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The Home Farmer
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Written by Alicia Ghio
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 Getting out the door for a long weekend getaway is never easy. I think I’ve covered all the bases, but inevitably forget something.
And so, it was not until the ride home from Newport, RI that I realized I forgot to have someone water my garden while we were away and that there was basically nothing in the house to eat for dinner upon our return. Cereal anyone?
As we turned into our driveway the garden came into view … holy cow! The garden welcomed us home with the open arms of summer abundance. Thoughts of cereal swiftly retreated to the cupboard. Dinner was not going to be a problem. |
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Farmers and Markets
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Written by Michelle Collins
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 The best thing for a food bank to do when they are running out of food is to grow it themselves. That’s exactly what the New Hampshire Food Bank decided to do three years ago when they were short on donations. They started a Production Garden, and set it up in front of the Youth Development Center in Manchester. Jason Rivers was put in charge of managing the plot. “I did the Culinary Training Program – I was unemployed,” Rivers said. “They liked my work ethic…[but] I don’t think they knew how much I loved gardening.” |
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Chefs and Restaurants
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Written by LIS Staff
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 Let's make it plain, Chef Tony Maws of Craigie On Main is a food hero to us here at Local In Season. And we are not alone. Hundreds of Maws' faithful as well as more and more curious newcomers flock to 853 Main Street in Cambridge each week to treat themselves to a meal that is of the utmost freshness, creativity, and taste. Chef Maws and Craigie On Main have received too many awards to name, but there is something more impressive to us here at Local In Season than any of those awards. Chef Maws doesn't merely oversee his team. Almost every night, he works shoulder to shoulder with his team as a line cook. His passion for food and respect for ingredients come through loud and clear with each dish he crafts. We had the opportunity to speak with one of our food heroes, Chef Maws, in mid-July. |
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The Home Farmer
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Written by Alicia Ghio
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 What a difference a couple of weeks make! Things have literally exploded in the garden! We now have what I am calling a tomato and tomatillo jungle. Plus, eggplants are on their way, cayenne peppers are turning red and sweet peppers are coming to life. Oh, and did I mention, we’re starting to harvest more than just kale! Yes, we are truly, finally, enjoying the bounty of our garden. While I love all the vegetables I planted, I was most eagerly awaiting the tomatillos. Let me tell you, they did not disappoint. They are wonderfully crisp and tart. Together with an onion and hot pepper from the garden we were able to make a small batch of salsa cruda de tomatillo. And yes, I did beam with pride as we ate it. |
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