Summer 2026 ATT

General Manager

Kenna Eaton

Managing Editor

Andrea Stafford

Layout & Design Christopher Bunch

Contributors

Andrea Stafford, Kenna Eaton, Amanda Milholland, ocean mason, Deb Shortess, Tony Hillman, NCG

Around The Table is published by The Food Co-op.

Cover Photo: Solstice Family Farm Photographed by Andrea Stafford

If you are interested in contributing content for Around The Table, please contact marketing@foodcoop.coop to discuss your article idea. Articles should include stories about food, community, sustainability, or cooperation.

WELCOME SUMMER!

BY KENNA EATON, GENERAL MANAGER

Summer can feel elusive out here on the Olympic Peninsula. As someone once told me, we wear the same clothes on New Year’s Eve as we do on July 4th. Truly, you do need a down sweater and wool hat for both those firework shows. But the ephemeral quality of summer also makes the warm days that much sweeter, when you can comfortably sit outside and relish the evening sun setting. It’s also when the bounty of our local food reaches its peak, celebrating along side us at every meal, and many snacks as well.

This year I am splitting a CSA (Community Supported Agriculture) share with a friend. I find the bounty of a weekly box of vegetables to be challenging as well as fun. In the share one gets veggies at their peak and also what the farmer has a lot of—and often that is produce I’m not familiar with (well, that was my experience last year, but I bet it’s the same this year). Last year I struggled with multiple large bunches of beets, at least until I discovered how tasty the greens are and how to make easy pickled beets, the refrigerated kind. Maybe this is the year I’ll branch out (well, back) into canning.

So what does one do with the left-over produce skins, ends, and those not so fun to eat parts? One answer is to freeze those bits and make vegetable stock later. Another answer is to compost. A large portion of our waste stream is comprised of compostables—I’ve heard 25-40% of what goes to the landfill could be composted. What a waste! But not all of us have the option to compost at our homes, which is why we’re super excited to partner with Keith Dixon and Return to Earth (RTE). In June, the Co-op will begin hosting one of RTE’s drop off sites, where, for a small fee, you can drop off your compostables and Keith will turn it into compost for resale. Very cool!

Our local food really is a miracle. Farmers work hard and their profits are tiny. They do it for love—love of the land, the lifestyle, and the intangible rewards. Which is one of the reasons it felt so good this year to pass on funds raised at the register to 12 different farms. This week, Laura Llewellyn of Chimalow Produce sent us a great picture of herself on her tractor with a brand new power harrow—I know it made me smile, but I’m guessing she, and the other recipients, are smiling as well.

Thank you for supporting our Co-op and for helping us build a more sustainable future, one jar of pickled beets at a time!

Warmly, Kenna

This tractor’s power harrow was purchased with community donations to the Farmers Fund!

As summer unfolds—bringing long days, abundant harvests, and bustling farm stands— we continue our celebration of the International Year of the Woman Farmer by lifting up more of the voices shaping our local food system. This season offers a vivid reminder of the care, resilience, and deep knowledge that women farmers bring to every step of the growing cycle, from tending early seedlings to gathering the season’s peak bounty.

Here in Jefferson County, that work is in full stride. Fields are flourishing, markets are lively, and the rhythms of the land are on full display. In this follow-up, we’re honored to share reflections from three more remarkable women farmers in our community. Their insights continue the story we began this spring—offering fresh perspectives, hardearned wisdom, and a deeper look at the people behind the food we’re proud to share.

Chimalow Produce - Chimacum, WA

Wilderbee Farm & The Mead Werks - Casey Reeter

What’s one thing you love most about farming or growing food here in our community?

Sharing the land we farm with the community. Seeing pure joy on people’s faces when they visit the farm and pick their own lavender and flower bouquets or find their perfect pumpkin and swap best recipes for scratch-made squash soup. Hearing families giggle when they feed our silly sheep, or when they find all the gnomes hiding along our nature trails. Nerding out with folks and fellow farm geeks about beekeeping, botanical distillation, growing dahlias, pruning pear trees, or making mead. Seeing visitors relax, breathe, laugh, celebrate something with a sip of mead, and enjoy a little escape with friends at the farm to refill their souls and lift their spirits.

What keeps you motivated - the spark that gets you out into the fields each day?

Working in harmony with the elements. Seeing things grow from our efforts. And the magic that happens when my husband and I make a game plan, get out early, get dirty, and get things done. We often ‘divide and conquer’ farm projects and tackle them individually, but when we team up, we’re unstoppable. It’s efficiency and effectiveness dialed to 11. Coming in from the field and looking at what we accomplished together at the end of a long day is an endorphin rush. I think this level of teamwork is rare for couples. I am grateful every day and never take it for granted.

What are the biggest challenges you’ve faced being a woman in farming?

Maybe my hot flashes in the hoop house? Honestly, I don’t face challenges because of my gender. My biggest challenges are unpredictable weather and voles who are smarter than me. This community is especially supportive and enthusiastic about local food and farm-made goods. I feel lucky to live here and fortunate to be able to grow and make organic products and invite folks to the farm to experience them. It brings me joy.

What’s one piece of wisdom you’d share with other local growers or gardeners?

Planning. Patience. Persistence. Process Improvement.

“Great things are not done by impulse, but by a series of small things brought together.”

-Vincent Van Gogh

Kodama Farm - Grace Thompson

What’s one thing you love most about farming or growing food here in our community?

The thing I love most is the deep connections that I feel through my work in the gardens. Farming allows me to be connected to the earth, the seasons, the critters, food, and the local community. I love the sense of being in tune with the ebbs and flows of the seasonal tides. Taking a moment to enjoy the abundance. To be outside and be in tune with the soil. To witness the bees, snakes, toads, and worms all living in this ecosystem I tend. It is bliss. Farming also gives me a lovely appreciation for eating with the seasons. There is nothing better than the first sun-ripened strawberry in June or the frost sweetened delicata squash in November.

What keeps you motivated - the spark that gets you out into the fields each day?

Change. Everything is dynamic and there is always something new to notice or learn every day. Farming requires a deep understanding of natural systems, and that has always fascinated me. Another huge motivation is bringing our veggies to market and seeing how appreciated fresh food is in this community. I love when customers come to our farmer’s market stand and share a story or delicious recipe they made with veggies we grew.

What are the biggest challenges you’ve faced being a woman in farming?

I wouldn’t say I have experienced much gender bias in this profession, which goes to show how incredibly supportive this community is of women farmers. I feel respected and valued for the hard work I do. It also helps being surrounded by other incredibly strong, dedicated women farmers in this community who paved the way before me. The only time I have noticed gender bias is at the farmer’s market when people assume the men I am with do all of the farm work and direct all their questions to them. I think the hardest thing for me is the balance of life with my chosen career. The farm is my heart and soul and requires a massive amount of time and energy, so I have a hard time balancing relationships and other important life duties.

What’s one piece of wisdom you’d share with other local growers or gardeners?

Don’t give up. You will experience loss and frustrations, but also so much fulfillment and joy. Although this profession isn’t the most financially rewarding, it is one of the most rewarding for the soul and for your community. Do not be afraid to ask for help. People are always willing to help!

Solstice Family Farm - Jennifer White

What’s one thing you love most about farming or growing food here in our community?

I find my relationship with the land and the work of nurturing plants and animals extremely meaningful. I feel like I grow just as much as the plants and animals grow throughout the farming seasons! Our local community is exceptionally committed to buying locally grown, sustainable food which I am truly grateful for. I feel much support from the network of fellow, local farmers we have here and much love and appreciation from my food loving customers too! The PT Food Coop is an amazing resource and outlet for small farmers which we are truly blessed to have in our community. Solstice Family Farm wouldn’t exist without all of these amazing people and organizations! Lastly, small farming gives me a deep sense of Joy in Resistance against the everyday, corporate exploitation of the earth and all living things.

What keeps you motivated - the spark that gets you out into the fields each day?

Gratitude for the abundance and reciprocity that exudes from the land each day. Experiencing the fruits of my labor and sharing it with other beings. My love of eating healthy, delicious, sustainably grown food! The feeling I get of being deeply rooted in the earth as I work outdoors within an interconnected web of plants, animals and land. My commitment to making the planet a better place for all beings, one seed at a time. And I really enjoy a good challenge!

What are the biggest challenges you’ve faced being a woman in farming?

Balancing my personal and family relationships with my farming career and responsibilities. The financial instability and heavy risk inherent in farming. The physical toll farming can take on your body and trying to recover physically from child birth while still farming.

What’s one piece of wisdom you’d share with other local growers or gardeners?

Take the time to really Observe! Observe! Observe! And then Observe some more! See beauty and grace in the little things. Work “slow and steady” and know your physical and mental limitations. Burnout is real! Take one day a week off completely from farming and get off the farm. Farming can be an allencompassing black hole of tasks to accomplish if you let it! You don’t necessarily need to EXPAND your operation to be successful. Collaborate with others, It’s more fun! Remember to Pause and Breathe. Celebrate your successes and learn from your failures. Stay curious. Eat meals together!

Rise With Purpose

By ocean mason, board president

I sat here, contemplating the phrase “Rise with Purpose” and honestly, I was drawing a blank. Whose purpose? What does it actually mean to rise? Seeking inspiration, I re-read The Co-op’s mission“Working together to nourish our community” – and things snapped together for me. For all the purposes we could have chosen, this mission is the core of what it means to be The Food Co-op. We come to the Co-op on many different paths, but the purpose that calls us there is the same –community.

Community is the hearth-fire we tell stories around when it’s dark and cold. The place we celebrate harvest and abundance in its season. The place we gather when times are tough. Whatever purposes we carry as individuals, in community we weave them together into a fabric – both a shelter and a work of art. I think we come to the Co-op as members because we want to build a world that centers collaboration, one that deeply recognizes and nourishes the interconnectedness of all things.

To rise to that purpose calls us to work together, to make the effort to understand each other and bridge difference with curiosity and presence. To grow in relationship and learn to be uncomfortable, vulnerable, and brave when we can. It means putting in the work – tending to our community as the living thing it is. As the Board we do this by taking the long view, looking at that mission and collaborating with our General Manager to keep moving toward it.

For the Board, much of 2025 was about finding our footing – rooting, if you will. The complexity and controversy the Board faced through the year has been both a challenge and an opportunity to grow. We were largely new members, and we learned from our predecessors’ work, reviewing and seeking to understand past decision and policies. We also learned, and continue to learn, from the changes our community asks of us – asking us to always be aligned of our mission and aware of our role in the larger community. We are learning how to authentically rise to the purpose – the mission – we’ve chosen.

The biggest challenge set for us in 2026 is hiring a new General Manager. This is arguably one of the most important jobs a Board is called on to do. We are fortunate that our Staff, current GM and Board members have led us to a strong place, both to make the choice and to hold the next GM with care. Thank you for your trust, it’s an honor to be able to represent you all.

In care and community, ocean mason

Changes & Moving Forward

BY KENNA EATON, GM

The past year was one of growth, challenge, and meaningful change for our Co-op. From navigating operational disruptions and labor conversations to investing deeply in our people, systems, and community, 2025 truly demonstrated what it means to work together to nourish our community!

Navigating Change with Transparency and Care

Early in the year, the Co-op experienced an important moment when a petition was filed with the National Labor Relations Board seeking union representation for employees. This process prompted thoughtful dialogue and reflection across the organization. In February, staff ultimately voted against unionization.

In March, we took a significant step forward by launching an Employee Working Group (EWG), creating a formal, ongoing space for employees to voice concerns, share perspectives, and actively participate in improving our workplace culture. We began that work by running a survey that gathered input on the areas employees felt strongly about. Three keys areas stood out: accountability, training, and communication, which became the focus of our work throughout 2025. While we had already been working on those three areas, the desire of some employees to unionize made us realize we needed to do more.

Investing in People, Belonging, and Leadership

Another major theme of 2025 was investment in inclusion, learning, and engagement. Managers participated in DEI-focused harassment awareness and inclusion workshops. DEI consultant Kevin Henry worked closely with the management team to strengthen inclusive meeting practices. Additional learning included a workshop on Gender Diversity and a Healthy Workplace, mandatory for all employees and an ongoing training for all new employees. As well the launch of a Youth Mentoring Program.

The EWG laid the foundation for rebuilding our workplace culture by publishing a detailed work plan focusing on accountability, communication, and training. As a result, the organization created a Safety Compliance Officer role, currently held by our Director of Facilities and added focused training and development into our workplan. Again, while these are areas we have tried to address throughout the years, staff surveys indicated a need to do more.

Strengthening Operations and Internal Systems

In April, the store temporarily closed to allow for critical infrastructure upgrades, including the replacement of a water line and installation of a new deli case.

In June, a cybersecurity incident affecting UNFI disrupted product availability nationwide. Staff responded by sourcing products from local and secondary suppliers. That same month, the Co-op implemented an ICE response plan, installed parking lot speed tables, and launched a Customer Experience Survey.

Internal systems improvement continued with the identification of 25 leadership priority projects, implementation of new Food Services inventory software, and adoption of several National Cooperative Grocers programs.

Serving Members and Strengthening the Local Food System

Supporting local farmers and producers remained central to our mission, with local purchases reaching 13% of all Co-op purchases. Customer-facing improvements included the completion of the center store reset in October. Our improvements led to increased positive feedback in our Customer Experience Survey, along with identification of areas for us to work on.

New initiatives included recycling produce ties into plastic lumber, improving lobby flow, adding covered outdoor cart storage, and installing a 24-hour public bicycle fix-it station. Small actions taken together add up to meaningful impact.

Looking Ahead with Gratitude

Sustainability, to us, is about stewardship—of the land, of our local food system, of our workplace, and of our community. When you shop at the Co-op, you support local farmers, keep dollars circulating in our regional economy, and participate in a food system built on care and responsibility for future generations. And that is a legacy that I can feel proud of as I retire at the end of 2026— after 15 years of leadership, I am excited for the next iteration, and the next chapter of our amazing story.

In cooperation, Kenna

Celebrating Local Food & Community at Jefferson County Farmers Markets

BY AMANDA MILHOLLAND, JCFM EXECUTIVE DIRECTOR

The Jefferson Farmers Markets are springing forward into 2026. Parents, look for our weekly kids’ program at the Wednesday afternoon market in Port Townsend and also on the first Sunday of the month at the Chimacum Farmers Market. We are also entering a new phase of planning for the long-term sustainability of the Port Townsend Farmers Market. We extend our thanks to everyone who continues to make the farmers a success: customers, vendors, food access partners, performers, our market board and staff, and especially our sponsors and donors, including the Food Coop. We cherish our shared vision for vibrant markets where community, small businesses, arts, and local agriculture thrive.

In 2026, we broke attendance records on the opening day of the Port Townsend Saturday Farmers Market (9am-2pm) with almost 5,000 market visitors. Wow! Thank you, community! The Chimacum Farmers Market (10am-2pm) on Sundays is off to a great start, and we kick off the Port Townsend Wednesdays Farmers Market on June 3, 3-6pm on Tyler Street in Uptown PT. Our community farmers markets strengthen our connections to local food, expand opportunities for growers and artisans through directto-community sales, while also empowering people with low incomes to stretch their budgets to put more fresh, healthy food on the table.

The Chimacum Farmers Market (CFM) opened in May for the second time (past years, we opened in June). Our longer six-month season expands community access to local food and supports small businesses. Join us on Sundays from 10am–2pm at the Chimacum Corner Farmstand and see what makes the Chimacum market so special: kids playing on the grass, live music in the air, customers visiting with farmers, artisans, and food vendors, nestled right behind everyone’s favorite corner store. And, new this year, there is a goat herd right next to the market, hard at work clearing invasive plants. Come meet the Corner goats!

This year, we are especially excited about the Power of Produce (POP) Club, both at the Chimacum Market and the Wednesday afternoon markets in Port Townsend. Led by JCFM staff member Raven Salter, POP Club introduces children to local food through arts, play, and tasting activities. Join us on the first Sunday of each month from 11am–1pm and from 3-4pm at every PT Wednesday market for POP Club. Participating kids receive $2 to spend on fresh fruits and vegetables. Our popular chef demonstrations will also continue this season, mostly at the Wednesday market led by JCFM staff member Amber Langley in collaboration with local culinary partners, including Arran Stark, Rufina Garay, and some of our market vendors.

This summer, we’re partnering with Port Townsend Pride and gudlife to create a community mural and crosswalk at Lawrence and Tyler Streets. This will be the first street painting approved through the City’s planning process in Jefferson County. The project is designed to foster inclusivity, strengthen neighborhood connections, and create a safer, more welcoming Uptown. Community members are invited to participate in painting and to support the project through donations for materials.

Looking ahead, JCFM is undertaking a critical longterm infrastructure project to support the future of the Port Townsend Farmers Market. For 23 years, the market has been located on the 600 block of Tyler Street, where it has grown into a beloved gathering space, local food hub, and small-business incubator. However, the current infrastructure available on Tyler no longer meets the market’s needs. Based on community and vendor surveys conducted in 2023 and 2025, our priorities include improved weather protection, better access to utilities, and expanded restroom facilities. We are working with partners— including the City of Port Townsend, Jefferson County, Studio STL, and others—to explore options for a more resilient and accessible market space at our Uptown location. This process is inspired by community and vendor feedback, and we will continue to collaborate and engage with market stakeholders and our community to create long-term market sustainability.

Cheers to Summer!

A signature beverage elevates everyday get-togethers into something special. Pair these non-alcoholic options with simple menu ideas to make summer entertaining a breeze.

Picnic

Possibilities

Rose Petal Lemonade

Serves 6. Total time: 20 minutes; 10 minutes active.

4 cups water

Rose Petal Lemonade

Serves 6. Total time: 20 minutes; 10 minutes active.

1⁄4 cup rose petals, dried

1 1⁄4 cups honey

4 cups water

1 1⁄2 cups lemon juice ice cubes

1⁄4 cup rose petals, dried

1 1⁄4 cups honey

1 1⁄2 cups lemon juice ice cubes

1. In a 2-quart pot, bring the water to a boil. Take off the heat and add the rose petals, stirring to submerge the petals. Let steep for 10 minutes.

2. Pour the honey into a pitcher or 2-quart jar. Place a wire mesh strainer on top. Strain the hot rose infusion into the honey. Stir until dissolved. Stir in lemon juice and chill until cold.

Check out grocery.coop for the recipes shown below:

1. In a 2-quart pot, bring the water to a boil. Take off the heat and add the rose petals, stirring to submerge the petals. Let steep for 10 minutes.

3. Serve over ice.

2. Pour the honey into a pitcher or 2-quart jar. Place a wire mesh strainer on top. Strain the hot rose infusion into the honey. Stir until dissolved. Stir in lemon juice and chill until cold.

3. Serve over ice.

for the recipes shown below:

Smashed Cauliflower with Parmesan Lemon Curd Blossoms

Mushroom Turkey Burgers

Smashed Cauliflower with Parmesan Lemon Curd Blossoms

Check out grocery.coop for the recipes shown below:

Easy Morning Brunch

Mojito Iced Green Tea

Serves 4. Total time: 20 minutes; 5 minutes active.

4 cups water

3 green tea bags

½ cup fresh mint, with stems

6 tablespoons honey

2 tablespoons fresh lime juice

1. In a 2-quart pot, bring the water to a boil, then remove from heat. Add the tea bags and steep for 3 minutes.

2. Take out the tea bags then add the mint and honey and stir vigorously. Let stand until completely cooled.

3. Strain out the mint and stir in the lime. Chill until serving.

Zucchini Scarpaccia

Balsamic Peach Salad

Cardamom Bundt Cake

Relaxing on the Porch

Cantaloupe Ginger Mocktail Serves 2. Total time: 10 minutes.

3 cups cantaloupe, cubed

2 tablespoons agave syrup

2 teaspoons fresh ginger, grated

2 teaspoons fresh lime juice

1⁄4 cup sparkling water

ice cubes

Check out grocery.coop for the recipes shown below:

1⁄4 cup sparkling water

ice cubes

cantaloupe for garnish

2 mint sprigs

cantaloupe for garnish

2 mint sprigs

1. In a blender, place the cantaloupe, agave, ginger and lime juice. Puree until completely smooth. Makes about 1 cup. Add sparkling water and mix well.

2. Divide between two glasses, add ice, stir and add a cube of cantaloupe and mint sprig as garnish.

Kiwi Strawberry Cheesecake Bars Mezze Board with Labneh

Sweet

Savory

Fruit adds a burst of flavor and eye-catching color to savory dishes. These lively, fruit-forward recipes are sure to delight your tastebuds!

Fruit adds a burst of flavor and eye-catching color to savory dishes. These lively, fruit-forward recipes are sure to delight your tastebuds!

Grilled Pork Chops with Cherry Sauce

Serves: 4. Total time: 50 minutes.

Grilled Pork Chops with Cherry Sauce

Serves: 4. Total time: 50 minutes.

2 tablespoons lemon juice

2 tablespoons avocado oil

1 teaspoon salt

2 tablespoons lemon juice

2 tablespoons avocado oil

1⁄4 teaspoon black pepper

1 teaspoon salt

1 medium shallot, minced

1⁄4 teaspoon black pepper

4 center-cut pork chops

1 medium shallot, minced

small saucepan. Add the shallots, chili powder, vinegar, honey, salt and ¾ cup of the chicken stock. Place over medium-high heat and bring to a boil. Cook for about 12 minutes to reduce until thickened. Whisk the arrowroot into the remaining stock and add to the hot pan, whisking as it thickens.

Cherry sauce

4 center-cut pork chops

2 cups fresh or frozen pitted sweet cherries

Cherry sauce

1 ⁄4 cup minced shallots

small saucepan. Add the shallots, chili powder, vinegar, honey, salt and ¾ cup of the chicken stock. Place over medium-high heat and bring to a boil. Cook for about 12 minutes to reduce until thickened. Whisk the arrowroot into the remaining stock and add to the hot pan, whisking as it thickens.

2 cups fresh or frozen pitted sweet cherries

1 ⁄ 2 teaspoon chili powder

1 ⁄4 cup minced shallots

1 tablespoon apple cider vinegar

1 tablespoon honey

1 ⁄ 2 teaspoon chili powder

1 ⁄4 teaspoon salt

1 tablespoon apple cider vinegar

1 tablespoon honey

1 cup chicken stock, divided

1 ⁄4 teaspoon salt

1 ⁄ 2 teaspoon arrowroot

1 cup chicken stock, divided

1 ⁄ 2 teaspoon arrowroot

1. In a shallow pan, stir together lemon juice, avocado oil, salt, pepper and shallots. Place pork chops in pan, coat with marinade on both sides, and let rest for 15 to 30 minutes.

2. For the sauce, put the pitted cherries in a

3. Prepare a charcoal fire or preheat the broiler. Place chops on grill or under broiler, about four inches from heat, and cook until browned on one side (about four minutes). Turn and cook the other side until lightly browned and slightly firm when pressed with a metal spatula (about three minutes).

4. Top the chops with cherry sauce and serve immediately.

Take advantage of fresh sweet cherries to make a sauce that perfectly complements savory grilled pork. When fresh cherries are out of season, a bag of frozen cherries works equally well.

Green

Papaya Salad (Som Tum)

Green Papaya Salad (Som Tum)

Serves 4. Total time: 15 minutes.

1 medium, hard green papaya

4 cloves garlic

2 large jalapeño peppers, stems removed

½ cup French beans or green beans, cut into 1-inch pieces

2 large ripe tomatoes, cut into wedges

2 tablespoons fish sauce or tamari soy sauce

½ teaspoon salt

¼ cup lime juice

1 tablespoon brown sugar

½ cup roasted peanuts, chopped

1. Peel, seed and shred the papaya. Place the garlic and peppers in a mortar and crush into small chunks or pulse in a food processor. Add the beans and pound or pulse to break up but not puree. Scrape into in a large bowl and add the tomatoes and papaya.

Chicken Kiwi Salad

Serves 4 to 6. Total time: 20 minutes.

1 pound cooked chicken breast, chopped

1 ⁄ 2 cup full-fat Greek yogurt

2 tablespoons olive oil

1 tablespoon lemon juice

1 ⁄ 2 teaspoon salt

1 ⁄4 teaspoon pepper

2 large scallions, chopped

2 kiwi fruit, peeled and chopped

1 large orange, peeled and chopped

1 avocado, diced

1 ⁄4 cup slivered almonds, toasted

1. Peel, seed and shred the papaya. Place the garlic and peppers in a mortar and crush into small chunks or pulse in a food processor. Add the beans and pound or pulse to break up but not puree. Scrape into in a large bowl and add the tomatoes and papaya.

2. In a cup, stir together the fish sauce or tamari, salt, lime juice and brown sugar and pour over the salad. Mix thoroughly. Top with peanuts.

1 ⁄4 cup slivered almonds, toasted

1. Place the chopped chicken in a large bowl.

2. In a cup, stir the yogurt, olive oil, lemon juice, salt and pepper, and pour over the chicken.

3. Add the scallions, kiwi, orange and avocado and toss to mix.

4. Mix in almonds just before serving.

2. In a cup, stir together the fish sauce or tamari, salt, lime juice and brown sugar and pour over the salad. Mix thoroughly. Top with peanuts.

4. Mix in almonds just before serving.

Chicken Kiwi Salad

Pomegranate Glazed Salmon

Serves 4. Total time: 25 minutes.

4 6-ounce salmon fillets, skin on

2 cups unsweetened pomegranate juice

2 tablespoons light brown sugar

1 ⁄4 cup chopped shallots

1 ⁄ 2 teaspoon arrowroot powder (or cornstarch)

1 tablespoon olive oil

3 ⁄4 teaspoon coarse salt

1 ⁄ 2 teaspoon black pepper

1. Pat the salmon fillets dry with paper towels and allow them to come to room temperature while you make the glaze.

3. In a large saute pan, heat the olive oil over high heat. Sprinkle salt and pepper over the salmon. Place the fillets in the hot oil, skin side up, and sear for about a minute and a half, until the salmon releases from the pan when a thin spatula is inserted underneath. Carefully turn the salmon pieces.

1. Pat the salmon fillets dry with paper towels and allow them to come to room temperature while you make the glaze.

2. In a small saucepan, combine the pomegranate juice, brown sugar and shallots, and bring to a boil over high heat. Boil for about 15 minutes, stirring frequently, until reduced to about 3 ⁄4 cup. Pour into a metal or glass measuring cup and let cool. When slightly cooled, whisk in the arrowroot to thicken.

3. In a large saute pan, heat the olive oil over high heat. Sprinkle salt and pepper over the salmon. Place the fillets in the hot oil, skin side up, and sear for about a minute and a half, until the salmon releases from the pan when a thin spatula is inserted underneath. Carefully turn the salmon pieces.

4. Take the pan off the heat and carefully pour the pomegranate mixture in the pan (since the pan is hot, pour it in on one side and tilt to cover the bottom of the pan). Return the pan to the stove; cook for about 2 minutes longer, depending on the thickness of the fillets, using your spatula to scoop the glaze over the filets. Serve hot over cooked brown rice or rice pilaf.

When pomegranates are in season, scatter a few brilliant red seeds atop the salmon fillets for a finishing touch.

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