I love cooking with black beans, particularly the variety Midnight Black Turtle Soup, grown by Horsepower Farm in Penobscot. The black bean is a native of South America, and is used in a wide variety
“Feel free to order eggs with abandon”, encourages the Quill’s End Farm weekly e-mail. “You need a dozen duck eggs”, declares my friend Captain Joe. “The girls at Undercliff Farm are laying now,” boasts Ruthie.
It’s time to enjoy the red cabbage in my root cellar that has survived the winter. The last few bright purple heads are starting to slime and turn black with mold around the edges. Not
My latest culinary research project has been working with goat cheese. Also known as “chevre”, the French word for goat, this cheese is usually soft and spreadable, with a delightfully tart flavor. Although goat cheese
We have a surplus of beets in the root cellar; beautiful, bright yellow flesh beets, round, red, smooth, deep red roots, and candy-caned striped Chioggia beets. Although there are small leaves starting to sprout on
I have a soft spot in my heart and on my palate for anything grown in the county; I eat Aroostook potatoes daily. For baking, nothing beats the hearty flavors of Aroostook grains: wheat, oats
While many of us here in New England associate corned beef and cabbage with Ireland, I was interested to learn that this popular St. Patrick’s Day meal actually has its roots in America. Traditionally prepared
Onion Soup or in French, soupe l’oignon, has a storied history. References for the soup date back to the Romans, and it was originally considered fare for the poor, as onions were plentiful; easy to
I love snow days, they are the perfect excuse to hibernate and cook. The simple process of coaxing fragrant aromas and delicious flavors from simple ingredients while the world around you is quietly transformed with
If chocolate is on your menu for Valentine’s Day, then the recipe for Chocolate Almond Brownies is a winner. This not-too-sweet, rich and dense treat is delicious as a bar by itself, and elegant when
Even though our favorite team did not make it to the Super Bowl, we’ll still all be gathering around the television to watch the big game. In the past 50 years, the Super Bowl has
I love doughnuts. They are my culinary downfall. Not available in pink and orange boxes, my doughnuts are warm and sugary on the outside with an interior texture that literally melts away in your mouth.
