Edible Communities - Building community one dish, one recipe, one story at a time.

Ain’t Garlic Grand

Though often overlooked, fresh garlic is abundant at many summer and early fall local farmers markets. We take garlic for granted. It’s reliably in the grocery store year-round and doesn’t look much different from season to season. But according to Cher Smith of Bugtussle Farm, in Gamaliel, Kentucky, which offers CSA shares in Nashville, Tennessee,…

By Edible Communities

The Garlic Papers: The Consolation of the Timeless

There is something bipolar about the legal machinations in distant capitals in contrast to the realities on the ground, in the earth, in the soil, of my small farm, which is where I live and where I have invested so much of my life. Above all, it is quiet on the farm. I take the…

By Colleen Troy

The Hype and Hope of Hemp

Walk into any health or wellness store today and be prepared for a big dose of CBD marketing. It’s been the focus of New York Times articles, national TV news stories and more. In areas around the country, CBD products ranging from infused honey to lotion have popped up at stand-alone stores, festivals and local…

By S.B. Campbell

Up the Yellowstone River…

…and back—a drive to dine, soak, hike, and dine again. It’s a Sunday morning in Livingston, Montana, and we are late getting going on a dining and soaking excursion. The delay sharpens our hunger and deepens our desire for a cup of coffee, so we put the pedal to the metal once we’re in the…

By Becca Miller

Abundant, Versatile Lamb’s Quarters

There are really no two ways about it: if you like spinach, you’ll like lamb’s quarters. It would be difficult to walk around Cape Cod’s green spaces without finding large stands of this wild edible plant lining roadsides and trails among the dandelions and raspberry brambles. Prolific in much of the northeastern United States, lamb’s…