SPRING 2013 TABLE OF CONTENTS

tocEKCspr13

2 FROM OUR TABLE TO YOURS
3 CONTRIBUTORS
4 TALK DIRTY TO ME
Q&A WITH FARMER BROOKE
By: Brooke Salvaggio
First time gardener; three sisters planting;
and eating the whole plant
7 EDIBLE SEASON
8 LIQUID ASSETS
BEHIND THE PINT AT MCCOY’S PUBLIC HOUSE
By: Dan Kersting
A visit to the award winning
Westport brew pub
11 EDIBLE AT HOME
AGAINST THE GRAIN – ONE WOMAN’S STORY
By: Amber Arnett-Bequeaith
Learning to live with a gluten allergy
14 FRONT OF THE HOUSE
LOCAL PIG – BUTCHER IN THE BOTTOMS
By Jill Draper
A look inside the Local Pig, a charcuterie
and butcher shop in the East Bottoms
18 EDIBLE NATION
THE NEXT 20 YEARS OF ORGANICS
By: Gary Hirschberg, Chairman and
Co-founder of Stonyfield
Some thoughts on the future of our organic
food supply
22 BACK OF THE HOUSE
MYCOLOGICAL MAGIC WITH BARB
By: Jill Draper
Mushroom foraging with Barbara Fetchenhier
24 SOURCE GUIDE
Recipes from the kitchen of KC
7 Strawberry Romaine Salad
7 Asparagus Lasagna with Proscuitto
12 Gluten/Dairy Free Chocolate Chip Cookies
16 Tenderloin Medallions with Caramelized Onions and Skillet Potatoes
17 Roast Tenderloin of Beef with Goat Cheese
23 Chanterelles and Prawns in Cream
31 Strawberry Dumplings
32 Warm Berry Cake

 

25 WORTH THE TRIP
HEARTLAND HARVEST GARDEN –
FUN WITH FOOD AT POWELL GARDENS
By: Jill Draper
Explore the Harvest Garden and
play with your food
26 EDIBLE EVENTS AND CLASSES
27 CULTIVATE THE CHANGE
By: Ami Freeberg
Get involved with Urban Agriculture
30 EDIBLE TRADITIONS
FOOD MEMORIES
By: Emily Akins
Remembering Mema and Strawberry Dumplings
32 LAST BITE
WARM BERRY CAKE
33 FARMERS MARKET DIRECTORY

Photo this page: Pam Shrewsbury, Urban Country Photos shrewsburyfarms@gmail.com

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