It just goes to show the kind of crazy summer I have had, that I haven’t gotten around to bragging about the Summer Issue of Edible Dallas & Fort Worth until now. We hit the ground running in June and haven’t come up for air since. I’m not sure I will get back into the real flow of life until the kids are back in school, actually. It has been nuts! Though, veteran parents lead me to believe that I, as they say, ain’t seen nothin’ yet. But, I found myself in the kitchen yesterday…that happens sometimes as you might imagine…blissfully following the exceptional autumnal recipes from some of Dallas’ finest chefs in order to test them and photograph them for the Fall Issue of Edible Dallas & Fort Worth when it dawned on me that I hadn’t even taken a moment to talk about the Summer Issue.
I hope you can still find a copy…and if not, please check out this digital edition. I had so much fun doing this issue and then summer “happened” to me. But the kids and I were shopping for the ingredients for said recipes at the Whole Foods on Park Lane in Dallas and I saw the lovely Edible cover by Melinda Ortley (I love this cover! I’m going to miss this cover when it is gone because it just sings of summer). I found myself thumbing through the issue and I felt like a bum for not promoting the heck out of it because it is a great one. Why? Well, among 100 other great reasons…
The kids are in this one!
I grew up fishing and I wrote an article for the Summer Issue about all of the urban fishing options for families in the D/FW area. We had a lot of fun doing the article and I enjoyed writing about passing on the great tradition of fishing that my grandparents and parents passed along to me. Blessed is the child who grown up with a lake for a backyard. I was one such kid. However, there are scores of ponds and lakes around Dallas and Fort Worth teeming with lovely, and safe to eat, fish.
And, I wrote an article about, and took photos of, Ken and Laura Jo Halverson and their “pick your own” orchard and gardens. They have an incredible chemical free orchard near Waxahachie called Larken Farms. With the late frosts, this has been a very challenging year for Texas peach growers. Ken and Laura Jo taught me all about “chill hours” and diversifying species. They are a lovely couple.
We were on a tight schedule and it just so happened that I didn’t have child care options for the day the Halversons were free for the photo shoot. It didn’t phase Ken or Laura Jo in the least. They welcomed the whole lot of us, including the million kid questions, gripes about the heat, rampant picking requests, cow introductions, cat chasing, and the like. I took photos and the kids wandered. I took photos and the kids ate juicy peaches off the tree. I took photos and the kids pulled up a few potato plants. These people have the patience of Job, and cabbages as big as elephant heads. It is really a remarkable property, they are nice folks, and we had a great time there. And the photos are fairly cute, if I do say so myself.
And, finally, I was able to tail Edible Dallas & Fort Worth editor Terri Taylor as she joined Dallas chef Matt McCallister in the woods of Dallas (yes, they exist…just like the aforementioned fishing holes) to talk about urban foraging.
We spent two afternoons, not so deep in the trees, and found spring onions, oyster mushrooms and other edible flowers and plants. It was entirely pleasant. Terri’s story about McCallister is wonderful. She is a tremendous writer and a great friend, and getting to do this with her was a treat. It is also nice to meet a creative chef like Matt and see some of the spots where he gets his inspiration.
So, for these reasons, and because you should be reading Edible Dallas & Fort Worth anyway, please try to find one of the remaining Summer Issues. It is a fun issue. There are some great picnic recipes by my pals at Patina Green, Kaci and Robert Lyford, and a terrific article on outdoor eating spots in Dallas and Fort Worth.
And, the Fall Issue is right around the corner. I can vouch for the great recipes that will be in the Fall Issue, because I have already made them. Delicious!