Spring 2013 Table of Contents

By Edible Atlanta on February 20, 2013 in Spring 2013

2	GRIST FOR THE MILL
4	EDIBLE TRADITIONS Heating Up the Basic Black By Rebecca Lang
8	FARM TO PANTRY Capturing the Seasons in a Jar By Lyn Deardorff
11	Many Hands Make Light Work: Wolfscratch Farm Gets Mobbed By Lorayne Bryan
14	Schoolyard Gardens: An Education for Young Sprouts By Susan G. Collins
16	NOW IN SEASON
18	THE ART OF FOOD Cooking with the Seasons By Alisa Barry
20	Seeds for the Future By Laurie Moore
22	Fresh Ideas for a Southern Spring By Virginia Willis
27	FARMERS MARKET DIRECTORY

30	No Kidding Around: These Goats Make Great Chevre By Tricia Stearns
35	Sauce Boss By Nealey Dozier
38	Growing Up: Agriculture in Atlanta Has Arrived By Michael Wall
40	LAST BITE Asparagus Points the Way to Spring By Megan McCarthy
	COVER Photo by Carole Topalian
	THIS PAGE Photo by Carole Topalian
	RECIPES
7	Puffed Chicken Pot Pies
7	Breakfast in a Skillet
10	Strawberry Lemon Preserves
19	Grilled Shrimp Spiedini with Salsa Verde
21	Garlicky Pasta and Kale
23	Mushroom Ragout
24	Sautéed Radishes with Chives
24	Asparagus & Cucumber Salad
25	Seven-Hour Leg of Lamb
32	Roasted Beet Salad
33	Caramelized Onion and Goat Cheese Pizza
40	Oven-Roasted Asparagus

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