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Edible Piedmont Spring 2009

Departments

6 FROM OUR TABLE
8 EDIBLE NOTES
9 EDIBLE HEROES
12 EDIBLE SPRING
40 FARMERS’ MARKETS
41 EDIBLE RESOURCES
42 EDIBLE POETRY

Features
16 DRESSING UP FOR SPRING
By Sandra Gutierrez
19 SPRING SHALLOTS
By Carroll Leggett
23 COMMUNITY GARDENS:
BLESSED BE THE SOIL THAT BINDS
By Debbie Moose
26 CITY CHICKS:
THE FRESHEST EGGS IN TOWN
By Amber Nimocks
30 NEARLY NUDE BEAUTIFUL
SWIMMERS: SOFT SHELL CRABS
By Elizabeth Wiegand
36 RHUBARB: SPRING’S BITTERSWEET
By Nancie McDermott
  COVER
Photo by Margo Knight Metzger
Recipes
12 Bacon Wrapped Shad Roe with
Cornmeal “Blini”
12 Broiled Shad
13 Frisee Salad with Roasted Shallot and
Bacon Vinaigrette
14 Natalie Foster’s Raw Scape Pesto
14 Grilled Scapes
15 Classic Mint Julep
16 Composed Salad of Roasted Baby Vegetables
with Lime-Garlic Aioli
17 Roasted Asparagus and Local Feta Panzanella
18 Arugula with Goat Cheese, Berries,
Seeds and Flax Seed-Citrus Vinaigrette
20 Spring Shallots and New Potatoes
34 Elaine’s Southern Fried Soft Shell Crabs
38 Beth Tartan’s Old-School North Carolina
Rhubarb Pie
39 Karen Barker’s Rhubarb Compote with Strawberries
39 Strawberry-Rhubarb Lattice Pie
 
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