Spring is around the bend in Western Washington, which means it’s time to plan your garden. Growing your own food is fun and rewarding, and it can help offset the rising cost of food (and everything else). If you haven’t set foot in your garden yet, you may have some catching up to do.  Here’s a list of things to do around the garden in March:

Clear out any winter weeds that grew in while you weren’t watching.

Till your soil only if it’s dry enough (if it crumbles in your hand into smaller pieces it’s ready, but if it compacts and stays in large clumps – wait until it’s a little drier

After tilling your soil, fertilize your garden and mix in compost. Try a bag of fertilizer with 15-10-10 or a 6-10-7 (percentages of nitrogen-phosphate-potash) at around a pint per 30 square feet. Just get whatever fertilizer is inexpensive (and non-synthetic). For your compost, use last years grass clipping and food scraps – or buy a bag.

Prune and feed your roses.

If you haven’t started cabbage, broccoli and cauliflower indoors – start them now with a fluorescent lamp. Also start tomatoes, pepper and eggplant indoors under lamps.

Outside, sow beets, chard, lettuce, onions, peas, potatoes, radishes, spinach and turnips.

This is a lot of work, and there’s much more to do – so plan ahead and break it up into sessions. If possible, get friends and family involved in your garden, it’s less work and more fun. Now get out there and see what grows!

If a picture is worth a thousand words, then I would argue that a good bar of chocolate is worth a thousand love letters. On the 14th of this month, many will substitute writing sweet notes with giving sweet treats. But which chocolate to choose? And why?

Here's the low down on chocolate, and how you can help save the world (or parts of it at least) by the chocolates you choose. 

Choose shade-grown and give your sweetheart a rainforest 

The great flavor of chocolate comes from the beans of cacao plants (click here for more background from our chocolate page). More than two thirds of the world's cacao beans are grown in western Africa, with the majority of the rest coming from Indonesia and the northern countries of South America. In these tropical regions, the cacao plants have historically grown in the shade of the rainforest canopy. But when chocolate production grew to global proportions, so did the cultivation of the cacao plants. In order to supply the demand, the rainforests, which have the greatest biological diversity of plants and wildlife, were replaced with monoculture landscapes solely planted with cacao plants.

Not all chocolate is sourced from these plantations, in fact many chocolates are certified "shade-grown" - which is the sweetest gift you could give your sweetheart (a safe and protected rainforest). Buy shade-grown chocolate and support the movement for sustainable chocolate production.

Please care about fair

Another important chocolate attribute is how it's beans were traded. Many workers in the cacao growing industry are not treated fairly and do not make livable wages. In an effort to improve the working conditions and wages of those in the cacao industry, we support and promote chocolate producers that are third-party certified as "fair trade" - your chocolate dollars will go to improving the conditions and wages of the great people who make great chocolate possible.

Here are a few of our favorite chocolate makers to look out for...

Dagoba Organic Chocolates

Endangered Species Chocolate

Scharffen Berger Chocolates

You remember the food pyramid.  The US Department of Agriculture designed and revised this in 1992 to direct us how to eat: how much of each food group. Fat occupied the tip of the pyramind, fruits and vegetables the bottom. People complained it was difficult to understand. More important, this country has been focusing on obesity as a health issue, and a new symbol was needed.

Introducing the dinner plate! at  www.ChooseMyPlate.gov . you can get oodles of information about how to eat in a healthy manner. The plate icon is divided, with fruits and vegetables occupying about half, and grains, proteins and dairy the remainder.

There are seven guidelines to eating healthy. They include tips, such as balancing your calories and eating less, reducing portion size. Increase your fruits and vegetables, and make at least half your grains whole wheat. Choose fat-free or low-fat dairy products. Check out the labels on products and select those which have lower amounts of sodium. Finally, replace sugary drinks with water.

Simple is better, right?  Find out more by visiting the web site, and try out the plate concept to see if it makes eating healthy a little easier. 

It's a Memorial Day weekend tradition at our stores...Lobster Mania. We fly in hundreds of the red-clawed crustaceans, and present them ready to enjoy. We know lots of people who plan their weekends around this rare Northwest treat, and along with a chunky potato salad, some crusty garlic bread, and plenty of lemon juice and garlic for dipping...oh, probably a green salad, too, what could be a better way to spend the afternoon (unless you're under balmy, sunny, warm, cloudless, rainless skies...but we digress).

I have come up with a new treat for my Lobster Mania fete. I made peanut butter cookies and subbed out a bit of the butter (about two tablespoons) with bacon fat. I fried a few slices of bacon, and crumbled them into a peanut butter cookie dough, and added chocolate chips. I also added a smidge of chili powder to give it a mole kind of flavor (mole being the Mexican chocolate-chile-savory sauce).

How did they taste? Well, they looked pretty fabulous, and the taste was excellent. Not too sweet, but that great contrast Elvis discovered, the salty-sweet continuum (I think he did the peanut butter, bacon and banana route, but chocolate is definitely better) that made these cookies sing.

I ate two. I will eat some more later...after I claw my way through a few lobster claws.  Cheers!

The sun is finally out and I won't be held captive by indoor cooking. I am going to make a meal entirely on the grill outside. The only thing stopping me, it seems, is my imagination.

The main course is simple. It's salmon, and preferably Copper River, a salmon so rich and flavorful that adding much seasoning to it is a crime. A dash of garlic olive oil, a sprinkling of Hawaiian sea salt, possibly a soupcon of maple syrup is all I need to bring out the best in this fine fish.

Have you ever tried to grill a salad before? Why not, I say? Use a firm green, like romaine or iceberg, and cut it into big wedges. Brush with olive oil, and place brushed side down on the grill. Just let it lightly char the edges for no more than a minute or so, and take off the grill, add some salt and pepper, and prepare your salad and dressing the way you usually do.

Potatoes are easy to do on the grill, too. Sometimes I like to use sweet potatoes for something different. The trick here is to slice them fairly thin so they cook all the way through. Conversely, you can cook them off in the microwave, and finish them on the grill. If you do, swaddle them in foil so they don't overcook. The Japanese have a way with rice balls on a barbecue, too. Those little balls of rice, water and soy make a delectable treat when the smoky flavor of a barbecue is added. Again, a quick heating is key. You don't want to overcook anything on the grill!

I usually do spring vegetables on the grill. Asparagus lends itself well to roasting, doused with olive oil. If I'm doing a big batch of vegetables, like peppers, onions, tomatoes and squash, I'll often add some balsalmic vinegar for a little extra flavor.

Finally, we must have dessert! I haven't yet tried this, but I plan to this weekend. I am going to take a pound cake (store-bought is fine) and slice it before lightly grilling it. Once it is warm and has a bit of a crust, I am going to remove it, add some grilled pineapple and vanilla ice cream or frozen yogurt. I think the combo of flavors will be memorable. Pineapple, in particular, really sweetens after being heated.

You can do your entire meal on the grill and the beauty of this is it can be done anywhere: if you're camping, visiting friends or just feel the need to be outdoors all the time. The only limit is your imagination: experiment with spices and marinades to see which pique your taste buds. Be vigilant as you cook, especially until you determine how short a cooking time is needed.

Grill on, friends!

When I saw that Waikiki was hosting a 2011 SPAM Jam to benefit the Honolulu Food Bank, I had to attend. The possibilities of "delicious SPAM dishes await you" and the opportunity to enjoy local music in a fabulous outdoor setting was just too irrestible to pass up. Besides, I had never eaten SPAM, and this hole in my foodie life needed to be filled.

Hawaii leads the country in consumption of SPAM luncheon meat, An estimated 16 tins of the pre-cooked pork and ham combo are consumed annually in the islands. Introduced in 1937 by the Hormel Company, SPAM today enjoys  legendary status as a food staple. It endures.

The Honolulu Food Bank was hoping to capture 20,000 cans of donated SPAM at the SPAM Jam. For those who donated $5 or more, a free can of SPAM-flavored macadamia nuts was given. The crowds were large and enthusiastic. Amazing smells filled Kalakaua Avenue .

A worthy cause, definitely, but let's get to the "meat" of the event: the SPAM itself. Several local restaurants offered up their signature dishes, remade with SPAM. These included SPAM volcano nachos, SPAM spring rolls, garlic shrimp and SPAM skewers, SPAM mac and cheese and...wait for it...SPAM ice pops. (Sorry, I couldn't go there.)

I timidly tried the mac and cheese, and looked a little longingly at the SPAM yakisoba noodle plates. I'm not a huge fan, but what struck me about SPAM Jam was the amazing variety of dishes that adapted well to the addition of SPAM. You could do the same with chunks of cooked ham, too, or other meats.  SPAM is a protein meat, and like other proteins, you can often experiment and sub out different ones to see which you like best.

In the meantime, you might consider serving your family this American staple. Some people jump in with enthusiasm , just frying it like sausage for a breakfast meat. They discover they love the taste. For more reluctant eaters, try it stealthily mixed with a favorite dish, like a pasta carbonera or fried rice. You might be pleasantly surprised at its versatility. For more information about SPAM, including recipes, check out www.spam.com  Long live SPAM!

Over the past several years, Cinco de Mayo, a celebration noting the defeat of the invading French Army by Mexicans, has surged in popularity. Why? Well, it's a significant day in Mexican history, and with a significant number of people in this country boasting Latino heritage, certainly has gained ground as a celebration. Coming on the heels of what has been challenging spring weather  throughout our country, this could be the year to gather friends and family close and enjoy being together and eating good food with a Mexican flair.

So what to eat? At its simplest, good Mexican beer, chunky, spicy guacamole and nacho chips, loaded with cheese, meat, onions and anything else you want. That's easy and while not super-authentic (because true Mexican cooking is a complex blend of spices and flavors), it is simple and satisfying.

If you want to be more authentic, check out some of the interesting sauces, including moles that use bittersweet chocolate in ways that don't even seem like chocolate. Interesting treatments of squash, such as chayote, fresh fruit coolers with lime and strawberries, jicama with hot chile powder, perhaps a firm white fish, cooked Veracruz style...all these can summon up Mexican cuisine at its finest.

As for me, it's always fish tacos. Originally popular just over the border from San Diego (think Tijuana), fish tacos, with the just-caught fresh fish, a mix of lime-flavored cabbage slaw and cilantro and just a bit of avocado, summon up for me sunshine, summer and good times. That's what I'm having on Cinco de Mayo.

Looking back on Easter dinner, I have to ask myself: have I had a baked ham for every single Easter meal of my life? And, since the answer is likely yes, does that explain how I never ever prepare ham any of time of the year?

It's silly, in a way, because ham is such a versatile source of protein and an agreeable part of a meal. It lends itself to basic home cooking --- nothing fancy but always reliable. It easily adapts  to a bit of drama --- why not glaze it in brown sugar and horseradish and lots of chopped garlic? You can bake it, stir-fry it, sandwich it, fry it with eggs, casserole it and a personal favorite, top it on your Friday night nachos. Yes, ham is a valuable item to have on hand, and no, I don't think eternity is two people and one ham. (But it seems like it.)

That said, I started thinking about the remainder of my Easter meal. It includes the following: a potato casserole of some sort (my sister's is the best, with hash browns, jalapenos and plenty of shredded cheddar), some light and buttery rolls, asparagus roasted in the oven or lightly trimmed and well-seasoned in a sauce, a green salad which never is fully eaten by the guests (salad seems to expand or contract so I never adjust the quantity: I just make the same amount and there are always leftovers), and the piece de resistance: a jello mold. Now, jello is a family tradition, and it's always fruit-based, with things like whipped cream or cream cheese to make it even more alluring and dessert-like. Of course, there are desserts beyond the chocolate eggs. There is a non-chocolate dessert (this year was apple pie, rhubarb clafourti and cream pufffs) and a wonderful, over-the-top chocolate dessert.

Would I change this Easter meal? Should I change it? It seems to me this is the quintessential spring meal of families around the country, particularly the tradition-loving Midwest. I think about different options: hey, why not a big prime rib? Possibly leeks? Hmmm, cupcakes are big right now. Why not a huge loaf of sourdough bread?  Should I dispense with the jello?

I think of these things and I revert back to what is familiar, usual and, I have to admit, beloved and foolproof. So Easter dinner remains the same, and the guests are happy.

Foodies of the world, rejoice: the food crave is upon us.

In San Francisco recently, an "underground" night market popped up. This night market, held in the midnight hours, is a farmers market with a twist. It presents aspiring chefs and cooks and restauranteurs in a setting where anything goes. It's an opportunity for food-obsessed people to both try out new recipes as well as sample some of the more intriguing choices creative people are putting out there.

By sidestepping health  regulations for food carts and traditional outdoor markets, the underground food crave test drives different takes on traditional food, without much financial risk or need for lots of product. The results can be satisfying.  For example, how about stir-fry pork bellies? If that's too tame, what about red beet ice cream?

It's happening in the Bay Area, springing up in a somewhat spontaneous way, and may spread to other communities as people with a deep and abiding interest in food push the limits and make the unusual commonplace. After all, bacon-topped chocolate cupcakes had to start somewhere, right?  And someone, somewhere, had to be the first one to think that baking a ham in cola results in a pretty tasty meal.

Of course, you don't need to wait for a food crave to appear (like a flash mob). Start your own version by experimenting with food favorites. You love chocolate and you love whole grain bread: can you find a way to put them together beyond a nutella spread sandwich or bread pudding? Maybe a grilled chocolate sandwich topped with toasted coconut, filled with cream cheese and studded with dried cherries? You'll discover lots of foods that you love individually are excellent matches for each other if you think beyond the obvious. Now that's the way to satisfy a food crave!

Who was the first person to suspect that the bowling-ball-sized,  lumpy yellow-green-ish growth on tree trunks in the topics actually held somethng edible? Who was the brave soul who hacked this big round object down and found a way in? And, finally, who took the first tentative taste?

I had an encounter with jackfruit while visiting family in Hilo, Hawaii. I had heard of jackfruit in the recesses of memory, but had it confused with breadfruit, which is a rather acquired starchy food. Jackfruit, on the other hand, was truly fruit.

You cut the fruit off the trunk of the jackfruit tree. It hangs by a small thick stem. Cutting it away from the tree releases some very sticky sap substance. I wonder if that is a way to keep the prized fruit safe from fruit predators.

Once cut down, it is sliced open by a large and sharpish knife or little machete. The fruit inside, the prize itself, is difficult to acquire, due to the protective peel or layering covering the pale yellow inside.

How does this tropical enigma taste? It's a nice cross between a pineapple and a banana, more the consistency of a pineapple but smoother and more tender. Evidently, there is an art to picking the jackfruit at its peak flavor.

It would be excellent in a smoothie, eaten raw or possibly baked in a pie or muffins. At the Hilo Farmers Market, you can nibble on fresh jackfruit without all the drama and fuss of snagging it yourself, but where's the fun in that? Like so many tropical fruits we seldom see on the mainland --- I'm thinking rambutan, lillikoi, guava -- it's an amazing acquired taste. Like a coconut, it's hard work to get to the good stuff, but well worth the effort.