Hello, and welcome to the March/April spring issue. A
lot has been going on here at Veg Table as we try to
expand and get the word out about our recipe journal. Veg Table has a new talent on board, Amanda
Quigley, contributing her expertise on marketing and
social networking, and has been a huge help. I also
hope that our readers are enjoying Mary Stratton’s
grogeous photography, Veg Table couldn’t be luckier
to have her. To give a little insight, we are working on
adding interactivity to our digital issues, such as audio and how-to videos, and are
also trying to expand into possibly printing issues for individual sale. We will keep
you informed.
Speaking of all things new, spring is a perfect time to bring new and/or unfamil-
iar vegetables to your table. So many interesting items come into season starting
in March, and we have featured them here in this issue. Many spring vegetables
are only in season for a short time, and our In Season section makes great use of
short lived items such as artichokes, peas, and asparagus. In fact, one of my favorite recipes in this issue is the Artichoke-Pine Nut spread on page 11. So delicious
spread on nicely toasted bread, or tossed with just cooked pasta. A Little on The
Sweet Side is all about an item that many people are not familiar with, rhubarb. On
its own, rhubarb is very tart, but when combined with the right ingredients, can make
for some great sweet-tart treats. My favorite being the Whole Grain Rhubarb Muffins
with Hazelnut-Brown Sugar Crumble (page 32). Rhubarb's tartness is really allowed
to shine through in these delicious morning muffins. This issue is also full of some
fun and interesting salad and pasta recipes as well. So please enjoy, and let us
know what you think. We love hearing from our readers. Happy Spring!
~Correne Faysal
Owner/Editor/Recipe Developer
“Buy Local, Eat Seasonally, Be Healthy”
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Veg Table
March/April 2014
Veg Table
March/April 2014
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