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Slice of Heaven

This month’s cover story on Greensgrow Farm hits on a number of our favorite issues—cultivating community, repurposing vacant land, food and self-reliance—but, at its core, it’s about the joys of hard work. As my dad used to say, “Hard work ain’t easy.” He would know. With the help of my mom and their four children,

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2 mins read
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The Food Issue: Jarhead

Becoming a home artisan is easier than you think  by Marisa McClellan
Fire-roasted tomatoes. Vanilla-rhubarb jam. Plums in honey. Preserved Seckel pears. No, this isn’t the inventory list of some new upscale grocery—these are just a few of the foodstuffs I preserved last summer and have been happily eating all winter long.

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8 mins read
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The Food Issue: Nature Preserve

Supper’s Mitch Prensky brings pickling into the modern era  by Lee Stabert
Carrots with passion fruit, saffron and garlic with cauliflower, barigoule and artichokes, turnips with Herbes de Provence, spicy pickled vegetables for báhn mi, kosher dill pickles, okra with sage, preserved lemons and oranges, mushrooms, apples, Brussels sprouts, cauliflower, green beans and okra.

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3 mins read
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Dispatch: Greatest Hits

Some people geek out over wine. Others, old vinyl. For me, it’s cheese. The stinky stuff. Stilton. Fontina. Époisses. When I meet a strong cheese, it stops me cold, the way hearing a new song on the radio can make you pull over the car, motivated by a desire to really listen. You don’t forget

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2 mins read
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From the Editor: Home Made

Alex passed his Publisher’s Notes duties along to me this month because I am, simply put, obsessed with food. I’ve been looking forward to this issue for months. Last June, I moved back to Philadelphia—my hometown—after a few years in the wilderness (read: Nashville, TN).

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3 mins read
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Feature: the Flour Show

A 300-year-old mill helps revive a beloved brandby Lee Stabert
With the mill running, the whole building moves,” says Dave Poorbaugh, standing on the well-worn wooden floorboards of the 300-year-old Annville Mill in Lebanon County. “An old flour mill has a soul, because it moves. And when you walk in here, you’re part of it. You’re

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3 mins read
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Flour 101: Hard vs. Soft

When it comes to flour, here are the basics: Soft wheat thrives in temperate, moist climates (like ours), while hard wheat flourishes in the Midwest. Soft wheat is milled into pastry flour, while hard wheat becomes bread flour. “All-purpose” flour—something Dave Poorbaugh of Daisy Organics stridently opposes on principle, arguing, “I don’t think many women

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1 min read
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