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Jerry & Kristy
Seattle Garden & Kitchen Examiner | Bio
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Jerry and Kristy have been married and gardening together for 25 years. She's a writer and he's a retired computer science college instructor. They have multiple gardens on their property ranging from vegetables, fruits, herbs and flowers: all grown organically. This year: Hydroponics!


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Seattle Garden & Kitchen Examiner's Articles

Showing: From the Garden to the Table articles
During World War II, food rations and shortages became a way of life. Commercially canned goods were rationed and fresh fruits and vegetables were...
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Try this recipe for a wonderful garlic and herb crusted roast. Ingredients:3-5 lbs roast (boneless beef round rump, chuck eye, shoulder blade, etc)4...
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One great way to use garlic is in an aioli. While a true aioli is very high in fat and cholesterol, it is easy to develop delicious alternatives that...
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Baked cauliflower is extremely tasty and a great way to get kids (or other non-cauliflower lovers) to eat this healthy vegetable. These are two...
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This Holiday season bake up some delicious butternut squash bread. Our recipe works wonderfully in smaller loaves (for sharing) and as tasty muffins...
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We all know the struggle it can be to get kids to eat enough vegetables. We try hard to make sure they eat correctly but t can still be a losing...
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We all know how healthy juice is – 100% juice that is. If you search hard, you can find some great choices that are pure juice but of course,...
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Pumpkin fudge is easy to make and a fun alternative to chocolate versions. It will come out a tan/orange color and be a sure hit with anyone who likes...
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We always grow a nice size batch of pumpkins. That way we have enough for carving, decorating and eating! Even if you didn’t grow them yourself,...
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