Local food is so good, it makes you want to use every bit of it. Here’s a way to make a lot of a little. We had a few left-over carrots and used this fun idea from Sherri Brooks Vinton’s new book, Eat It Up! Pickle Juice Fridge Pickles You’ve finished the jar of pickles and are now left with a jar […]
Read morePeas will soon be a thing of the past. One last recipe for snap peas, because it’s irresistible, and easy-peasy. Snaps on The Grill Sugar snap peas, untrimmed, stalks left on Olive oil Sea-salt or other crunchy salt Wash and dry snap peas, but leave on the stalks. Toss in a bowl with just enough oil to make them glisten. […]
Read moreHere’s a recipe for making popcorn from the hard little jewel-like cobs available this year from Moonlight Rose Farm. You need only need 2 tablespoons of kernels to make about 4 cups of fluffy popcorn, a perfect amount for a small, already seasoned, 8-inch diameter cast-iron skillet. Popping corn 1 small ear of popping corn ¼ teaspoon corn, peanut, or […]
Read moreAsiago crisps, our recipe for this week, are the perfect little cocktail nibble before you settle down to the big meal. We used Foxboro’s Asiago, available at several local winter markets. Ridiculously simple and good, these crisps, and you can easily double or treble the recipe assuming you have enough baking sheets. Asiago Crisps ½ cup fine shreds of Asiago […]
Read moreHere’s a twist on guacamole that adds colorful summer vegetables from the market. Call it guacamole loco. Farmers’ Market Guacamole 1 small ear of fresh corn, husk and silk removed olive oil large pinch each cumin seeds and dried oregano 1 peeled, very fresh garlic clove salt, ¼ tsp. red chili flakes 2 ripe avocados, halved, pits removed ¼ cup […]
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