Spring 2023
In the words of the Rolling Stones, it’s time to “Get Yer Ya-Ya’s Out.” Yes, the vernal equinox is upon us. Spring is here. Let’s use that pent-up energy and march into the season of new beginnings. What do worms, road tripping, raw milk, and rhubarb have in common? We explore all these topics and more in the Spring issue of edibleSEMA. With more daylight hours to burn exploration beckons, both at home and afield.
Searching for hidden gems? Hit the road and take a day trip to the Milton/Canton area. Discover sublime eateries, a 22-acre dogwood garden, and a unique 19th-century estate museum. Or head to Middleborough and visit Lolans Farm, one of the few farms to offer raw milk in edibleSEMA country.
You don’t have to leave your house to get active. Learning new skills in the kitchen and in the garden inspires us and keeps our engines revving. From growing your own microgreens to experimenting with cooking oils to practicing the craft of vermicomposting, we explore activities that sate mind, body, and soul.
Want to tantalize your taste buds? Rockin’ & rollin’ into spring, rhubarb shines brightly in the sun and on the kitchen stage. We also highlight a locally-inspired ale, tasty yam chips, and the Haitian spice epis in Local Provisions.
The abundance of Southeastern Massachusetts is at your fingertips, whether it’s on the road, in your garden, or at the kitchen table. Winter is now in the rear-view mirror, and it’s time to harness that pent-up energy and get active. With a spring in your step, explore new places, unique tastes, and sustainable practices, and “Get Yer Ya-Ya’s out.”
Eat thoughtfully,
Terry Vandewater, Assistant Editor
Laurie Hepworth & Michael Hart
