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Features -
The Craft of Cooking
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Written by Jon Ross-Wiley
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 I recently found myself with the gift of a leisurely Saturday morning. Looking to make something "fun" for breakfast, I poked around the pantry and refrigerator for inspiration. It wasn't long before I happened upon a couple jars of jam, locally made by Robin Cohen with locally grown ingredients.
Robin's "Doves and Figs" jams are out of this world, and by themselves, are worth the trip to any farmers' market that features Robin's products. I wanted to make the jam the star of the show, so I whipped up some quick crepes and filled them with Robin's "Lunchbox Blueberry Strawberry Preserves." Score! Here's how you can do the same. |
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Features -
The Craft of Cooking
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Written by Jon Ross-Wiley
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 The Boston Local Food Festival was amazing yesterday! Terrific energy all around, and the vendor selection was unbelievable. At the Local In Season Do-It-Yourself Demo Booth, we sponsored three demos which included vermicomposting, making a garden in a potato sack, and an awesome live cooking demo from LIS contributing writer, Kate Demase! Patrick and I also shared the "how-tos" of dehydrating apples, sun-drying tomatoes, building root cellar, and making your own bacon. Thanks to all who attended demos. The bacon demo was quite popular, so I wanted to post the recap here on LIS. I loved talking about my favorite food, and hope you try this at home...you'll be so glad you did! |
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Features -
The Craft of Cooking
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Written by Karen Covey
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 Pestos are one of the quickest and easiest sauces you can make and a perfect technique to add to your skill set. But if you think basil is the only way to go, then think again. I've created pestos out of a lot of things and some of my favorites include arugula pesto, spinach pesto and cilantro pesto. Everything gets put into a food processor and you have yourself a simple sauce in no time. The trick is to blend up the produce first, along with the garlic, salt and pepper and the cheese, in this case really good Parmigiano-Reggiano. Once you have it all finely mixed then you want to slowly stream in the olive oil to blend it into a nice paste. It's a great thing to make in a larger batch and freeze in small, individual containers for later use. |
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Features -
The Craft of Cooking
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Written by Jon Ross-Wiley
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 When I think of spring in New England, parsnips don't readily jump to mind as something I look forward to. Usually, these root vegetables find their way into my kitchen during the fall and winter months when I am craving a hearty stew or roasted vegetable side dish. So, then, why parsnips in May? Simple. One of my favorite, "go-to" spots for fresh local produce, City Feed and Supply, had them and they looked good. When I am out and about shopping, the ingredients inform my cooking decisions, and I encourage you to try this method on for size as well. Not only will this keep you from being disappointed when the market doesn't have all the ingredients needed for a recipe you'd like to try, it will allow you to select the produce or meat that is the freshest and looks the best that day. The payoff is worth the gamble. Fresh ingredients require less technique to taste delicious, and, in fact, it is often true that the simplest treatments will result in the best tasting dish. |
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Features -
The Craft of Cooking
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Written by Lara Zelman
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 Making stock is a great technique to add to your repertoire. It’s economical and the results are delicious. Even better, it’s easy! This winter I’ve been busy making stocks, broths, and sauces and stocking up my freezer.
The key to a good stock is a stock pot or slow cooker, bones, vegetables, and herbs. For chicken broth, you can start with a roasted chicken. After roasting and enjoying the meat, you can use the carcass to make a rich stock. For beef broth, you can use a combination of bones to make a flavorful stock. |
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