Referencing your Wednesday, June 24 food article with the related story about Stahlbush Island Farm berries, on two occasions, the story referred to its berries as "organic." ...

We are picking carrots at Little Big Farm in Olympia, enjoy berry pastry at Saint Bread in Fremont. We are picking carrots at Little Big Farm in Olympia, then learning how to ferment them at ...

In large bowl, whisk together cumin, oregano, 2 teaspoons sumac, 2 tablespoons oil, and 1/2 teaspoon each salt and pepper. Add chicken and turn, rubbing to coat thoroughly.

As summer turns to autumn, and other juicy fruits get eaten or shrivel up, sumac berries remain. Over 95 species of birds, everything from chickadees to turkeys, have been observed eating sumac fruit.

In lieu of sumac, the oleo sacchrum can also be made with cranberries, 4 slices of lemon peel, and 10 whole allspice berries. The allspice adds warming lingering spiced notes.

The staghorn sumac is a sensory delight, from its toothed leaf edges to its fuzzy fruit and young stems. Though it is related to poison sumac, a staghorn can be handled without fear.

Sumac, ground from a berry, is more than tart. It’s also a little floral, a little fruity, and a little earthy, maybe something like Meyer lemon mixed with Aleppo pepper.

2 tablespoons fresh lemon juice (from 1/2 lemon) 1/4 teaspoon freshly ground black pepper In a large bowl, combine the onion, sumac and 1/4 teaspoon of the salt. Use your hands to rub the sumac ...

Sumac, ground from a berry, is more than tart. It’s also a little floral, a little fruity and a little earthy, maybe something like Meyer lemon mixed with Aleppo pepper.