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...
Read More
We're a dynamic community of folks who appreciate good food and great times in SE Massachusetts.
|
Tink, tink, tink—music to my ears as my latest batch of wild edibles foraged off my local beach...
Read Moreby Paula Marcoux. 1 pound brussels sprouts, trimmed kosher or sea salt 2 tablespoons lard 1...
Read MoreRoasted 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 MoreFrom 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 MoreI’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:...
Read MoreCranberries bring a wonderful depth and zing to a familiar fall favorite, the Apple Crumble. The...
Read MorePlace foraged berries from the invasive Autumn Olive plant in a non-reactive pot with plenty of...
Read Moreedible 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 Moreedible 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 Moreedible 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 Moreedible 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 MoreAn 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...
Read MoreSPRING
March/April/May
ads due: January 28
SUMMER
June/July/August
ads due: April 28
FALL
Sept/Oct/Nov
ads due: July 28
WINTER Holidays
Dec/Jan/Feb
ads dues: Oct 28
Wine is food;
spray cheese is not.
Butter’s good; margarine is just yellow gunk.
Soil beats strip malls; food gardens are preferable to lawns; farmers, chefs, and artisans are our heroes.