Taste
PREVIEW STORIES FROM OUR CURRENT ISSUE + ARCHIVED STORIES BELOW
The Makings of a 100-Mile Meal: Strawberry Rhubarb Pie
I started my garden a few years ago and two of the first things I put in were a few rows of strawberries and a couple of rhubarb plants. My plan was to make homemade Strawberry Rhubarb pie. It took a few seasons, but finally I’m getting enough of both to make a couple of pies per season.
I always try to use local ingredients when I cook or bake. You can’t beat the taste and I’m convinced it’s healthier too. My own backyard garden is, of course, my favorite source for fresh foods, but for things I can’t grow, I’m happy to find it at one of our wonderful farmers markets.
So, take on the challenge of making an all-local Strawberry Rhubarb pie—my version of a 100-Mile Meal—even ... Read More
Archives
A COMPREHENSIVE LISTING OF ALL OUR PREVIOUS STORIES
| Date Posted | Story Title | Issue |
| 2013-05-01 | Cook Your Class Off! Central Virginia Culinary Classes As Diverse As the Dishes They Serve Up | May / Jun 2013 |
| 2013-03-01 | For the Love of Chocolate | Mar / Apr 2013 |
| 2013-03-01 | Southern Shower Sandwiches | Mar / Apr 2013 |
| 2013-01-01 | Get Your Dessert Crawl On! | Jan / Feb 2013 |
| 2013-01-01 | Lynchburg Living’s Local Bites: Spicy Black Bean Soup | Jan / Feb 2013 |
| 2012-11-01 | Family Table Traditions, From Our Home to Yours | Nov / Dec 2012 |
| 2012-09-01 | Savoring Sweet Success: Two Female Tastemakers Dish on Baking Up Bliss | Sept / Oct 2012 |
| 2012-07-01 | Ripe for the Pickin’: Nearby Farms That Let You Pick ‘N’ Pay Your Own Produce | July / August 2012 |
| 2012-05-01 | The “New” Dahlia: A Second Life for a Lynchburg Institution Honors Its Colorful History | May / June 2012 |
| 2012-03-01 | Flavorful Favors | Mar / Apr 2012 |