A classic, these are shockingly good when you use local tomatoes. The picture above shows them prepared with multi-colored heirloom tomatoes (from Moon in the Pond Farm) and basil (from my garden) before they’re sprinkled with cheese and popped in the oven. You can use a local aged cheese, such as [...]
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Posted on July 21st, 2010
(Photo by Caroline Alexander of Berkshire Food Journal) Sex is good, but not as good as fresh, sweet corn. — Garrison Keillor Finally, local corn has arrived. The season’s painfully short, so be sure to eat it for breakfast, lunch and dinner, so it’s firmly planted in your taste memory until [...] Posted on July 14th, 2010
These crisp tortillas filled with seasonal fruit and ricotta, topped with berry sauce make a romantic brunch or surprising dessert wrap. I used local peaches and blueberries here, but feel free to fool with fruit any local combination. (If you can find local ricotta let me know where please!) l cup [...] Posted on July 2nd, 2010
One early summer variation with beets, radishes and feta (or blue cheese). You could also add arugula, chives, and numerous other goodies. Fresh goat cheese could be spread on a toasted baguette if you prefer. Many dishes in this blog are what I call open recipes, because they’re open-ended, flexible [...] 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 [...] Posted on June 7th, 2010
This simple sandwich bites back, with its 3 get-up-and-go regional ingredients — aged cheddar, broccoli rabe and whole grain bread. The cheddar came from my trip, mentioned in last week’s post, to the Grafton Village Cheese Factory. I picked up the broccoli rabe at the Great Barrington Farmers Market, cooked it with pasta, [...] Posted on June 1st, 2010
Grilling brings out the woodsy flavor in asparagus. This recipe makes extra chive oil, which is tasty on other grilled vegetables and fish too. Every spring I plan to plant asparagus, but never do. They take years to produce well and I’m impatient, planting my nine 4 by 4 beds with faster yielding [...] Posted on May 24th, 2010
Now that goodies are popping out of the ground in rapid succession, it’s time to lather toasted baguettes with everything local. So disobey your mom and play with your food. Fool with anything farm fresh, from goat cheese and sun-ripened berries in June to roasted butternut squash puree with fresh sage in October. [...] Posted on April 26th, 2010
Fresh Chive Noodles with Arugula & Fiddlehead Ferns (More variations below) On Sunday, my 8-year old niece, Sadie, and I popped over to my neighbor Ruth’s place to visit her parrot and chickens and pick up a dozen fresh eggs. Black and white with deep red beaks, Ruth’s hens pecked [...] |
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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