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Issue #62 June-August 2013


In this issue:

Tea for two million

Foraging & feasting

Chef Brandon Collins, Farmer John Fazio

Sustainable elements: Continental organics--fish and fine greens

Locally grown: Generation next

Eating by the season: Summer berries

By the glass: Summer whites

Back page: Fair enough

Recipes:

Wild greens pesto (Dina Falconi/Foraging & Feasting)

Lemon balm brandy (Dina Falconi/Foraging & Feasting)

Quinoa with wild greens (Dina Falconi/Foraging & Feasting)

Berry flag cake (Agnes Devereux/The Village Tea Room)

Fazio Farms chicken, local beets and spring onion (Brandon Collins/Swift)

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