Holiday Archives - Page 2 of 2 - edible Southeastern Massachusetts

The Local Easter Basket

By Eve R. Green. The sweetest holidays bring out the most devoted fans. If you live in...

Thanksgiving Inspiration: caterers, restaurants, local artisanal products, etc

A curated list of local Southeastern Massachusetts farmers’ markets, shops, cafes, and caterers standing by ready to help with your Thanksgiving plans. Local, fresh, organic, and homemade should always be first on your list.

Gingerbread People or Gingerbread Snaps

Gingerbread People Preheat the oven to 350 degrees. 2¼ cups flour½ cup sugar½ cup molasses1...

Holiday Dinner Tips

Solutions for a stress-free (well, almost stress-free) Holiday Meal! You’ve made your guest list...

Brussels Sprouts with Pancetta & Pomegranate

Brussels Sprouts with Pancetta & Pomegranate These have become a family favorite, and...

Wild Mushroom Bread Stuffing

Wild Mushroom Bread Stuffing. Not feeding a crowd? feel free to cut the ingredients down to match your gathering. 3 pounds assorted wild mushrooms (cleaned, trimmed, and cut bite-size)¼ cup extra-virgin olive oil4 –...

Bourbon Maple Cranberry Sauce

Bourbon Maple Cranberry Sauce. Something that’s so easy to make a few days ahead, and highlights the great local cranberry crop that we have. Make the recipe your own with a splash of your favorite alcohol or seasoning! ¼...

Roasted Chestnuts

Roasted chestnuts are best enjoyed hot from the oven, preferably with a glass of wine. Note that chestnuts get harder to peel as they cool. Some of the shells and papery skin will come off easily; some will not. Placing them back in the oven for ten minutes can be helpful if too many of them are stubborn. Roasted chestnuts are the centerpiece for The Feast of St Martin.