Vibrant, but commonly underrated, parsley is never used as a primary salad ingredient. I’ve rectified this in a surprisingly tasty salad of roasted chicken and parsley with lusty Italian flavors. If they are tender, use the leaves whole — taste one! —or, if you prefer, coarsely chop them. Serves 2-4 servings. 2-3 tablespoons olive oil, […]
A special thanks to Paula and Betsey, our new landladies in Northampton, who welcomed us with lots of local food, as you can see. And there was ice cream too… Breakfast with local blueberries, oatmeal and the last of my syrup from the Berkshires.
As with all of these improvisations, the measurements are not precise, but the “recipe” is easy-going, so it will work if you vary it a bit. The fun comes when you don’t measure everything but know the culinary combinations will work well together anyway. This not only saves time, but makes cooking much more pleasurable…. […]
I came up with this about a decade ago, when I was writing the soup chapter for Joy of Cooking. It still satisfies, especially when you can’t bear cooking and market vegetables are at their peak. Although not essential, gazpacho is best served the day it is made. (Oh, for a cool way to peel […]
Three Dressings for Mesclun Salad Mix As a rule of thumb: 1/2 a pound mesclun serves 4-6 people; a large handful is about 2 ounces. — Classic Vinaigrette in a Jar — Serious Garlic Dressing — My Favorite No-Recipe Dressing Classic Vinaigrette in a Jar The flavor is classic but the technique is All-American: just […]
Fresh picked strawberries in my favorite basket Pick your own strawberries (call first to see how the crop is doing) Massachusetts (Pioneer Valley) here Massachusetts (Berkshire County) here (and type in strawberries) National and international as well as canning, preserving, etc. here Two recipes for your strawberry haul this season Strawberry Yogurt Soup Strawberry Blintz […]
After my our annual strawberry picking at Ioka Valley Farm, our favorite feast is strawberry shortcake — warm, dense biscuits topped with juicy ripe berries and fresh whipped local cream from High Lawn Farm. I sometimes plan ahead, making biscuits before we pick, then storing them, uncooked, in the freezer on parchment-lined sheet pans. That […]
Highlights from The Locavore Way Facebook page Link HERE to “like” me and join the fun Or continue to get my blog or both Improvisation of the day series Chicken with Piquant Italian Green Sauce Blend a small bunch of parsley, stems and all, 2 tablespoons capers, 1 teaspoon anchovy paste, 1/2 teaspoon Dijon mustard. […]
Please continue following my occasional posts here or my frequent posts on Facebook You may have noticed that I’ve been scant on the blog postings over the last 6 months. It’s because I’m posting tons on Facebook at this link, so please “like” me there, and visit for swell improvisations using local foods, more seasonal […]
Boy will I miss my kitchen, which began as a total wreck. I’ll still be blogging, so please join me and spread the word. But changes are brewing. In 1985 we bought an antique wreck of a house, our home. Here we raised our daughter, now 24, who toddled around our garden and planted peas […]
USDA approved school-tested local food recipes and a supplement for educators.
