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	<title>The Taste of Oregon &#187; Vegetable</title>
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	<link>http://www.thetasteoforegon.com</link>
	<description>Wine, Food, Living — Oregon Style</description>
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		<title>Summer Succotash of Corn and Soybeans</title>
		<link>http://www.thetasteoforegon.com/2010/08/10/summer-succotash-of-corn-and-soybeans/</link>
		<comments>http://www.thetasteoforegon.com/2010/08/10/summer-succotash-of-corn-and-soybeans/#comments</comments>
		<pubDate>Wed, 11 Aug 2010 03:54:46 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Corn]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Soybeans]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=9238</guid>
		<description><![CDATA[If I lived by a culinary clock, pea shoots would herald the arrival of spring and corn would signal that summer had finally come. We love corn on the cob but also in a Succotash, where the combination of corn with other vegetables can add flavor as well as variety. For an Asian twist, I add edamame (soybeans).]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/08/10/summer-succotash-of-corn-and-soybeans/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>A Hearty Asian-Style Vegetable Stew — For Those Days When You Just Can&#8217;t Eat Another Bite of Meat</title>
		<link>http://www.thetasteoforegon.com/2010/07/29/a-hearty-asian-style-vegetable-stew-%e2%80%94-for-those-days-when-you-just-cant-eat-another-bite-of-meat/</link>
		<comments>http://www.thetasteoforegon.com/2010/07/29/a-hearty-asian-style-vegetable-stew-%e2%80%94-for-those-days-when-you-just-cant-eat-another-bite-of-meat/#comments</comments>
		<pubDate>Thu, 29 Jul 2010 07:04:00 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Soup]]></category>
		<category><![CDATA[Stew]]></category>
		<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=8869</guid>
		<description><![CDATA[It doesn't happen frequently, but every now and then  I just can't bear to eat another meal of chicken, beef, pork or seafood. On those occasions when Mom's in charge of the meal and asks what we want for dinner, I'll say Kang Chup Chay, or our family's version of a hearty Asian-style vegetable stew. ]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/07/29/a-hearty-asian-style-vegetable-stew-%e2%80%94-for-those-days-when-you-just-cant-eat-another-bite-of-meat/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cream of Corn Soup — An Easy Way to Enjoy Summer&#8217;s Bounty, Hot or Cold</title>
		<link>http://www.thetasteoforegon.com/2010/07/26/cream-of-corn-soup-%e2%80%94-an-easy-way-to-enjoy-summers-bounty-hot-or-cold/</link>
		<comments>http://www.thetasteoforegon.com/2010/07/26/cream-of-corn-soup-%e2%80%94-an-easy-way-to-enjoy-summers-bounty-hot-or-cold/#comments</comments>
		<pubDate>Mon, 26 Jul 2010 16:04:55 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Soup]]></category>
		<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Corn]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=8728</guid>
		<description><![CDATA[There are a few foods I first experienced in grade school cafeterias that I'll admit to still loving. One of them is tuna casserole, another is green bean casserole. The third is creamed corn, although I'm sure the creamed corn served to us in school came out of a can. My version is simple and tasty, and you can enjoy it either hot or cold. If you want to serve it as a refreshing cold soup, make it the day before and refrigerate it. You'll be amazed at how simple and delicious this is.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/07/26/cream-of-corn-soup-%e2%80%94-an-easy-way-to-enjoy-summers-bounty-hot-or-cold/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
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		<title>Grilled Marinated Baby Artichokes</title>
		<link>http://www.thetasteoforegon.com/2010/06/27/grilled-marinated-baby-artichokes/</link>
		<comments>http://www.thetasteoforegon.com/2010/06/27/grilled-marinated-baby-artichokes/#comments</comments>
		<pubDate>Sun, 27 Jun 2010 23:59:27 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Artichoke]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[vinaigrette]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=8092</guid>
		<description><![CDATA[While perusing artichoke recipes recently on epicurious.com, I came across one called Grilled Baby Artichokes with Olive Oil and Lemon. As per my usual habit, I checked out the overall rating and also the users' reviews. Lo and behold, deep into the reviews, a generous reader left the following share. Subsequent readers began reviewing this reader's offering. We are making this today.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/06/27/grilled-marinated-baby-artichokes/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>The Peas Are Coming! The Peas Are Coming!</title>
		<link>http://www.thetasteoforegon.com/2010/06/22/the-peas-are-coming-the-peas-are-coming/</link>
		<comments>http://www.thetasteoforegon.com/2010/06/22/the-peas-are-coming-the-peas-are-coming/#comments</comments>
		<pubDate>Tue, 22 Jun 2010 18:13:16 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Peas]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=7877</guid>
		<description><![CDATA[The appearance of the season's freshest vegetables is always met with joy. Artichokes, asparagus, garden-fresh lettuce, cucumbers, okra and, of course, vine-ripened tomatoes, to name a few. None of these make me happier than the first sight of fresh, sweet English shelling peas.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/06/22/the-peas-are-coming-the-peas-are-coming/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Embracing the Unfamiliar — Kohlrabi Salad, Anyone?</title>
		<link>http://www.thetasteoforegon.com/2010/06/07/embracing-the-unfamiliar-%e2%80%94-kohlrabi-anyone/</link>
		<comments>http://www.thetasteoforegon.com/2010/06/07/embracing-the-unfamiliar-%e2%80%94-kohlrabi-anyone/#comments</comments>
		<pubDate>Tue, 08 Jun 2010 02:21:19 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Salad]]></category>
		<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=7613</guid>
		<description><![CDATA[A wise old Buddhist monk told me a few years ago when I was pondering some drastic possibilities for changes in my life that you can either live your whole life surrounded by people, places, things and experiences that are familiar to you, or you can embrace the unknown and grow from those experiences. I was thinking of that as I was roaming the farmers market this weekend and came face to face with a vegetable I'd never eaten before — kohlrabi.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/06/07/embracing-the-unfamiliar-%e2%80%94-kohlrabi-anyone/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Miner&#8217;s Lettuce — Tasty Wild Food</title>
		<link>http://www.thetasteoforegon.com/2010/05/09/miners-lettuce-%e2%80%94-tasty-wild-food/</link>
		<comments>http://www.thetasteoforegon.com/2010/05/09/miners-lettuce-%e2%80%94-tasty-wild-food/#comments</comments>
		<pubDate>Mon, 10 May 2010 01:44:32 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[wild food]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=6966</guid>
		<description><![CDATA[Native Americans ate this wild green, which has a taste reminiscent of a cross between spinach and French sorrel — slightly green, crisp, but also with a touch of lemon.

Early settlers of the Pacific Northwest also ate it. Folklore has it that California Gold Rush miners ate it, and thus it got its nickname. It's also known as winter purslane, spring beauty or Indian lettuce.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/05/09/miners-lettuce-%e2%80%94-tasty-wild-food/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fiddle-De-Dee &#8211; Sautéed Fiddlehead Ferns</title>
		<link>http://www.thetasteoforegon.com/2010/03/24/fiddle-de-dee-sauteed-fiddlehead-ferns/</link>
		<comments>http://www.thetasteoforegon.com/2010/03/24/fiddle-de-dee-sauteed-fiddlehead-ferns/#comments</comments>
		<pubDate>Wed, 24 Mar 2010 11:42:59 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Fiddlehead Ferns]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=5257</guid>
		<description><![CDATA[Sometimes when you hear of a food ingredient you haven&#8217;t cooked with or eaten before, it lodges itself in your mind and takes hold. The seed germinates and turns to fascination, and then before you know it, it grows into an infatuation. Before long, it turns into an obsession.   
I remember the first time I [...]]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/03/24/fiddle-de-dee-sauteed-fiddlehead-ferns/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Brussels Sprouts Sautéed with Garlic in Olive Oil</title>
		<link>http://www.thetasteoforegon.com/2010/03/15/brussel-sprouts-sauteed-with-garlic-in-olive-oil/</link>
		<comments>http://www.thetasteoforegon.com/2010/03/15/brussel-sprouts-sauteed-with-garlic-in-olive-oil/#comments</comments>
		<pubDate>Mon, 15 Mar 2010 22:08:54 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Brussels Sprouts]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=4904</guid>
		<description><![CDATA[I used to hate Brussels sprouts. I think it was my elementary school cafeteria that ruined them for me.
That was until I was introduced to Brussels sprouts that had been sautéed in olive oil and Brussels sprouts that had been oven-roasted. I was converted from an avowed Brussels sprouts hater to a Brussels sprouts lover.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/03/15/brussel-sprouts-sauteed-with-garlic-in-olive-oil/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Rejoice! One of the First Signs of Spring: Pea Shoots</title>
		<link>http://www.thetasteoforegon.com/2010/03/10/rejoice-one-of-the-first-signs-of-spring-pea-shoots/</link>
		<comments>http://www.thetasteoforegon.com/2010/03/10/rejoice-one-of-the-first-signs-of-spring-pea-shoots/#comments</comments>
		<pubDate>Wed, 10 Mar 2010 20:47:37 +0000</pubDate>
		<dc:creator>VPanichkul</dc:creator>
				<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Pea Shoots]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=4773</guid>
		<description><![CDATA[I had always fantasized about having a vegetable garden, but it wasn&#8217;t until we purchased our first home in Fort Worth, Texas that I got to develop my green thumbs.
I managed to shoe-horn a small vegetable garden into a sunny spot not shaded by the giant pecan tree in our backyard. In that small plot, in [...]]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/03/10/rejoice-one-of-the-first-signs-of-spring-pea-shoots/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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