Winter 2014-2015

Oyster Roast

4 ounces butter 3 tablespoons sherry 1/2 teaspoon cayenne pepper (or to taste) 48 oysters (6 to 12 per person), cleansed of mud Prepare a grill setup and burn a hardwood fire to build up some good coals. Round up some tongs,...

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Fruitcake Grog / Beer Cocktail

Cape Cod Beer’s Berry Merry Holiday Ale is available exclusively at the Hyannis brewery, and only until New Years’ Day–a great excuse for a field trip! Buy it by the growler, or in 22-ounce bottles. 1 1/2 ounces Sailor Jerry...

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“Knotty Toddy”

Both Knotty and Nice! 1 oz Dirty Water Velnias Spiced Honey Liqueur 2 oz Dirty Water What Knot White Rum 1 tablespoon Honey or Agave syrup twist of orange peel matchstick-size stick of fresh ginger 3 oz boiling hot water Stir...

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Plymouth Flip

11oz. Independent Fermentations Beer (Any flavor will do but darker is better) 1oz Dirty Water What Knot White Rum 1 to 2 tablespoons molasses (to taste). Combine in a pint or bigger glass and stick Heat up an iron poker in the...

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The “Acoaxet Fizz”

1 oz Grace Prodigiosa Vermouth 1 oz Fresh pink grapefruit juice 3/4 oz Cinnamon syrup* 2 oz Westport Rivers Farmers Fizz Sparkling Wine Shake first three ingredients very well with ice and strain into a fancy cocktail coupe...

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Buttery Cabbage Lasagna

Adapted from Blue Ginger: East Meets West Cooking with Ming Tsai Like an exploded wonton, if wontons were ever this good. 2 tablespoons vegetable oil 2 tablespoons finely chopped garlic 2 tablespoons finely chopped fresh ginger...

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Spiced Smothered Cabbage

Adapted from Julie Sahni’s Classic Indian Cooking An Indian friend went into ecstasies upon tasting this dish. 1 small cabbage, about 1 3/4 to 2 pounds 2 tablespoons ghee, or 1 Tablespoon each butter and vegetable oil 1 1/2...

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Salsiccia Secca

by Paula Marcoux These proportions furnish an annual sausage supply for Laurie and Lisa’s extended family, as well as a heaping helping for anyone lucky enough to get drafted into grinding or stuffing for the weekend. The recipe...

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Kale Salad with Mustard Vinaigrette

from Jessica Bradley 1 1/2 tablespoons cider vinegar 1 1/2 teaspoons Dijon mustard 1 tablespoon maple syrup 1 1/2 teaspoon kosher or sea salt freshly ground pepper 1/4 cup extra-virgin olive oil 1 large bunch kale 1/4 cup...

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Donna Blischke’s Baked Beans

Donna always dedicates some of Web of Life Farm’s acreage to the heirloom staples of southeastern Massachusetts, foods like dried Jacob’s Cattle beans. One taste will explain why these particular beans have been a baking...

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Southeastern Massachusetts Food Security Network

Farm to Fork by the Numbers: New Report Assesses the Food System in Southeastern Massachusetts by Stephanie Reusch Each quarter, eSS&SC readers are treated to stories about new and delicious ways that local foods are moving...

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Town Wharf General Store

edible Notables by Dee Levanti As you might expect from its name, the Town Wharf General Store is located in a gloriously old wooden building just off the sidewalk, right on Mattapoisett’s town wharf. What you may not expect, is...

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Publishing Schedule

WINTER
February/March/April

ads due: December

SPRING
May/June

ads due: March

SUMMER
July/August
ads due: May

AUTUMN
September/October

ads dues: July

HOLIDAY
November/December
ads due: September

Our Mission

Wine is food;
spray cheese is not.
Butter’s good; margarine is just yellow gunk.
Soil beats strip malls; food gardens are preferable to lawns; farmers, chefs, and artisans are our heroes.

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