TLP’s October Harvest issue marks the beginning of the fall season. With that theme locked in our minds, this issue became dedicated to all things harvest. We detail the whole gamut of harvest – from restaurants using local farms for produce to getting down and dirty with a Southern food hub to the revitalization of sorghum; the sweet and savory sticky stuff most found in the fall.
Baked Rappahannock River oysters with melted leeks, bacon, and preserved lemon made the cover of this issue. Aside from the obvious beauty of this dish and the soon-to-start oyster season, we chose this shot to represent the harvest theme. The team over at Rappahannock Restaurant are dedicated to building dishes created by produce found and harvested locally – they’re running a show we couldn’t help but feel emulated our theme.
Try this variation on oysters with those local to your home and be on the look out for recipes and cocktails from our October issue coming soon.
Butter ’Em Up 
How to Make Apple Butter 