Clik here to view.
Mastering Food Preservation: Hands-On Workshops
A series of hands-on food preservation workshops are being offered through the UMaine Cooperative Extension, with several of them hosted by the Kittery and Marshwood (South Berwick) Adult Education...
View ArticleClik here to view.
Baking with Locally Grown Grains
It used to be the challenge was in sourcing locally grown grains. As their availability increases, so is the knowledge about baking with them. At the forefront of passing on this knowledge is Jeffrey...
View ArticleClik here to view.
Lemon Lentil Soup
Like a bowl of sunshine, this lemony lentil soup is just the antidote for a gray, rainy day. We’ve been on the road for the past week, and a warming bowlful proved easy to toss together from pantry...
View ArticleClik here to view.
Buttermilk Pretzel Rolls
Buttermilk Pretzel Rolls, those three words combined says it all. They fit snugly in the palm of a hand, as a roll should, and, like a pretzel, beg to be torn apart to be fully enjoyed, with the...
View ArticleClik here to view.
Baking Interlude: Silver Moon Bakery
For a time, I had the early shift while cooking on the Upper West Side in New York. I wasn’t a morning person then, but still took pleasure in the daily walk to work. The sidewalks were quiet, though...
View ArticleClik here to view.
Local Food: Bangers and Mash
A busy week + a visit to Seacoast Eat Local’s Winter Farmers’ Market = Bangers and Mash for a quick supper, the kind that doesn’t require a recipe. We somehow missed Saint Patrick’s Day, and made up...
View ArticleClik here to view.
A moveable feast
It’s been a whirlwind couple of months, stuffing my brain full of things I’ve learned from workshops I’ve either attended or given. Above, a decorated five-grain loaf from a week-long class on bread...
View ArticleClik here to view.
Digestive Biscuits
Plain, simple, humble. Above any other, this recipe for digestives, a type of cookie, lets locally-grown whole wheat flour shine in all its glory. They’re from Hanne Risgaard’s Home Baked: Nordic...
View ArticleClik here to view.
Potato-Rosemary + Onion-Thyme Flatbreads
We were reminded of how good potatoes on pizza can be during a recent dinner at Flatbread. Featuring fingerlings from Meadow’s Mirth, our pizza was one of two specials showcasing local ingredients...
View ArticleClik here to view.
Pot-Roasted Chicken
While we eagerly await the many delightful firsts of the season — peas, asparagus, and strawberries, just to name a few — we’re making our way through our remaining stores. We excavated the last...
View ArticleClik here to view.
The Science, Art and Lore of Pickling
“On a hot day in Virginia, I know of nothing more comforting than a fine spiced pickle, brought up trout-like from the sparkling depths of the aromatic jar below the steps in Aunt Sally’s cellar.” —...
View ArticleClik here to view.
4.29.13 Preserving the New Season
While inspecting our stores and planning this year’s garden, we’ve made a mental list of things to preserve in the coming season: - Freezing peas — One of the earliest tasks; as with tomatoes, we...
View ArticleClik here to view.
Duck Confit with Ginger-Braised Red Cabbage, and Pan-Fried Potatoes
Despite the hardy souls we see walking around in shorts (we mean you, Mr. UPS Man) and sandals, it’s still considered early spring here and evenings can be downright chilly. We find ourselves craving...
View ArticleClik here to view.
Pasta with Spring Greens and Fresh Cheese
Though the season’s first harvest of asparagus yielded but a handful, it was enough to finally welcome spring to our table with a glorious green pasta primavera. We make some version of this as the...
View ArticleClik here to view.
Mastering Food Preservation: Ball’s BPA-Free Canning Lids
We’ve long been concerned about BPA in canning lids, and just received a tip from an alert reader that Ball is now offering BPA-free lids: They began production/release of their BPA-free lids in...
View ArticleClik here to view.
Agretti Spaghetti with Spring Onions and Lemon
Nothing excites a cook more than discovering a new tool, a new technique, or, in this particular case, a new ingredient. We came across agretti, an Italian specialty green, last season through Seeds...
View ArticleClik here to view.
Cooking with Spring Roots: Kohlrabi, Turnips and Radishes
At the moment, local farmers’ markets are overflowing with greens, and the spring roots appearing alongside, or even attached, complement them well. At their simplest, radishes, small turnips and...
View ArticleClik here to view.
Barley Scones with Rhubarb-Ginger Jam
I’m a terrible shopper when traveling. Fortunately, the Gardener is not. Other husbands may bring home gifts of meat. Much like the Will Ferrell character in the movie Stranger than Fiction, mine...
View ArticleClik here to view.
Red, White and Blue Potato Salad with Peas
New potatoes are popping up at the farmers’ market, with these red, white and blue ones arriving just in time for an Independence Day picnic. Steam them in their jackets, let cool, and toss with a...
View ArticleClik here to view.
Pea Pod Broth
So much of cooking, especially preserving, is born of necessity. It’s always disturbed me that we didn’t use the pods left from shelling peas. Their skins dense with pea flavor, it seemed a wasted...
View Article
