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August 31, 2019

From the Editor:


If you're like most people, you'll likely be hitting the grill in some fashion this weekend. We pulled together some easy, seasonal recipes that we think will serve you well. A few grilled dishes, sure, but for the most part we think keeping that simple with burgers or sausages is the way to go, so we focused on the apps, sides, and salads—along with a few drinks and desserts. See the mix here

I'm a particular fan of this watermelon salad, topped with olives and feta and mint. It's super easy, super flavorful, and it can sit on a buffet or picnic table for ages without losing its charm. You can say the same thing about this eggplant salad

If you're looking for me, I'll be at the farmers market. I get a little giddy this time of year, with okra and shelling beans and dry-farmed tomatoes all calling my name. 

-Molly Watson
editor-in-chief, Edible Communities

Carole Topalian
What We're Cooking This Week

Tomato Time: Everything you need to know about buying, sorting, storing, and using a variety of summer tomatoes, plus plenty of recipes for how to use them up. While the blueberry season is still going strong, these seeded blueberry muffins are gluten-free and chockfull of seeds for plenty of flavor and texture with this healthy recipe.  And if you've really stocked up on berries, these Blueberry Doughnut Ice Cream Sandwiches from Edible Northeast Florida are a new twist on a classic summertime treat.

Lynn Donaldson
What We're Reading This Week

Edible Bozeman takes us up the Yellowstone River ... and back—a drive to dine, soak, hike, and dine again. We get started with the Carlos Santana (huevos rancheros) and Avocado Toast (above) at Pine Creek Lodge. You can also eat like a local in San Francisco with tips from the editor and publisher of Edible SF (#protip the sweet kaya toast with coconut pandan jam at Breadbelly should be your number one stop). 

With all the chicken sandwich hoopla in the news lately, Alicia Kennedy talked to Evan Hanczor of Egg Restaurant in Williamsburg about what goes into his locally sourced version of the dish in Edible Brooklyn. 
Carole Topalian

Save the date for Edible Institute!

Join us and 350+ thought-leaders, journalists, and food industry experts in the sustainable food movement as we gather in Santa Fe, New Mexico the weekend of January 25-26, 2020. 

We’ll explore community-based solutions to the most critical challenges to the future of food production, hear from people forging new paths to better food, and enjoy the robust food scene in the Land of Enchantment.     
ONE MORE THING

Quite honestly, we didn't even know something like this existed. 
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Edible Communities · 369 Montezuma Avenue · Santa Fe, NM 87501 · USA