Superabundant newsletter

It’s officially fall, the perfect time for Japanese mushroom rice. It’s also the ideal moment for a new episode of “Superabundant”: Psilocybin. This week the “Superabundant” newsletter celebrates its first birthday with so-called “magic” mushrooms, mussel mayhem, Hispanic heritage, and good things in gardens and markets.

Indian chile relleno? Mexican mirchi bajji? This stuffed/fried pepper is the mashup you really need to try. And in this week's news nibbles we've got a minty fresh problem, an adieu to the apple pastor and good things in gardens and markets.

Toasting the waning days of summer with a zero-proof negroni recipe from an award-winning bartender, plus this week's news nibbles.

Inside: Labor Day, #PSL turns 20, Oktoberfest, good things in gardens and markets and a tomato-ricotta tart recipe.

This week’s recipe makes the most of what's in gardens now, showcasing the summer squash, corn, tomatillos and chiles of late summer, along with a wildcard ingredient that you might not be familiar with.

Local peaches are at their absolute prime right now, and if you thought the aroma of a peach couldn’t be more intoxicating, just wait until you smell peaches surrounded by sweet, buttery almond cream as they bake into a chewy, amaretti-like cake.

More climate change challenges, new dry farming crops for the Northwest, a wine behemoth cuts back and a prized-recipe for garlicky dill pickles.

A wad of chewing gum history, rare berries and local lampreys, a coffee icon goes to the great drive-thru in the sky and good things in markets, plus blueberry pancakes.

In this week’s installment of “Please Save Me From All This Superabundance,” we've got a recipe to rescue you from a deluge of summer squash. Plus: reader survey results, freeze-dried foods and an invasive threat to Oregon wine.

Why we love this old-fashioned herb (and think you will too), plus another good reason to eat Oregon strawberries.