Toss the first of spring watercress with the fall of the apples. I lived in my 1810 house for 20 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 […]
In this issue (in order) Brisket Recipe for Passover (or whenever!) Alternatives to Brisket from Roving Butcher Jake Levin. Sustainable Meat Primer — the works 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 […]
Scan down this link for a free copy of my Massachusetts Farm to School Cookbook, which was distributed to every district in the state. It has more than 50 USDA approved recipes using farm fresh foods, lots of tips on how to prepare them and an addendum for educators.
See the cowboy in the distance? A walk around the lake in San Miguel, Mexico took us past a local farmer, tending his diverse livestock — sheep, goats and cows. This was my 3rd visit to the organic farm, La Trinidad, over several years. The first time I visited, we dug a variety of fresh […]
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, then used […]
What grows together goes together in this lovely pairing of spring asparagus and chives. Grilling asparagus brings out their woodsy flavor, and chives lend a subtle depth. The recipe makes extra chive oil, which is tasty on other grilled vegetables or fish. Serves 6-8 2 pounds asparagus 1/2 cup oil (half olive oil, half flavorless oil) […]
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 on hand […]
USDA approved school-tested local food recipes and a supplement for educators.
