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Archive for the ‘Produce’ Category

Zucchini - Red Fire Farm

This recipe for “Crispy Zucchini Fries” celebrates a wonderful summer crop from Red Fire Farm in Granby, MA. Serve with a favorite marinara sauce or even a sweet and tangy honey mustard. Sean, our beer buyer, suggests pairing it with Backyahd, a not overly hoppy, refreshing and light IPA from Foolproof Brewing Company of Pawtucket, Rhode Island. (more…)

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Organic Arrowhead Cabbage from Red Fire Farm

Organic Arrowhead Cabbage from Red Fire Farm

Right now, we have in beautiful, organic Arrowhead cabbage from Red Fire Farm in Granby, MA – and, the other night, I took the opportunity to use one for a wonderful, sweet and crunchy salad. The cabbage offered a buttery crunch, more tender than its more rotund brother. A few turnips added a peppery bite while apple and carrot rounded things out with a sweet note for a well-balanced “slaw.” (more…)

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Organic Pea Greens from Allen Farms (Westport, MA)

Organic Pea Greens from Allen Farms (Westport, MA)

With these high temps, many staff members have fired up their grills for burgers, fish and grilled veggies. This recipe for “Pea Greens, Pecorino and Grilled Spring Onions” is an easy little salad featuring seasonal produce – delicious red spring onions and pea greens. To wash it all down, Sean, our beer buyer, recommends Idle Hands Craft Ales’ Pandora – an American-style saison that’s fresh and bright! (more…)

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Red Fire Farm Strawberries

Red Fire Farm Strawberries

Right now our produce team has in flavorsome, local strawberries from Red Fire Farm. They pair particularly well in this recipe with local cow milk mozzarella from Mozzarella House in Everett, MA.  Toss a handful of chopped herbs such as tarragon or dill to add bright, floral notes. Pair with a crisp saison or farmhouse ale for a lovely summer meal. (more…)

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Moro Blood Oranges

Last Wednesday morning, as we received our weekly delivery of California produce, the wind was picking up and the clouds were grey and churning – a sure sign of snow on the way. As we hurriedly brought in the fresh greens, jewel-like lemons and first-of-the-season strawberries, the juxtaposition between the impending New England storm and spring produce from California was increasingly apparent. Unpacking a box of Moro blood oranges from Rancho del Sol, I was immediately hit with a rich, balsamic fragrance that was only matched in richness by the oranges’ bright ruby appearance. Having yet to preserve any of this season’s citrus fruit, I immediately decided to snap up a pound to juice and candy. (more…)

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The Team at Full Belly Farm

The Team at Full Belly Farm

As many of you know, the local produce season is winding down and we’re seeing a lot less variety coming in from the fields. Like much of the country, we look to California for fruits and vegetables when our own region cannot sustainably supply them. (more…)

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Ten Apple Varieties

Inter-departmental cooperation? We’ve got that in spades! Two Sundays ago, this manifested itself in a team effort between the bakery and the produce departments. Emily, produce buyer and home chef extraordinaire, brought the apples: 10 different kinds, most of them heirloom varieties. I represented for the bakery and turned each variety into an individual mini-crisp and sliced extras for a “raw” tasting. Our goal? To find out which were the best baking and which were the best eating apples. (more…)

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