Fiori di zucca or zucchini blossoms are a delicacy in Tuscany but with the farmers’ markets heaped with towers of zucchini here in the U.S. it’s easier than you may think to bring this very Italian dish to your own table.
If your favorite market vendor doesn’t sell these sunny, edible flowers, ask her to gather them for you. They are the flower at the end of the plant from which zucchini grows. Better yet, pluck them from your own vegetable garden or that of your best friend. Continue reading
There’s always a lot of buzz around Le Farm, Bill Taibe‘s farm to table restaurant in Westport, CT. Taibe is admirably and firmly committed to sourcing from many of my favorite farms within a short distance from his charming and very popular restaurant.
Truth is though, I’ve struggled to find enough vegetarian friendly fare to keep me going back as a regular. So imagine my surprise when Executive Chef, Arik Bensimon Continue reading
I cheated just a little. I confess. YUP. This locavore bought corn that was grown and trucked up from the south so I could prepare and share this recipe with you. But only because I want you to be READY to fire up your grills when local corn hits your very own farmers’ market.
Contributed and photographed by Paloma Aeylon
Falafel. Shawarma. Hummus. Shnitzel. Shakshuka. These are typically the foods we salivate over in anticipation of touching down in the land of milk and honey. While these Israeli delicacies certainly warrant our attention and appetite, there’s a culinary craft that’s lesser celebrated despite its rich role in Israel’s colorful cuisine. Continue reading
Contributed by Katy Morris
We are very excited to introduce a brand new series…Seasonal Snippets! These monthly posts will provide you with everything you need to know about the most interesting seasonal fruits and veggies so that locavores can continue to eat the diverse bounties of our land all year long. Continue reading
Earth Day in January? Well, in Israel, the promise of spring is waking up the senses as warmer air pushes buds forth, even in January. For those of us caught in the frozen tundra of the Northeast, we can try to connect with the beauty of Spring’s promise of regeneration by celebrating the holiday of Tu b’Shvat on January 15. Continue reading
contributed by Melissa Roberts
Squash and sage are quintessential flavors of fall, particularly a northeastern autumn. Here they are featured in a waffle that, drenched with maple syrup, fits in easily on the breakfast table. Continue reading
There’s something about ‘shrooms that speaks of Autumn to me. Perhaps it’s their meaty heft and deep, rich flavors. Yet somehow, I didn’t mind feasting on these when we ate them in Bend, Oregon this summer. These vegetarian, gluten-free mushroom pizzas are simple to whip up and would be a blast for teens to take charge of. Continue reading
Recipe: Marcia Selden Catering
Farmers’ Markets are piled high with brilliant orange squash of all shapes and sizes. The great harbinger of Autumn has arrived, and there are as many ways to cook and serve them as there are varieties.
This recipe signals the change of seasons in more than a few ways. The natural sweetness of butternut squash is heightened by roasting it in a light bath of local maple syrup and then layered with thinly sliced, firm pears and a smear of bold, stinky cheese. Continue reading
image courtesy of Nothin’ But
You wonder how you’ve arrived at this hour, AGAIN, without being prepared. It’s not a surprise, after all, that sometime between lunch and twilight you will be rummaging through your bag or desk frantically searching for a snack to satisfy that grumbling.
When that late afternoon craving finally settles in, what do you reach for?
What’s YOUR 4:00? Continue reading