Spring 2016

Lydia Hatch’s Coffee Mousse

4 eggs, separated 1 cup sugar 1 cup strong hot coffee (that made with a French press works well) 2 cups heavy cream In the top part of a double boiler, whisk the egg yolks, and beat in the sugar and then the coffee. Place over...

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Rye Tavern Pork Chop over Gnudi

Chef Andrew Swain locally Sources his Ingredients For this stand-out dish from Whip’s farm, BOJ Farm, and Allen Farm. For Gnudi: 2 cups roasted butternut squash, mashed 2 cups all-purpose flour 1 tablespoon chopped sage zest...

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Creamy Italian Microgreen Dressing

2 Friends Farm : Creamy Italian Microgreen Dressing ½ cup olive oil ¼ cup apple cider vinegar 1 to 2 cloves garlic 1 tablespoon lemon juice ¾ teaspoon salt ½ ounce basil microgreens 1 teaspoon dried oregano leaves ½ cup water ½...

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Pancakes by Cream, Etc.

With good reason, Cream’s version of the sturdy American breakfast classic sells like, well, hot cakes. If you do like Craig does, sourcing the best local milk, eggs, and syrup, you can make a surpassingly good breakfast at...

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Bringing Home the Bacon

edible Notable Local Chefs Win Big at World Food Championships by Tatum McIsaac Photo Courtesy of Chefs Coe and Morway Gone are the days when bacon only appeared alongside two eggs over easy. Whether you wrap, fry, or dust...

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Strawberry Rhubarb Crisp

Rhubarb lovers may wish to increase its proportion; consider upping the sugar a bit if you do. There should be five compactly-measured cups of sliced fruit all told. 4 ounces cold unsalted butter, plus a bit for buttering the...

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Roast Bartered Haunch of Venison

1 haunch (rear leg) of venison (8 to 10 pounds before trimming) 12 fresh juniper berries 3 cloves garlic 2 tablespoons olive oil coarse salt and freshly ground pepper to taste You can roast the venison in a kettle grill or your...

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Kristi Marsh Taking Nontoxic Living Mainstream

edible Notable By Elle Maynard Toxins. Certainly not an uplifting topic to bring up in conversation. Local author and advocate, Kristi Marsh understands. She also realizes the importance of educating the mainstream about the...

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Let Them Eat Pork*

What event has invested the most in working with and promoting responsibly raised heritage breed pigs? Cochon555! Launched in 2008, the event was created as a platform for farmers to educate chefs, for restaurants to source...

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All Are Welcome…in Middleboro

edible Notable by Kate Strassel Photos Courtesy of All Are Welcome When Karen Cook was first developing her plan for All Are Welcome (AAW), a ‘pay-as-you-can’ restaurant, she was unaware that the concept of community cafes was...

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