Spring 2018 Editor's Letter


“In like a lion, out like a lamb” is how the saying goes…

… and so far March 2018 is living up to its reputation; we can only hope its end will be sweeter than its start. As I write, a rainy Nor’easter blusters outside, causing major coastal damage, with wet winds whipping through heavily budded lilacs, early to sprout thanks to last week’s February heat wave. Yet another March storm looms on the horizon, and while we’ve been spared so far the repeated late winter snows of years past, the potential for an April Fool’s tempest always exists: Think back to ’17, ’16 and ’15 for reasons to be wary. This dreary winter—with its powerful flu and depressing news—can’t end soon enough. So while you wait for the pop of tulips and daffodils, take some time to read through this beautiful Spring issue and prepare for the warm seasons to come.

With Easter and Passover are right around the corner we asked for help with the desserts from master pastry chef (and chocolate lover) Karen Collins of Bisousweet. We sent Ben Rigby to Groton’s Herb Lyceum to learn about underutilized herbs, and he came back with a trove of herb-centric recipes and tips for planting your own perennial garden. Speaking of “herbs,” Andrea Pyenson detailed her green-thumb experience as a first-time grower of *gasp* marijuana in her son’s closet; her foray into legalized pot growing serves as a primer for any MA resident curious about how the controversial new law works and the challenges of getting started.

Rounded out by a Q+A with Allandale Farm’s crew, a look at Boston’s Tibetan community, an in-depth analysis of the 2018 Farm Bill and how its changes will affect MA farmers, a third installment of Hidden Restaurants, some back-pocket spring chicken and parsnip recipes and an intro to three incredible local food businesses, this issue certainly has something for everyone. And when you pick up your copy of Edible Boston this season, please thank the retailer who provided it to you—without their ongoing financial support, none of our work would be possible. If you’d like to contribute to our mission, please go to our website and make your own tax-deductible donation. The local food community will thank you!