| 4 |
FROM THE EDITOR |
| 5 |
SUBSCRIBE TO EDIBLE GRANDE TRAVERSE |
| 6 |
GRIST FOR THE MILL
By Donald Coe
Food Safety ‘Regs’ Down on the Farm |
| 8 |
NOTABLE EDIBLES |
| 10 |
THE BEES OF SUMMER
By Nels Veliquette |
| 14 |
COMMUNITY FARMERS’ MARKETS |
| 16 |
FARM TO TABLE
By Nancy Krcek Allen
Celebrating the Fattoria at Trattoria Stella |
| 20 |
WHAT’S IN SEASON |
| 22 |
THE PIE SAFE
By Barb Tholin
Bake, Eat, Repeat: Fruit Pies |
| 24 |
IN SEASON WINE PAIRINGS
By Janice Binkert
A Summer Supper in Leelanau |
| 30 |
THE GOOD EARTH
By Ann Dougherty
Growing with Care at Pond Hill Farm |
| 36 |
IN THE GARDEN
By Mary Swift
Planting Ahead |
| 38 |
EDIBLE NATION
By Fred Thompson
Grillin’ with Gas |
| 44 |
EDIBLE EVENTS |
| 47 |
ADVERTISER DIRECTORY |
| 50 |
LAST BITE |
| |
COVER
Sweet Corn
by Carole Topalian |
|
RECIPES
| 23 |
Pie Crust |
| |
Classic Cherry Pie |
| 23 |
Double Blueberry Pie |
| |
Peach Vanilla Pie |
| 26 |
Pan-FriedWalleye with Fresh Herb Chimichurri |
| 27 |
Marinated Shiitake Mushrooms on Rosemary Skewers |
| 27 |
Hasselback Potatoes |
| 28 |
Grilled Green Beans with Michigan Dried Cherries |
| 28 |
Leelanau Summer Berry Cake |
| 34 |
Parisian Pizza à la Candy |
| |
Fried Bait |
| 40 |
Grilled Bread and Tomato Salad |
| 42 |
Fred’s Ultimate Smoked Pork Shoulder |
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