Rhubarb and zucchini are in season! Pleasantly surprised at the Natick Farmers Market yesterday, I bought some of each, and then I sat for 20 minutes trying to think of how to use them both. Rhubarb is usually used in sweet dishes, but it has a nice, naturally tart flavor. I really wanted to spend the…
Tag: Oakdale Farms
Open-faced Egg Sandwich with Spring Greens
Spring is finally here! This past weekend, temperatures were in the 70s in Boston. Lawns are looking green and flowers are blooming all over the place. After months of heavy hashes and root vegetables, I wanted to make a light, spring brunch to eat outside in the great weather. These open-faced sandwiches are simple and…
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…
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…
Parsnip Gnocchi with Roasted Carrots and Brussels Sprouts
This recipe features mostly locally sourced ingredients, which is what The Clean Food Club always strives to do! There are lot of great ways to use seasonal, local ingredients, and with each recipe we post, we try to help the home cook find those ingredients and make a great tasting meal. Parsnips are in season…
Creamy Spinach Polenta with Roasted Summer Produce and a Fried Egg
I’ve professionally cooked in a variety of restaurants: a small cafe serving breakfast and lunch made from locally sourced ingredients, a yoga retreat center with an all-vegetarian menu using ingredients grown right outside of the kitchen, a high-end restaurant and a number of private catering events. I share this information not to boast or intimidate, but to share the…
Asparagus and Potato Flatbread
Two months ago, I traveled up to Southwest Harbor, Maine to film a vendor to be featured in a new The Clean Food Club video (video drops in a couple weeks!). I had never visited that part of Maine before so I did some exploring. I stayed at the Aysgarth Station, which prepared a beautiful…
A Sweet Potato Quesadilla and Nola’s Salsa Fresca for Cinco de Mayo
“I just want to sit and learn with someone’s grandma,” says Sherie Grillon, chef and founder of Nola’s Fresh Foods, a salsa company based in Boston. “Culinary school never interested me.” Sherie grew up in a half Italian, all Southern family in New Orleans where she was always surrounded by food and family, cooking pasta…
Sunday Brunch with Salmon Skewers and a Spinach Frittata
Some weekends beg for a big Sunday brunch, especially those weekends when the weather is perfect and stays in the 70s all morning. Today I’m cooking up a spinach frittata and sage home fries, and my husband is manning the grill where we’re making salmon kebabs. Scallions were a new addition to Oakdale Farms’ table at the farmers…
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