It didn’t feel like the dormant season when I drizzled balsamic syrup over local baby greenhouse spinach from The Berry Patch, wilted in garlic oil, with storage beets from Farm at Miller’s Crossing, roasted up until tender, then topped it all with winter market shiitake mushrooms and Rawson Brook Farm goat cheese. Make ahead tip […]
The world-on-a-plate food can easily go awry in the wrong hands. But this fusion dish works fabulously even though it combines the classic potato and celery root duo in a Italian ravioli using Asian wonton skins. Go figure. Serves about 6 Tip If you make this Smashed Potatoes and Celery Root recipe, you can use […]
Boxes of local celery root and potatoes. I gathered up 4 households to split cases. What’s new? I’m gabbing on the Berkshire Food Journal Winter farmers market Visit me at the Williamstown Holiday Farmers Market to say hello, pick up fabulous farm fresh food and locally crafted gifts, along with a signed copy of The […]
Mixed braising greens from Markcristo Farm in Hillsdale, NY. Wok-braised greens using the alternative light braise in step # 2. (I added freshly grated ginger and stock.) Wokked or Braised Greens from The Locavore Way CSA farmers frequently tell me that the question most asked by members is, “What do I do with cooking greens?” […]
No excuses! Burgeoning Winter and Holiday Farmers Markets make it convenient for you to include fabulous farm fresh foods in your winter feasts, starting with Thanksgiving. See below: To find a market near you and for this weekend’s Berkshire Holiday Markets. Lots of Locavore Thankgiving Recipes Legislative Action alert:Save small farm production now! I’m a […]
No, the picture below isn’t a pumpkin dessert. It’s Vandana Shiva, eco-feminist, author of the remarkable Stolen Harvest, champion of the small farmer and opponent of corporate owned seeds. I snapped this before she spoke magnificently at Slow Food’s Terra Madre, where I was a US delegate in Torino, Italy last week. More about Terra […]
Knobby celery root doesn’t look like a vegetable to cuddle up to, which is why most Americans don’t cook it. But scratch its skin for an earthy aroma that’s celery-like with a distinctive edge. When classically paired with neutral potatoes, it elevates both vegetables, so that together they become something more than either alone. Serves about […]
(Picture from The Berkshire Food Journal, where you’ll find loads of great audio/slide show clips on farmers and chefs) Fennel is a three-in-one vegetable, each tasty but surprisingly different. Its top sports green herbal fronds, gentle and sweet. The crisp bulb has a light licorice flavor raw, but is mysteriously subtle when stewed, as it […]
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 […]
One early summer variation with beets, radishes and feta (or blue cheese). You could also add arugula, chives, and numerous other goodies. Fresh goat cheese could be spread on a toasted baguette if you prefer. I love what I call open recipes, because they’re flexible and forgiving. Add a little more or less of this or […]
USDA approved school-tested local food recipes and a supplement for educators.
