More and more city restaurants are substituting the Long Island cheese pumpkin for the ubiquitous butternut and acorn squashes.
If you attend and mention which Edible magazine you read, Hudson Valley Seed Library will gift you with a free pack of seeds, a free bookmark and a code for free online shipping.
For more than a decade Dan Barber has been among the most influential chefs working at the intersection of ecology and gastronomy. Last Monday, with a veritable United Nations Security Council of the world’s top chefs as his allies, he exhorted cooks to think not just about how and where their food is grown, but about what forces are influencing the very DNA of our ingredients.
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