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I believe in the Winter Edition there was a recipe for Lebanese Stuffed Chicken, and I think one of the Chefs was Ruth Cardoo, anyone still have it??
Hi Bob, most of our advertisers should still have copies. Here is a link to our current advertisers: http://ediblesouthshore.com/our-supporters/our-advertisers/
And here is a link to the digital if that helps: http://onlinedigeditions.com/publication/?i=138455&p=26
Hi! I’m a South Shore blogger and Edible reader who blogs about cooking for a family in a green and sustainable way. I visit local food producers on “field trips” and publish my own recipes for seasonable wholesome foods that the whole family can enjoy. Please take a minute to check out my site at http://itsnoteasyeatinggreen.com
Thanks!
Thanks for letting us know about you Rebecca. I enjoyed visiting your blog.
I don’t see a search button, but wondering if you have new ideas for my bumper crop of strawberries? We enjoy fresh strawberries & bananas with cottage cheese in the morning, adding them into salads at dinner, done strawberry rhubarb pie, strawberry shortcake, and trifle already….looking for something new, preferably without adding much sugar or cooking completely. Since I pick them just before fully ripe, to beat the pests from enjoying them before we can, I need to sweeten them slightly in order to get kids to eat them raw. Any ideas? Thanks!
If you have a dehydrator, we really like strawberry fruit leather. When the strawberries are super fresh, they need little to no sweeteners. You can flash freeze them and store for the winter. They’re great in smoothies, ice cream and as a topping for pancakes or waffles. With tons of strawberries you could also make jam. I’m always amazed at how good fresh strawberry jam tastes in the middle of January. If you’re concerned about the sugar, there are low and no sugar pectins available.