| 4 |
GRIST FOR THE MILL |
| 6 |
FARM TO TABLE
Someone’s in the Kitchen with Cleo
By Janice Binkert |
| 10 |
COMMUNITY FARMERS’ MARKETS |
| 12 |
THE GOOD EARTH
An Organic Orchardist: Forging a Different Path for over 20 Years |
| 14 |
SWEET TREATS
A Taste of Italy: Palazzolo’s Artisan Gelato
By Jennifer Chandler |
| |
IN SEASON:
17 Fall Produce
18 The Pie Safe: Rustic Tarts and Galettes
By Nancy Krcek Allen
21 Food &Wine Pairings: Opposites and Echoes
By Tim Tebeau |
| 24 |
JUST DOWN THE ROAD
Will Bike to Food
A Photo Essay by Gary L. Howe |
| 27 |
WILD THING
Legends of the Fall: Giant Mushrooms
By Yvonne Stephens and Maria Wesserle |
| 30 |
COOKING FRESH
Hello Saskatoons!
By Bethany Broadwell |
| 35 |
GOLDEN NECTAR
By Nels Veliquette |
| 43 |
EDIBLE EVENTS |
| 45 |
IN THE GARDEN
Outwitting theWily
By Mary Swift |
| 48 |
ADVERTISER DIRECTORY |
| 50 |
LAST BITE |
| |
COVER Market Day Honey
By Carole Topalian |
|
RECIPES
| 9 |
Roast Pork Tenderloin with Mushroom Sauce |
| 9 |
Maple Oatmeal Rolls |
| 9 |
Carrot Cake |
| 19 |
Pate Brisée:
Really Flaky Pastry |
| 19 |
Northern Italian Kale and Prosciutto Rustic Tarts |
| 20 |
Rustic Apple-Almond Galette |
| 22 |
Wild Rice Griddle Cakes |
| 22 |
Roasted Beets with Orange and Ginger |
| 23 |
Esperance Squash and Pear Soup |
| 23 |
Herb-Marinated Quail |
| 29 |
Puffball Parmesan |
| 29 |
Sulfur Shelf and Herbed Duck Stew |
| 33 |
Saskatoon Berry Pie Filling |
| 35 |
Embamma in Cervinam Assam (Sauce for Roast
Venison) |
| 40 |
Sweet Ideas with Honey |
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