In Issue #45 May/June 2022

Last Updated April 27, 2022
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The Garden Issue

LETTER FROM THE EDITOR:
Just because we can get everything year-round, doesn’t mean we should.

I bought a bag of Lay’s Sour Cream and Onion potato chips the other day. Sure, I was hungry, and they were the logical choice at the gas station, but I also love them. They have their place. (Ask chef Skylar Bush about breading chicken with them.)

But routinely, I eat with the seasons. The farmers markets (year-round in Nashville) inform what’s happening in my kitchen. And it makes cooking a lot easier when you cook with what is in season. Truly in season.

Growing up in the 70’s, that wasn’t so easy; all our food came from the grocery store. Farmers markets were only around briefly in the summer. Then, I didn't understand eating with the season, because I didn't understand the seasons, not when it came to food. Sure, tomatoes and sweet corn were summer, pumpkins the fall (although we only ate canned), but why lamb and peas in spring? I had never seen plum peas growing on their vines in May or June nor baby lambs in the fields. And I certainly didn't see real chickens to know they lay best with sunlight and the longer days in March.

Many of our ancestors were farmers and grew their own food. They had no other way to eat. Canning was a routine to preserve what they grew for the winter. But once you could buy everything year-round, the “seasons” ceased to exist.

Being connected to the earth not only informs what we eat, but what we do. How we live and work and celebrate. This issue celebrates the earth whether it’s farming or gardening. Its stories are for us, whether you shop at the farmers market or own a small farm. Whether you raise chickens in your backyard or eat grass fed beef and chicken from a farmer.

Sure, you can cook anything anytime with ingredients from the supermarket, but basil and mint from your garden make it a whole lot better. And we don’t even need to discuss tomatoes or peppers.

We certainly can't grow everything we eat, but we can grow some. Try it. You'll be glad you did. But now, back to the potato chips. 

Happy growing. Jill

Roasted Strawberries

This recipe by Teresa Blackburn of @foodonfifth is the perfect use for all those beautiful in-season strawberries. Refigerate the topping for up to 3 weeks or freeze it in small jars to enjoy year-...

Chef Laura Rodriguez

Chef, nutritionist and farmer Laura Rodriguez shares 3 summer reipes using cucumbers, and squash.

Grilled Zucchini with Basil Oil and Pine Nuts

A delicious summer dish from anti-inflammatory chef and clean food advocate Laura Rodriguez.Find more recipes from Chef Laura at cheflaurarodriguez.com or @cheflaurarodriguez. 

Grilled and Chilled Bok Choy Salad

"Bok choy is the perfect companion to any cookout. If you don't care for the Nuoc Cham, the Bok choy would also be wonderful paired simply with salt and pepper and olive oil, or lemon zest and...

Welcome to the Agri-hood at Burns Village and Farm

So, the basic idea is simple: instead of your development’s HOA fees hiring a contractor to maintain the pool, clubhouse, and tennis courts...

Radical Shoots

For James Valencia, it all started in 2020 with a degree in Environmental Sociology and Communication of Science and Technology. ...

Aloha Fish Company: Sea to Table

It was New Year’s Eve, and my husband and I were feeling homesick for Tokyo—not only for our families, but the food which is difficult to...

Seared Marinated Ono with Mango Dragon Fruit Salsa

This bright, fresh seafood dish is courtesy of Chef Jerry and Jennifer Cheung-Cline of Aloha Fish Co. 

Tuna Poke Platter

"Poké in Hawaiian means to slice or cut into pieces; typically, a fish product," says Chef Jerry Cline of Aloha Fish Co. The soy, sesame, ginger flavor of the tuna is great eaten with chopsticks and...

Smokin' Oaks Organic Farms Market

Porchetta was on our Easter menu. But finding a boned pork shoulder roast (or the traditional pork belly) was proving difficult. Until I...

Oven-Roasted Porchetta (Pork with Herbs and Garlic)

This Italian roast pork takes full advantage of Spring’s fresh green herbs, which are whirled up into a paste then slathered over the pork. It’s great hot, but even better cold, sliced for...

The Indomitable Ms. Pearl

Building a community, one outfit and vegetable at a time.

Table Talk with the Farmers of Bells Bend

When I woke up to rapid fire thunder and rain, my phone binged with a text. “May and I are making biscuits if you want to come up to the...

Spicy Gazpacho

Heartier versions of gazpacho have their place, but if you haven't made (or eaten) one that's silky smooth, I urge you to give it a try. To achieve the texture, the ingredients are blended together...

Green Tomato Pesto Pasta Sauce

A lively take on pesto, utilizing all the beautiful green tomatoes made abundant this time of year. 

What’s happening near you

November 23 | 11:00 AM - 4:00 PM

Fall Frolic at Park Cafe

Park Cafe
Nashville
November 28 | 12:00 PM - 8:00 PM

Thanksgiving Dinner at Blue Aster

Blue Aster
Nashville
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