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Winter 2011-12
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AT OUR TABLE
EDIBLE NOTES
WHAT’S IN SEASON?
By Kyle Wilkerson
WHY SOUTHERN FOOD MATTERS?
By Jay Pierce
BEHIND THE BOTTLE
Firm Foundations
By Fred Thompson
FEARING A CSA BOX IN A 30-MINUTE MEAL WORLD
By Amber Nimocks
GRATEFUL GROWERS
Farming with a Culinary Mission
by Barb Freda
BACKYARD GARDEN
Even in a small yard
By Don Rosenberg
EDIBLE TRADITIONS
May Peas
By David Cecelski
ASPARAGUS
By Nancie McDermott
COOKING SPRING’S FIRST GIFT
By Sandra Gutierrez
FARMERS’ MARKETS
EDIBLE PIEDMONT LOCAL GUIDE
EDIBLE POETRY
Arcadia Diary Bar
By Michael McFee
RECIPES
Beet Chips
Kyle’s N.C. Oyster “Chowda”
Asparagus Frites
Roasted Beet Salad with Tarragon Vinaigrette
Bourbon and Prune Braised Lamb Shanks
N.C. Catfish Tacos
Honey-Mustard Pork Ham Roast
Asparagus Soup with Country Ham
Asparagus Tart
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