• Dazzling, cream-colored 10-petaled eveningstars unfurl at dusk in foothills shales along both sides of US 36 just north of Boulder. Sky-blue bottle gentians bloom in the South Boulder Creek State ...

Shown here is a cluster of five almost ripe hazelnuts. Each filbert is surrounded by a husk that appears windblown. Hazelnut clusters may be three to four inches across and usually contain two to five ...

Beaked hazelnuts are a wild food native to North America. Indigenous peoples in British Columbia have passed down stories of these hazelnuts as a... Here's how a wild hazelnut could help the Land Back ...

The Upper Midwest Hazelnut Development Initiative is looking to make growing and selling hazelnuts a reality for farms in Minnesota and Wisconsin. The Savanna Institute, Regenerative Agriculture ...

I've been increasingly prone to consuming large quantities of the hazelnuts we're getting from the folks at Freddy Guys in the small, Central Oregon town of Monmouth. I haven't always been the biggest ...

1. Heat the oven to 375 degrees. Place the hazelnuts on a baking sheet and toast them until lightly browned, about 10 minutes. Let cool, then break the toasted hazelnuts in half, using your fingers.

People may be surprised that the mid-valley is a haven for hazelnuts, according to Mark Mellbye. “Most people probably don’t realize how significant a crop it is here, especially in the southern part ...

1. Put wild rice in a large saucepan; cover with water by 1 inch. Add 1/2 teaspoon salt. Heat to a boil. Reduce heat to low, cover and simmer until rice is tender and most grains have popped open, ...

In heavy saucepan, bring chicken broth to a boil. Add wild rice and stir. Cover pan and reduce heat to low. Let simmer for one hour, until rice is tender and has popped open. Meanwhile, cook bacon in ...

The color is beautiful and the flavor is subtle. 1 cup wild rice 1 cup white rice 2 cups fat-free chicken broth 3/4 cup dried apricots, diced 3/4 cup dried cranberries 3/4 cup toasted hazelnuts or any ...

Wild rice is paired with ingredients that suit its nutty flavor profile: a dice of butternut squash, toasted hazelnuts and pomegranate seeds. Unlike traditional baked-in-the-bird stuffing, this one is ...

Put wild rice in a large saucepan; cover with water by 1 inch. Add ½ tsp. salt. Heat to a boil. Reduce heat to low, cover and simmer until rice is tender and most grains have popped open, 40-60 ...