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 Spring Chicken
Spring is the season for preparing food gardens and for hatching chickens. I apologize in advance to our readers who are not fans of the feathered fowl, as there is an abundance of chicken-related material within this issue. If you've made it past our cover, that’s a promising sign. And you don't have to raise chickens to love the egg-rich recipes shared by Elizabeth Winslow (Cooking Fresh), Lucinda Hutson and Tipsy Texan David Alan (his recipes for flip cocktails below). But for those who want to venture beyond the gastronomic rewards, we encourage you to explore the benefits and pleasures of chicken husbandry, if just vicariously.
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 Winter Growing Season
And remember that right here in Central Texas, at the start of our winter growing season, we can go to our farmers markets and buy jalepeno peppers, tomatoes, citrus fruits, all kinds of greens, nuts, root vegetables, broccoli, cauliflower and squashes—a real bounty of fresh food for the holidays!
Make sure to check out our 3rd Annual Eat Local Week—December 5-12. Local restaurants will be sourcing local items for their menus as well as many great events that feature local food artisans.
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 Thinking Little
So I hope you will enjoy some perspectives on "thinking little" we have in this issue of Edible Austin. David Ansel writes about the downsizing of restaurants in our booming food cart culture. Jeremy Walther demystifies the microbiology of nurturing our soil to grow more productive and healthful gardens. Robin Chotzinoff introduces us to Broken Arrow Ranch’s back-to-basics field-harvested wild game. Marshall Wright opens his lens for us for a new feature called Back of the House featuring James Holmes’s elemental cooking behind the line at Olivia. Lucinda Hutson illuminates our journey paying homage to our loved ones in her Dia de los Muertos column. Soll Sussman catches Diana Kennedy at the farmers market lamenting that we’re still using plastic bags even though we should know better by now. And new columnist Lisa Fain takes us on a guided tour of making bratwurst from scratch. Her column Handiwork will be a seasonal DIY of cooking adventures.
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Summer is here again. It’s the hunker-down season in Central Texas and time to be thankful for Barton Springs Pool and shady pecan trees. Local food production slows down over the next few months but you can still enjoy the summer harvest of these local fruits, herbs and vegetables: arugula, basil, beets, blackberries, blueberries, corn, cucumbers, dewberries, eggplant, figs, garlic, green beans, melons, mint, onions, okra, peaches, peppers, pomegranates, pumpkins, shallots, squash, tomatoes and zucchini. Summer is also a good time to think about preserving this bounty—by freezing, drying, pickling and canning. Out just in time to educate us is Eugenia Bone’s well-written and beautifully illustrated Well-Preserved: recipes and techniques for putting up small batches of seasonal foods. Find an excerpt from her book on various preserving techniques and several recipes, including one she adapted just for us on preserving fresh Texas figs.
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Spring signals opportunity and the promise of things to come. Animals are birthed, buds bloom and new business ideas pop into people’s heads. It was, in fact, exactly two years ago that Edible Austin came into being. Being bold and taking risks is something more easily done when the birds are singing and the temperatures are mild.
This issue celebrates that spirit of spring. First, there’s John Roenigk’s message of “Hope Springs Eternal” in his Austin Wine Merchant ad on our inside back cover. (Please support our much-beloved advertisers whenever you can—they make it possible for us to publish our magazine and distribute it free of charge.) We offer stories about age-old brews and cooking practices made new again: Brew kombucha and beer at home; learn the practical and sustainable butchering and cooking techniques of using the whole animal from chef Jesse Griffiths. Grow your own fruit. Travel full circle with Stephen Lyons’s remembrances of time spent on his grandparents’ farm making sandwiches with a Toas-Tite. Get inspired by entrepreneurs Pati Jacobs (Bastrop Cattle Company), John Lash (Farm to Table) and the Reynolds sisters (Climb-On!) who buck the odds with hard work and smart ideas. Cartoonist Sam Hurt offers insights on how his magical root world could stimulate the economy.
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