Search Results for: spring recipes


BASIC SAMP, GRITS, POLENTA, HASTY PUDDING, SUPPAWN, MAMALIGA, MUSH, CORNMEAL PORRIDGE, MIELIEPAP . . . The two-pot-method—which was advocated by wise cooks as long as two centuries ago—may seem like a pain to set up, but you...

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Wild Watercress

by Katherine Rossmoore The ancient Greek physician Hippocrates, the “Father of Western Medicine,” who incidentally, proclaimed, “Let food be thy medicine,” is said to have insisted that his first hospital be built by a stream so...

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True Grist

by Paula Marcoux. Although we don’t remember it, we New Englanders used to eat hominy grits with at least as much enthusiasm and dedication as Southerners, only we termed our staple food samp, hasty-pudding, suppawn, mush*....

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Hamming It Up

by Julia Powers New homeowners often have big plans for their backyards—a stone patio, a garden, or perhaps a pool. When Amy and Sam Hainer purchased their Norwell home four years ago, they too had big plans for the space out...

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We’re all in this together. Do you have a passion for local food? Do you love our articles...

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Past South Shore Locavore Gatherings:

Past South Shore Locavore Gatherings: Beyond Cape Cod Potato Chips & Sam Adams Beer: How to eat locally in the middle of winter. Celebrate our Local Heroes! Last fall you voted and told us loud and clear who your food heroes...

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