Contents Harvest 2016

Photo by Ariel Fried

Photo by Ariel Fried

 FEATURES

The Making of Milkweed Soup

Staying Sane While Feeding Little People

Photo by Mary Oswald

Photo by Mary Oswald

RECIPES

Marinated Carrot Salad
Bison Pot Roast
Caramelized Beets and Onions
Sausage and Potato Soup

DEPARTMENTS

FOOD FOR THOUGHT

EDIBLE EVENTS

SPILLING THE BEANS
A Nostalgic Collection of the Best School Lunch Recipes
Elevating the Sandwich
Fun and Funky Fine Dining
Fresh Doughnuts Daily

IN SEASON

EDIBLE INSPIRATION
Four Dudes Gardening

EAT LOCAL GUIDE

ADVERTISER DIRECTORY

THE LAST BITE
Award Winner

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ON THE COVER
Even though carrots are one of the most widely used vegetables, different preparation methods often provoke polarized reactions. Some people love raw carrots but dislike cooked carrots and vice versa. Others love them in all forms, including juice and in cake, although the love of carrot cake may have more to do with cream cheese icing than the carrots themselves. No matter which way you prefer them, this is a great time of the year to enjoy carrots fresh from the field.
Photo by Mary Oswald

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