Contents Harvest 2015

ON THE COVER Botany separates out true roots (beets, carrots, radishes, parsnips or turnips), but for culinary purposes, we commonly refer to all categories (bulbs, corms, rhizomes and tubers) of underground plants as root vegetables. Great for storage, they are an invaluable source of nutrition, and because they survive cold storage, they are priceless as winter nutrition for those of us in cold climates when little else is growing. Photo by Trisha Hughes
 ON THE COVER
Botany separates out true roots (beets, carrots, radishes, parsnips or turnips), but for culinary purposes, we commonly refer to all categories (bulbs, corms, rhizomes and tubers) of underground plants as root vegetables. Great for storage, they are an invaluable source of nutrition, and because they survive cold storage, they are priceless as winter nutrition for those of us in cold climates when little else is growing.
Photo by Trisha Hughes

FEATURES

BACON MAN
Chad Lebo keeps food traditions alive at Cure Cooking

AT LOESS HILLS YOUNG PEOPLE’S FARM
Ensuring a permanent place for sustainable agriculture

DEPARTMENTS

FOOD FOR THOUGHT

EDIBLE EVENTS

SPILLING THE BEANS
Aspiring Chefs Bring Home Their First Gold
Coffee, Community and Culture
Big Win at American Cheese Society Competition
A Family Affair: From Farm to Table

IN SEASON

EDIBLE CHANGE MAKER
A Law That Saves Us All

EDIBLE RHYTHM
The Chore-less Garden

EAT LOCAL GUIDE
Inclusion by Invitation Only

ADVERTISER DIRECTORY

RECIPES

Heritage Turkey
Vegetable Chips
Spicy Carrots, Parsnips and Sweet Potatoes
Turkey Reuben
Turkey and Apple Sandwich with Spicy Mustard
Gingerbread-Apple Bread Pudding

turkey3-TOC

Photo by Trisha Hughes

 

 

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