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Lighten Up With Hadley Grass

Looking back. Journey with us as we celebrate our 10th year of publishing and revisit some of our favorite articles. Spring has just arrived here in New England. It has been a long wait, but in a few short weeks, our dormant gardens will be bursting with the first crops of the season. Just around […]

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What we believe – Our Mission

Wine is food; spray cheese is not. Butter’s good; margarine is just yellow gunk. Soil beats strip malls; food gardens are preferable to lawns; farmers, chefs, and artisans are our heroes. We are a hyper-local resource that celebrates the abundance of local foods in Southeastern Massachusetts. We believe that our food choices do make a difference–to our health, […]

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Chocolate: A Rich Massachusetts Tradition

by Marjorie R. Williams. Exploring the topic of chocolate is like entering a universe of its own. The options for chocolate are endless, and so too the appetites. Happily, one needn’t travel far to satisfy them. Within the United States, chocolate history began in Massachusetts. (more…)

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Craft Beer Breweries and Distilleries Map

 10th District Brewing Company 491 Washington St, Abington, MA 02351   Article Fifteen Brewing Company 835 Washington St, Weymouth, MA 02189   Barnstable Brewing 485 W Main St, Hyannis, MA 02601 (774) 470-6989   Barrel House Z 95 Woodrock Road, Weymouth MA 02189 (339) 201-7888   Berkley Beer Company 17 […]

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Parsnip-Ginger Layer Cake with Browned Buttercream Frosting

This takes spice cake to a whole new level. It’s amped up with parsnips and fresh ginger and balanced with the most perfect sweet-and-nutty, browned butter frosting. unsalted butter, at room temperature, for greasing the pans 2 cups all-purpose flour, plus extra for dusting the pans 1 cup grapeseed or canola oil 3 cups peeled […]

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Parsnips Collage

French-Fried Parsnips

1 pound parsnips 3/4 cup all-purpose or gluten-free flour (experiment with adding other seasonings to taste) sea salt and freshly ground pepper, to taste 2 cups canola, coconut, or other vegetable oil; or lard Peel and cut parsnips in half, then quarter the thicker end. The thin part of the parsnip can stay whole. (For […]

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Lousiana Beans and Rice

This formula is flavorfully vegetarian as is, but feel free to execute the initial frying with bacon drippings or chunks or ham or sausage if you like. Simmer it up with any sort of stock you have on hand, for a meatier version. Recipe submitted by eSS&SC reader Ashley Sorrondeguy. 2 tablespoons olive or canola […]

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