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  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

    • FRESH, LOCAL, SEASONAL RECIPES AND KITCHEN INSPIRATION.

    • SUBSCRIBE TO THE MAGAZINE AND NEVER MISS AN ISSUE.

    • WHO WE ARE – HOW TO ADVERTISE – CONTACT US

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Spring 2010

Lamb Stew

Lamb Stew with Lemon and Figs Served with Mint Yogurt
 

This recipe comes from one of Cheetah Tchudi’s CSA subscribers, Hazel van Evera. An avid home cook, Hazel preserves lemons and cures her own olives.

Ingredients

1½ cups plain yogurt
3 tablespoons chopped  mint
¼ tsp saffron threads-crumbled and … Read More

Subscribe, Collect, Eat

Subscribe, Collect, Eat

CSA Opps in the Northstate

By Earl Bloor

Here in the northstate, Community Supported Agriculture (CSA) is becoming a significant economic force. When Edible Shasta-Butte first published in 2007, we discovered just two CSAs. We profiled one of these, Redding’s Churn Creek Meadow Organic Farm’s CSA, in … Read More

Sense of Place — Spring 2010

A Sense of Place: Gambling in Spring

Story by Margaret Jensen

By now you’ve probably heard the joke about the farmer who wins a million dollars in the lottery. He’s asked about what he intends to do with his winnings, and he responds, “Well, I’ll probably just keep farming until it’s … Read More

2010 Local Heroes

Local Heroes

Chef/Restaurant Category

As Chef Rebecca Stewart learned of her 2010 Local Hero award in the Chef/Restaurant category, the sixth anniversary of her restaurant and the eleventh in her series of cooking classes were drawing nigh.

Both were on her mind. The restaurant had just switched over to the … Read More

Grist for the Mill Spring 2010

Letter from the Editor


Here at Edible Shasta-Butte, we feel spring’s stirrings not only in the ground warming, the seedlings’ growth, the branches budding, the kids and lambs being born, that glorious thick almost-orange yellow of early spring eggs. We humans also stir. It’s the nature of our work with … Read More