In Our Spring 2022 Issue

Grist for the Mill

As I am writing this note to you it is snowing outside with 30 mph winds. Hard to think of spring right now, but that craving for green things is there.

In this issue our What’s in Season feature is Swiss chard. We’ve included a recipe for Swiss Chard and Mushroom Galette. I’ve became a big fan of making galettes because they are, well, easier than pie, and this savory version is a spring favorite.

Contributor Maria Buteux Reade visited with Paul Leone, executive director of the New York State Brewers Association and our Edible Voices guest. Paul’s passion for the industry is infectious as he updates us on craft brewing in New York.

The Olde English Pub, a beloved historic landmark located in Albany, embraces its roots while forging ahead. Regular contributor Kathleen Willcox shares with us the history and pandemic survival of this local favorite.

Dave and Rachel Perozzi purchased 100 acres to create a diverse farm where animals could graze and where they could create a business based on responsibly farmed poultry, cattle and pigs that can be delivered right to your home. Real food from real farmers making our food better.

Our Edible Read feature is on the Love & Lemons Every Day cookbook written by Jeanine Donofrio and Jack Mathews. This cookbook has many delicious recipes like the one included in this issue: Orange-Scented Cauliflower Rice Pilaf. This dish pops with crunch and color and has a tangy sweetness, plus a little spice, that makes it the perfect side or a nice treat on its own.

By time you receive this issue I have faith that flowers are starting to appear, the sun is starting to set later in the evening, the birds are singing and you are savoring those early spring greens that only arrive this time of year.