Edible Blue Ridge Spring 2010 : Page 4
CONTENTS SPRING 2010 21 How Does Your Garden Grow? A special section devoted to coaxing edible plants from your patch of earth. Plus, some motivational words from Monticello’s head gardener, Peter Hatch, and an inspirational story from a refugee family whose garden grows a taste of home. 28 The Artful Cakemaker A henna pattern, a child’s pull toy, even a tablecloth can be transformed into a stunning cake in the hands of Maliha Cre- ations. Special-occasion cakes from scratch—freshly made, with no preservatives. See how it happens, one layer at a time. 32 Farm to Fork: A Fish Story Come along on the journey of Rag Mountain Trout: from a pristine trout farm in Shenandoah County to a fish- processing cabin in Madison County—and then finally to a plate at one of the area’s best restaurants. 6 Food for Thought A letter from the editor. 8 Edible Notes What’s going on in the Central Virginia food scene. 12 Rural Therapy A Keswick program aims to prove that working on the farm— with the animals and earth—restores the spirit. 14 Look What’s Cooking... The latest food openings, events, and goings-on in Lynchburg and Orange County. 16 Know Your Vintner Rockbridge Vineyard’s Shepherd Rouse tells us how, for him, all roads led back to Virginia. 18 Edible Picks Some of the local foods we like right now. On the cover: Spring peas. Photo by Carole Topalian. 4 | EDIBLE BLUE RIDGE SPRING 2010 36 Buy Fresh Buy Local Listings of local farms, markets, artisans, wineries, and more. 37 From the Charlottesville Cooking School Martha Stafford’s Spinach with Spring Onions, Butter, and Dill. 39 Farmers’ Market Guide 42 The Local [Roast Lamb] A spring classic, sourced from local farms. RECIPES IN THIS ISSUE Rhubarb Fool .............................................8 Maya’s Pan-Roasted Rainbow Trout ..........................34 Spinach with Spring Onions, Butter, and Dill ...................37 Roast Lamb ..............................................42
Publication List
