Recipes
{Maple Day Food Demo} Potato Pancakes with Maple-Glazed Apples & Yogurt-Maple Drizzle
Yesterday was Maple Day at the farmers’ market, so Erin (Allgood Eats Blog) and I did our cooking demo with lots of lots of maple syrup {Anderson’s Maple Syrup}. Yum. We made potato pancakes topped with maple-glazed sliced apples and a yogurt-maple drizzle. Very tasty & super easy. For our potato pancakes, we mixed together ...
Kale Day at the Winter Farmers’ Market
We had a blast, as always, at our latest farmers’ market cooking demo. Last Saturday (March 10) was kale day at the market, and Erin and I were there cooking with kale, swiss chard, arugula, and beet greens. Erin has already posted the recipes over at the Allgood Eats blog, so CLICK HERE if you’re ...
{recipes} Carrots: Revisited
Carrot Day 2012 Yesterday was ‘Carrot Day’ at the Wentworth/Rollinsford Farmers’ Market and it was also our 2nd Local Food Cooking Demonstration this season. I was there with my friend & cooking partner Erin Allgood, and we had a blast talking with all of you who stopped by to say hello and sample. We made ...
Carrot Creativity
I’ll be back to my regular blogging self soon (I swear!), but for now I wanted to share some information from our last local food cooking demonstration. On March 26, we had our final winter cooking demo. It was Carrot Day at the market and we were cookin’ with carrots, to be sure! Erin and ...
Rutabaga Love
Yep, that’s right. I’ve fallen in love with rutabagas. I mean, I love root veggies in general, but rutabagas are new to my kitchen and you know how special new love can be I’ll be at the winter farmers’ market at Wentworth Greenhouses in Rollinsford, NH, tomorrow (Sat., 2/26) with my cooking partner Erin. We’ll ...
From a Local Kitchen: Getting Well Grounded with Kale
Last week I mentioned that I was asked to write a guest blog post for the Seacoast Eat Local series “From a Local Kitchen”. Here’s the excerpted introduction by SEL blogger Debra Kam, and a link to read the full post: Kale and winter greens will be the featured vegetables at our next Winter Farmers’ Market, ...
Raw Kale Salad with Tahini & Garbanzos
This is my recent modification of Avocado-Kale Salad from Rainbow Green Live Food Cuisine by Gabriel Cousens, MD. Love the avocado salad, but had no avocados in the house, so I made this instead… What you’ll need: 1 big bunch of kale (~6-7 cups fresh, chopped) — I used 1/2 bunch purple kale + 1/2 ...
Kale-White Bean-Sausage Stew with Oyster Mushrooms
For veggie option, simply leave out the sausage — you’ll get your protein from the beans and it still tastes great. You may want to use some veggie stock in place of some of your water (for flavor). This recipe serves ~8. Freezes great for quick lunches/dinner in the future. What you’ll need: 3 small ...
Potato-Leek Soup with Sage & Thyme
What you’ll need: ~10 red skin potatoes (or whatever potato variety you’d like to use) 1 locally raised and prepared sweet Italian sausage 2-3 leeks 2 cloves garlic 2 shallots 1 large carrot 4-5 cups chicken or vegetable stock 1/2 – 3/4 cup cream/half and half (optional) ~5-6 leaves fresh sage ~4-6 sprigs fresh thyme ...
1 Week in the Get Well Grounded Kitchen
I have been asked to contribute a post as a guest blogger for the “From a Local Kitchen” (formerly “From a Seasonal Kitchen”) Series on the Seacoast Eat Local Blog. So, for the next week I’ll be documenting all of my lunches and dinners and will provide my week’s menu along with photos and links ...
Recent Comments