Baked Apples Stuffed with Quinoa, Mushrooms, and Dried Cranberries

A couple of weeks ago I visited Fungi Ally, a local mushroom grower in Western Massachusetts, and I picked up about 3 lbs of assorted mushrooms. That probably sounds excessive, but let me explain. Over the last couple of years that I have been sourcing almost exclusively from farmers markets, I’ve noticed the lack of…

The Vermont Non-GMO Cookbook: a Q&A with the author

New England-native Tracey Medeiros recently published The Vermont Non-GMO Cookbook, the pages of which are filled with recipes using seasonal produce and locally sourced goods. The Clean Food Club interviewed Tracey about her new book and her passion for the New England food system, and we talked about her love of Vermont maple syrup, the admiration she…

Parsnip Potato Scallion Pancakes

Scallions, sometimes called green onions or spring onions, are little onions that haven’t finished growing into large, mature onion bulbs. Scallions are milder in taste than fully grown onions, and they’re just now being harvested. Parsnips, however, are at their end for the year. They grow in late summer/early fall, and many farms overwinter them. While…

The Mobile Food Pantry Feeding Allston, Brighton and Mattapan

ABCD (Action for Boston Community Development) is the largest anti-poverty organization in New England. They provide many different services to the community, including housing and youth services, fuel assistance, and workforce development. The ABCD Allston Brighton location focuses heavily on combating food insecurity, as the residents there are often in need. A few years ago,…

Fish Tacos with Cabbage Kohlrabi Slaw and Avocado Crema

Last year started my love affair with kohlrabi, an underutilized winter vegetable, and this winter I am excited to cook with it again. Kolhrabi overwinters well, but it’s getting to the end of the it’s time. Pretty soon we’ll have spring onions and asparagus, but for the next couple of weeks, kohlrabi will still be…

Sweet Potato and Beet Chips with Honey Garlic Goat Cheese Dip

These chips are fun to make, fun to eat, and fun to serve for a spring break treat or at a party. Because they’re bright orange and red, they’ll stand out on your table and look way more impressive then a bag of potato chips from the store. Impress your guests or let your kids…

Inside the Discovery Portal

“All we knew when we got into this business was that people wanted a better option for food at their office. That’s what we knew. We didn’t exactly know how we were going to solve for that. We had a general idea, and that’s where the innovation of the LeanBox itself came out of, which…

Squash, Sprouts and Spinach Buddha Bowl

What in the world is a buddha bowl, you ask? A buddha bowl is a bowl filled with fresh, leafy greens, sometimes grains, and cooked veggies. Basically, a buddha bowl can be anything you want it to be (and basically, it’s just a salad). Use whatever you’ve got in the fridge, and it’s a great end-of-the-week…

National New England Clam Chowder Day

It’s National New England Clam Chowder Day, and I could think of no way better to celebrate than to buy a cup of my favorite soup from one of Boston’s finest seafood vendors: Red’s Best. My husband and I swung by the Red’s booth at the Boston Public Market and bought one tuna poke bowl…