The months of January through early April in New England signify a time of rest and re-growth on the farm. While fields are quiet and covered with snow, farmers are offered a brief respite from harvesting. This time is used to select seeds and finish crop plans for spring. Naturally, this also means a lull in local produce available here at the shop, as many crops are out-of-season or grown in limited quantities at this time of the year.
Posts Tagged ‘Recipes’
Dried Mushrooms: Foraged and Found Edibles
Posted in Main Dishes, Produce, Producer Profile, Recipes, tagged Chanterelles, dried mushrooms, food, Foraged and Found Edibles, Jeremy Faber, King Boletes, Morels, Porcini, recipe, Recipes, roast chicken on January 21, 2012 | Leave a Comment »
Drinking with Dickens: Negus to Smoking Bishop
Posted in Produce, Recipes, Wine, tagged Bleu du Bocage, Cedric Dickens, Charles Dickens, Cheese, Dickens, Drink, England, food, Montgomery's, Montgomery's cheddar, negus, port, recipe, Recipes, Seville oranges, Smoking Bishop, Stichelton on February 3, 2011 | Leave a Comment »
Negus was my drink for a stressful holiday season, when its comforting, calming sips hit the spot. However, the less taxing months of January and February mark the arrival of Seville oranges and allows one to graduate from negus, to the more grown-up Smoking Bishop. Smoking Bishop is also made with port and sugar but, instead of water, it calls for dry red wine and tasty Seville oranges replace the lemons.
Pizza 101: A Monger Makes Her First Pizza
Posted in Cheese, Formaggio Kitchen Cambridge, Main Dishes, Pairings, Recipes, tagged Aria, cooking, Fontal, food, guanciale, Mulino Marino, Nostrale di Elva, pizza, pizza Val d'Aostana, recipe, Recipes, speck on January 27, 2011 | 3 Comments »
Recently, a fellow monger, Mike, and I decided to have a leisurely pizza night at home. The weather outside was frightful, a movie was so delightful, and since there was no place to go, we made pizza.
Melting Cheese Traditions: Fondue, Fonduta & Aligot
Posted in Appetizers & Hors d'Oeuvres, Cheese, Main Dishes, Recipes, tagged Aligot, Appenzeller, Auvergne, Beaufort, Cantal, Cheese, Comté, cooking, Emmental, Emmentaler, fondue, fonduta, Fontina d'Aosta, Fontina Val d'Aosta, food, France, Gruyere, Italy, Laguiole, melted cheese, recipe, Recipes, Salers, Vacherin Fribourgeois on January 13, 2011 | 4 Comments »
We had the opportunity to try two French fondues. They were both delicious but the one Claude, the Chef du Cave at Marcel Petite, made for us was hands down the best fondue I have ever had.
Winter Comfort Food: Tartiflette
Posted in Cheese, Classes, Main Dishes, Recipes, tagged Cheese, classes, Manigodine, Préféré de nos Montagnes, Reblochon, Recipes, Sennefladä, Tartiflette, U Bel Fiuritu on January 28, 2010 | Leave a Comment »
Last weekend, Kurt and I taught a class on mountain cheeses, featuring classics like Gruyère and Comté. We also talked about Reblochon, the pungent, creamy cheese traditionally used to make tartiflette, a hearty Savoyard dish of potatoes, bacon and cheese that we also served at the class.
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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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