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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 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 March 31st, 2010
My Grandma Rose didn’t like to cook much, but she made a mean holiday brisket that’s better than it sounds — foil wrapped and braised tender with a package of Lipton’s soup and a diced green pepper. Times have changed and so has my palate, but the principle remains: slow cooked brisket with [...] Posted on January 26th, 2010
Here in New England where it’s been gray or white, white white, my breezy old kitchen seems to shake in the winter wind, and the supply of local fare is dwindling. So it’s time to winter forage, throw a log on the fire, crank up the Billie Holiday, and cook up a warming mushroom [...] |
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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