Archive | March-April 2013

MARCH-APRIL 2013 TABLE OF CONTENTS

edibleTwinCitiesMarch-April2013-COVER.inddFEATURES

SPECIAL FOCUS—THE FARM
The Farm and Market Approach
Petersons’ Ferndale Market business model combines wholesale, retail.
By Angelo Gentile

The Third-Generation Farmer
The Minars’ Cedar Summit Farm and their passion for the land.
By Emily Koenig

Bossy, But Strategic, Too
Farm start-up Bossy Acres aided by marketing background.
By Mark Weber

The Artisan Farmer
Au Bon Canard stays small.
By Mary Jane Miller

DEPARTMENTS
NEWS & TRENDS
New cookbooks; Michael Pollan coming to Twin Cities.

EDIBLE TRADITIONS
Artisan Cheese, Locally Crafted
Area cheese-makers’ tradition of flavor.
By Beth Dooley

NOTABLE EDIBLES
Real Food, From the Source
Spring is time for CSAs, farmers’ markets.

Diary of a New Farmer: The Promise of Spring
Warmer days heighten the senses.
By Betsy Allister

RECIPES
Herbed Egg Salad
Basic Omelet
Beet Greens Pesto
Quick Turkey Minestrone Soup
Pan Seared Foie Gras

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