Edible Backyard • Eat the Invasives, Autumn Olive
Tink, tink, tink—music to my ears as my latest batch of wild edibles foraged off my local beach...
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Fall 2015
Brussels Sprouts with Sage and Garlic
by Paula Marcoux. 1 pound brussels sprouts, trimmed kosher or sea salt 2 tablespoons lard 1...
Read MoreRoasted 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...
Read MoreBRADFORD MARTINI
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...
Read MoreBeach 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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Cranberry Crunch
Cranberries bring a wonderful depth and zing to a familiar fall favorite, the Apple Crumble. The...
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Autumn Olive Simple Syrup
Place foraged berries from the invasive Autumn Olive plant in a non-reactive pot with plenty of...
Read MoreThe 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...
Read MoreLocal 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...
Read MoreMADE WITH LOVE
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...
Read MorePie 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...
Read MoreEdible 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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