Contents Harvest 2013

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ON THE COVER: Carrots, a root vegetable, can be orange, purple, red, white, or yellow in color and have a crisp texture when fresh. Since excess moisture causes carrots to rot, before storing your carrots, cut the greens off 2 inches above the crown which will prevent the greens from drawing moisture out of the carrots. Wrapping the carrots in a paper towel and placing in a bag before storing in the refrigerator will prevent condensation from forming.

Photo by Alison Bickel

FOOD FOR THOUGHT

EDIBLE EVENTS

SPILLING THE BEANS
A Simple Revolution
Family-Inspired Eatery in Lincoln’s Railyard
Incorporating Love and Local
A Breath of Fresh Air in Dundee

IN SEASON

ON THE PLATE

AT THE TABLE
Outstanding Once Again

FROM THE LAND
Lessons Etched in the Earth

EDIBLE INSPIRATION
Fighting Food Waste

THE LAST BITE
Localizing the Food Movement

ADVERTISER DIRECTORY

FEATURES
Nose-to-Tail
A Culinary-Horticulture Marriage

 

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RECIPES
Apple Butter
Harvest Galette
Roasted Brussels Sprouts
Roasted Butternut Squash with Apples
Roasted Pork Loin with Caramelized Root Vegetables and Apples

 

 

 

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