Summer encompasses a lot of holidays, festivities and parties. Here are a few of our top picks for gifts and goodies as the thermometer starts to climb!
Posts Tagged ‘food’
Delicious Ideas for Summer Celebrations
Posted in Father's Day, Fourth of July, Gift Giving, Holiday, tagged Father's Day, food, Fourth of July, gifts, Independence Day, Labor Day, summer on May 30, 2012 | Leave a Comment »
Staff Tasting: Spring Brook Farm’s Reading and Tarentaise
Posted in Cheese, Producer Profile, United States, tagged Cheese, domestic cheese, food, Reading, Spring Brook Farm, Tarentaise, Tarentaise Reserve on May 17, 2012 | Leave a Comment »
At the end of March, Jeremy Stephenson, head cheesemaker at Spring Brook Farm in Vermont, visited our Cambridge shop and led a staff tasting.
Farm to Table: The Importance of Soil Health
Posted in Produce, Food Science, Farms & Gardens, tagged terroir, food, organic, Mario Zanusso, Ferdinando Zanusso, soil, farming, intercropping, crop rotation, companion planting, sustainable agriculture, soil test on May 10, 2012 | Leave a Comment »
At Formaggio Kitchen, serious consideration is given to the impact of the land or terroir on each bottle of wine, wheel of cheese and bar of chocolate — for familiarity with soil and its composition yields a deeper understanding of the relationship between the Earth and our food.
A Friend’s Finishing Touch: Goat Milk Caramel
Posted in Dairy (non-cheese), Desserts, Recipes, tagged Beltane Farm, caramel, dessert, food, goat milk, goat milk caramel, recipe on May 5, 2012 | Leave a Comment »
On weekends, we often have 12-16 people over for dinner. Since neither Ihsan nor I are big dessert eaters, someone else usually brings dessert. A couple of weeks ago, our good friend, John “Doc” Willoughby, brought a gingerbread cake and homemade goat milk dulce de leche.
A Touch of Inspiration: Visiting Mt. Mansfield Creamery
Posted in Cheese, Producer Profile, Travelogues, United States, tagged Cheese, Debora Wickart, food, Inspiration, Mt. Mansfield Creamery, Stan Biasini on April 26, 2012 | Leave a Comment »
I recently had the great fortune to visit with Stan Biasini and his family at Mt. Mansfield Creamery in Morristown, Vermont. I arrived bright and early, just as Stan was pooling the milk from the morning milking into a heating vat to begin making his cheese: Inspiration.
Grilled Cheese: An American Classic
Posted in Cheese, Main Dishes, Recipes, tagged Cheese, food, grilled cheese, sandwich, sandwiches on April 12, 2012 | Leave a Comment »
Grilled cheese sandwiches are classic American fare. Many of us associate this archetypal melty sandwich with childhood and/or with camping trips.
Announcing the Formaggio Food Community
Posted in About Us, Cheese, Meats & Charcuterie, United States, tagged Cheese, cheesemakers, CSA, food, local farms, Meats & Charcuterie, Vermont on April 4, 2012 | 2 Comments »
I first joined Formaggio Kitchen as an assistant to Julie, our charcutière. As she taught me to make the shop’s range of sausages, pâté, and other cured meats, she talked a lot about sourcing—what she buys from farms in Connecticut, the turnaround time needed for an order of rabbit from Vermont, the best uses for bellies from Massachusetts-raised Berkshire hogs, and the like.
Pimento Cheese: A Delicious Taste of the South
Posted in Appetizers & Hors d'Oeuvres, Cheese, Recipes, tagged Cheese, food, Lee brothers, Pimento Cheese, Pimiento Cheese, recipe, snack, Southern cuisine on March 15, 2012 | 2 Comments »
Starting with a recipe for Pimento Cheese from The Lee Bros. Southern Cookbook, they tested until they found a version of this Southern classic that ticked all the boxes. Julie tells us that, “our kitchen crew found the first batch to be irresistible… it was quickly consumed as a ‘test batch!’”
Decidedly American Hams: Mangalitsa and Red Wattle
Posted in Education, Meats & Charcuterie, Producer Profile, United States, tagged bacon, curing, Edwards of Virginia, food, ham, Magalitsa bacon, Mangalitsa, Red Wattle on March 8, 2012 | 3 Comments »
Though Edwards hams have become an icon of the South and its distinctly American food traditions, the family didn’t set out to join the meat business. The company’s founder was a ferry operator, and he began selling his family’s cured ham on sandwiches to hungry travelers. They were a hit, and thus a much tastier business venture was born—thankfully for all of us, I’d say.
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- Strawberries arrived in from Pell Farm in Somers, CT this morning + we made a batch of shortcake biscuits! twitpic.com/9rei7d 31 minutes ago
- Learn how to make jam with Rachel Saunders of @bluechairfruit this Sunday! Preserve summer in a jar: tinyurl.com/79talax 1 hour ago
- Planting tomatoes this summer? This @NatureMagazine article about the tomato genome might be of interest to you too! tinyurl.com/7b62hkn 20 hours ago
- Farm help needed - downeast coast of Maine: ow.ly/bfnWr 1 day ago
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