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 […]
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 […]
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 […]
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, […]
Smooth and milky with a upbeat tang, no wonder fresh goat cheese production and consumption has boomed over the last few decades. Likely there’s a small regional farm in your neck of the woods, say a 70’s homesteader like Susan Sellew’s Rawson Brook Farm near me, who chose her goats for their good looks and […]
My husband, Tommy, who at times I affectionately call “Mr Potato head,”kindled my passion for potatoes early in our 26 year marriage. Half Irish Catholic, half Irish Protestant, he grew up eating potatoes at every meal. These days, we often roast 5 pounds at a time for the two of us to keep on hand […]
Moist, sweet and laced with tart cranberries, these staved off my winter blues by perfuming the house with their spices. They’re a relative of pumpkin bread, but with the locavore edge — local butternut, eggs, butter, apple and regional cranberries — all widely available during the cold months. (I even threw in some local whole […]
Back to basics this week: Two local ingredients in a mug — Warm Highlawn Farm milk with Ioka Valley Farm maple syrup to taste. Very soul satisfying. Plenty of upcoming book events and signings, including one tonight (Friday) at the library in West Stockbridge, Massachusetts at 7 pm. If you come by, be sure to […]
Here in New England where it’s been gray or white, white white, my breezy old kitchen seems to shake in the winter wind, and the supply of local fare is dwindling. So it’s time to winter forage, throw a log on the fire, crank up the Billie Holiday, and cook up a warming mushroom stew. […]
Wake up winter! Now’s the time for fermented foods with their heady smell and stand-up-and-shout flavor. Good for the gut and dense with accessible nutrients, foods like sauerkraut and the kim chi here, extend the season when the ground is unyielding. Preparing fermented vegetables is easy, and you can invent your own variations over time. […]
USDA approved school-tested local food recipes and a supplement for educators.
