, although it is a welcome taste of the Market any time of year when fresh wild salmon is available.

Olive oil or nonstick cooking spray
1/3 cup sun-dried tomatoes in oil
4 to 5 sprigs fresh basil, leaves removed from stems, stems discarded (enough for 1/2 cup firmly packed leaves)
4 cloves garlic, coarsely chopped
4 teaspoons capers
24 grape leaves
Four 6-ounce salmon fillets, 1/2- to 3/4-inch thick, skin and bones removed, rinsed, drained, and patted dry
Freshly ground kosher salt
Freshly ground black pepper

1. Preheat the oven to 400° F. Lightly brush a baking sheet with olive oil or spray with nonstick cooking spray.

2. Drain the sun-dried tomatoes, but reserve 1 tablespoon of the oil. Coarsely chop the sun-dried tomatoes and then place them and the reserved oil in a food processor or blender. Add the basil leaves, garlic, and capers and pulse until the ingredients form a paste, but are not liquefied. Scrape down the sides of the bowl two or three times as needed to blend and chop the mixture completely. Scoop the basil-tomato paste into a small bowl and set aside.

3. Lay six grape leaves dull side up on a large cutting board so they cover an area approximately 10 inches by 10 inches. The grape leaf patch should be large enough to wrap one salmon fillet.

4. Place one salmon fillet in the center of the grape leaves. Sprinkle the fish lightly with salt and heavily with pepper. Spread a quarter of the basil paste over the top of the fish (a spatula works well for this). Fold the grape leaves from the top and bottom toward the center until they overlap. Fold the grape leaves from right- and left-hand sides toward the center until they overlap. Place the salmon packet on the baking sheet seam side down. Repeat the process with the remaining grape leaves and salmon.

5. Bake the salmon packets 8 to 12 minutes, depending on the degree of doneness desired. To test for doneness, cut into the center of a salmon packet with the tip of a small, sharp knife and pull the salmon apart gently. If it is still slightly translucent in the center, it is cooked medium rare. If it is opaque in the center, it is well done.

6. Divide the salmon packets among warm dinner plates and serve immediately.

Cook’s Hint: The large green leaves of the grape vine, or grape leaves, are used in this recipe to protect the delicate flesh of salmon fillets as they bake. The leaves, which turn a khaki color as they char, add a pleasing, earthy look to the dish, as well as a salty flavor. You can choose to eat them or not, but I love their crunchy texture and complex taste. Grape leaves come packed in glass jars, and are available at upscale grocery stores, as well as Italian and Mediterranean specialty markets, such as DeLaurenti Specialty Food & Wine in the Pike Place Market. Store leftover grape leaves in the refrigerator in their original jar and brine after opening.

Merry Berry Medley

Serves 6

Berry season runs long and strong in the Northwest, beginning with small, sweet local strawberries in late spring and ending with local cranberries in the fall. A mix of the sweet gems sprinkled with a crunchy oat topping, baked, and served warm from the oven epitomizes the Northwest’s berry bounty.
4 cups mixed berries, such as strawberries, blueberries, raspberries, and blackberries
1/2 to 3/4 cup granulated sugar
1 tablespoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract
3 tablespoons quick-cooking tapioca
3/4 cup quick-cooking oats
1/3 cup firmly packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon allspice
Pinch of kosher salt
1/4 cup unsalted butter, room temperature and cut into small chunks
Strawberry ice cream or frozen yogurt (optional)

1. Preheat the oven to 350° F. Butter a 6-cup baking dish or casserole. In a mixing bowl, gently stir together the berries, 1/2 cup of the granulated sugar, lemon juice, vanilla, and tapioca. Taste and add remaining 1/4 cup sugar if needed. Let stand 15 minutes, then pour fruit into baking dish.

2. Mix together oats, brown sugar, flour, cinnamon, allspice, and salt in a mixing bowl. With a pastry cutter or your hands, work butter into dry ingredients until crumbly. Sprinkle topping evenly over the berries.

3. Bake 30 to 40 minutes, or until top is golden brown and fruit is bubbly at the edges.

4. To serve, spoon crumble into individual bowls and top with ice cream.

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Cappuccino Chip Coffee Bars

Makes 20 bars

These dessert bars, a recipe from Seattle’s Best Coffee, are chock-full of cinnamon, chocolate, and coffee. They make a lovely bar for nibbling with espresso after dinner or an enticing pick-me-up when paired with a café latte.

1/3 cup solid vegetable shortening
1 cup firmly packed brown sugar
1 egg
1/2 cup double-strength hot coffee orespresso
1 2/3 cups sifted flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/2 cup chocolate chips
1/4 cup chopped walnuts
Coffee Glaze (Recipe follows)

1. Preheat the oven to 375° F. Lightly grease a 9-by-13-inch baking pan or spray with nonstick spray.

2. Cream the shortening and brown sugar; blend in the egg and coffee. Sift flour with baking powder, baking soda, salt, and cinnamon. Stir dry ingredients into wet ingredients, mix well, then stir in chocolate chips and walnuts.

3. Spread batter in baking pan and bake 10 to 15 minutes, or until the bars turn golden and a toothpick inserted in the center comes out clean. Cool in the baking pan on a wire rack.

4. Once the bars are cooled, and while still in the pan, pour the Coffee Glaze over them. When the icing is set, cut into squares and enjoy.

Coffee Glaze 

1 1/2 cups sifted confectioners’ sugar
1 tablespoon unsalted butter, softened
1 teaspoon pure vanilla extract
3 to 4 tablespoons strong, hot coffee or espresso

1. In small mixing bowl blend confectioners’ sugar and butter until smooth, then slowly drizzle in vanilla and 3 tablespoons of the coffee to make a thin icing, adding the remaining 1 tablespoon coffee, if needed.

In my Pacific Northwest Taste Column on November 23, 2008, I extolled the virtues of our downtown Seattle neighborhood thanks to the recent influx of new buildings, the Seattle Art Museum expansion, and much-improved dining options. 

Perhaps the crown jewel in the ‘hood’s renaissance has been the opening of the Four Seasons Hotel and Residences at 99 Union Street. It’s a sleek, luxurious, and contemporary space with big plans for the holiday season. The photo above shows two appetizers we enjoyed at ART Restaurant and Lounge, which is under the steady hand of long-time Seattle chef Kerry Sear.

So if you haven’t been downtown lately, here’s an excuse to check out the new kid on our block.

A Chocolate Holiday

On Dec. 4, 11 and 18, Four Seasons Hotel Seattle will commemorate the season with A Chocolate Holiday, a celebration for serious chocolate lovers.The buffet’s 11 temptations include Chocolate Fondue, Dipped Strawberries, White Chocolate Peppermint Mousse Cake and a Chocolate Smores Tart. If that’s not enough chocolate for you, how about Chocolate Chili Pasta with Basil and Cocoa Nibs?The most committed cacao-philes can begin their chocolate-themed adventure at the dinner table on those three Thursdays only. The fixed-price menu infuses chocolate into each savory dish.

Shopper’s Holiday Package

Ringing in the festive season, the Shopper’s Holiday Package pairs luxurious accommodations at Four Seasons Hotel with another Seattle service icon – Nordstrom. Offered from Nov. 12, 2008, through March 31, 2008, this package kicks off guests’ shopping excursions with a $200 Nordstrom gift card to use at the flagship store just a few blocks from the hotel. Return victorious and unwind with a holiday beverage in ART Lounge while you relish your purchases.

Christmas Eve and Christmas Day

ART Restaurant will host two different multi-course, holiday-themed dinner menus on Christmas Eve and Christmas Day.In addition to traditional dishes such as Slow-Braised Goose and Dry Aged Roast Beef, the menus feature salmon, Truffled Beef Tartare and vegetarian options.ART’s Counter will serve as a dessert centrepiece with made-to-order desserts, fruits and seasonal items, including mincemeat pies, plum pudding and other twists on perennial favourites.

New Year’s Eve

On New Year’s Eve, guests can ring in the New Year in style by indulging in ART’s seven-course dinner.The culinary journey incorporates the best seasonal ingredients available in the Northwest and beyond.Coupled with musical entertainment and sweeping views of Elliott Bay, it will be a night to remember. 

On July Fourth, my husband Spencer and I celebrated in our usual way—out to dinner and with a good bottle of wine. You’ll be reading about that amazing evening at Steelhead Diner in a future post.

After dinner, we found a special spot to watch the Fourth of Jul-Ivar’s firework display along the Waterfront. When we got back to our condo, we noticed water coming in around our washer/dryer and figured the washer hose had sprung a leak. After mopping up the mess, we went to bed.

The next morning, our elderly next-door neighbor called to say he had left the plug in his kitchen sink, turned the water on to do the dishes, forgotten about the water, and gone to see the fireworks display.

Two hours of gushing water later, the damage was done to our condo, his condo, and two other condos below us. The Servpro reclamation team (experts in water damage who did a lot of work during Hurricane Katrina) arrived early Saturday morning to assess the damage and put up their equipment–huge wind blowers and a dehumidifier that now dominate our bathroom and bedroom. Spencer left Saturday afternoon for a week in the Middle East, and so for the past several days I’ve been living with the blowers and dehumidifier to try to dry out and save our maple floors and drywall.

I have been alternatively angry and depressed by this total turning upside down of my life, especially since I not only live here, but work out of my home office.

Yesterday, I just had to escape from the (very nice and concerned) workers and from the fans for a few hours, so I went to work out at the gym and run a few downtown errands, then took a stroll through the Pike Place Market. Living the bachelorette life for the past four days, I had let my larder grow empty, about as empty as my drooping spirits.

And, for once in my life, I didn’t even really want to go to my beloved Market.

But once I got there and picked out my fresh produce (including Oh My God! peaches), and shared my saga with produce monger and food-and-wine photographer Mark at Sosio’s Produce, I began to feel better. Side note, and please don’t tell his boss, Susie Manzo: Mark, dear man that he is, gave me a box of local strawberries—my favorite fruit—for free, he felt so sorry for my plight.

After I bought a loaf of Grand Central Campagnolo Bread—still my favorite artisan loaf about town—at Three Girls Bakery from the happy guy who looks like Groucho Marx, treated myself to some Plugra European Butter at The Creamery, and chatted it up with Walt and the boys at Pure Food Fish, I realized yet again that this little slice of heaven, our very own farmers’ market in the heart of downtown Seattle, is a special place not only for the fine fish, produce, dairy products and cheese, specialty-food shops, and plethora of interesting restos, but for the very special people who work along the cobblestones.

For my solo dinner last night I steamed thick asparagus and slathered it with low-fat mayo, chopped a yellow heirloom tomato and sprinkled it with Australian Sea Salt, and sautéed a quartet of fist-sized, super-succulent sea scallops seasoned with nothing more than Al’aea Hawaiian Pink Sea Salt and Shichimi Togarashi (Japanese Seven Spice) to soothe my senses. For dessert? Some of those baby strawberries with whipped cream and brown sugar, of course. 

My simple summer supper made me smile, filled my belly, and sent my spirits soaring. A coupla glasses of winemaker extraordinaire Virginie Bourgue’s SBS–Sauvignon Blanc/Semillon from Cadaretta, a brand-new winery in Walla Walla, helped dull some of the pain. 

The pretty bouquet of pristine white sweet peas I purchased from my favorite flower farmer in the Market, Carlita (Lita) Mendez, of John & Lita’s Produce & Flowers, sent me off to sweetly scented dreams on the living-room couch. 

And I awoke early this morning, refreshed and restored, ready and eager to face a new day.

During an early-June visit to Walla Walla for the magnificent Vintage Walla Walla, we discovered a local delicacy: Klicker strawberries. Explains Hank, a.k.a. “Bear” Ullman, executive chef at The Marc in the Marcus Whitman Hotel, “It’s a small local farm that’s been around forever, and because they aren’t shipping them to the ends of earth we get very ripe, very flavorful fruit that actually tastes like a strawberry. It’s a neat place. They do pumpkins in the fall and Christmas trees and such, family run, cute as hell. Lots of people on my crew worked as pickers when they were kids.”

We enjoyed diving into Chef Bear’s Klicker Strawberry Shortcake during a luncheon in the Millcreek/Upland Vineyard, one of the Valley’s flagship grape-growing areas (and where Leonetti Cellar sources most of its grapes). Said winemaker Myles Anderson, co-owner of and winemaker at Walla Walla Vintners, “You are sitting next to one of the best vineyards in the world.”

That may be, but on this particular “June-uary” day, the temperatures were so low and the arctic wind so driving, wine glasses blew off the table and the red wine was “naturally chilled.” Warm blankets were de rigueur. Not to mention that the grapes were a full two weeks behind schedule. Global warming in Walla Walla? Not this spring.