The first trees were just planted in Beacon Food Forest, a forager-friendly garden in Seattle. With a projected seven acres of fruits, nuts, and vegetables, it will be the nation's largest public edible landscape.
Despite the insane heat, Katie Mendelson had a hankering for something more substantial this week and turned to Phaidon's Vegetables from an Italian Garden for a recipe. The result? Some delicious eggplant balls. It's a vegetarian take on meatballs and perfect for anyone whose eggplants are ready to be harvested in this heat.
Zucchini is a bumper crop for almost every gardener who chooses to grow it. In today's From Garden to Table column, Katie Mendelson shares a recipe for zucchini bread from the Morning Glory Farm cookbook, a book that grew out of a favorite farm stand on Martha's Vineyard, which is an institution on the island, beloved for its fresh vegetables.
In our new column, we cook local bounty that's in season. Today, Katie Mendelson writes about Mark Diacono's The Food Lover's Garden, where he argues that "Life is too short to grow ordinary food," and shares the recipe for Diacono's Strawberry Scones.
Farm-to-table has become the ultimate food trend of the year. And for some restaurants, the path from farm to table is quite short—we highlight 11 restaurants from Seattle to Maine that are growing their produce for their recipes on their roof, in raised beds, in recycled tires, and in aeroponic towers for fresh, delicious, and truly local and seasonal cuisine.
The marriage of the words “aesthetic” and “edibles” have become more frequent as many gardeners, chefs, and authors alike embrace the function and form of edible design in gardening. Christina Salwitz explains why there no longer needs to be the horticultural separation of delicious looking and delicious tasting landscapes.