Though often overlooked, fresh garlic is abundant at many summer and early fall local farmers markets. We take garlic for granted. It’s reliably in the grocery store year-round and doesn’t look much different from season to season. But according to Cher Smith of Bugtussle Farm, in Gamaliel, Kentucky, which offers CSA shares in Nashville, Tennessee,…
edible stories
By Jill Melton
Ain’t Garlic Grand
In the Age of Megadrought, is Agave the Crop of the Future in the American West?
As many farmers in drought-prone regions are re-thinking what they grow, it’s agave that has captured recent interest and momentum with its promise of drought resilience and a path into the potentially lucrative world of spirits. This story was produced in partnership with Civil Eats. Photo (above) courtesy of Craig Reynolds. Raul “Reppo” Chavez surveys…
By Bruce Cole
Edible Pursuit: Largest Tomato Plant
The world’s largest tomato plant was grown in the experimental greenhouse at Walt Disney World Resort. It produced how many tomatoes over 16 months? 7,500 13,000 32,000 The answer is 32,000. The world’s largest tomato tree was grown in the experimental greenhouse at Walt Disney World Resort. It produced over 32,000 tomatoes in the first…
2023 Best of Edible Awards Winners & Finalists
Year over year, Edible Communities’ network of more than 75 hyper-local food and drink publications in the U.S. and Canada continue to share the enchantment and edification of knowing where our food comes from. From stories and imagery about their region’s farmers and fishermen, artisans and chefs to recipes and how-tos, Edible publications celebrate local…
By Amanda Rae
Blue Squash and Seaweed
Foods that got us thinking at the 2022 Edible Institute in Denver. Weeks later, I can’t stop thinking about the blue pumpkin. Alex Zeidner of Folks Farm & Seed in Fort Collins, Colorado, carried the gourd — a Stella Blue Kabocha squash, actually — on stage during the Colorado Foodways panel at the 2022 Edible…
By Bren Smith