PICKLED ASPARAGUS
An easy way to preserve a precious spring vegetable. Pickled asparagus brightens up a cheese plate...
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Spring 2015
CREAMY OYSTER STEW
16 medium oysters 2 tablespoons canola oil 1 small bulb fennel, finely diced, trimmings reserved 1...
Read MoreBrown Sugar Cakes
This 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...
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FLATBREAD DOUGH
FLATBREAD DOUGH 16 ounces bread flour, about 1/2 teaspoon dry yeast 1 1/2 teaspoons kosher or sea...
Read MoreMOUSSAKHAN
This is a simple and surpassingly delicious Palestinian chicken treatment I ate (as often as possible) in East Jerusalem and the Jordan Valley a couple decades ago, and never forgot—moussakhan. I’ve adapted it to use...
Read MoreSpring 2015 Table of Contents
Grist for the Mill edible NOTABLES: Julia Powers On! by Elle Maynard Matt’s Blackboard by Dee Levanti Jason’s Role by Dee Levanti Pine Fest by Deneen McQueen Corner Stop by Deneen McQueen Sheep Day by Mike Gioscia...
Read MoreYEAR ROUND LOCAL: Simpson Spring Marketplace
With the crazy weather we’ve had this season, many people found themselves ‘cooped up’, staying close to home, staying local. One of the unexpected benefactors of this trend was the importance of shopping local being...
Read MoreCORNER STOP – Cohasset
When you combine a professional restaurant couple, who are as passionate about their community as they are about their food, with the desire to create a fun place for the neighborhood to come together, the result is The Corner...
Read MoreJASON’S ROLE
Edible Notables by Dee Levanti –Jason Wentworth, Director of SEMAP Jason Wentworth, the new Director of SEMAP, is coming to us via the local political scene. While working in politics, he participated in, and was a driving force...
Read MoreMATT’S BLACKBOARD
Edible Notables by Dee Levanti Matt’s Blackboard, the creation of seasoned local chef, Matt Gurney, opened in 2008 and was inspired by his more than 20 years as a professional chef. Matt let his passion for fresh food take the...
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