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Og Lim’s Kimchi and Mung Bean Pancake

Og Lim’s Kimchi Phase I – Ingredients and equipment Like most culinary projects worth undertaking, making your own kimchi requires some advance logistics. You’ll need a scale, a blender or food processor, clean vessels of various sizes, and some large storage containers. A few key ingredients will take a little hunting, as neither the South […]

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Sweet Potato Corn Chowder

by Julia Powers Kingston micro-homesteader Laurie Sybertz adapts this recipe to suit her guests and larder. She might skip the bacon and use a lump of butter or dollop of oil for vegetarians, eliminate the milk and double-down on the corn broth for vegans, add a chopped hot red pepper or two at the sauté […]

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Julia’s Busy Day Frittata

by Julia Powers Frittatas are a great way to use eggs from your backyard chickens; they come together quickly, and make an easy dinner after a long day at work. Start with a basic formula and adapt it each time to make it to suit the ingredients at hand. 3 tablespoons extra-virgin olive oil, divided […]

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Gruyère Crab Melts

Photo: Pam Krauss Books/ Avery of Penguin Group 8 slices good-quality sourdough bread 2 tablespoons olive oil ¾ cup mayonnaise 2 teaspoons grated lemon zest 12 ounces lump crabmeat, drained and picked over for shells and cartilage 2 tablespoons finely chopped red onion ¼ teaspoon sea salt, plus more as needed 1 cup grated Gruyère […]

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Cranberry Glazed Grilled Pork Tenderloin

by Katie Callahan 2 pork tenderloins ⅓ cup local cranberry jam 2 tablespoons apple cider (or apple cider vinegar) 2 teaspoons good mustard 2 teaspoons chopped fresh sage 1 tablespoon olive oil Salt and pepper to taste Prepare a medium-hot fire. Whisk together cranberry jam, cider, mustard, sage, and olive oil. Season the tenderloins with […]

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Creamy Polenta with Braised Greens

by Katie Callahan 6 cups chicken or vegetable stock 2 cups cornmeal or polenta ½ cup grated parmesan cheese, plus more for garnish, if desired 2 tablespoons extra-virgin olive oil 2 cloves garlic, minced 1 pound local greens (can be a mix of your favorite, kale, escarole, chard, spinach etc.) 1 pint heirloom cherry tomatoes […]

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Spicy Watermelon Wedges

1 small local watermelon, cut into 1-inch wedges 2/3 cup Dirty Water WhatKnot Rum 2 tablespoons triple sec 2 tablespoons local honey 2 limes Jalapeno salt Place watermelon wedges in an even layer in a shallow storage container or baking dish. Whisk together rum, triple sec, honey, and the juice of half a lime, and […]

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Fall 2017 Table of Contents

Grist for the Mill edible NOTABLES: Shovel Town Digs into Easton’s History by Matt Foster Slaughter House 2017 by Julia Powers Something Ventured Something Grained by Pamela Denholm couch Potato Homestead Kitchen Gruyère Crab Melts edible Musings Change by Monica O’Malley-Tavares food for Thought Blackberries & Yogurt by Sam Butcher local Buzz Homesteading in Action […]

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Summer Steamers

The best part of digging steamers is eating them! After a day in the sun and hands in the sand, there is nothing better than sitting down to eat the fruits of your labor. Enjoy the sweet, salty taste of the sea…and make sure to dip them in butter! Cleaning and Storage Rinse clams to […]

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Kentucky Breakfast Cocktail

2 ounces bourbon 1 tablespoon apricot preserves ½ ounce simple syrup* or honey 2 ounces fresh lemon juice 1 egg white Combine all ingredients over ice and shake vigorously. Double strain over fresh ice or straight up. Garnish with orange peel. *To make simple syrup, bring 1 cup sugar and 1 cup water to a […]

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