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.
Cover: Eggplants harvested at Habitat Suites by gardener Jason Minshew.
Notable MentionsWheatsville Food Co-op, Kerbey Lane Cafe, New at the Farmers Markets, Restaurant Recyclers.
A Couple of Chefs
Culinary duo Todd and Jessica embrace Austin's food community.
Habitat Suites’s gardener Jason Minshew’s gardening manifesto.
Viva la Dolce
Local alternatives to sweeten up your cooking.
Become enchanted with tea as you slow down, reflect and connect.
Stefani finds her life preserver.
Katherine Lott’s fresh goat’s milk popsicles.
The Future of Texas Wine
One of the oldest wine-producing regions is looking at creative ways to establish itself in the winemaking industry.
“In the Kitchen” by Kim Lane.
A Byte of Austin
Local food bloggers raise the bar for Austin's dining scene.
The Leaning Pear’s fried green tomatoes.
Christian Martin is kitchen-wise.
Lucinda’s summertime one-two punch.
Sprouting healthy communities.
Putting your beds to bed for the summer.
Sam Hurt on getting hosed.
Skin jobs and summer tarts.
And then there were three.
A dozen uses for your garden of herbs.
Paula Gilbert shares her knowledge.
Louise Bourgeois at AMOA.
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