My husband, Tommy, who at times I affectionately call “Mr Potato head,”kindled my passion for potatoes early in our 26 year marriage. Half Irish Catholic, half Irish Protestant, he grew up eating potatoes at every meal. These days, we often roast 5 pounds at a time for the two of us to keep on hand [...]
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Posted on February 19th, 2010
Moist, sweet and laced with tart cranberries, these staved off my winter blues by perfuming the house with their spices. They’re a relative of pumpkin bread, but with the locavore edge — local butternut, eggs, butter, apple and regional cranberries — all widely available during the cold months. (I even threw in some local [...] Posted on February 11th, 2010
Pair oysters, long considered an aphrodisiac, with the sexy chocolate truffles on this blog for Valentine’s day. Or, for a playful winter feast, invite over a few fellow oyster lovers — only the most passionate. Shuck, giggle and slurp oysters from their shells, with your reserve nestled in bowl of snow. Long live live food! Serve [...] Posted on February 4th, 2010
Back to basics this week: Two local ingredients in a mug — Warm Highlawn Farm milk with Ioka Valley Farm maple syrup to taste. Very soul satisfying. Plenty of upcoming book events and signings, including one tonight (Friday) at the library in West Stockbridge, Massachusetts at 7 pm. If you come by, be sure to [...] Posted on January 26th, 2010
Here in New England where it’s been gray or white, white white, my breezy old kitchen seems to shake in the winter wind, and the supply of local fare is dwindling. So it’s time to winter forage, throw a log on the fire, crank up the Billie Holiday, and cook up a warming mushroom stew. In [...] Posted on January 17th, 2010
You’re going to like this juicy bird, which will perfume your kitchen with ginger and anise and arrive well-browned with hoisin glaze. It was born of loss. My neighbor, Ruth, has spoiled me for eggs. After lifting them, still warm from their nests, then poaching them ten minutes later, all other eggs pale. But the supply [...] Posted on January 12th, 2010
Wake up winter! Now’s the time for fermented foods with their heady smell and stand-up-and-shout flavor. Good for the gut and dense with accessible nutrients, foods like sauerkraut and the kim chi here, extend the season when the ground is unyielding. Preparing fermented vegetables is easy, and you can invent your own variations over time. Just [...] Posted on January 3rd, 2010
These are extraordinary in their simplicity — fresh local cream mingles with the best chocolate you can find. I used Belgium Callabuat chocolate with cream from Highlawn Farm, where the vista is classic New England and Jersey cows bat their long lashes. I couldn’t find local butter, but the vanilla is aged in wooden barrels [...] Posted on December 29th, 2009
On a snowy day, this soup reflects my locavore’s craving for the Caribbean — coconut with a touch of fiery ginger and cayenne pepper party with butternut’s sweet silky texture. The Berkshires produces fabulous butternut squash, and happily the local stuff is still around. Roasting it whole makes it effortless to peel. Use local onions [...] Posted on December 14th, 2009
You don’t have to be Jewish to enjoy these honeys, which use local apples, parsnips, onions, sour cream and potatoes, if you can find them. (I had trouble, but don’t get me started.) The parsnip adds a touch of earthy sweetness to the traditional flavor, and underestimated fresh apple sauce is always heaven sent. I use [...] |
Also by Amy CotlerThe Farm to School Cookbook
USDA approved school-tested local food recipes and a supplement for educators. Complete book on-line |
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Copyright © 2010 Amy Cotler The Locavore Way - All Rights Reserved |
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