Grow Your Own


Organic Wine, Organic Beer & Wheat/Gluten Free Beer Coming in July!


The best terroir of all is our own garden. A fresh-picked tomato will convert even the most dedicated supermarket shopper every time. A state agricultural extension agent or local master gardener will know what grows best in area gardens. Consider growing heirloom


varieties of fruits and vegetables for greater flavor and color. A good resource is seed savers Exchange (SeedSavers.org), a northern iowa farm that acts as a collective for members who use and save thousands of variet- ies of seeds. its yearbook lists member gardeners and their comments on their success with various types of plants.


Month of July


Buy One, Get One Free Entire Line


LOCALLY OWNED & OPERATED Helpful and Educated Staff


Mon-Fri 10:00am to 8:00pm Saturday 10:00am to 7:00pm Sunday 1:00pm to 6:00pm


5653 Creedmoor Road


Raleigh, NC 27612 (Creedmoor at Millbrook)


919-782-0064 www.Harmony-Farms.net


Café Harmony


The area’s first organic café and juice bar CafeHarmony@att.net


46 NA Triangle www.natriangle.com


University, and his col- leagues in upstate New York found that regional agriculture contributes to the local economy, provides fresh food and a secure food supply, and plays a role in pre- serving our rural heri- tage. In Goût de Terroir: Exploring the Boundar- ies of Specialty Agricul- tural Landscapes, he concludes that “Agri- cultural landscapes, and the regional cuisine and foodways [culinary practices] to which they contribute, offer powerful expressions of place.”


As Greenstein


sums it up, “Regional food is better, however you look at it.” Judith Fertig is a


freelance food writer in Overland Park, KS; for more information visit AlfrescoFoodAndLife


“Were it not for Lake Michi- gan, you couldn’t grow fruit this far north on a com- mercial scale. The weather fronts come in from the west over the deep lake. The lake becomes a climate modifier, giving the fruit its character.”


~ Justin Rashid, of American Spoon Foods, a grower of sour cherries, apricots and peaches in Michigan’s Upper Peninsula


style.blogspot.com.


Primary sources: Tony Schwager at Anthony- sBeehive.com; Lenore Greenstein at Lenore- Sue@Comcast.net; Ra- chelle H. Saltzman at Riki.Saltzman@Iowa. gov; Duncan Hilchey at Duncan@NewLeaf- Net.com; Justin Rashid at SpoonFoods.com; Amy Trubek at Amy. Trubek@uvm.edu; and Jeni Britton Bauer at JenisIceCreams.com


Also, Culinaria: The United States, A Culinary Discovery, edited by Randi Dan- forth, Peter Feierabend and Gary Chassman; and Early American Gardens: For Meate or Medicine by Ann Leighton


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