Have you seen the latest beautiful edition of Edible Rhody magazine yet? It’s a great read for all things foodie in Rhode Island.
Edible Rhody’s 2019 Spring issue includes gorgeous photos and informative articles about local food including features on Erika Lamb of SecondsFirst fishcakes, Edible Schoolyard at Green Animals on Aquidneck Island, Semia Dunne’s Providence Flower Market, Nat Harris and Leo Pollock of The Compost Plant, and so much more!
Among other great recipes in this season’s edition, Edible Rhody reprised its feature of the delicious Rhubarb Cake recipe by our very own Harvest Kitchen Program Director and Executive Chef Jen Stott!
