Spring 2016

Lydia 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 More

Rye 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 More

Creamy 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 More

Pancakes 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 More

Roast 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 More

Kristi 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


Publishing Schedule

ads due: January 28

ads due: April 28 

ads due: July 28

WINTER Holidays
ads dues: Oct 28

Our Mission

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.