March 2010 By Edible Allegheny on February 22, 2010 in Archive FEATURES Homegrown Potatoes Bake ‘em, fry ‘em, or mash‘em — and meet the farmersbehind the tasty spuds thatare some of Pennsylvania’smost profitable crops. Subscribe Now! Take a refresher course on theinside world of CommunitySupported Agriculture, andsign up for your farm-freshbox of local goods now. Green Learning Enter the school of sustainableliving, and see what localclassrooms are doing to go greenand inspire future growers. DEPARTMENTS Season’s Greetings Read up on Executive EditorVictoria Bradley’s notes from theEdible Communities Conference. CalendarCircle your favorite local foodhappenings. Events Check out photos fromeco-friendly events aroundthe region. Edible Chatter & Green Living Listen to local music while you sip your local beer, tote a fabulous vegan bag, and cash in on your hybrid car’s national rebate. Glossary Learn the slick secrets of simple oils — the difference between virgin, extra virgin, and pure olive oils. Plus! Find out when to use walnut, peanut, and safflower oils. Eco-Friendly Conversation Achieve instant karma with natural healing tips from regional experts in yoga, Ayurveda, and acupuncture. Edible Excerpt Dig in to the world of foraging in Bill Russell’s Field Guide to Wild Mushrooms. Fresh Cooking Team up in the kitchen with Right by Nature chefs and Cool Springs Organic farmers for a fresh spring menu that’s as local as it gets. From the Kitchen Sample a made-to-order sandwich at Soergel Orchards— you’ve never had a grilled cheese like this before! Thirst for Knowledge Taste test at the new olive oil and vinegar bar at the Settlers Ridge Market District from Edible Directory Find the region’s best local food and eco-friendly offerings. Edible Essence Egg-cite yourself with our regional look at where to get one of Pennsylvania’s farm fresh favorites.