This month in “Soup’s On: Stirring Up Connections in the Kitchen,” Dane continues the spotlight on picky eaters. The conversation continues by taking a look at youth and young adults, and how NOT to turn dinnertime into a battlefield of exasperation.
Tag Archives: Cooking
What to do with Fiddleheads?
Fiddleheads are an enigma. These unusual looking greens when handled properly in the kitchen can unleash a joyous culinary moment! Read on and see about the Fiddlehead Arugula Salad that YOU can make for your family, getting your kids excited about eat…
The Popover: Featured Holiday Recipe from The Red Lion Inn
Brian Alberg, Executive Chef at The Red Lion Inn in Stockbridge, shares his recipe for Rosemary Popovers, a pastry that is rich in history and delicious at any meal. Read about the history of the popover, and it’s predecessor, Yorkshire pudding, and p…
Oak & Acorn: Forage, Farm and Feast with the Family
Tasting the Evergreens Life in Western MA has its many pleasures. So many times I feel really lucky to live where I do and to be surrounded by so much beauty. The mountains, the rivers, the farmland, the flora and the fauna are just some of the things I appreciate. I live in the Pioneer […]
Mushroom Barley Soup
Mushroom Barley Soup I wake up in the morning thinking of the billowing steam from maple sap boiling. I love going to sugar houses to see the dramatic plumes of steam rising, to smell the sweet maple aroma, to taste the first of the season’s delicate, delicious syrup…to experience the promise of spring again. My […]
A Quick, Cozy & Nourishing Meal For the Winter Months
Quick and Cozy Spicy Chickpeas and Simple Couscous The diminishing afternoon/evening light seems to get my stomach rumbling for dinner much earlier than our usual late night dinner hour. When I tune into my natural rhythms, my body yearns for meals ear…
Kettles Full of Apple Chutney
Apple Chutney When our vegetable garden begins slowing down, we begin apple season. We harvest our own apples, visit friends who have apple trees, and gather apples from wild trees and abandoned orchards. It’s apple time early in the morning before work, late at night when we return home, and on our day off. We […]
Two Fall Soups for Chilly Autumn Nights
Fall Soups Tomatillo and Fresh Corn Soup We plant LOTS of tomatillos. One of our staple breakfasts is fried eggs, over easy, with salsa verde and Monterey jack melted on top. We can (and use!) dozens of jars each year. We also dehydrate tomatillo slice…
Maple Dessert to Follow a Spring Dinner
Maple Flan We were given some fresh eggs by a friend with chickens. The variety of colors, shapes, and sizes invite inspiration. Hmm … we have some Taproot Commons Farm raw milk to use up. Amy’s going to be happy tonight! Whatever we have for dinne…