Edibles

Edibles

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As we head into these last few weeks of summer, lots of garden vegetables are ripe for picking. But what if you have too many vegetables? Kevin Lee Jacobs shows us his no-canning tips for how to preserve beans, herbs, leafy greens, onions, and garlic for up to a year by using the freezer and some pantyhose!
Williams-Sonoma gets back to the land with a new line of culinary gardening products that includes beehives and chicken coops. 
Ornamental kales and cabbages are ubiquitous winter foliage plants, with leaves that turn colors after a couple of frosts. 
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.
"The Wildman" Steve Brill has moved into the digital age with an iPhone app that can help you identify wild edibles, with harvesting methods and tips to avoid poisonous lookalikes!
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.
11 of our favorite cocktail glasses for your botanical cocktail, plus our suggestions for all the bar accessories needed to muddle your herbs into tasty drinks.
Related Topics: Products | Bar | cocktails | drinks | Edibles | glasses | Kitchen
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.
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