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Posted on January 6th, 2011
New Cooking Classes Fabulous February 12th cooking class At my home in West Stockbridge, MA 10 am-2 pm, including a full meal Great Valentine’s Day gift or take it as a couple Private at-home classes & culinary coaching available Join me in the Berkshires and Manhattan Contact me. February [...] Posted on November 29th, 2010
Cooking for Chanukah? Don’t forget the latkes, crisp potato pancakes perfumed with onion and topped with local apple sauce. Please join me this December for a lecture and signing at Boston University and the Hazon Food Conference!
Mixed braising greens from Markcristo Farm in Hillsdale, NY.
Posted on October 4th, 2010
(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 [...] 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 23rd, 2010
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 [...] 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 May 12th, 2010
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: [...] |
Also by Amy CotlerThe Farm to School Cookbook
USDA approved school-tested local food recipes and a supplement for educators. |
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Copyright © 2012 Amy Cotler The Locavore Way - All Rights Reserved |
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