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All tagged local foods
In this history - more recent than ancient - my grandfather, a rough, bow-legged man successfully farmed (not organically) on ordinary acreage, and lip-sticked women spoke the words “Mr. Atwood’s strawberries” in veneration.
Shauna Hinchen-Joyal and Linda Currier can attest to the magic of macarons, but when they describe the process, one wonders how on earth the pastry survived five hundred years of uneven oven temperatures and humidity.
This brussels sprout recipe is Enzo’s answer to the question, “how do we make a panzanella salad - the traditional Italian bread salad made with summery red tomatoes and fresh basil - in New England in the winter?”
Think of our version of a prawn as a great local resource for flavor. Their shells, along with some onion, celery and carrot, make an amazing stock. Strain it, and throw in some pollock or hake for a delicious local soupe de poisson.
