Edible Blue Ridge Spring 2013 : Page 4CONTENTS SPRING 2013 24 Three Degrees of Homesteading More and more people are taking charge of their own food supply by growing, raising, or otherwise producing a good portion of the food they eat. Meet six people doing it in their very own way. 30 Tall, Stalk, and Handsome Asparagus is here, though its season doesn’t last for long. Local chefs share some of their favorite ways to honor everyone’s favorite spring spear: by eating it. 36 Shine On Moonshine is no longer strictly for hillbillies. But just because the small-batch, DIY liquor is catching on with foodies doesn’t make it any less illegal. 8 Food for Thought Embracing the 21st century—a letter from the editor. 10 Edible Notes What’s going on in the Central Virginia food scene, including a new cooking class on the farm, a bread conceived with yeast from a renowned winery, and a barbecue joint operating out of a 1961 Airstream. 14 Delicious, Delicious History In her debut column for Edible Blue Ridge , local-foods advocate Tanya Denckla Cobb digs into an idea for bringing more food—and tourism dollars—to Central Virginia. 16 Oddball Edibles This year, delve deeper into your favorite seed catalog and grow something in your garden that’s new, different, and just a tad quirky. 18 Look What’s Cooking... All the news that’s fit to print about Culpeper’s new craft beer fest, a covert candy shop, and a not-for-the-faint cheeseburger challenge. 20 Know Your Cidermaster Bold Rock Cider’s Brian Shanks brings a world of experience to a six-pack near you. 22 Edible Picks Small-batch granola, olive oil, beer, and more that we’re digging right now. 42 Buy Fresh Buy Local Listings of local farms, artisans, markets, and more. 50 The Local [Twice Baked (Baby) Potatoes] These little potatoes, when stuffed with bacon, cheese, and mushrooms from area producers, make some stellar hors d’oeuvres. RECIPES IN THIS ISSUE Roasted Trout with Thyme, Rosemary, and Lemon . . . . . . . . . . . . . . . . . . . 10 Asparagus and Sheep’s Milk Cheese Pizza . . . . . . . . . . . . . . . . . . . . . . . . . 32 Poached Egg with Grilled Asparagus, Surryano Ham, and Parmigiano-Reggiano . . 34 Asparagus in Crispy Phyllo with Feta Vinaigrette . . . . . . . . . . . . . . . . . . . . 34 Mountain Medicine Moonshine Cocktail . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 Twice Baked (Baby) Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 On the cover: Pizza gets a new look with fresh spring ingredients from chef Currey Hay of Beggars Banquet in Orange. Photo by John Robinson. 6 | EDIBLE BLUE RIDGE SPRING 2013 Publication List Using a screen reader? Click Here |
