Kentucky Breakfast Cocktail
2 ounces bourbon 1 tablespoon apricot preserves ½ ounce simple syrup* or honey 2 ounces fresh...
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Chorizo-Potato Hash
Chef Mike Morway tops this hash with poached (or lightly fried) eggs and a pile of locally...
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Light My Fire Cocktail
2 ounces vanilla vodka 5 ounces cold brew coffee ½ ounce cocoa simple syrup* ⅓ ounce coffee...
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Mojo Marinade For Chicken and Pork Tacos
Mike’s mix works to season both a slow-roasted, bone-in pork shoulder and some pan-fried chicken...
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Lemonade Paloma Cocktail
Note: Glamping recipes will have a bit of sophistication in the preparation and glamour in the...
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Summer of Love Cocktail
4 ounces fresh raspberries 1½ ounces St. Germain (or homemade) elderflower liqueur 1 ounce fresh...
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Radish & Goat Cheese Appetizer
Note: Glamping recipes will have a bit of sophistication in the preparation and glamour in the...
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Grilled Linguiça with Kale Soup
Traditional Grilled linguiça Sandwich 4 ounces linguiça per person. Cut the sausage into 3-inch...
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Salt Cod: Bacalhau à Gomes Sà
by Maria Lawton. This codfish recipe is the most traditional dish. As far as I can remember, my...
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Zucchini Recipes!
Six creative, delicious, and budget-friendly ways to enjoy summer zucchinis. Zucchini Fritters...
Read MoreSunchoke Ice Cream
1 pound sunchokes 2 cups heavy cream pinch of salt 1 cup whole milk zest from one lemon spice options: a few blades of mace, toasted in a dry pan until fragrant), or a stick of cinnamon, or a vanilla bean 6 egg yolks ¾ cup sugar...
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Quahog Chowder
2 to 3 dozen large quahogs 2 tablespoons olive oil 2 medium onions, minced 1 clove garlic, minced...
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by Sid Wainer & Son® Developed exclusively for edible South Shore & South Coast Get your fresh local produce on the table in an irresistible guise. Adapt this formula to incorporate your favorite whole grains and the...
Read MoreAna Sortun’s Beet Tzatziki
This perennial favorite of our CSA member families comes to us via farmer Scott Franklin. Scott learned this recipe during his time farming at Sudbury’s Siena Farms, which is owned in part by Anna Sortun, the illustrious chef at...
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