|
||||
|
Posted on July 31st, 2011
What’s up in August? Weekend Locavore Way Workshop — August 26-28. I’m teaching a Kripalu Retreat weekend workshop in Lenox Massachusetts in the Berkshires. Cooking lessons, farm visit, tastings and more. Feel free to contact me if you have questions or call Kripalu at 1-800-741-7353 Talk and Book Signing — August 31, 7 [...] Posted on March 8th, 2011
What’s Below What is a CSA? How to find one near you New Berkshire CSA A little background Farm Film Festival! The Recipe: Delicious Running-on-Empty Tuscan White Bean Soup Starting to see the earth below all this snow? Seed time! (Picture from Berkshire Food Journal) In March and April, [...] Posted on February 19th, 2011
Local Food News Below Good Meat, Comprehensive New Book on Sustainable Meat Learning About & Buying Sustainably Raised Local Meat Berkshire Maple Dinner on March 14th White House Garden is Swell, but Obamas need to do more. The Recipe You won’t believe the depth and character of this meat borscht, a [...] Posted on January 9th, 2011
I assembled this soup with the winter roots on hand, while snow dressed the trees outside my kitchen window — a warm hug in a white world. Serves 8 1 or 2 potatoes, preferably waxy (1-1/2 cups diced) 1 celery root, about 1 pound (1-1/2 cups diced) 2 parsnips (1 cup diced) 5 [...] Posted on November 9th, 2010
My oldest pal, Judy, came up from the city for a perfect 24 hours, complete with book talk, bulb planting, and a giggle over the personal ads in London Review of Books, which are witty as hell. We even improvised a curried vegetable soup. Judy wanted to post it. But, I insisted [...] Posted on October 11th, 2010
Knobby celery root doesn’t look like a vegetable to cuddle up to, which is why most Americans don’t cook it. But scratch its skin for an earthy aroma that’s celery-like with a distinctive edge. When classically paired with neutral potatoes, it elevates both vegetables, so that together they become something more than [...] Posted on September 15th, 2010
Soup with corn garnish variation. Picture of simplest version below. This intense soup combines the local harvest and eastern seasonings with a touch of butter to round them them all out. It’s terrific eaten immediately with crusty bread — I couldn’t help myself — but even [...] Posted on August 10th, 2010
Made with light-colored heirloom beets. For a super bright color, use classic red-purple beets.
If you’re a beet lover, Eureka! Here’s a simple summer soup that’s beety, refreshing and pretty. If you’re not — and I’ve seen grown men cry over beets —this recipe is one of the [...] Posted on August 4th, 2010
My husband may be the love of my life, but soup is my culinary ballast, reliably providing a warm hug, asking little in return, only a bowl to hold it and a spoon to consume it. And this soup is summer’s embrace. Tuscany-in-a-bowl, serve Poppa al Pomadoro when tomatoes are at their [...] Posted on June 15th, 2010
Three websites, each with a tasty… A short talk on about Salads The first is Caroline Alexander’s Berkshire Food Journal, which I’ve featured before for its superb audio segments and accompanying slides about regional farmers. Today, I’m steering you to a short talk I did on salads, which I hope you’ll find useful now [...] |
Also by Amy CotlerThe Farm to School Cookbook
USDA approved school-tested local food recipes and a supplement for educators. |
||
|
Copyright © 2012 Amy Cotler The Locavore Way - All Rights Reserved |
||||
