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Spring 2007 – Premiere Issue

DEPARTMENTS

FEATURES

4	GRIST FOR THE MILL
6	PUBLISHERS LETTER
7	OUR CONTRIBUTORS
8	NOTABLE EDIBLES
10	EDIBLE EVENTS
18	HANDMADE Artisan foods.
32	WORKING THE LAND The story behind Farm Fresh Rhode Island.
35	FARM FRESH RHODE ISLAND
36	COOKING FRESH
38	IN THE GARDEN If this is spring, it must be time for fresh veggies from in the garden.
42	RHODESIDE DIARIES Whence came the first New York system?
44	ADVERTISER DIRECTORY
46	THE LAST BITE
	COVER Quahogs in hand. by Chip Riegel

11	IN THE FRIDGE At Home in the Kitchen with Johanne Killeen and George Germon
14	ON THE BAY Quintessential Quahogs
21	IN THE KITCHEN Behind the Scenes with Bruce Tillinghast of New Rivers
26	FROM THE EARTH Community Supported Agriculture A CSA Sampling.
29	FERMENTATIONS A Taste of History Greenvale Vineyards.
40	ARTISANS Grounds for Optimism Local Roasters are Dispersing the clouds in your Coffee.
	RECIPES Vintner’s Spaghetti Quahog Chili Ma Tucker’s Quahog Chowder Asparagus Sauté with Mustard and Spring Herb Butter Littlenecks Steamed with Garlic, Fennel and Fire-Roasted Tomatoes Rhubarb and Strawberry Compote with Red Wine Orange Butter Cake Swordfish with Tomato, Olive, Caper Sauce Lemon Scented Pea Risotto Roasted Asparagus with Prosciutto

Summer 2008 Table of Contents

Fall 2008 Table of Contents

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