Local Food News Below Good Meat, Comprehensive New Book on Sustainable Meat Learning About & Buying Sustainably Raised Local Meat Berkshire Maple Dinner on March 24th The Recipe You won’t believe the depth and character of this meat borscht, a hearty meal-in-one soup from my book, The Locavore Way. It’s a winter favorite in my […]
Rancho Toyan , right outside of San Miguel, Mexico,is primarily a vineyard. But Maya Lucus, of La Bodega Organica, drove me there to check out their Michoacán style 80 peso buffet ($6), prepared with food grown and raised on the ranch, as well as to shop at their staggeringly aesthetic organic market. Both held on […]
The tasty mole prepared by Margarita Granado made in Honey Sharp’s kitchen in San Miguel de Allende, Mexico. Mole ingredients (both pictures by Honey Sharp) Years ago I made turkey mole from scratch. It took me the better part of the day, with results that didn’t seem to quite match the effort. (Or at least […]
Thinking of a locavore treat that you can make in the winter? (Full and festive winter locavore meal below) These truffles were so popular last year that I’m blogging them again. They’re extraordinary in their simplicity — fresh local cream mingles with the best chocolate you can find. I used Belgium Callabuat chocolate with butter […]
Coming up? My winter Moroccan cooking class in Northampton, Register here! Last year, my oldest pal, Judy, came up from the city for a perfect 24 hours, complete with book talk and a giggle over the personal ads in London Review of Books, which are witty as hell. We even improvised a curried vegetable soup. […]
You’re going to love this juicy bird, because it’ll perfume your kitchen with ginger and anise and arrive well-browned with hoisin glaze. My old neighbor, Ruth, raised meat chickens and I’m the beneficiary. Hers were fed on whatever they could find around the yard during the warm months, along with grain raised up county, so […]
My mother-in-law called my husband half lace-curtain and half shanty Irish. He calls himself neither, but has an Irish passion for cabbage and potatoes, which I have learned to embrace. Right now my house boasts both the giant Chinese cabbage used here and large glass crock with half-fermented multicolored sauerkraut with ginger and anise. I […]
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 […]
At Leslie Taft’s shiitake farm in Housatonic before she moved to Maine These nostalgic treats make a stress free Thanksgiving side, because they can assembled ahead, refrigerated, then cooked while the turkey is waiting to be carved. Local dried mushrooms, shallots and cheese abound. (Hawthorne Valley Farm makes what they call an Alpine Cheese with […]
Last night I made a warming, not-too-rich risotto with fall crops, butternut squash and leeks. Season with a choice of either light Asian flavors, with a gentle touch of fire to spar with sweet squash, or with cheese and aromatic sage or green peppercorns. I liked it both ways and so did my guests. 1-1/4 […]
USDA approved school-tested local food recipes and a supplement for educators.
