Amuse Bouche

Photography By Alyssa Valletta | August 24, 2015
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(ә,mooz’booSH)—starters to entertain the mouth and the mind.

Have Growler, Will Travel

With all the local beer a’ brewing, we need some way to get it home. Enter the “growler,” a glass jug to fill with draft beer to go. They come in all sizes, but we like the smaller 32-ounce ones. Buy one at your local brewery or a “filling station” such as The Beer Pale, Craft Brewed, Mt. Juliet Market, The Bottle Shop and the Filling Station.


Preheat oven to 375°. Quarter or half squash and remove seeds. Place cut side up in baking pan. Drizzle with maple syrup or sorghum, soy sauce, melted butter, thyme, salt and pepper. Toss and roast 20 minutes. Turn squash over and roast 20 more or until tender. —Teresa Blackburn


We love these seed bombs from Williams Honey Farm and The Polleneers. In the fall, toss them in your garden (or anywhere) and bee friendly plants pop up: Black-Eyed Susan, Purple Prairie Clover, and Bee Balm. All perennials, they’ll come back each year. For sale at Green Door Gourmet, Yarrow Acres, The Juice Bar, and Marche Artisan Restaurant. Also available online at To help save the bees, join The PolleNation at $3.75 each.


Whether you cook or not, most of us congregate in the kitchen. So it’s important that it’s a nice space. Each issue we’ll feature a reader kitchen we love. We hope it will inspire you to spend more time in your kitchen, whether you’re eating carry out or baking bread.

Lauren, from Bloomsbury Farm, renovated her kitchen with a big island in mind for excellent food prep space. She says “...the windows are also great for wildlife watching and season changes. We love our farm kitchen.”

Books We Love

Along with the launch of her new book, “Sunday Dinner in the South,” Tammy Algood shares her Breaker Cornbread Muffins.


Fall is for composting.

It’s not just food scraps that compost needs, but “browns” as well. Browns include fallen leaves, twigs, shredded paper and even strips of cardboard, which add much needed carbon to your food waste’s nitrogen. Aim for a 3:1 ratio of browns to greens. This is especially easy when leaves are coming down. —Clay Ezell The Compost Company.


Tomato soup is sported on every menu in town. Vote for your favorite. Instagram a photo by tagging @ediblenash with the hashtag #ediblenash. Winner announced in the Nov/Dec issue.

Article from Edible Nashville at
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