Edible Twin Cities thinks spring
Chard is a great springtime choice. Find out more in the new Edible Twin Cities. LollyKnit/Flickr
The spring issue of Edible Twin Cities features, as usual, a refreshing assortment of local producers, seasonal highlights and unusual tidbits. This edition also includes the "2009 Local Heroes" awards, which, among other "bests," names Restaurant Alma's Alex Roberts "Best Chef" and Brasa Premium Rotisserie "Best Restaurant."
Other highlights include a nice (seriously!) feature on offal, tips on how to use chard (including a recipe for preparing the spring green with soba, fish and veggies that I can't wait to try) and a head's up on Black Forest Inn's May asparagus fest (who knew?). You can pick up the magazine -- it's free! -- at most area co-ops, markets and other usual suspects (I got mine at Clancey's in Linden Hills).
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