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Roasted Chicken with Lemon, Garlic, and Herb Butter

Marc Swierkowsi of Ella’s Woodburning Oven Restaurant in Wareham, MA makes this easy and aromatic chicken. • 1 whole chicken (about 3 pounds) • 5 cloves garlic • 1½ teaspoon sea salt • 1½ teaspoon cracked black pepper • Leaves from 3 sprigs fresh thyme • Leaves from 1 sprig fresh rosemary • ¼ cup […]

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Chilled Minted Pea Soup with Seared Scallops

Jason Gonsalves of How on Earth and The Bay Club captures the fresh essence of summer peas in his delicious potage. He dresses up the scallop by baking it in kataifi (shredded phyllo) pastry, but edible South Shore has simplified his recipe a bit for home use. On an evening when the weather was unsuitable […]

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Great Hill Blue Cheesecake

This intense and rich appetizer is adapted from Jim Mercer of The Bay Club. Jim suggests that the flavor of the Great Hill Blue shines through best if you’re careful to leave it chunky when cutting and mixing. • 1 pound cream cheese, room temperature • 12 ounces Great Hill Blue Cheese (room temperature, cut […]

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Ceviche

A great party appetizer, served with sliced avocado and good tortilla chips. Dianna suggests substituting any fresh seafood you like, but her local cod and scallop version is really mild and delicious, a great introduction for those who’ve never tried ceviche before. • 1 pound fresh sea scallops (or bay scallops when in season) • […]

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Seafood Quiche

• 1 pastry shell, partially prebaked • 4 Tablespoons (2 ounces) butter • ½ cup red bell pepper, minced • ½ cup scallions, minced • ¼ pound raw shrimp, shelled and cut bite-size pieces • ¼ pound sea scallops, cut bite-size • ¼ pound crabmeat • freshly-ground pepper • hot pepper sauce • 3 eggs, […]

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Dollars and Sense at the Farmers’ Market

Dollars & Sense              at the Farmers’ Market                                     by Anne O’Brien-Kakley Like many Americans in this recession, I am managing a shoestring budget for my health-conscious family. In aneffort to understand and control my supermarket bill, I kept my grocery receipts for three winter months to analyze my spending habits. Even after months of eating […]

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turning lemons into lemonade

by Teresa Foley and Paula Marcoux Marshfield’s Magical Moon Foundation is transforming a disused dairy farm into a garden of hope for young people battling cancer. Founder Donna Green, helped by a cadre of volunteers, is creating a place for children who have undergone difficult treatments to thrive in a positive and nurturing atmosphere. Magical […]

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Soil Testing: A Foundation For Healthy Soils

by Derek Christianson Over the last 60 years the United States has experienced a significant decline in the nutritional value of our fruitsand vegetables1; this decline is a result of both soil degradation and poor genetics. Thankfully, there are simple stepshome gardeners and commercial farmers can take to reverse this trend. By taking an active […]

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Garden Coaches

by Marjorie R. Williams For those who want a vegetable garden but are nervous about beginning, fearful of failure, or overwhelmed bythe choices, consider this resource. A new crop of helpers are sprouting up—gardening coaches—who will come to your home and help with whatever you need, from assessing where best to plant to advising on […]

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edible backyard

A Midsummer Day’s Dream:Planting Your Own Vegetable Garden by Marjorie R. Williams Summer solstice has already passed and despite your best intentions, you haven’t even begun to plant vegetables yet.If this sounds like your life (and mine), don’t despair. It’s not too late to get started and still enjoy ample harvests.First, decide whether you’re going […]

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