Author Archive | essadmin

Edible Traditions | A Wompanoag Clambake

A WAMPANOAG BAKE by Linda Coombs   Long characterized as a traditional New England method of steam-cooking seafood, the clambake derives from a way that the ancient Wampanoag (and other coastal indigenous peoples) prepared shellfish and other accompanying foods. In centuries past, bakes were done right on the beach. Everything needed for the bake was […]

Continue Reading · 0

In the Kitchen | Dartmouth Grange

in the KITCHEN DARTMOUTH GRANGE by Michelle Conway The Dartmouth Grange is tucked down a winding country road, nestled in between a working farm and goats bleating in the neighbor’s pastoral garden. This unassuming building houses the hopes and dreams of nearly two dozen entrepreneurial specialty food business owners.   Five years ago a large […]

Continue Reading · 0

Fresh & Local | Pass the Purslane

fresh & Local Pass the Purslane Dude, great weed! All the hip kids up in the big city are getting into South Shore weed—actually, several weeds. Local farms have been shipping much-maligned purslane and wood-sorrel to critically-lauded establishments an hour north, to accompany fabulous fresh local meats and fish on pricey plates. If you are […]

Continue Reading · 0

Edible Notables

edible NOTABLES by Paula Marcoux Hit the Trail… …the Massachusetts Wine and Cheese Trail, that is. Our state Department of Agricultural Resources has been busy putting together a wonderful resource called Savor Massachusetts (www.mass.gov/agr/massgrown). Download the latest effort, a brochure outlining the surprising variety of in-state options for visits to wineries and cheesemakers. Just as […]

Continue Reading · 0

Contributors-fall 2009

Contributors   Tina V. Anthony is beginning her second career as a freelance writer based in Hingham, where she lives with her husband and their three daughters. After years as a Copy Director in the retail industry, Tina finds new inspiration writing about issues pertaining to health, travel, food, and local sustainability.   Kezia Bacon-Bernstein […]

Continue Reading · 0

Grist for the Mill

      Greetings! At edible SOUTH SHORE , our mission is to celebrate the bounty of seasonal food from southeastern Massachusetts. However, as I am writing this, on yet another rainy, cool, supposedly summer day, farmers across the region are worrying over their tomatoes and potatoes. Late blight is threatening these summer staples, and the […]

Continue Reading · 0

Rouladen

For 4 servings, with buttered noodles or spaetzle. • 1½ pounds top round (or, in a pinch, top sirloin), in eight ¼-inch-thick slices. Each scallop should be about 3 by 5 inches. • 2 Tablespoons spicy mustard (Löwensenf preferred, but Dijon is fine) • 4 slices smoked bacon (also in your quality butcher’s case), halved […]

Continue Reading · 0

Strawberry Butter

Excellent on waffles, scones, and muffins. • ½ cup strawberries in syrup (see below) drained • 4 ounces (1 stick) butter, room temperature • 1 Tablespoon powdered sugar Blend all ingredients together in food processor. To make strawberries in syrup, simply slice cleaned strawberries into a lidded container. Sprinkle on granulated sugar at the rate […]

Continue Reading · 0

Buttermilk Panna Cotta with Strawberries & Roasted Rhubarb

Meredith Ciaburri of The Artisan Kitchen in Rochester, MA shares this terrific dessert. • 1 packet plain gelatin • 3 Tablespoons cold water • 14 ounces heavy cream • ½ cup sugar • 1 vanilla bean, split and scraped • 7 ounces buttermilk or plain yogurt • 12 ounces rhubarb, cut to 1-inch lengths • […]

Continue Reading · 0

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 […]

Continue Reading · 0