Grid Magazine

#027 June 2011

So You Want to Be a Farmer? It’s hard work – but it’s also easier than you think.

At the most fundamental level, food is inseparable from farmers. The richness of our seemingly boundless land beckoned settlers across the continent to build the homesteads, farms and ranches that became the cradle of the first American Dream, literally feeding the growth of a young nation. In 1935, the number of farms in America peaked

May 27, 2011

5 mins read

#027 June 2011

The Modern Cocktail Garden: Presenting 18 plants to grow (and drink) this summer.

Herbal cocktails have evolved beyond the mojito. Why should the garden be any different? All across town, smart bartenders are mixing sophisticated summer elixirs with leaves, flowers, berries and buds of locally grown flora. Since you, savvy gardener/drinker, already have the mint-and-basil basics mastered, we thought we’d help you diversify your imbibe-able herb portfolio. Muddle

May 27, 2011

3 mins read

#027 June 2011

Curd is the Word: You don’t need a dairy to make farmer’s cheese.

Resembling a pot of creamy, green-flecked pebbles, the addictive herbed farmer’s cheese made by Sue Miller of Birchrun Hills Farm materializes unpredictably enough to make its every farmers market appearance memorable. Sweet, milky and deliciously versatile, farmer’s cheese is just a bottle of milk and a squeeze of lemon away when you can’t get your

May 27, 2011

2 mins read

#027 June 2011

From the Mouths of Babes: Local trio purveys ice cream via tricycle.

San Francisco has never been short on culture—counter or otherwise—but it was the ice cream scene that inspired local musician Pete Angevine while visiting the West Coast last summer.

May 27, 2011

1 min read

#027 June 2011

Brewed Awakening: Time trumps temperature in this cold coffee recipe

Cold-brewed coffee has a long and delicious history in New Orleans, a city that can lay claim to even more sticky summer days than Philadelphia. Traditionally brewed at home in old mayonnaise jars with chicory, the concentrated elixir is diluted to taste, sweetened and sipped on porches as a respite from oppressive temperatures.

May 27, 2011

1 min read

#027 June 2011

Recipe: Peach pie with crumble topping

Peach Pie with Crumble Topping
1/2 recipe of basic pie dough5 cups sliced peaches (8-9 peaches)1/2 cup brown sugar1/3 cup all-purpose flour1 lemon, zested and juiced1/2 tsp. cinnamon1/2 tsp. almond extract

May 27, 2011

1 min read

#027 June 2011

Recipe: Basic Blueberry pie

Basic Blueberry Pie
1 recipe of basic pie dough6 cups blueberries (fresh or frozen)1 cup sugar1/3 cup all-purpose flour1 lemon, zested and juiced1/2 tsp. cinnamon1/4 tsp. grated nutmeg2 Tbsp. butter1 egg (for egg wash)

May 27, 2011

1 min read

#027 June 2011

Recipe: Strawberry-Rhubarb pie

Strawberry-Rhubarb Pie
1 recipe of basic pie dough1 quart strawberries, washed and quartered1 pound rhubarb, chopped into 1-inch lengths1 cup sugar1/2 cup all-purpose flour1/2 tsp. vanilla extract2 Tbsp. butter1 egg (for egg wash)

May 27, 2011

1 min read

#027 June 2011

Upper Crust: Pie, demystified

For most of my life, I believed that pie was special occasion food, reserved for big family dinners and primary holidays like Thanksgiving and Christmas. Because of that, I developed a parallel opinion that making pie was extraordinarily hard. Why else would it be trotted out only once or twice a year?

May 27, 2011

2 mins read

#027 June 2011

Cheese of the Month: Hummingbird

When Kristian Holbrook named his mixed-milk robiola “Hummingbird,” he couldn’t have chosen a more perfect image. Like its namesake bird, this soft cheese is bright and delicate, with a nectar-like flavor profile that calls to mind vanilla and citrus. At one week, Hummingbird has the consistency of airy cheesecake; at three, the center liquefies and

May 27, 2011

1 min read

The Latest

So You Want to Be a Farmer? It’s hard work – but it’s also easier than you think.

The Modern Cocktail Garden: Presenting 18 plants to grow (and drink) this summer.

Curd is the Word: You don’t need a dairy to make farmer’s cheese.

From the Mouths of Babes: Local trio purveys ice cream via tricycle.

Brewed Awakening: Time trumps temperature in this cold coffee recipe

Recipe: Peach pie with crumble topping

Recipe: Basic Blueberry pie

Recipe: Strawberry-Rhubarb pie

Upper Crust: Pie, demystified

Cheese of the Month: Hummingbird

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