In Our Fall 2013 Issue
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 EdibleRhody.com 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.
Genie McPherson Trevor