Spring Rain Farm: Pick-Your-Own Strawberries in Taunton
by Jessica Bradley. As new residents of East Taunton, having purchased our first home some six...
Read More
Spring 2016
What’s Growing • Q&A Jon Belber
Farmer, Educator, Innovator. Jon Belber preaches the gospel of good food—organic, locally grown,...
Read MoreLydia Hatch’s Coffee Mousse
4 eggs, separated 1 cup sugar 1 cup strong hot coffee (that made with a French press works well) 2 cups heavy cream In the top part of a double boiler, whisk the egg yolks, and beat in the sugar and then the coffee. Place over...
Read MoreRye Tavern Pork Chop over Gnudi
Chef Andrew Swain locally Sources his Ingredients For this stand-out dish from Whip’s farm, BOJ Farm, and Allen Farm. For Gnudi: 2 cups roasted butternut squash, mashed 2 cups all-purpose flour 1 tablespoon chopped sage zest...
Read MoreCreamy Italian Microgreen Dressing
2 Friends Farm : Creamy Italian Microgreen Dressing ½ cup olive oil ¼ cup apple cider vinegar 1 to 2 cloves garlic 1 tablespoon lemon juice ¾ teaspoon salt ½ ounce basil microgreens 1 teaspoon dried oregano leaves ½ cup water ½...
Read MorePancakes by Cream, Etc.
With good reason, Cream’s version of the sturdy American breakfast classic sells like, well, hot cakes. If you do like Craig does, sourcing the best local milk, eggs, and syrup, you can make a surpassingly good breakfast at...
Read MoreBringing Home the Bacon
edible Notable Local Chefs Win Big at World Food Championships by Tatum McIsaac Photo Courtesy of Chefs Coe and Morway Gone are the days when bacon only appeared alongside two eggs over easy. Whether you wrap, fry, or dust...
Read More
Strawberry Rhubarb Crisp
Strawberry rhubarb crisp is the perfect dessert to start the summer dining season, and is sure to be loved by all who try it!
Read MoreTangle of Foraged Cress with Scavenged Kumquat Dressing
8 cups of tender, spicy greens—we used wild cress 8 kumquats, if you happen on some 2 cloves garlic coarse salt freshly ground pepper 6 tablespoons olive oil juice of 1 lemon (and some minced rind too, if there are no kumquats...
Read MorePressure-cooked Puree of Local Jacob’s Cattle Beans
½ pound dried Jacob’s Cattle or other local beans 8 cloves garlic ½ teaspoon salt 1 tablespoon olive oil, plus another 2 tablespoons to finish a few sprigs winter savory Cover the beans with at least three inches of cold water...
Read MoreRoast Bartered Haunch of Venison
1 haunch (rear leg) of venison (8 to 10 pounds before trimming) 12 fresh juniper berries 3 cloves garlic 2 tablespoons olive oil coarse salt and freshly ground pepper to taste You can roast the venison in a kettle grill or your...
Read MoreKristi Marsh Taking Nontoxic Living Mainstream
edible Notable By Elle Maynard Toxins. Certainly not an uplifting topic to bring up in conversation. Local author and advocate, Kristi Marsh understands. She also realizes the importance of educating the mainstream about the...
Read More
Sign Up For eNews – b2b and b2c
