The mackerel are running, and my husband heads down to fish right before high tide most every day. We love to eat Atlantic mackerel, particularly the younger and smaller ones known as “tinkers”. Judging from
Summer is an easy time for entertaining and the eating is always good. Fragrant, sun-ripened berries, buttery new leaf lettuces, crisp baby carrots and radishes, sweet sugar snap peas, green and yellow beans, fresh juicy
Maine-grown strawberries are just starting to ripen, and we can never eat too much of this luscious, juicy red fruit at the height of the season. My husband’s favorite dish, fresh strawberries with cream sounds
A cool, wet spring brings forth two of my favorite crops: chives and asparagus. The chives come first, their graceful, hollow stems add a zip to salads and mashed potatoes. Soups, roasted root veggies, omelets,
Apple pie may be America’s favorite, but in our family, Strawberry Rhubarb Pie takes the prize. New Englanders have had a long love affair with rhubarb, the mouth-puckering herbaceous perennial that is actually vegetable and
One of my favorite meals is meatloaf with mashed potato and gravy, usually accompanied by buttered, frozen peas or green beans. Americans have had an ongoing love affair with this blue plate special since the
If I had to select one vegetable that is popular with both young palates and more experienced eaters, it would have to be carrots. Everyone loves to crunch on the sweet, snappy carrot. Closely related
Our family really enjoys dining on Maine clams; fried clams with sweet tartar sauce, clams fritters with cranberry ketchup, clam shells stuffed with cracker crumbs and clams, clam dip, clam cakes, clam chowder….you cook ‘em,
Spring has finally arrived at Rabbit Hill. The crocuses are in full bloom. Lovage, chives and rhubarb are thrusting up sprouts of green and red, baby rabbit kits are scampering out of the nest box,
There are many characteristics of French cuisine that I truly enjoy, and one of them is aioli. A strongly flavored, garlic mayonnaise that originates from the Provencal region of France, aioli is a delicious condiment
The Belgian endive nestled in a Four Season Farm basket at the Blue Hill farmer’s market was too tempting to pass up. The young, chicory plant that has been deprived of light to form a
The beginning of spring inspires me to take stock of the ingredients in my pantry, root cellar and freezer. Over the winter, I have the tendency to squirrel away bits and pieces of leftover food.
