Contributed by Marcia Selden Catering in Stamford, CT
Fish tacos are one of our favorites meals in the summertime. These super healthy, low calorie tacos are wrapped in a crisp lettuce leaf and go perfectly with an ice cold beer! Continue reading
We are always impressed with the magic Six Main casts on their inventive vegetarian and vegan creations! While they press walnuts or cashews and transform them into ricotta, ice cream, or even “chorizo”, we’ve been wondering what kind of summery deliciousness they’ve been whipping up now that their farm is bursting with ingredients that move from field to kitchen to table in a blink of the eye.
If you still haven’t made it up to the restaurant in Chester, CT, you can get a taste of Chef Rachel Carr’s cuisine by checking out her bright and oh-so summery salad recipe below.
But here is one more reason you might consider making the quick ride to this quaint New England town in CT…
The restaurant-owned, organic Upper Pond Farm that “grow[s] food to support our bodies, community, and ecosystem,”* and provides Six Main with its organic fruits and veggies is selling at the Chester Sunday Farmers’ Market on Sundays from 10am-1pm through October 12th.
If you are looking for a fun day trip this summer or early fall, head up to Chester for some Six Main Sunday brunch (the “Six Main Benedict” made with lemon tofu hollandaise, oven cured tomato, Portobello mushroom, avocado house made gluten free focaccia and organic eggs sounds particularly enticing) and then stroll through the market to bring home some of their farm’s organic fruits and veggies for the week.
You can also peruse the other vendors’ offerings while enjoying the live music; pick up some fresh fish from The Local Catch, as well as various breads and cheeses (including from Mystic Cheese – used in our favorite Skinny Pines pizzas!).
And if you need some inspiration for creating a perfect late summer meal with your Farmers’ Market bounty, you are in luck; Rachel’s blog, “The Raw & The Cooked” is packed with unique vegan and vegetarian dishes like Kohlrabi “Scallops” and a Raw Vegan Kimchee & Green Salad with Ume Plum Vinaigrette.
Consider attending one of her many seasonal ingredient inspired cooking classes, held on Fridays from 11am-1pm. Be sure to sign up way ahead of time as her classes are small and fill up very quickly.
*quote from Upper Pond Farm Facebook Page
Want to read more about Six Main?
Click here to read what we wrote a few months back. Somehow I forgot about that BLOOD ORANGE cheesecake (vegan and pareve)! Thank you, Rachel Carr, for another scrumptious recipe and for these gorgeous food shots!
When summer ingredients are perfectly ripe and only hours from the field, the simpler the better. This 4 ingredient recipe epitomizes that pleasure.
Thank you, Chef Rachel Carr, for this delicious summer salad.
This recipe is pareve, vegan, non-dairy
When hummus becomes a culture and freekeh is sold at Whole Foods, you know that the “New Israeli Food” has reached far and wide.
Freekeh, a chewy, nutty grain, has roots as far back as the Old Testament and is often cooked in the Middle East. It’s not a coincidence that the 7 “species” mentioned in the Hebrew Bible are so much a part of the new Israeli cuisine. Continue reading
Contributed by Katy Morris
Juicy, refreshing, healthy, sweet peaches; what could be more quintessentially SUMMER than a perfectly ripe peach?
Tossed in salads, dipped in yogurt parfaits, baked in pies, blended in smoothies, chopped in iced teas, grilled, poached, heck – straight out of hand! There are so many ways to enjoy locally grown, luscious peaches this season.
Here’s what you may NOT know: Continue reading
Contributed and photographed by Katy Morris
While I always enjoyed integrating avocado into dishes at home in the U. S. (one of my faves is the Granola Bar’s Devilled Avocado Eggs!), there’s something pretty cool about knowing they grow directly on the trees where I am working and living right now. And as great as farmers’ markets are back home, you won’t see these avocados among the locally grown produce. But you can surely get them at your local grocery– and I have seen firsthand where they come from.** Continue reading
If you ever told me that I would be eating at one of those tables in the divide on Broadway in Times Square, NYC, I would have called you meshugeh. But that’s just what I did the other day when one of my lovely and most responsive readers, N, ice cream maker extraordinaire and wildly enthusiastic eater, encouraged me to join her for lunch. I met her in my least favorite area of town to check out The Green Radish, a vegan, organic food truck that roams NYC 5 days a week.
Did I mention healthy, vegan, Time Sq. in the same sentence? It’s hard to believe, I know! 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
Tossing ripe, mouth-watering summer berries into a pyrex pan with your favorite crumb topping is always a summer crowd pleaser. If only the terms for these toppings were as easy as making these crisps- oh wait- is it a crumble? a cobbler? a buckle or a grunt? Continue reading
contributed by Katy Morris
Think authentic. Think pure. Think old-fashioned. Now wrap those thoughts under a crumbly blanket dotting freshly picked, juicilicious blueberries. Top it all with a generous scoop of velvety vanilla ice cream from Ronnybrook Farm and Dairy.
Are you seeing red, white and blue, too? Ah, what could be more American than blueberry crisp a la mode? Here’s how we’re celebrating this 4th of July!