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FARMERS MARKET GUIDE

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EDIBLE GUIDES: LOCAL RESOURCES

SPRING 2013

by Edible Dallas and Fort Worth

CONTENTS

Texas Honeybee Guild
photo by Danny Fulgencio

Food Swappers

Professor Emeritus
Gus Katsigris

The State of Milk

PHOTOS: (BOTTOM TO TOP) Dreamstime.com, Danny Fulgencio, Kelly Yandell,

Cover Photo of Brandon Pollard by Danny Fulgencio

4	EDITOR’S LETTER
6	NOTABLE EDIBLES Taste the Honey Food Swappers, Start Restaurant
10	WHAT’S FRESH?
12	SPRING RECIPES Spring Veggies & Lamb, Scalloped Taters & Ham
18	FINDING OUR ROOTS Book Excerpt and Recipes BY DIANE MORGAN
22	HOW DOES YOUR GARDEN GROW? Growing French Sorrel BY LESLIE FINICAL HALLECK French Sorrel Soup BY EVE HILL-AGNUS
27	EDIBLE HERITAGE The Indelible Legacy of Gus Katsigris BY KIM PIERCE
32	DEEP IN THE HEART In Appreciation of Honeybees BY DAVID HOPKINS
39	LIQUID ASSETS The State of Milk in Texas BY KELLY YANDELL Mill-King Market & Creamery BY KELLY YANDELL
46	SOURCE GUIDE
48	CLOSING TIME The Honeybee BY BAMBI EDLUND

Edible Dallas and Fort Worth

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Edible Dallas & Fort Worth is a quarterly local foods magazine that promotes the abundance of local foods in Dallas, Fort Worth and 34 North Texas counties. We celebrate the family farmers, wine makers, food artisans, chefs and other food-related businesses for their dedication to using the highest quality, fresh, seasonal foods and ingredients.

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FARMERS MARKET GUIDE

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EDIBLE GUIDES: LOCAL RESOURCES

SPRING 2013

Edible Dallas and Fort Worth

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