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 …
Peas 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 …
Here’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 …
Asiago 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 …
Here’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 …