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Winter 2014
 
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Recipes
Summer 2013
Aunt Edith’s Cantaloupe Preserves
Basil Vinaigrette
Cantaloupe Sorbet
Fred’s Green Goddess Dressing
Old-Fashioned Stewed Tomatoes
Tomato Sorbet
Watermelon Sorbet
Spring 2013
Asparagus Vichyssoise with optional Tuna and Strawberry Tartare
Carrboro Farmers’ Market Braised Baby Bok Choy With Celery And Ginger
Chicken Fried Rabbit
Eno Farmers’ Market Strawberry Salsa
Person County Farmers’ Market Skirt Steak
Western Wake Farmers’ Market Chapel Hill Creamery Quiche
Winter 2012-13
Kale and Avocado Salad
Lentil Risotto
Nun’s Revenge
Persimmon Pudding from Crook’s Corner
Red Velvet Cake with Cream Cheese Frosting
Smoky Collard Greens
Sweet Heat Sriracha Pecans
Harvest 2012
Barbecued Oysters
Bone Suckin’ Brunswick Stew
Charred Whole Beef Tenderloin with Two Sauces
Fred”s Slightly Twisted Bouillabaisse
Grilled Country Ham Biscuits
Muscadine Wine Ice (Sorbet)
Perfect Mashed Potatoes with Pimento Cheese
Scuppernong Pie
Sweet Potato Guacamole
The Cardinal
Wheat Berries with Butternut Squash and Cranberries
Summer 2012
Heirloom Tomato, Summer Peach, and Fresh Herb “Gazpacho” Salad
Ma-Ma’s Deviled Eggs
Pimento Cheese Deviled Eggs
Sweet Summer Succotash
Watermelon Lemonade
Watermelon, Feta and Arugula Salad with Balsamic Glaze
Spring 2012
Avocado Aioli
Basic Jam Recipe
Fennel Slaw
Lamb “Holiday Roast” With Carrot Risotto
Maple View Dairy Buttermilk Cheesecake
Peas “a la Francaise”
Soft Shell Crab BTL “Po’Boys”
Soft Shell Crabs
Strawberry Compote
Winter 2011-12
Beet “Wellington”
Braeburn Farms Short Rib Porcini Risotto
Butternut Squash, Ginger and Miso Latkes with Sautéed Greens
Chesapeake House Fish Stew
Chilled Oysters on the Half Shell with French Mignonette
Chocolate Moonshine Cake
Cooked Collards
Country Ham Bordelaise
Drunken Pork Chops
Pickled Shrimp
Pumpkin and Goat Cheese “Mac and Cheese”
Roasted Parsnips and Sweet Potatoes with Honey Pecan Drizzle
Summer 2011
Creamed Butterbeans
Cucumber Gazpacho
Farro Pilaf with Tomato Broth and Shrimp
Grilled Corn with Lime Butter
Grilled NC Mahi-Mahi with Summer Succotash
Grilled Zucchini with Mint, Chile Oil, and Toasted Pine Nuts
NC Summer Flounder En Papillote
Potable Piedmont
The Edible Piedmont House Burger
Tomato and Cucumber Fattoush
Watermelon-Tomato Salad
Harvest 2011
Benne Seed Collards with Hot Pepper Vinegar
Cider Pear and Apple Torte with Hickory Grove Cheese Crust
COVER RECIPE: Southern Stuffed Turkey Breast
Drunken Chicken with Muscadine Grapes and White Wine
Farro Risotto
Grilled Duck Breasts with Hot Pepper Jelly Glaze
Local Pork and Pepper Stew
Spiced Acorn Squash
Spring 2011
CORNED BEEF WITH EARLY SPRING VEGETABLES
HOMEMADE BLOODY MARY MIX
TROUT CARBONARA WITH POACHED EGG
“CHOCOLATE DIPPED STRAWBERRY” FRENCH TOAST
Winter 2010
BRUSSELS SPROUTS AND GOAT CHEESE RISOTTO
CHEESE AND FIG THUMBPRINTS
COASTAL FISH STEW
Grannie's Fried Pies
GRANNY WIMS’ SAUSAGE GRAVY
Hoppin' John
JASON SMITH’S CRACKLIN’ PORK SHANKS
JAY PIERCE’S SOUTHERN BRAISED PORK SHANKS
KALE AND WHITE BEAN CLAM STEW
KYLE’S KILLER OYSTERS
MARILYN’S BISCUITS
MISS SHIRLEY’S ALL-TIME FAVORITE SOUR CREAM CORNBREAD
POTATOES WITH SMOKED FARMER’S CHEESE FONDUTA
PURPLE SWEET POTATO PUREE
Sandra's Classic Turkey Pot Pie
SPICY MAC ‘N CHEESE CASSEROLE
SPINACH AND FETA RUGELACH
Vanilla Hot Chocolate
WILLARD’S BISCUITS
Spring 2010
BOURBON AND PRUNE BRAISED LAMB SHANKS
COVER PHOTO — ASPARAGUS FRITES
KYLE’S N.C. OYSTER “CHOWDA”
N.C. CATFISH TACOS
ROASTED BEET SALAD WITH TARRAGON VINAIGRETTE
Fall 2009
APPLE CHUTNEY
APPLE PIE WITH BOURBON CHERRIES
APPLES STUFFED WITH PECANS, GINGER AND HONEY WITH CRÈME FRAÎCHE
BRINE MARINADE FOR HERITAGE TURKEY
Cooking that HERITAGE TURKEY
COON ROCK PORK T-BONE
CORNBREAD SAUSAGE DRESSING WITH APPLES AND DRIED CRANBERRIES
CRÈME FRAÎCHE
MOROCCAN LAMB BURGER WITH TOMATO CHUTNEY MAYONNAISE
PORK ROAST WITH ONIONS, SAGE AND APPLES
RED WINE BRAISED CABBAGE
ROASTED DELICATA SQUASH
RUTABAGA RISOTTO
Web Exclusive
La Farm Spelt Bread
Baked Striped Bass (Rockfish)
Bret Jenning's Most Marvelous Oysters With Tequila Granita
Herbed Butter For Fish
Pan-Roasted Fish
Edible Feast
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