Fall 2015

Roasted Bloody Mary

Roasted Bloody Mary 3 red peppers, fire-roasted, peeled and seeded OR 1 (12-oz) jar roasted red peppers 2 tablespoons freshly grated or jarred prepared horseradish ½ teaspoon celery seed ½ teaspoon freshly ground black pepper ½...

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From the Bradford Distillery website 1½ oz bradford vodka Dash of good dry vermouth olive or lemon peel Stir together ingredients with ice, and strain into chilled cocktail glass. Garnish with olive or twist of lemon peel as...

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Beach Plum Clafoutis

I’ve adapted this recipe from the clafoutis auxcerises published in a 1937 French cookbook, Les MénusDétaillés de la Ménagère. In our laid-back household, we love to eat beach plums in a rustic, French farm-wife kind of way:...

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The Magic of Mead Making

edible Notables By Monica O’Malley-Tavares The practice of fermenting honey and water (along with a variety of fruits, herbs, and spices) was regarded as sacred by the Ancient Greeks, who called it ambrosia, or sweet nectar—a...

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Local Libations Call for Bigger Digs

edible Notables SPIRITS OF THE SEASON By Tatum McIsaac Talk with Paul Nixon, craft brewer behind Independent Fermentations, and you might think you’re talking to a scientist. With the art of beer making being precision mixed...

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edible Notables By Leila Elamine I left corporate America to travel the world discovering the personal stories and craftsmanship behind artisan foods and traditional recipes that are ‘Made with Love’. My fascination for...

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Pie Bakers Take Note

edible Notables By Sia Stewart This fall, your pie crust skills will be in demand at the Pie Making Marathon hosted by the South Shore Locavores! Last November, the South Shore Locavores made apple pies to be distributed to...

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Edible Experience • There in the Distance…

An Oyster Farm to Ocean Table Adventure There is something about the ephemeral nature of seasons in New England that makes us appreciate each of their qualities. We come out of winter’s hibernation and soak in the sun. Fall is...

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