Garlic plants put off a tall, thick flower shoot. The scapes are the flower stems that the plants produce before the bulbs mature. Gardeners snip this topset off to ensure and push the plant’s energy toward bigger and healthier bulbs.
Roughly chop 6 raw scapes. Place in a blender. Add about 1/4 cup olive oil and 1/4 cup grated parmesan cheese. Blend for about 3 minutes or even more until the mix is quite smooth. Add more oil, cheese, and salt (try smoked) to taste. Serve over pasta or top on crostini for a nice […]
In the summer the tendency is to focus on produce and other fresh foods that are so plentiful. But, in doing so, we often neglect our pantry ingredients
A friend passed this recipe to us a few years back. We have made it again and again. Feel free to play with proportions. The slow roasted tomatoes are delicious on their own as a side or tossed with salad. Serves 6 2 pints red grape or cherry tomatoes 2 cloves garlic 1/4 c. extra-virgin […]
Nutritious. High in iron and calcium. This beautiful mix was found at the Portland Farmers’ Market in Maine.
Potatoes are a good example of how a slightly different decision at the market can renew a common staple.
For dinner with friends or when you just want to spoil yourself a bit, clams make the perfect appetizer or supper dish. At the market you will find different sizes from small littlenecks, medium topnecks and cherrystones, to large quahogs (a.k.a. chowder clams). The size you choose to serve is your choice; however, smaller clams […]
Fresh, tender asparagus is crisply fried in a light beer-batter tempura. Drizzled with vin cotto (literally translates as “cooked wine”) or an aged balsamic glaze, a few good grindings of sea salt, and served on a platter, this is perfect as a pre-dinner nibble (no need for forks and knives), a starter, a side, or […]
Greens have similar qualities, yet distinctive flavors
Heat grill to medium-low. Toss one bunch spinach with generous amounts of olive oil in a large mixing bowl. Spread greens out onto one side of grill over direct heat (not on foil or in a grilling basket) and cook, turning constantly with tongs, until wilted and slightly charred. Do the same for one bunch […]