This year, in addition to the veggies, fruits and eggs we always get in our CSA, we signed up for a biweekly tub of Ronnybrook butter and a monthly share of “meat” from Mint Creek Farm. I put it in quotes to emphasize how little I knew about the carnivorous delights that awaited me.
In Season
But seldom safe to eat.
Coming face to face with the unspeakable part of the nutrient cycle.
You can’t live here and not make them. It’s against The Rules.
A chef’s farewell toast to the pleasures of the cup.
In our current issue, Gabrielle Langholtz comments on the new gardening book (no relation to this magazine) Edible Balconies: Growing Fresh Produce in Small Spaces. Read her story and learn more about the book’s DIY ideas for balcony-friendly farming.
We’re working on making a list of the best CSA’s in the city. What’s yours and why do you love it?
City-owned parcels add up—and online tools help turn them green.
From knotweed soup to pokeweed sandwiches, you should be eating foraged edibles.
After a year of eating wild foods, winter brings the season to drink them.
For Italians, Christmas Eve means seafood.
I’ve been thumbing through the short, final chapters of Joan Gussow’s most recent book, Growing, Older. They’re humorous even if the themes include dying, lifelong regrets, sea level rise and climate change. The later geological preoccupations are shared by both of us—we both garden in floodprone areas—and the balmy, 60-degree afternoons this past weekend reminded me that the future-oriented predictions of climate scientists seem more and more to have arrived in the here and now. (And, my colleagues at Edible Brooklyn tell me, the annual winter festival at Prospect Park was just cancelled, due to weather too warm to make snow.)
