RICHLAND, Wash. -- There is a new farmers market in town that will be handy if you work near the Pacific Northwest National Laboratory in Richland.
The PNNL Farmers Market is open from 4 to 6 p.m. on the first and third Mondays through Sept. 10.
You can find it at the end of Q Avenue in Richland. Q runs north-south between George Washington Way and Stevens Drive and is off Battelle Boulevard. It's the street you use to get to PNNL.
For more information, contact Jessica Beck at 375-3869 or firstname.lastname@example.org.
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If that market is a bit out of the way, there are 12 other farmers markets in the Mid-Columbia. And the only day of the week one isn't open is Tuesday.
But in our area, that is not problem. There are produce stands offering a wide variety of farm fresh veggies, fruits and herbs in almost every city and town from Pendleton to Ephrata, Dayton to Yakima.
WWII foods, no rationing
Eat as your parents and grandparents did during World War II. On Sept. 21, CREHST Museum and the Hanford Reach Interpretive Center will hold an authentic WWII Mess Hall Dinner and USO Show in Pasco.
The dinner will be held beginning at 6 p.m. in Building 59, 3416 N. Swallow Ave., at the former Naval Air Station in Pasco.
Tickets are $50 and available at the museum, 95 Lee Blvd., Richland, or the Reach office, 1229 Columbia Park Trail, Richland.
For more information, go to www.crehst.org and click on "Events." Or call 943-9000 or 943-4100.
Healthy fats, less salt
For a healthier salad, follow this tip from the American Institute for Cancer Research to make your own dressing.
For starters, choose an oil like canola or olive oil, which provide heart-healthy unsaturated fat.
You also can reduce the amount of sodium drastically by making dressings from scratch. Many bottled dressings contain from 260 to 550 milligrams of sodium in a two-tablespoon serving. That is 11 to 24 percent of the total recommended daily limit in just one condiment.
Instead, rely on herbs, spices, even garlic, and you can reduce the sodium to less than five milligrams per serving. Adding even a dash of salt provides only about 160 milligrams of sodium.
The book: The Mexican Slow Cooker by Deborah Schneider.
Best for: When the author discovered that using her trusty slow cooker to make authentic Mexican recipes actually enhanced their flavor while dramatically reducing active cooking time, it was a revelation. The book includes 55 of her favorite south-of-the-border recipes such as Tortilla Soup, zesty barbacoa beef, Mole Negro, tamales and more.
-- Loretto J.Hulse: email@example.com.
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