It might seem incredibly corny to have the theme DREAM for our spring issue, but I'd like to suggest that it's anything but. Emerging from the depths of winter, we can use plenty of inspiration as we prepare for the mad dash that is the all-too-short growing season, at least here in the Northeast.
And this issue is filled with all manner of inspiring contributions sure to get your own juices flowing and imagination soaring with the possibilities that spring always brings. Kicking off the issue is Schirin Oeding's piece about the plight of honeybees. Hopefully you'll come away committed to lending a hand by setting up your own hive. Push a few pages in and you'll find Stacy Brenner suggesting an alternative to traditional farm ownership that could give aspiring farmers access to land and engage local communities in securing open lands for future generations.
We'll not shortshrift our Hands or Heart sections either. Following on the heels of her wonderful piece from Issue 4 about home cheesemaking, Louella Hill takes us on a journey to pick up some raw milk and then prepare kefir and spiced ghee (yummy!). New contributors Bridget Rose McKeen and Amy Thompson provide with us with ideas big and small for sharing the joys of family and commmuity, all while living closer to the ground. Regular contributors Ben Hewitt and Meredith Winn also add some heartfelt thoughts that will give you something to think about as you wander the rows poking your seedlings into the ground.
We're also releasing signed prints of art in Issue 5 from Clayton Thompson and Phoebe Wahl. Take a look below to see them or visit the Print Shop for our full selection. [gallery ids="439,437,440,438"] In other news, full details of the inaugural Taproot Gathering are now up, including class teachers and the full schedule. Head over and take a peek, won't you? We're really excited to see it all come together and hope to see you there. Remember, registration opens April 8. -jason
1) Melt 3 Tablespoons of butter over medium heat in a heavy sauté pan. 2) Add the sliced mushrooms. Stir to coat with the melted butter. 3) Mince the cloves of garlic; set aside while the mushrooms cook. 4) Cook the mushrooms for about 10 minutes, stirring occasionally, until the liquid from the mushrooms has evaporated. 5) Add the garlic, and cook for two more minutes. 6) Remove the pan from the heat. Spoon the mixture into a bowl; set aside to cool for several minutes. 7) In a food processor or blender, puree the mushrooms until they are fine little bits. 8) Melt the two remaining tablespoons of butter in the sauté pan over medium heat. 9) Add the flour to the melted butter, and stir constantly for a minute. 10) Add the mushrooms to the pan, and stir them into the flour for another minute. 11) Add the stock, cream, wine, and seasonings. 12) Cook for about 12 minutes, stirring frequently, until thickened. 13) Remove the pan from heat. Allow the gravy to cool slightly before serving. 14) Spoon over biscuits, toast points, vegetables, or the protein of your choice.