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Tag Archives | Summer 2017 Issue Highlights

Going Tapas for the Summer

If you’ve ever spent any time in Spain, then you know about the breezy, whenever-you’re-hungry eating culture there—they’re grazers, mostly, stopping in at a favorite spot for lunch, having a little bit of something, then moving on before doing the same thing again later in the day, before dinner, or as dinner.…

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The Master Growers of B and G’s Garden

STORY BY KIM PIERCE • PHOTOGRAPHY BY TERESA RAFIDI

If you’re a master gardener who loves growing fruits and vegetables, who connects powerfully to the land, how do you up your game?

Try full-on farming.

“I started out with a disc and a little tractor,” says Ben Walker, the “B” in B and G’s Garden.…

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The Grape Man of Texas

STORY AND PHOTOGRAPHY BY ALFONSO CEVOLA

Editor’s Note: In the late 1800s, T. V. Munson of Denison brought Texas worldwide acclaim when he identified native grape rootstock from chalky central Texas soils for a French delegation, giving the French their first success in the battle against the disastrous vineyard disease Phylloxera.

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What’s in Season: Summer 2017

Apricots

Blackberries

Blueberries

Cantaloupe

Corn

Cucumbers

Eggplant

Figs

Garlic

Green beans (early summer)

Herbs

Leeks

Honeydew Melon

Israeli Melon

Okra

Onions

Peaches

Pears

Peas (black-eyed, purple hull, cowpeas)

Peppers

Plums

Potatoes

Shallots

Squash (summer varieties)

Tomatoes

Watermelon

Yardlong beans

 Compiled with the help of Marie Tedei, Eden’s Garden CSA Farm.

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Tomato, Tomato

STORY AND PHOTOGRAPHY BY ELLISE PIERCE

My childhood summers were filled with tomatoes. When I was growing up in Denton, we had thick slices of beefy tomatoes on side plates for lunch and dinners, served just as they were, with a sprinkle of salt to offset the sweetness.…

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Keep Calm and Eat Pasties

STORY AND PHOTOGRAPHS BY RICK BARAFF

We all know the tale of how most of our food travels an average of 1,500 miles to get to our plates. But in the case of pro baker and chef Tina Miller, it was she who traveled the long distance to Dallas to start up her locally sourced, traditionally handmade and properly British Proper Baking Company.…

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Notable Edibles: Summer 2017

HARTVICKSON PASTURED PORK

At the Hartvickson Family Farm near Lindale, Megan and Lee Hartvickson produce all-natural pork. “Our pasture-raised hogs lead a good life, eating acorns and non-GMO feed,” says Lee. The meat hogs are Blue Butts, a cross between their 800-pound Chester White boar and their female Large Blacks, both heritage breeds.…

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Publisher’s Letter Summer 2017

Edible DFW is proud to present its North Texas Wine Trail Guide! We can all appreciate the many great wineries all over Texas—from the Hill Country to the High Plains and certainly here in North Texas. We are pleased to share with you some of the great wineries we have right here in our own backyard.

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