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Features in the Fall 2014 Issue of Edible Cape Cod:

GRIST FOR THE MILL

Thanks to the diverse and passionate interests of our regular contributors, the editorial calendar of Edible Cape Cod comes together without a lot of input from headquarters. On the rare occasion a writer is looking for direction, I get to indulge in a personal passion by assigning a topic. Take the article about Dave Palnick, neophyte full-time garlic grower. I’ve been growing garlic for the past five years and word has gotten out among our friends about how amazingly different from the supermarket variety fresh garlic is: crisper, milder, slightly sweet. My humble crop has become so popular that unless I’m frugal I barely have enough heads to plant for the next season’s crop. In self-defense I was looking for an article to illustrate just how easy it is to grow your own. As Dave Palnick points out, it’s all a matter of timing (which became abundantly clear to me when I didn’t get my seed crop in the ground until late spring this year resulting in smaller than usual heads). As befits the truly obsessed—he’s on track to grow 4000 heads this year—Dave has taken growing garlic to a whole new level of discipline and invention, repurposing plastic snow fencing and a drill to streamline and improve the process. Contributor Larry Egan was so inspired he’s planning his first crop this fall. We hope others will be equally motivated.

In another feature that explores a personal preoccupation, Michelle Koch writes about a young couple from West Barnstable who recently started a business converting conventional yards to edible landscapes. We began the process ourselves several years ago and today have growing on a quarter of an acre: three apple trees, two pear trees, a grape arbor, various patches of currants, blueberries, raspberries, blackberries and rhubarb and an established bed of asparagus—not to mention eight raised beds for growing seasonal produce. And since we are always looking for another patch of ground to convert, it was with great interest that we read about Dave Scandurra and Julie Davis’ Edible Landscapes business. So put your yard to work for you; installing a kitchen herb garden is a great way to get started.

Elsewhere in this issue is a story about another young couple starting a new business, the first oyster farm in Bourne in 20 years; a fascinating article about blue crabs by new contributor Dave Paling; a menu and recipes for a fabulous-sounding Umbrian-inspired fall meal from John Carafoli; and another installment of Farm Girl Confidential from Veronica Worthington—who knew there was so much to consider when buying hay? Mary Blair Petiet introduces us to the inspiring owners of Brick Kiln Farm in Falmouth, and Vanessa Stewart takes us into the kitchen of Gerardi’s Cafe. As Vanessa wrote in the cover email when submitting her story: “I’m obsessed with this place! I have honestly never met anyone in this business as passionate as Diego.”

With this issue, we are taking The Last Bite in a slightly different direction. We’ve challenged some of our favorite chefs to create an iconic sandwich highlighting local and seasonal foods and we’ll be posting the recipes on our website: ediblecapecod.com. After you read Tom Dott’s mouth-watering description of Barnstable Restaurant chef/owner Bob Calderone’s Cape Cod Quesadilla, we guarantee you’ll be mixing up your own batch of his Green Herb Caper Mayo and firing up the grill.

Cheers!
Dianne Langeland

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