Margaret Walton

One memorable Halloween, the last with Dad | WHIDBEY RECIPES

The scariest, yet funniest, Halloween of my long life happened just three years ago, and every year when Halloween rolls around my memory banks fill my head with that day and evening.

Give the lowly eggplant some respect | WHIDBEY RECIPES

“I wish you’d stop yakking about zucchini and give me some help with eggplant. I’m tired of eggplant Parmesan.” That’s one of the more blunt requests I’ve had in the past couple of weeks for eggplant recipes.

Summer veggies; here today, gone tomorrow | WHIDBEY RECIPES

As hard as it is to believe, Labor Day is over and school has started.

Zucchini makes triumphant return to dining | WHIDBEY RECIPES

Far be it from me to disappoint regular readers, from whom I’ve already had a few e-mails regarding this topic, so I think you know what today is all about. If it’s late August, it’s time for, (fanfare please), THE BIG Z column.

Fair-weather food for fair-attending folks | WHIDBEY RECIPES

Depending upon whether you’re reading this Wednesday or Saturday, you may or may not already have been to the fair. If you haven’t yet taken yourself to one of our island’s major summer events, do it before it’s too late. And if you have already been, I needn’t say more, except “lucky you.”

Take a taste of pot-fed pigs | WHIDBEY RECIPES

Much has been said and written about the legalization of marijuana and its many ramifications.

Fashion-forward food may be a bit too futuristic | WHIDBEY RECIPES

As the saying goes, just when you think you’ve seen/heard it all, along comes another surprise, and this one is over the top.

Reasons enough to celebrate | WHIDBEY RECIPES

Now that we’ve celebrated the Fourth of July and, for some, Bastille Day, you may think there’s not much else happening in July to throw a party for, except continuing good weather, of course.

Too much of too many good things? | WHIDBEY RECIPES

Why does it always seem to be either feast or famine? We go for months without so many things we love, then suddenly, come July, we’re up to our ears in too many good things.

Summertime is here, and the eating is special | WHIDBEY RECIPES

It seems as though it took forever this year, but according to my calendar, “summer is a-comin’ in,” finally.

Berries with the Beatles rings the bell | WHIDBEY RECIPES

This morning, about an hour ago, I sat in our “TV-office-all purpose” room, a bowl of freshly hulled, perfectly ripe Bell’s Farm strawberries, topped with a small dollop of Greek yogurt, in my lap, and listening to the Beatles’ “Abbey Road” on our nearby ancient phonograph.

Sweet holiday recipes for my first love: Dad | WHIDBEY RECIPES

My first love was the epitome of that romantic cliché “tall, dark and handsome.” He was slender, with sky-blue eyes that crinkled at the corners when he smiled, which he did often. I fell for him, hard, the first time I saw him.

United Nations goes buggy with world food diet | WHIDBEY RECIPES

A quick check of our local markets, both indoor and outdoor, revealed that one of the current major food resources utilized in a great part of the rest of the world is not yet available in our area. Beautiful greens, a wide variety of fresh picked produce, most of it garden fresh and enticingly displayed, but no bugs. Well, not any visible to the naked eye, that is.

Dealing with another death in the kitchen | WHIDBEY RECIPES

It took two very strong men to carry the corpse out of my kitchen, down a flight of stairs and out to the truck that would haul it away to oblivion. I shed no tears, but did have a few moments of nostalgia as I thought of the years we’d spent together. Fortunately, the same two men were able to fill the empty space left behind with a replacement, and within minutes my new refrigerator was humming away, putting a chill on everything.

Wooed by Olympias and other shellfish tales | WHIDBEY RECIPES

May has many good things about it; May Day, Mother’s Day, Memorial Day, to note only the major events of the month, along with, hopefully, improving weather. But, there’s another reason to celebrate May, to be happy when it finally arrives, and it has to do with the tide.

World events make recipes trivial, but here they are | WHIDBEY RECIPES

There are times, and this is one of them, when words fail me; when I can’t be glib about food, fun, family or fear.

Humor, stress are in the mix this April | WHIDBEY RECIPES

Several decades ago, April was officially designated as National Humor Month, with April 1 being the most humorous day of the month, April Fools’ Day.

Recipes to loosen up your hippocampus | WHIDBEY RECIPES

The hippocampus is connected to the neuropath, the neuropath’s connected to the cortex, and the cortex is connected to your brain, so hear the word of the brain doctors.

The wonders of rhubarb go well beyond pie | WHIDBEY RECIPES

There it is, my humble pie plant, insistent upon telling me it’s spring even as, at this writing, snowflakes are falling on its big, green elephant-ear leaves.

Mixing the new with the ghosts of Easters past | WHIDBEY RECIPES

There we are, all lined up on the front lawn of my grandparents’ house, smiling self-consciously and dressed in our Easter finery. My grandfather is taking our picture with his square, black Kodak box camera and when it’s developed and we all have prints, the photos will take their places in our family albums, next to the previous year’s pictures.