In this issue: Indigo at the Silos in Dayton; Funke’s Greenhouses in Spring Grove Village; Rekas Delicatessen opens in Covington, KY; True Farm to Table at Fresh To Morrow in Morrow, OH; Annette and Rosemary dig into varieties of local cornmeal; Polly explores Cincinnati’s recycling community; Cedric talks to local artists about finding inspiration in gardening; Chef Stephanie shares flexible recipes for CSA season; Bryn talks to Maryanne Zeleznik of Cincinnati Public Radio and we share our local CSA and Farm Share Guide to Greater Cincinnati and Dayton.

Contributors Polly Campbell, Mary Jo Hoffman, Kelsey Graham, Madeleine Hordinski, David Nilsen, Sybilka Storie, Kara Gebhart Uhl, Stephanie Michalak White, Annette Januzzi Wick, Rosemary Wildey, Michael Wilson

Recipes Inside cornmeal pound cake, white bean & radish salad, roasted root vegetables, greens & quinoa with miso-ginger dressing, chickpea crepes, butternut squash chutney, mushroom & greens filling for crepes, honey pots de crème, and roasted orange-ginger rhubarb.