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The Craft of Cooking
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 Just a quick post here to congratulate Local In Season writer, Jane Ward, on her terrific video in the online Gloucester Times. We know she's great, but here's your chance to see for yourself. Enjoy as Jane shows food columnist Heather Atwood how to make homemade ciabatta. CLICK HERE FOR JANE'S VIDEO! |
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Farmers and Markets
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Written by Kyle Alspach
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 When working full time made it impossible to get the farmers’ market, Kelley O’Connor came up with a way to buy local food that was convenient for her — online. O’Connor, a software engineer living in Sterling, Mass., founded the Massachusetts Local Food Cooperative last year as a way to give local food options to busy people. Once a month, members can place orders on the co-op’s website for a variety of foods, which are all produced within the state. Members then pick up their order at a designated site a few days later. Many products are offered in every season, including cheeses, meats, eggs, and even flour made from Massachusetts-grown grains. |
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The Home Farmer
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Written by Alicia Ghio
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 As a former journalist it’s instinctual for me to look at situations in simple terms: who, what, when, where, why and how. I’m approaching my garden with a similar mind-set. Who: Me and my he-said-he-was-willing-to-help husband. Where: In the left side yard just a few steps from our back patio. This week I set out to answer when and what. |
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The Craft of Cooking
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Written by Lizzy Butler
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 An unexpected gathering; a stormy New England day; the looming question of ‘What’s for dinner?’ after a long day at work; a sudden surge of hunger that cannot be ignored...we’ve all been there. We’ve all had those days when we need to whip up something fast without major planning or a trip to the grocery store. Although these situations can quickly turn into culinary nightmares, the solution starts within the walls of your kitchen. If I’ve learned anything about managing my own kitchen at home, one resurfacing truth has always been this: a well stocked pantry means a well prepared cook. No matter the source of pressure, it is aways comforting to know that our favorite backbone ingredients will be there for us upon opening the cabinet doors in times of need. I can tell you a few of my own pantry staples that I know are sitting there right at this moment: chicken stock, canned tomatoes, black beans, bread crumbs, jarred salsa...the eclectic list could go on. When I’m pressed for time, they pull through tremendously, and I am very thankful for that. But for the sake of time and convenience, flavor and quality are often sacrificed. |
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The Home Farmer
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Written by Alicia Ghio
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 I’m cold. It’s dark. I am in desperate need of more long underwear. It is winter in New England after all. It could be worse, but that doesn’t stop me from complaining. I’m just not a fan of the cold, dark days of winter. However, this year is a little different. I have a project to fill my head with dreams of warmer days. I am planning my very first vegetable garden. I should probably point out that I am FAR from a green thumb. Right now I’m looking at the plant in my office – it’s one of those you can’t kill it kind of plants – yeah, it’s dying. |
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