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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 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: [...] 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. |
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Copyright © 2012 Amy Cotler The Locavore Way - All Rights Reserved |
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