Last week at the farm, the words on everyone’s lips were “zucchini boats.” I had never heard of zucchini boats, and, I suppose not to my surprise, each CSA sharer told me a different way to make them. Some were made Italian-style, with tomato sauce and chopped eggplant, some were made with beef and taco…
Tag: Providence
Kale, Cheddar, Avocado Quesadillas with a Fried Egg and Sliced Radishes
Crisp kale is still overflowing on tables at the farmers markets, along with chard, beet greens, and collards. All four leafy greens have similar nutritional value and they can all be cooked the same way. This recipe for cheesy quesadillas has a base of wilted greens and any of these four leafy greens can be…
Farmers Market Series Part One: Needham
All during open-air market season, I’ll be visiting different farmers markets in Boston and Metro West (where I live), and reporting back about the vendors, produce, and goods for sale. First up- Needham Farmers Market. Last Sunday was opening day for the Needham Farmers Market, and I’ve visited twice. The first thing that you need…
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…
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…
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…
OURgrain: a new food sustainability startup upcycles brewers’ spent grain
Tonight is all about product optimization. That’s what Sam Burgess, one of the co-founders of OURgrain, calls two hours of cooking in the incubator kitchen at Hope & Main in Warren, Rhode Island. According to the communal kitchen schedule, the four bakers only have two hours to get through five recipes. Half a dozen oatmeal…
The Clean Food Club 