Edible Delmarva: Autumn 2017
FROM THE EDITOR
Here in Delmarva, the arrival of Autumn is subtle. There is a sweetness to the evenings, which begin a little earlier with some of the most spectacular sunsets of the year then cool down more quickly. There is an urgency to the days, savoring walks on the beach, sailing on the bay, sauntering through town. And on the farms, the harvest season arrives with all its glory while signaling the time for planning ahead. Among the corn and watermelon and tomatoes that keep summer going, there are Brussels sprouts and squash and sweet potatoes that herald the change of season and the arrival of new flavors to celebrate.
There are threads that connect the seasons and move us forward, just like there are ties that connect people and place and purpose. In this issue, we explore how a connection to a town, a community, a history, or a piece of land can blossom into something much bigger.
Like the friends from Cambridge who came back to their home town to start RAR Brewing, which sparked a revitalization effort and has helped to inspire more food-drink-artisan spots to open up there. Like Alisa Morkides, whose love of coffee and community (and a turning-point visit to Italy!) is the driving creative force behind her Brew HaHa! cafes across Delaware. Each one uniquely reflects the personality and charm of its owner and the location, and serves as a gathering place for locals and visitors – just like Alisa envisioned.
Stewardship of the land and an appreciation for the connection between its inhabitants is what inspires Kara Brook, and being open to seeing where life takes you also helps. While her discovery of a passion for bees came almost accidentally, her commitment to her farm and its future is deep-rooted and purposeful.
Wherever life takes you, the seeds of inspiration are often planted in the early years. For most chefs, a love of food and the kitchen started early, and those who feed that early passion bring so much to the table. Behind the success of Grotto Pizza’s Dom Pulieri is a childhood love of the pizza from Friday night dinners. Chef Gretchen Hanson shows us how that connection is evident not only in the rituals of making and tossing the crust and creating the sauce recipes, but in how he and his restaurants are part of the fabric of life in the community.
There is much to be grateful for as we head into the harvest season and Thanksgiving. It has been a joy for my co-publisher Anne Monti and I to get to meet so many people across the region, and we appreciate all the support and positive feedback during this launch year. So, whether you celebrate with a 25-pound turkey and a houseful of relatives, or a feast-for-two with the catch of the day, or a stone-soup supper with your neighbors, we send all good wishes for an abundant table!
