In Our Winter 2013-2014 Issue

Last Updated December 01, 2013
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Dear Reader,

Remembering back to 2007 when Rhode Island scored a first in Southern New England: One small winter farmers' market opened in Providence, with six participating farmers.

Fast-forward to winter 2013–14 and the growth is inspiring. This year Rhode Island has 10 winter farmers' markets open weekly, all within reach of the four corners of our small state. You rock, li'l Rhody!

What does it all mean? The boiled down version is that more farmers are producing foods throughout the year; more eaters are seeking out Rhode Island–raised products for their tables; and the state as a whole is inching forward towards a more sustainable community-based food supply.

What you don't get in the boiled down version is the tremendous hard work and dedication by the farmers, policy makers and local farm advocates who have continued to push Rhode Island forward, despite the financial, regulatory, legislative and zoning obstacles that have added challenges to collective goals. One of those hardworking individuals is Noah Fulmer.

Noah stepped down as executive director of Farm Fresh Rhode Island just after our fall issue went to the presses, so in this issue I wanted to be sure to extend Edible Rhody's thanks and appreciation to Noah, who handled the helm of Farm Fresh Rhode Island from 2006 until late August 2013. He leaves behind a stronger and more vibrant local food system as a result of his hard work, as well as an organization that is well-poised for the future as it seeks more and better ways to make local foods accessible to all Rhode Islanders.

As for those 10 local farmers' markets, you'll find one on Aquidneck Island, two in South County, three in the West Bay, one in the East Bay, one to the northwest in Chepachet and one in Pawtucket that's open twice a week, offering a larger, more expanded market on Saturdays.

At those markets there are scores of local farmers and producers waiting to see you every week (even when it's cold out, folks). Wondering what to do with all that local bounty? Check out the tempting recipes in this issue, plus our recipe archives at EdibleRhody.com for seasonal recipe ideas.

Another exciting highlight this winter is something we've been looking forward to sharing with you – Edible is heading to television! Don't miss The Victory Garden Presents . . . Edible Feast on public television this season. Each segment will feature inspiring, very edible stories of farmers and producers from around the country, cooking, gardening and more. We are excited to be bringing our mission and message to a wider audience and we hope you'll enjoy the program too. We'll be posting airtimes in our e-newsletter, on Facebook, Twitter and, of course, on EdibleRhody.com. In the meantime, stay warm, enjoy winter and savor all the stories within these pages.

Dig in!

Genie McPherson Trevor


What's In Season: Winter in Rhode Island

December January February March 2016
December, January, February, early March. What is in season in Rhode Island for the months of December, January and February. Cook fresh...

Hake Chowder

Hake Chowder
All of the vegetables in this recipe can be found at winter farmers’ markets in Rhode Island. The hake can be substituted with pollock, cod or haddock, depending on what your fishmonger has...

Spiced Cider Braised Pork Shank

Embracing the change of seasons, this hearty dish is sure to take the chill out of a cold winter’s night. Blackbird Farm free-range pork braised with Barden’s apple cider, served with a gratin of...

Old-Fashioned Gingerbread

This is a very easy recipe. You don’t even need a mixer; you can whisk it together in no time! My husband’s British parents and grandparents made this every winter and served it with tea in front...

Roasted Sausage and Apples with Apple Cider Reduction, Polenta and Sautéed Greens

Roasted Sausage, Roast Apples, Polenta and Sauteed Greens
Delicious roasts are invaluable for imparting flavor, warming the house and luring us to the dinner table with their aromas. This one-dish meal will serve you well on a cold winter night.

Eggs! They’re Not Just for Breakfast

Orchard Flip Cocktail
Even those old enough to have watched Rocky man up by slurping down half a dozen raw eggs get weak in the knees at the thought of hen fruit...

Orchard Flip

I use local ingredients in this creamy update of an 18th century flip, creating a tart, satisfying homage to a crisp New England evening.

Vegetable Matter: Winter Squash

With Inner Beauty of Orange, Yellow and Gold, They’re a Bright Spot in Cold-Weather Cooking

Huevos Al Plato

The Spanish culture truly embraces the simplicity of an orange yolked farm-fresh egg. Eggs go far beyond the realm of breakfast, and huevos al plato (meaning literally “eggs to the plate”) is a...

Edible Rhody Kids: Got Local Milk?

local milk illustration
How does milk get from farm to fridge?

By Hand: Beekeeper Jim Hamann Finds a Love for Copper Pots

Jim Hamann retins copper pots
And a New Business as the Craftsman Who Restores Them

For the Love of Grub: Food, Ink Come Together on Local Tats

The tattoos on these pages adorn the bodies of Rhode Island’s farmers, chefs, mariners, coffee roasters, servers and farmers’ market vendors with artful images of food and drink. Because for them...

Farm to Table: Benjamin and Heidi Sukle of birch

Bar at birch
Crafting a Different Take on the Familiar

Roasted Cauliflower with Heirloom Apple and Tarragon

Roasted Cauliflower with Heirloom Apple and Tarragon
This dish features cauliflower we get from farming wizard Steve Ramos and apples from Rocky Brook Orchard’s Gregg Ostheimer. Try to find extremely crisp and lightly acidic apples like Mutsu, Cox’s...

Living the Hydroponic Dream at Wojnar Family Farm

Tomato vines in the greenhouse in winter
Harvesting a Winter Crop - That's Some Tomato!

Food Heroes: Edesia Global Nutrition Solutions

Navyn Salem on a visit to Tanzania
The Cost of Saving a Life? Peanuts.
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