Edible Nutmeg

DEPARTMENTS

FEATURES

5	LETTER FROM THE EDITOR
6	CONTRIBUTORS
17	FROM GOOD LAND A celebration of taste.
22	COOKING FRESH
28	FARMERS MARKETS
30	THE LOCAL BOUNTY Cured!
32	ROADSIDE DIARIES Apples and peaches appealing to all.
36	AT TABLE Starting in the garden.
39	EDIBLE EVENTES
40	HOME COOKING Feng shui in the kitchen.
42	ON THE VINE Explore Connecticut’s vineyards.
	COVER Squash Blossom, Painter Ridge Farm. by Carole Topalian

8	WORKING THE LAND Preserved for Posterity In spirit and in fact.
11	EDIBLE TRADITIONS Heirloom Recipes Savoring our culinary heritage.
14	CELEBRATION OF CT FARMS Local Food Needs Local Farmers Local farmers must have access to affordable land.
20	GRIST FOR THE MILL Sustainable Agriculture Poised for growth in the nutmeg state.
24	MELTING POT Venerable Olive Oil A delicious accompaniment to our native harvest.