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Posts Tagged ‘spring’

Grazing GoatTraditionally, spring is a time of the year when farms pause in their milking cycle so that newly-arrived, baby animals get the milk they need to start a healthy life. In late spring to early summer, milking for the purpose of cheesemaking resumes, and our shops start to receive an abundance of delicious, fresh and lightly-aged cheeses. This is a wonderful time of year to taste the best of seasonal cheese both locally and from afar. (more…)

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Local Radishes

Local Radishes

Traditionally, the beginning of spring is marked on a calendar date, but many believe in other signs of a new season. Some watch for the first crocuses and tulips. Others await opening day at Fenway Park. Still others believe spring arrives only after Formaggio Kitchen fires up the grill and begins the sidewalk barbecue season.

But for me, spring officially arrives with locally grown vegetables, farm fresh eggs and wildly foraged edibles from hearty New England soil. (Though I certainly won’t turn down BBQ for lunch on Saturdays.)

At Formaggio Kitchen, we work with as many local farms as possible to bring in a wide variety of produce. Although spring is arriving decidedly late this year, we’ve already received a bounty of fresh vegetables from some of our favorite farmers. (more…)

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Rhubarb

In April, I walked into the bakery and saw rhubarb piled high on the work bench, waiting to be added to a strawberry-rhubarb crisp. At the time, the weather had turned spring-like but we were still several weeks away from our own local rhubarb season. Still, that first sight of rhubarb was a lovely indicator that warm weather was on its way.  This week, our produce manager, Julio, told me that we have just started getting in local rhubarb to the shop!

Rhubarb reminds me of home – my mom makes a fantastic strawberry-rhubarb pie and, as a baker myself, the bellwether rhubarb sets my mind racing with ideas for what will soon be a profusion of fruits to choose from for crisps, breads or crostatas… (more…)

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