Farmers markets: a great way to bag produce plucked fresh from the field
Joe Kline / The Bulletin file photo Charlotte Ray-Soulds, of Bend, picks out some potatoes from the Groundwork Organics booth at the first Bend Farmers Market of 2014. This year, the market begins June 3.
Album ID: 1937401
Scramble like a chef
Album ID: 1935134
Here?s what?s cooking ?at the Bullmanns
Ryan Brennecke / The Bulletin Ken Bullman takes a picture the completed dish of chicken and cauliflower to post on his cooking blog.
Album ID: 1932565
Scrap happy: the decoration solution to boring house pots
Andy Tullis / The Bulletin A fabric-covered terra cotta pot can make a great gift when filled with seeds, small garden tools and the like.
Album ID: 1929888
Staking a claim to the perfect steak
Tess Freeman / The Bulletin Cascades Culinary Institute Chef David Trask flips a ribeye steak after cooking the steak three to four minutes on the first side. Trask suggest letting the steak cook without touching it for during the first step of cooking.
Album ID: 1929887
Turning trial and error into an actual recipe
Jan Roberts-Dominguez / For The Bulletin Making a recipe often requires taking notes during multiple tests of the dish.
Album ID: 1927170
These plants won?t double as deer candy
Joe Kline / The Bulletin file photo A bee clings to a lavender branch in a field at Cascade Lavender in Madras. Local lavender is a good choice for a deer-resistant landscape plant.
Album ID: 1927169
In the Kitchen With: Humm Kombucha?s ?mamas?
Meg Roussos / The Bulletin Jamie Danek, left, and Michelle Mitchell stand inside the kitchen where their business, Humm Kombucha, started.
Album ID: 1927168
A field day for foodies
Andy Tullis / The Bulletin Steven Draheim displays a plate of BFT (beef tongue, fennel and tomato) Sliders.