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Tag Archives | Fall 2019 Issue Highlights

A Fresh Take on Teen Spirit

  1. aFifteen-year-old Dawson Mehalko brings singular focus to his Trenton farming plot

    A FRESH TAKE ON TEEN SPIRIT

    STORY KIM PIERCE  PHOTOS MELINDA ORTLEY

Wearing black rubber boots against the sticky gumbo mud, Dawson Mehalko is the farmer-gardener in charge of Jubilant Fields Farms—outside Trenton north of McKinney—from its neatly planted rows of baby lettuces and broccolini to its trellised tomatoes winding high inside the 1,000-square-foot greenhouse.…

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Welcome changes for Texas Cottage Food Law and More

PHOTO: istockphoto.com/Jatrax

Starting today, changes to the Texas Cottage Food Law dramatically expand what Texans can make and sell from their home kitchens—as well as where they can sell them. And the good news doesn’t stop there. Thanks to other legislation, Texans can now take home a six-pack from their favorite craft brewery, and they’re free to grow industrial hemp and buy and sell hemp-derived CBD oil.…

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What’s in Season: Fall 2019

EARLY FALL
Beans and Peas snap) (fr esh shell and
Cor􀂛
Cucumber
Egg􀂞lant
Figs
Melons
Okra
Peppers
Squash
Tomatoes
Water􀂙elon

LATE FALL
Apples
Ar􀂧g􀂧la
Beets
Broccoli
Caulifl ower

Cabbage
Car􀂢ots
Celer􀂮
Chard
Collards
Fava Beans
Kale
Lett 􀂧ce
Mustard Greens
Pears
Pecans
Persimmons
Pomeg􀂢anates
Potatoes
Pumpkins
Radishes
Spinach
Sweet Potatoes
Tur􀂛ips

Compiled with the help of Marie Tedei, Eden’s Garden CSA Farm, and other local farners.

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Game Day Grub for Locavores

Photo by Meredith Steele

In my opinion, fall begins with the arrival of Hatch chile peppers in North Texas— grown next door in New Mexico—and the first college football game. It’s an exciting time when our house is full of friends, the TV’s on, the cooler is stocked, and snacks are overflowing.…

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The Urban Harvest

Foraging in the City


Photography Teresa Rafidi

Duchesnea indica (Indian strawberries) and Solanum ptychanthum (black nightshade

Have you ever eaten a pecan that has fallen from a tree? Made grape jelly from wild Texas grapes? Have you plucked a mulberry, plum or other ripe wild fruit that has been warmed by the summer sun?…

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Two for the Road

Story and Photos Terri Taylor  Illustrations Krystal Read

A Sister Trip to the North Texas Wine Country


Sponsored in part by the Texas Department of Agriculture—Texas Wine Marketing


Breezing down U.S. 287 near Decatur, I glance at my sister— my co-pilot—and think of the many times we’ve traveled this road together.…

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Eggplant Four Ways

BREAD IT

Slice eggplant into rounds. Dip each round first into flour, then into a beaten egg, and then into breadcrumbs. Breaded slices can be either baked on a well-oiled sheet pan or pan-fried until golden brown and crispy. Eat as eggplant chips or layer with marinara sauce and mozzarella cheese into a classic eggplant parmesan.…

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Fall Means Chili Weather

Photography: Andrew Vracin; Styling: Dotty Griffith and Gae Benson

Chili is the official state dish of Texas and the unofficial dish of autumn. A bowl of red with fresh tortillas bespeaks falling leaves, football, family and feasts to come. This chili recipe is the culmination of 35 years of tasting and creating ways to make a beautiful bowl of red with the integrity of multiple layers of flavor.

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A Texas Way With Chèvre

Lost Ruby Ranch is Paul Allen’s highly successful retirement project

A TEXAS WAY WITH CHEVRE

Story by Karel Holloway  Photography Melinda Ortley

At Lost Ruby Ranch, Paul Allen found his niche


Paul Allen studied goats.

He took classes in selecting and caring for goats.…

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Editor’s Letter Fall 2019

Editor Terri Taylor and publisher Nanci Taylor
PHOTO: MELINDA ORTLEY

Each new issue of Edible DFW is a sweet adventure. Who else has a work-week that includes wine-tasting with vineyard owners, foraging with a cool chef and the Texas Plant Guy, and tromping around a barnyard with goats?…

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