• Facebook
  • Twitter
  • Instagram
  • PInterest

Tag Archives | Spring 2019 Issue Highlights

Our Quest for Community

Community synergy is difficult to define, but we know it when we see it. It’s the spark that lit and sustains Chefs for Farmers, an annual gathering started in 2010 whose mission is to bring together “chefs, artisans and culinary influencers to celebrate supporting local and regional farmers.” Synergy is behind McKinney’s organic emergence as a locavore hot spot, and synergy helped Coppell elevate its humble Old Town Coppell farmers market to the centerpiece of a warm, people-friendly development.…

Continue Reading

How We Drink

Photo: Matthew Rainwater
Photo: Robert Strickland

Nowhere has North Texas seen more dramatic change than in the way we drink. Craft beer alone has undergone nothing short of a revolution. A decade ago, Franconia Brewing Co. in McKinney and Rahr and Sons Brewing in Fort Worth were early, fledgling North Texas brewers.…

Continue Reading

Let’s Do Brunch

The sun’s shining, the garden’s sprouting—that’s reason enough to celebrate. Here are some light-fare recipes—favorites from our archives with a sprinkling of new. Head to your nearest farmers market for the freshest eggs and the season’s best asparagus and strawberries. Garnish everything with cheery edible flowers.…

Continue Reading

Strawberry Fields

 

Ella Morgan at Pecan Creek Strawberry Farm. Photo: Teresa Rafidi.

Strawberries are a hot new item on North Texas farms. A decade ago, you just didn’t see them in our area, save for a single pick-your-own in Arlington. Then about six years ago, Bobby Bever and his family’s Highway 19 Berries and Produce in Athens started growing them—first for farmers markets (Good Local and McKinney), now for a pick-your-own at the farm, too.…

Continue Reading

How We Eat

The Brown family at their Lucas farm. Photo: Melinda Ortley.

Today, the quest for “clean” food, grown as naturally as possible, is leading more consumers to seek out local farmers and ranchers. This goes beyond the desire for fresh flavors, which has driven the locavore movement since its inception.…

Continue Reading

The Resilient Garden(er)

Daniel Cunningham sorts through red Swiss chard. Photo: Courtesy of Texas A&M AgriLife

Growing food in North Texas can be challenging, if not downright difficult, even for the most experienced green thumb. Our gumbo clay soil is sticky and heavy. Our weather runs the gamut of extremes.…

Continue Reading

What’s In Season: Spring 2019

What's in Season: Spring
 
 

Asian Greens
Asparagus
Arugula
Beets
Broccoli
Brussels Sprouts
Cabbage
Cauliflower
Carrots
Celery
Chard
Cilantro
Collard Greens
Dill

 

Fava Beans
Garlic
Green Onions
Fennel
Kale
Kohlrabi
Leeks
Lettuce
Mint
New Potatoes
Oregano
Parsley
Parsnips

 

Peas
(English, Snap, Snow)
Radishes
Rosemary
Rutabaga
Sage
Shallots
Sorrel
Spinach
Spring Onions
Strawberries
Thyme
Turnips
Watercress

For a list of local YOU-PICK-IT farms, go to edibledfw.com and click LOCAL RESOURCES.…

Continue Reading

How We Grow

Megan Neubauer, Pure Land Farm. Photo: Desiree Espada
Patrick Wright, Bonton Farms. Photo: Robert Strickland

North Texans love to get their hands in the dirt and grow wonderful edible things. What gardener has not been seduced by the flavor of a vine-ripe tomato or a peach eaten out of hand, still warm from the sun?…

Continue Reading

How We’ve Grown

Ten Years of Food and Community

Look how far we’ve come in 10 years—and not just at Edible Dallas & Fort Worth, but the entire North Texas locavore landscape. That includes what we eat and drink and how we grow our food and come together as communities.…

Continue Reading