My Recent Food Finds Eat. Cook. Love.

Welcome to the fourth issue of Edible Nashville. Fall is here and as it happens occasionally, the cover of this issue posed quite the dilemma. Beautiful flowers from our Flower Girl story or adorable pumpkins piled on a cake stand (a great centrepiece by the way). Fierce debates were had, hands were wrung, and the pumpkins came out on top. As it turns out, everyone loves fall, with its cooler temps, colored leaves, pumpkins, apples, and corn maizes (ok maybe not those).

I, for one, can never stop buying squash and pumpkins in the fall. I have them in every color and size. But not just for decoration. I roast them with a drizzle of maple syrup, stuff and bake them with ham, Gruyere cheese, onions and French bread (think cheesy fondue in a pumpkin) and whirl them up into creamy soup. As there wasn’t room in the issue, you can find these recipes at ediblenashville.com.

Yet, tomatoes, peaches and bell peppers are still piled high at the produce stands, not to be ignored. Therefore, we’ve got an end of summer ratatouille tart that you will find online. Onto fall we have a sorghum pear cake, rustic and rich beer cheese soup, and black bean and sweet potato chili. Speaking of bounty, if you were the recipient of zucchini from August 8th, (Sneak Zucchini onto Your Neighbors Porch Day), you’ll be happy to read Emily Capo Sauerman’s article on baking the perfect zucchini bread. If you have a recipe you’ve perfected or are known for, we want to hear about it. Write us at editorial@ediblenashville.com for a chance to be featured in the November/December issue.

Jill Melton, Editor
jill@ediblenashville.com

My Recent Food Finds

Greek Koulourakia Butter Twist Cookies
The Olive Tree Bakery (available at most farmers markets around town)

Southern Grilled Cheese (on Southern Wit beer bread, no less)
Tennessee Brew Works

Arugula with Buratta and Peaches
Steadfast Coffee

Almond Breakfast Cake and coffee
Dose