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Winter 2010
edible Piedmont
Winter 2009/2010

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Recipes 

8 Coastal Fish Stew
9 Kale and White Bean Clam Stew
10 Kyle’s Killer Oysters
11 Purple Sweet Potato Puree
20
 Spicy Mac ‘N Cheese Casserole
21
 Brussels Sprouts and Goat Cheese Risotto
21
 Cheese and Fig Thumbprints
22
 Potatoes with Smoked Farmer’s Cheese Fonduta
23
 Spinach and Feta Rugelach
31
 Marilyn’s Biscuits
31
 Willard’s Biscuits
31
 Granny Wim’s Sausage Gravy
33
Miss Shirley’s All-Time Favorite Sour Cream Cornbread
38
Jay’s Carolina Braised Pork Shanks
39
Jason’s Cracklin’ Pork Shanks

Departments

6 AT OUR TABLE
8 EDIBLE NOTES
10 WHAT’S IN SEASON?

 

Features 
12 EDIBLE NATION
Preparing for the Future
By Amber Nimocks
14 ARTISANS
A Whey With Cheese
By Nancie McDermott
20
 RECIPES
Say Cheese!
By Sandra Gutierrez
25
 BEHIND THE BOTTLE
In Search of Perfect Holiday Wine
By Amber Nimocks
27
 FARM TO PLATE
Changing the Colors of the Rainbow
By Fred Thompson
29
 SOUTHERN TRADITIONS
Biscuit School By Belinda Ellis
The Southern Saga of a Side Dish By Katrina Moore
34
 WORTH THE TRIP
Visiting Mast Farm Inn By Diane Daniel
36
 LOCAL GIFTS
38
 BATTLE OF THE PORK SHANKS
41
 NC MARKETPLACE / FARMERS’ MARKETS
42
 POEM Yule Log By Michael McFee
  COVER by Fred Thompson

 

 

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