by Eugenia Bone For years I was trapped in the mentality that carrots’ primary role in my kitchen was as part of the tripod upon which many Italian dishes stand: carrots, onions, and garlic. These aromatics are known as a...
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In the past 100 years, over 90% of the vegetable diversity enjoyed by our grandparents has been lost. Gone forever. Why is this important? Read the story of the Macomber Turnip to understand.
Read More“New England is a pie-loving culture, in a pie-loving nation” You had us at “Pie.” New England Pie; History Under a Crust is a culinary tour of New England history with an eye on pies, perfect for foodies and...
Read MoreA History and How-to by Lisa Whalen Both adults and children will enjoy one of those “oh, that’s how it’s made” moments. Mmm… butter. It makes piecrust and pastries both flakey and flavorful. It adds rich creaminess to savory...
Read MorePicture this: You’re halfway through baking a cake for an upcoming birthday celebration and, oops, you’re out of sugar. Of course, you’ve waited until the last minute to make the confection, so there’s no time to run to the...
Read MoreWritten by Susan Playfair Review By Dee Levanti As the local food movement grows and we renew our relationship with agriculture, we are becoming more curious and learning more about farming and the origins of our food. We also...
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Cranberries are one of a handful of fruits native to North America. For those of us who live in...
Read MoreAn Oyster Farm to Ocean Table Adventure There is something about the ephemeral nature of seasons in New England that makes us appreciate each of their qualities. We come out of winter’s hibernation and soak in the sun. Fall is...
Read MoreWhy? Why did the turkey cross the road? (It was the chicken’s day off!) Why did the turkey cross the road twice? (To prove he wasn’t chicken!) Why let the chickens have all the fun? Street sign on Route 58 in Carver,...
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