In Our Fall 2013 Issue

Last Updated September 01, 2013
Share to printerest Share to fb Share to twitter Share to mail Share to print

Dear Reader,

Even though autumn is upon us, there is still time to catch those last nibbles and flavors of summer with late-season corn, tomatoes and other summer favorites. At the same time, we are starting to see pumpkins and gourds creep into the farm stands and markets, a telltale sign that by the end of this broad harvest season, we'll be wrapped in sweaters, turning our thoughts to heartier meals, comfort foods, baking and eventually Thanksgiving.

With the magnificent Narragansett heritage breed turkey gracing our cover, I'm already beginning to plan my menu . . . at least in my head. The mouthwatering Thanksgiving feast on page 24 of this issue has got me thinking about my favorite holiday, too.

Between September and November there is dynamic change going on both with the fall season and with the foods available to us locally. In September we'll still be outside, catching those last meals al fresco with summer's bounty, whereas October begins the slow retreat indoors to oven cooking and, by November, to the comfort of root veggies and roasts.

By then we might still be enjoying a sandwich on the porch at lunchtime, but with the sun setting earlier and evenings growing dark, dinner moves back indoors, around the table.

Much of this issue should inspire you to gather around the table with family, good friends and good food. We've got the story of woodworker Mark Stimpson, whose mission it is to bring people back around the table by hand-crafting unique pieces made from wood found right here in Rhode Island. What a truly local meal could be had on one!

We will take you back in time to the 18th century at Coggeshall Farm, when meals were cooked and shared by the family around the hearth, prepared according to what was available from the barnyard and the garden. Learn what a little historical perspective can do to make you rethink the values placed on food in the modern age.

Yet another story, about local winemaker Richard Carmichael, will spark the toast at your table as you give thanks for the bounty we share here in Li'l Rhody. Carmichael's ability to turn grapes and sunshine into award-winning wine, despite our local climate's best efforts to thwart him, will make each sip taste even finer.

And on our Kids page, we hope to inspire the next generation to embrace local foods with our locavore challenge – it's food fun (and food for thought) for the whole family.

Before you jump into the pages that await you, publisher John Schenck and I would like to thank all of you who took the time to give us feedback in our 2013 reader survey. It's great to hear from you and, as a result, we look forward to making our magazine even better with each coming issue.

Lastly, please don't forget, as you give thanks for our local bounty this season, to honor the people who bring us such great food in Rhode Island. Simply head to and click on the banner to cast your votes for our next round of Local Heroes Awards: farm/farmer; chef/restaurant; beverage artisan; food artisan; food or wine shop; and food-related nonprofit. We'll announce the winners in our spring issue.

We hope you enjoy the best of the season as you gather together, around the table.

Dig in!

Genie McPherson Trevor

Aw, Shucks! A Corny Tradition at DeCastro Farms

DeCastro farm store offers local produce, meat, dairy and flowers
The second generation of DeCastros – Stephen, Tom and Rich – are carrying on the tradition their parents – Winfield and Ruth – began when...
|1780 E. Main Rd., Portsmouth, RI, us

Hand-Brewed and Fresh-Squeezed at Small Point Cafe

Pour over coffee
Super green and fair trade, Small Point Café in Providence, Rhode Island, brews coffee in small batches and offers more than 30 teas. There’s also robot art in the bathroom!
|230 Westminster St., Providence, RI, us

Cranberries Straight from the Bog!

Cranberries fresh from the bog
Fred Bottomley, a former developer and 10th generation grandson of John Alden, stumbled into a deal involving 350 acres of cranberries a...
|364 Hickory Rd., North Attleboro, MA, us

Spurtles to Oven Jacks at Studio 820

Richard Heines Jr. got his first Dremel jigsaw when he was only 8 years old, and throughout his career as a self-employed contractor he...

Locavore Comes to Lunch with Ocean State Sandwich Company

Sandwiches and salad
The Handwerger family has been in the business of feeding people since father Alan first opened the Left Bank in Providence in the mid '70s...
|1345 Hartford Ave., Johnston, RI, us

What's In Season: Fall in Rhode Island

fresh cranberries from the bog
September, October, November. What is in season in Rhode Island for the months of September, October and November. Cook fresh and local in...

Grilled Striped Bass with Sweet Corn Pudding and Peach Relish

Grilled Striped Bass with Sweet Corn Pudding and Peach Relish
September is time for those last peaches, some late-season corn (perfect for corn pudding) along with fresh striper. Together they make a perfect end-of-summer dish. Make sure you use corn that has...

Wild Mushroom Ravioli with Shaved Baby Turnips and Broccoli Rabe

Wild Mushroom Ravioli with Shaved Baby Turnips and Broccoli Rabe
At Cav we make our own ravioli with a duxelles of wild mushrooms and black truffles. To simplify things, you can substitute mushroom ravioli from local purveyors like Puerini's or Venda. The topping...

Apple, Brie and Pecan Turnovers

Apple, Brie and Pecan Turnovers
These sweet and savory turnovers will taste great by themselves, or with a dollop of whipped cream on top. If you can't find Cortland or Granny Smith apples, any firm apple will do.

Cooking Fresh on a Budget with Quinoa

The Food and Agriculture Organization of the United Nations has declared 2013 the International Year of Quinoa. This ancient and gluten-...

Quinoa with Roasted Beets and Carrots

The color of the beet juice permeates the quinoa, resulting in a lovely, flavorful dish that's in season in both fall and spring.

Smoke: It's in the Air

Smoke in cocktail
Quick: What do Scotland and Mexico have in common? Why, both feature smoke prominently in their world-class spirits. Most Scotch whiskies...

Arándano Fumado

Arandado Fumigado Cocktail
Spanish for "smoked cranberry," with the Arándano Fumado I marry New England's tart fruit with Mexican spirits for a distinctly cosmopolitan fall tipple. The mezcal is an enjoyable investment for...

Collard Greens: A Superfood for All Seasons and All Regions

Collard greens in New England? There must be some mistake. Collards can only be cooked in pork fat and served on a verandah down south –...

Tangy Collard Slaw

This colorful salad showcases collards raw. Asian-inspired flavors give it a refreshing kick and the hot dressing wilts the greens slightly without cooking them.

Edible Rhody Kids: Be a Locavore Hero!

Healthy plate foods
Be a Locavore Hero! LOCAVORE: noun \ lo-ca-vore (lō-kə-ˌvȯr) \ definition : one who eats foods grown locally whenever possible origin:...

Fall In With a Good Read

Had it up to here with the Iron Chefs of the food universe? Nick Rabar describes a very different planet in his novel The Cold Side of the...

Handmade: Marc Stimpson of Hope's Woodshop

Marc Stimpson of Hope's Woodshop
Providence's Table Angel Is Working to Serve Rhode Island Its Own Native Lumber with Double the Love
|610 Manton Avenue, Providence, RI, us

Menu Matters: Celestial Café Farm Dinners

Chef Branden Read at Celestial Cafe
Where Food Fits the Farmers and the Seasons
|567 South County Trail (Rte. 2), Exeter, RI, us

Heritage Breed: Let's Talk (Narragansett) Turkey

Narragansett Turkeys
Once an endangered breed, heritage turkeys are making a comeback. Discover where to find them and why they taste better than the supermarket variety.
|227 Ekonk Hill Road, Moosup, CT, us
|1942 West Main Rd, Middletown, RI, us
|171 Pine Hill Road, Westport, MA, us
|1 Coggeshall Farm Road, Bristol, RI, us

Easy Entertaining Showcases a Homegrown Thanksgiving Rooted in Rhode Island

A homegrown Thanksgiving rooted in Rhode Island
|166 Valley St. Building 10, Providence, RI, us

Pecan Pie

Pecan Pie
We add local flavor to this Southern favorite with Rhode Island whiskey and quality pecans procured at Providence's Virginia & Spanish Peanut Co. We love to use the pecan filling in a tart pan in...

Brussels Sprouts & Bacon

This three-ingredient recipe is quick and easy.

Cranberry Apple Relish

Chef Kait's perfect adaptation of her grandmother's cranberry relish recipe is designed to use crisp apples to cut the bite of the cranberries. It will hold for up to one week in the fridge or one...

Greenvale's Winemaker Richard Carmichael

Grape vines at Greenvale Vineyards
Producing a Wine that Goes Well Beyond Local
|582 Wapping Rd., Portsmouth, RI, us

Rhodeside Diaries: Hearth Cooking at Historic Coggeshall Farm

Hearth Cooking at Coggeshall Farm Museum in Bristol, RI
Hearth Cooking Makes Time Travel Look Easy
|1 Coggeshall Farm Road, Bristol, RI, us

In the Garden with Persimmons

Hachiya persimmons
A Growing Obsession Bears Fruit in Li’l Rhody

Hachiya Persimmon Bread

This is one of the prettiest loaf breads in existence, thanks to occasional flecks of deep orange persimmon. It bakes well without the nuts and raisins, so feel free to use or not as you prefer. Do...

Farm Supply: Why Drake Patten is Crowing About Cluck

Gifts for gardeners at Cluck
An Urban Farm Supply Arrives at New Beginning
|399 Broadway, Providence, RI, us

What’s happening near you

May 22 | 7:00 PM - 8:30 PM

Beer and Cheese Pairings

Foolproof Brewing Company
Pawtucket, RI
May 31 | 6:00 PM - 9:00 PM

Wine, Dine & all that Jazz

134 Collaborative
Build your own subscription bundle.
Pick 3 regions for $60