March 2011

IN THE NEWS: “Sedgwick, Maine has done what no other town in the United States has done. The town unanimously passed an ordinance giving its citizens the right “to produce, process, sell, purchase, and consume local foods of their choosing.” This includes raw milk, locally slaughtered meats, and just about anything else you can imagine. […]

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Spring Ahead

March 17, 2011

We tested two of the best recipes this week. They both take advantage of what’s in-season in early spring: baby artichokes from California (it always excites us to see these) and fresh chard and spinach greens. If you have ever worked with fresh artichokes, you know that the hardest part is prepping them to eat. […]

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This recipe takes about 30-40 minutes, mostly unattended. We served it with mild Italian sausage from the farmers market (cooked on the grill) and Spring Greens Gratin. Serves 6 About 2 dozen baby artichokes (this was 2 packs from Whole Foods for $4.50 each) About 1/3 c. good olive oil 1 lg. clove garlic, roughly […]

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Spring Greens Gratin

March 17, 2011

Rebecca Perring of the Dupont Circle FreshFarm Market made this recipe for a farm market tasting last weekend. It was so good that we had to try it in our home kitchens and are now passing on our adapted version. 2-2 1/2 lbs. leafy greens (we used chard and spinach) About 1/4 c. good olive […]

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This Looks Fun!

March 15, 2011

We’re game to try this at home. Are you? Easy-To-Grow Mushroom Garden “Local, sustainable, fresh food…great!” says Chez Panisse founder Alice Waters.It takes as little as 10 days. Watch this cool time lapse video.

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Pollo al latte is a wonderfully luscious whole chicken baked in milk. As as alternative to one of our favorite dishes Maiale al latte (Pork Cooked in Milk), we made this for an impromptu birthday party this past weekend. The best bit is how easy it is and how rewarding the results are. Nothing is […]

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adapted from Jamie Oliver. Serve 5-6 4 lb. organic whole chicken Kosher salt Freshly ground black pepper 1 Tbls. olive oil 1 Tbls. butter 1 1/2 c. rice 10 fresh sage leaves Zest of 2 lemons 10 garlic cloves (skinned, whole) 1/2 cinnamon stick 3 1/2 c. milk Preheat oven to 375 degrees. Season whole […]

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Parsley, Radish & Celery Salad with Capers Red salad radishes are among the first crops to mature in the spring. The long French varieties are grown for their greens and are often eaten with good unsalted butter and a baguette. The idea is to spread the radishes with butter and eat them with sea salt. […]

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