Spring 2008

CONTENTS ~ SPRING 2008

DEPARTMENTS 3 GRIST FOR THE MILL 5 SUBSCRIBE TO EDIBLE BOSTON 7 SPILLING THE BEANS • Burrata Means Buttery In Italian By Sarah Leech-Black • Will Oenophiles Embrace What’s Being Made Here? By Clare Leschin-Hoar • Five Reasons to Visit Clear Conscience Café By Rosie DeQuattro • Effie’s Homemade Oatcakes: It Was Love At First Bite By Rachel Travers 17 FARMER’S DIARY Agricultural Dreamin’ By John Lee 19 FARM FACTS 20 EDIBLE TRADITIONS The Pie Plant: Rhubarb By Elizabeth Gawthrop Riely 24 COOKING FRESH Spring Has Arrived! By Irene Costello and Joan MacIsaac 61 EDIBLE EVENTS 62 ADVERTISERS’ DIRECTORY

FEATURES 34 ELLERY KIMBALL Steward Of The Land By Kit Yoon 38 RAISING DAIRY SHEEP FOR ONE’S HEALTH By Naz Sioshansi 40 A YEAR AT MAGGIE’S FARM: A WINTER’S TALE By Kim Motylewski 44 SUSTAINABLE SUSTENANCE AND EDUCATION: A SNAPSHOT OF BOSTON’S COMMUNITY FARMS By Renee Ciulla 48 KARL AND MARIE HILLS KIMBALL FRUIT FARM By Carlha Vickers 52 HOME WINEMAKING: ONE OF THOSE ENTRENCHED CULTURAL EXPERIENCES By Beth Bandy 55 THE UPCHUCK REBELLION By Jim Hightower with Susan DeMarco Photography           by Michael Piazza