Three local ingredients — rhubarb, yogurt and mint — one simple spring lunch. The longer I cook with fresh local ingredients the less I want to fuss with them. Why mess with a good thing? But you can certainly play with other seasonings, such as lemon or orange zest, a pinch of allspice or freshly […]
Soup with corn garnish variation. Picture of simplest version below. This intense soup combines the local harvest and eastern seasonings with a touch of butter to round them them all out. It’s terrific eaten immediately with crusty bread — I couldn’t help myself — but even better the next day. Triple the recipe to thaw […]
Join me for fabulous Locavore Way Classes (To sign up now, scroll down to orange type below) I’m a locavore extraordinaire and veteran cooking teacher who has taught home and professional cooking extensively at schools such as the Institute for Culinary Education and The Culinary Institute of America. In The Locavore Way Cooking Class Series, […]
Three websites, each with a tasty… A short talk on about Salads The first is Caroline Alexander’s Berkshire Food Journal, which I’ve featured before for its superb audio segments and accompanying slides about regional farmers. Today, I’m steering you to a short talk I did on salads, which I hope you’ll find useful now that […]
This simple sandwich bites back, with its 3 get-up-and-go regional ingredients — aged cheddar, broccoli rabe and whole grain bread. The cheddar came from my trip, mentioned in last week’s post, to the Grafton Village Cheese Factory. I picked up the broccoli rabe at the Great Barrington Farmers Market, cooked it with pasta, then used […]
What grows together goes together in this lovely pairing of spring asparagus and chives. Grilling asparagus brings out their woodsy flavor, and chives lend a subtle depth. The recipe makes extra chive oil, which is tasty on other grilled vegetables or fish. Serves 6-8 2 pounds asparagus 1/2 cup oil (half olive oil, half flavorless oil) […]
Joy. Our local farmers market finally opened last Saturday in the old train station in Great Barrington, Massachusetts. My first market lunch? A classic spinach salad with a twist — roasted bacon, onions and shiitakes with a curry dressing in a wrap. The recipe’s from my book, Wrap it Up. Makes 4 wraps. Note: North […]
What better way to get a sense of a place then through local food, like the fried grasshoppers pictured here? For the Mexican food lover, Oaxaca, the city of 7 moles, is your town. The markets are pure magic, especially for those brave enough to nibble everything. (Sometimes I did, sometimes not.) The Abastos market […]
A week in Oaxaca inspired me to mingle the maple season here with a classic Mexican dessert — flan with a New England twist. Fried from my trip but blog-faithful, I preheated the oven and laid out the ingredients. Then I remembered something — a fabulous custard recipe from Lindsey Shere’s Chez Panisse Desserts. So, […]
An Oral History West Stockbridge, Massachusetts (Pictures are of downtown West Stockbridge) This conversation that I had with my neighbor Edna Garnet, now deceased, is a reminder that, until recent history, many country folks were nearly self-sufficient. They raised their own food, ate what was in season, storing hearty root vegetables and putting up garden […]
USDA approved school-tested local food recipes and a supplement for educators.
