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Summer 2008 Table of Contents

Contents
DEPARTMENTS
4 GRIST FOR THE MILL
6 NOTABLE EDIBLES
11 FARM FRESH RHODE ISLAND
12 MARKET WATCH
18 VEGETABLE MATTER
25 IN THE GARDEN
34 FROM THE EARTH
37 COOKING FRESH
40 FOODWAYS
43 GREEN SCENE
44 FOOD HEROES
46 EDIBLE EVENTS
52 RHODESIDE DIARIES
54 EDIBLE INK
55 ADVERTISER DIRECTORY
58 LAST BITE
page 12
FEATURES
8 ARTISANS • WOOD-FIRED OVENS THEN & NOW
By Jackie Lantry
14 FERMENTATIONS • SEAN LARKIN
By Grace Trofa
20 ON THE BAY • SUN FARM OYSTERS
By Hank Shaw
26 IN THE KITCHEN • CHEF TED GIDLEY
By Johnette Rodriguez
30 RHODE TRIP • BLOCK ISLAND
By Leslie Banker
48 METHODS • HAVE CLAMBAKE, WILL TRAVEL
By Elizabeth Field
  COVER Cherry tomatoes from the Block Island Farmers’ Market
By Chip Riegel
 

RECIPES

Heirloom Tomato Salad

Imam Bayildi

Native Raspberries with Vanilla Crème Fraîche, Pickled Rhubarb and Raspberry Coulis

Pickled Rhubarb

Filet of Striped Bass with Citrus Vinaigrette

Caramelized Banana, Blueberry and Mascarpone Crêpes

Grilled Bluefish with Tomato Vierge

Summer Vegetable Bruschetta

Sweet Potato Greens

Jollof Rice

page 48 page 43
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