by Mike Gioscia For the average gardener, the life-journey of a backyard ingredient is easily seen, whether it’s a seed that produces a tomato that ends up in a homemade salsa, or a returning stem of asparagus eaten right from...
Read MoreKingston Public Library and edible South Shore & South Coast Present South Shore Organics March 17, 2016 Maine Grains Chemical free, organic options Stone ground to preserve nutrition – slow turning keeps the process...
Read More“New England is a pie-loving culture, in a pie-loving nation” You had us at “Pie.” New England Pie; History Under a Crust is a culinary tour of New England history with an eye on pies, perfect for foodies and...
Read MoreA History and How-to by Lisa Whalen Both adults and children will enjoy one of those “oh, that’s how it’s made” moments. Mmm… butter. It makes piecrust and pastries both flakey and flavorful. It adds rich creaminess to savory...
Read MoreGrist for the Mill edible NOTABLES: Get a Buzz on at Bee School by Michelle Berry Filling Up Never Felt So Good by Tatum McIsaac Buoy The Winter Blues by Elle Maynard edible Excursion Boston Public Market • Come Hungry! Bring a...
Read MoreIn our household, getting out the good tableware often means getting out woodenware. I have been a woodworker for over 35 years now, and making spoons has been part of my work since the early 1980s. I learned how to make...
Read MoreThis lovely tea cake was an inheritance from Lillian’s mother, born Frances Lucy Smith, and dated from 1935, the year following Frances’ marriage to Philemon Gordon Maglathlin. 1 cup brown sugar 2 eggs 1/2 cup flour, sifted 1/4...
Read MoreCURED & SMOKED: A PRIMER ON HAM by Peter Burrows As told to edible South Shore & South Coast Why do we tend to serve ham at certain holidays like Easter? What’s the best way to cook a ham? What are the alternatives to...
Read Morefrom Jessica Bradley 1 1/2 tablespoons cider vinegar 1 1/2 teaspoons Dijon mustard 1 tablespoon maple syrup 1 1/2 teaspoon kosher or sea salt freshly ground pepper 1/4 cup extra-virgin olive oil 1 large bunch kale 1/4 cup...
Read MoreDonna always dedicates some of Web of Life Farm’s acreage to the heirloom staples of southeastern Massachusetts, foods like dried Jacob’s Cattle beans. One taste will explain why these particular beans have been a baking...
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