Yearly Archives: 2010
Pesto and Tomatos
Marinated tomatoes to top off pasta tossed with pesto:
1. Make a batch of pesto. Pesto is a green sauce made from herbs (or greens like kale), olive oil, nuts, cheese and garlic. There are many recipe variations and you can whir yours up in the food processor or blender to your own taste…here's mine:
Process:
Cloves from [...]
“No Cook” Heirloom Tomato Sauce with Pasta
Spaghetti with "No Cook" Heirloom Tomato Sauce
By CucinettaNYC, from food52.com
I am wild about tomatoes, especially, heirloom tomatoes. During the summer, I like to keep them in their purest form. This pasta dish is very easy and quick to make, not to mention delicious.
Serves 8 first courses or 4 main courses
1 pound spaghetti
1 pound assorted heirloom [...]
Simple Sicilian Potatoe Salad
Simple Sicilian Potato Salad
By Naked Beet, posted about 1 month ago
Potatoes and mayonnaise are all well and good, but there's always room for something different, something vinegary. I must admit that I'm a bit of a tang lover; if it's got tang, it's got me. This salad is best served warm, soon after the potatoes [...]
Lavender Honey Lemonade
LAVENDER HONEY & LEMONADE*
From Local Harvest, a recipe for making your own lavender infused honey
:
Herbal Honey
Take 4-6 stems of fresh lavender, or 2 four-inch pieces of fresh rosemary, and submerge in a one-pint jar of honey. Screw the cap on tight and put in a sunny window for two weeks. Every day or two, invert [...]
Friendship, with Benefits!
This Friendship has *Benefits!
Join A new way to support the cause of Local Foods, along with the Plymouth farmers' markets, to generate our local food economy:
Become a Friend!
For a $25 contribution, Friends receive a card (see example above!) Your card will be the ticket to weekly Specials, discounts, freebies and seasonal local food opportunities. [...]
A Hot Dogger Cooks Organic
Friday, June 11, 2010
Day 337: A Hot Dogger Cooks Organic
By Sue Gedutis Lindsay who is a Plymothean, a Musician etc.and local food eater, sometimes.
This excerpt is from her blog about daily practice and the musical life: www.sueandstevelindsay.blogspot.com
Let me begin by stating that yesterday's lunch was a hot dog and Kraft mac & cheese in Sponge [...]
The Anatomy of a Farmers’ Market
Anatomy of a Farmers Market
Edible Boston, Summer 2010
Part 2: To Market, to Market
By Sara Corbon Porth
Read what it is like to prepare for arriving at the farmers market…from the farmers point of view. Amazing fortitude is required!
Check out these photos taken at member farm Plato's Harvest as they prepare for market season and then for [...]
Celebrate Rhubarb
Celebrate Rhubarb With A Tasty Gingered Rhubarb Crisp
By Amy Jeanroy
Posted May 10, 2010
on EarthEats
Not many know what to do with this old-fashioned favorite, but Earth Eats contributor Amy Jeanroy gives you a few ideas and shares a favorite recipe
Photo: Svadilfari (flickr)
Rhubarb is one of those neighborly vegetables, because it is usually grown from rootstock. [...]
Jewelweed a Local Remedy
Jewelweed, a Local Remedy
Identifying and Harvesting
Edible and Medicinal Plants
in Wild (and Not So Wild) Places
BY WILDMAN Steve Brill
Local Green Feather Herbs
tells you more about its use for healing poison ivy and other uses
Braised Halibut with Spring Herbs
Braised Halibut with Spring Herbs
by Charlie Burke
After a meeting this morning of the
New Hampshire Farm to Restaurant Connection in Concord, I drove to the
skating rink on Louden Road where every Friday a truck comes from Sanders
Olde Mill Fish Market in Portsmouth bringing the freshest local fish and
lobsters to our neck of the [...]
