food | recipe Monster Zucchini Casserole 09/08/2009 Yes, that huge zucchini can taste good — if you treat it right. Cook the rice for this recipe vegetable or chicken broth for richer flavor. If you've got a 2-pound zucchini, double the recipe and use a 13x9x2 pan. (And if all this is too much work?)
09/08/2009 - From "Everyday Indian," by Bal Arneson (Whitecap). Don't break your bank buying big jars of the all the spices in this dish, unless you're sure you'll use them all. Instead, visit Savory Spice (several area locations, see savoryspiceshop.com) or another bulk-spice vendor and buy only what you need. Serves 4.
09/08/2009 - From "Earth to Table: Seasonal Recipes from an Organic Farm," by Jeff Crump and Bettina Schormann (Ecco Books). Serves 4 as a main course, 8 as a side dish.
08/11/2009 - After spending a mid-July weekend weeding my garden, I decided to document its progress. I grabbed my camera, only to find its batteries "exhausted" and no replacements on hand.
As summer starts to wane and the garden has yielded every possible salad, jar of tomatoes and batch of pesto, there's still a little more life left in that soil.
There are similarities between painting a room and painting a garden: the powers of some colors to excite and of others to soothe, and the risk of making a real hash of it.
Colorado is filled with smart gardeners. Find tips here, and share your own. We'll give small prizes to the most clever entries. Drop a line to Susan Clotfelter at sclotfelter@denverpost.com.
Everybody's doing it, and now that bees are buzzing and buds are swelling, you want to do it too. Just outside the kitchen door, in community groups, or right in the front yard, growing a chef's garden is guaranteed to rock your kitchen.
Avid gardeners know an hour in the yard can be as rigorous as a step class or a circuit on the weight machines. But just like your plants, the muscles you use while gardening can go dormant during the winter.
Denver Post Staff Writer Doug Brown and his family wanted to up the ratio of local victuals entering their stomachs. Find out how they fared -- and what you need to know about the "eat-local" scene.
With spring tempting folks to spend more time outside, many people may be eyeing their flower beds, wondering what new plants would make great additions or replacements.
One of my fondest recollections of my mother is from a family gathering in the 1970s. We were in the rec room enjoying a game of pool when the door opened a crack. A hand reached in, turned off the light, and the room was plunged into darkness.
It seems everyone has a tale to tell about why they decided to grow organic. For gardening author Doug Oster, it was the day he watched his then-3-year-old son wander down plant rows he'd just dusted with insecticide.
It's easy to love your yard in the summer, when the grass is soft as a carpet, the flowers look like they were painted by Gauguin and the trees are lusciously leafy. But in the winter and early spring, when your beautiful yard has been transformed into a flat, brown plain, the seductiveness fades.
Start small and simple: In a sunny, 25-square- foot area, you can grow four tomato plants. Other easy crops include radishes, onions (from "sets"), leaf lettuce, broccoli, cabbage, zucchini and bush beans.
Save me money, time and space: An upcoming workshop at the Gardens on Spring Creek in Fort Collins will focus on the Front Range's biggest green-thumb challenges.
