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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 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 April 14th, 2010
I lived in this old house for many years before I had the sense to look down at the spring behind it and recognize fresh watercress. There it was, looking just like the store-bought stuff, but younger and fresher. If you live near very fresh running water, likely you’ll find it too. Harvesting [...] 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 March 2nd, 2010
My husband, Tommy, who at times I affectionately call “Mr Potato head,”kindled my passion for potatoes early in our 26 year marriage. Half Irish Catholic, half Irish Protestant, he grew up eating potatoes at every meal. These days, we often roast 5 pounds at a time for the two of us to keep [...] |
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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