Potatoes are the most flexible vegetable, happily fried, steamed, mashed, baked, boiled, grilled or roasted. They come in numerous varieties, each with its distinctive flavor and texture, so taste around, they’re all good. Some varieties work better in specific dishes, but it’s also a matter of taste. For example, most cooks love a waxy red […]
Part II — A Taste of the Garden leSenda Ecovillage near San Miguel de Allende, Mexico… The new garden at LeSenda Ecovilla is designed to fed those who live there and for the surplus to provide income for necessities. Currently, farmer Luc Monzies, also sells its produce at the small organic store he owns with […]
laSenda Ecovilla LaSenda Eco Villa founder Rick Welland and his tiers of aguaponically grown vegetables (LaSenda is part of the Global Eco Village Network) As a longtime local food nut, the idea of living on a small farm in a stunning valley, dining year round on organic greens and tilapia, farmed from a pond […]
Breaking out of Your Vegetable Rut with Celery Root Celery Root and Potatoes from Farm at Miller’s Crossing Fair warning: I’m partial to celery root, also called celeriac. Maybe that’s because I didn’t grow up eating it. So its appealing but oppositional flavors — at once sophisticated and earthy — still surprise me. And like all favorite […]
Greetings from San Miguel de Allende, Mexico, where I’m savoring a smorgasbord of local foods, including freshly picked greens, which I miss so much during our New England winters. This picture looks like a river in the Northeast, but it’s near just outside of town here, where I visited an Eco Villa. (More about that […]
Smoking a chicken with corn for a class at my old home in West Stockbridge. (Picture by Berkshire Food Journal) Talk this Thursday! January 8th, in San Miguel, Mexico, a talk on The Local Food Movement. For more, click here. Two Morrocan Cooking Classes In Northampton, Massachusetts on January 28 and 29 (Click here […]
The carrots here in Mexico are always distinctive — bright, a touch earthy, with a flavor that screams ORANGE. Longtime farmer David Inglis says an African friend told him that they are called “spears of light,” so perhaps the light is what does it for them here….. It’s really true that we taste the […]
Merry Christmas from Mexico…. Margarita Granado checking on the hominy in Honey’s welcoming pale yellow kitchen. Guest post This comes from Honey Sharp, via Margarita Granado, who graciously showed us how to prepare her grandmother’s terrific version of Pozole, a traditional hominy soup. (For more, scan down to green.) The Recipe A Mexican soup for a […]
Merry Christmas! I’m in Mexico for the month, but I wanted to share some goodies from my facebook page, where I post more frequently. (The picture? From left to right, my husband, Tommy, my daughter, Emma, me, my sister, Ellie, her daughter, my niece, Sadie Rose, my mom, Vera, my uncle’s wife, Renee, my brother […]
Thinking of a locavore treat that you can make in the winter? (Full and festive winter locavore meal below) These truffles were so popular last year that I’m blogging them again. They’re extraordinary in their simplicity — fresh local cream mingles with the best chocolate you can find. I used Belgium Callabuat chocolate with butter […]
USDA approved school-tested local food recipes and a supplement for educators.
