Are the 2015 winter snow storms old news by now? We hope so. However we still find ourselves compelled to remind our readers of the impact the recent winter has had on our local businesses. Local businesses need our help; they...
Read Moreby Paula Marcoux A heartfelt edible South Shore & South Coast thank you to our friend and loyal reader Lillian Loring of Kingston for graciously sharing a family legacy to inaugurate edible Recipe Box, our new regional...
Read MoreThis past fall my youngest child, Ben, entered kindergarten. A bittersweet time. From the time my daughter, Abigail, was a toddler and Ben was just an infant, we have embarked on daily adventures together. We have loved them;...
Read Moreby Terry Walters EVERY SEASON SHOULD HAVE AT LEAST ONE PESTO. Enjoy this one while you can, because ramps don’t stick around for long. Use it as a spread for sandwiches or grilled bread, as a sauce for tossing with pasta, or as...
Read Moreby Barry Estabrook {with commentary by eSS&SC} Several years ago, I bit into a chop that caused me to all but eliminate pork from my diet. It wasn’t that the chop was bad. On the contrary, it was transcendental: rich, juicy,...
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CURED & SMOKED: A PRIMER ON HAM by Peter Burrows As told to edible South Shore & South...
Read MoreHungry. Tired. Trudging through the supermarket; wondering what to make for dinner. Sound familiar? For the omnivores among us, what happens next is no surprise… almost reflexively, you toss a package of chicken into the cart....
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by Paula Marcoux. When you lay your hands on really choice foodstuffs in this post-industrial...
Read MoreCelebrating Local Resources in Southeastern Massachusetts
Read MorePear off… At South Shore Organics in Pembroke, an unusual two-tone pear strikes a pose.
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