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…