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Fall 2008 Table of Contents

CONTENTS
FALL 2008
page 40 page 36 page 8 page 22
DEPARTMENTS
4 GRIST FOR THE MILL
6 NOTABLE EDIBLES
11 FARM FRESH RHODE ISLAND
13 COOKING FRESH
20 MONKFISH 101
26 EDIBLE EVENTS
32 SCHOOL YARD
42 VEGETABLE MATTER
48 RHODESIDE DIARIES
51 EDIBLE INK
55 MARKETWATCH
56 ADVERTISER DIRECTORY
58 GREEN SCENE
FEATURES
8 LOCAL FORAGER • MYCOLOGY IN MOTION
By John Schenck
16 ON THE BAY • TED PLATZ
By MarthaW. Murphy
22 FERMENTATIONS • SAKONNET VINEYARD
By Jackie Lantry
28 IN THE KITCHEN • MATT AND KATE JENNINGS
By Genie McPherson Trevor
36 FOODWAYS • RHODE ISLAND JONNYCAKES
By Johnette Rodriguez
40 FROM THE EARTH • JASON PECKHAM
By Elizabeth Field
43 RHODE TRIP • TIVERTON, RHODE ISLAND, AND WESTPORT, MASSACHUSETTS
By Grace Trofa
46 FOOD HEROES • THE GENESIS CENTER
By David Rocheleau
52 HOME ON THE RANGE • FIREFIGHTER DAN RINALDI
By Nancy Kirsch
  COVER Hen of theWoods mushroom by Christian Harder
 

RECIPES

Matt’s Wild Mushroom, Arugula & Goat Cheese Turnovers

Kate’s Pumpkin Spice Cake

Apple Crisp

Braised Red Devon Short Ribs

Pumpkin and Sage Soup

Monkfish Stew

Matt’s Pan-Roasted Wild Mushrooms over Creamy Cheddar Polenta

Kate’s Pumpkin Bread Pudding

West Bay Jonnycakes

Fork-Smashed Ferolbink Farms Fingerlings With Pan-Roasted Garlic and Fresh Rosemary

Calzone Santa Luccia

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