Good Food News Below….
It didn’t feel like the dormant season when I drizzled balsamic syrup over local baby greenhouse spinach from The Berry Patch, wilted in garlic oil, with storage beets from Farm at Miller’s Crossing, roasted up until tender, then topped it all with winter market shiitake mushrooms and Rawson [...]
Mixed braising greens from Markcristo Farm in Hillsdale, NY.
Wok-braised greens using the alternative light braise in step # 2. (I added freshly grated ginger and stock.)
Wokked or Braised Greens from The Locavore Way
CSA farmers frequently tell me that the question [...]
(Picture from The Berkshire Food Journal, where you’ll find loads of great audio/slide show clips on farmers and chefs)
Fennel is a three-in-one vegetable, each tasty but surprisingly different. Its top sports green herbal fronds, gentle and sweet. The crisp bulb has a light licorice flavor raw, but is [...]
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 and [...]
After my our annual strawberry picking at Ioka Valley Farm, our favorite feast is strawberry shortcake — warm, dense biscuits topped with juicy ripe berries and fresh whipped local cream from High Lawn Farm. I sometimes plan ahead, making biscuits before we pick, then storing them, uncooked, in the freezer on parchment-lined [...]
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 that [...]
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, then [...]
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 crop. [...]
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.
Joy. Our local farmers market finally opened last Saturday in the old train station in Great Barrington, Massachusetts. My first market lunch? A classic spinach salad with a twist — roasted bacon, onions and shiitakes with a curry dressing in a wrap. The recipe’s from my book, Wrap it Up. Makes 4 wraps.
Note: North [...]