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Posted on March 10th, 2010
Smooth and milky with a upbeat tang, no wonder fresh goat cheese production and consumption has boomed over the last few decades. Likely there’s a small regional farm in your neck of the woods, say a 70’s homesteader like Susan Sellew’s Rawson Brook Farm near me, who chose her goats for their good looks and [...] Posted on February 4th, 2010
Back to basics this week: Two local ingredients in a mug — Warm Highlawn Farm milk with Ioka Valley Farm maple syrup to taste. Very soul satisfying. Plenty of upcoming book events and signings, including one tonight (Friday) at the library in West Stockbridge, Massachusetts at 7 pm. If you come by, be sure to [...] Posted on December 18th, 2009
Some of the best recipes are born out of desperation. This is one, created when I had to come up with yet another wrap for my book, Wrap it Up, now out of print. But here it is — a warm wrap reborn with melty local cheese, apples, shallots and regional cranberries. Serve as a [...] Posted on December 2nd, 2009
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 picked [...] Posted on November 22nd, 2009
Sweet potatoes create a smooth orange soup that is quick to prepare. The fire of cayenne pepper cuts their natural sweetness. The first version is inspired by Southern cooking, with its roasted peanut and scallion garnish. The second is seasoned with the Mexican flavors of lime and cilantro. This is a simple recipe, but feel [...] Posted on November 10th, 2009
(From my new book, coming out in 2 weeks, The Locavore Way) Try a real turkey this holiday, or anytime at all. Farm fresh turkeys are a different bird entirely from the standard factory farmed frozen turkeys, which are raised as quickly as possible in tight living quarters. They’re raised for their white meat and [...] Posted on November 4th, 2009
Tonight, our cozy little family reunion — my visiting mom and daughter, along with my husband and I — split this perfect apple galette, right out of the oven. Seasoned local apples were casually gathered in a crisp crust, then glazed with jam. The kicker was garum masala, a warming Indian spice mix that varies [...] Posted on October 27th, 2009
Even my husband, a cauliflower hater, loved this recipe — Cauliflower cut into steak-like slabs, roasted until slightly browned to bring out its nutty flavor, then topped spiced bread crumbs. Dense heads of the freshest local cauliflower are plentiful now at farmers markets, farm stands, co-ops, CSAs and even some supermarkets (ask). [...] Posted on October 17th, 2009
Use this as a template for any bulgur salad, served warm or at room temperature.Throw in what’s fresh and local, cooked or raw, cut into small pieces as needed. Use contrasting colors, flavors and textures, and always a handful of coarsely chopped herbs or greens. This season, why not try chopped apples, tossed in [...] Posted on September 21st, 2009
Simple is best with the last of the tomatoes: Drizzle with olive oil, sprinkle with salt, pop in your mouth, close your eyes and remember. Hang on to the hope that there will be no blight next season, but an abundant crop — a sea of staked tomato vines heavy with multi-colored fruit. And so [...] |
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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