By Sage Brousseau.
Like many folks, I have never been a fan of the traditional fruitcake. Ridiculed for its brick-like appearance and studded with unnatural glossy green and red “fruits,” it never really tasted any better than it looked. Generally speaking, fruitcake is just a mixture of brandied fruits and nuts with a spiced batter to hold them together… sounds delicious, where did this holiday tradition go awry?
by Kate Strassel.
Believe it or not, winter is the perfect time to purchase a CSA (Community Supported Agriculture) share for the upcoming summer and fall. “Now?” you ask. “But there’s snow on the ground, and I haven’t even received any seed catalogs yet. It’s too early.” While it may seem too early to the consumer to be thinking about local tomatoes and corn, you can be sure that come January, most farmers are already busy planning out their crops and compiling their seed orders.
Here is one seed catalog we recommend for both farmers and home gardeners.
by Sarah Puleo.
The final stop on my donut tour of the South Shore was Taunton, MA. Though I don’t routinely drive an hour for donuts, I may start a monthly pilgrimage to Colonial Do-Nut Shop. If you’re interested in paying homage to the best donuts ever made, the sign up sheet’s at the bottom of this post.
by Paula Marcoux.
It is said there are people who go to the trouble of roasting a Thanksgiving turkey, and then throw up their hands at the thought of making broth from the carcass. If this is you, and especially if you have gone to the expense of acquiring a local, organic and/or humanely-raised bird, harken unto me: it takes less actual effort to make a pot of fantastic, versatile, and healthy stock than it does to read one of these blog-posts.
Read on to find out how… Continue reading
by Colette Bell.
As all the best (in my opinion) food holidays approach, many of us will encounter all types of food issues, allergies, and preferences. I’m putting together my dream dinner including recipes that are ALL gluten-free (it IS my dream dinner after all!), and includes some Paleo options and Vegan options as well. Each recipe is labeled accordingly. Now, this is a recipe roundup, these are not all my original recipes and all links will give credit to the original writer. Continue reading
By Greg Caminski.
My neighbors think I’m crazy. I just finished mulching all of our perennial and vegetable gardens. This year we grew rows of tomatoes, cucumbers, peppers, and garlic, as well as a small herb garden. They’re not your traditional rows though; they curve around and blend in with all the annuals and perennials, companion-planting style, utilizing plenty of mulch and compost.
An example of Companion Planting.
by Sage Brousseau.
There is no food more quintessentially Southern New England than the cranberry, documentation from Ocean Spray even suggests that the first commercial cranberry harvest took place in Dennis, Massachusetts in 1816. Not only are cranberries one of only three berries native to the U.S. (blueberries and Concord grapes are the other two), it is also considered a superfood full of antioxidants and rich in vitamin C and fiber. Continue reading
By Erin Cabana.
Fall, like all seasons, just keeps rolling along. The leaves have now almost completely fallen off of the trees; the fall rains have moved in and daylight saving time has come to pass. The days get darker sooner and there’s a distinct snap and chill in the air that reminds us that winter is just around the corner. But before winter rears its snowy head and thoughts turn to hot chocolate with Fluff, there’s a bit of time still to revel in the foods of fall. One of the most important foods of this time of year, in my mind at least, is the pumpkin.