Cocoa beans do not grow in the Northeast of the United States, but pair beautifully with eggs and butter produced locally – some local dairies producing butter made by cows eating some local forages and plants, and farms with free-range chickens (chickens choosing nutrients about … Continue readingMELTY CHOCOLATE CUPCAKES
Spinach is now grown year round in New England. The next day, this dip is great cold. Before cooking, it was also good. After cooking, at first, it seemed to have lost flavor, but after sitting 10 minutes or so, the flavor was good. Use … Continue readingSPINACH DIP HOT OR COLD
This is a recipe for using some of the leftover fillings and garnishes of cauliflower tacos. Cauliflowers can be grown in New England, and are excellent for their texture, substance, and taste. Ingredients:strips of corn tortillas, spread with a bit of oil, sprinkled with salt … Continue readingRED LENTIL MACARONI AND CHEESE OVER LEFTOVER REFRIED BLACK BEANS AND CAULIFLOWER, served with guacamole
If making egg yolk based food, like a bread pudding, or are using egg yolks for egg tempera paintings, there are egg whites to cook with. Whipped egg whites help make meringues, and angel food cake, light and delicious. Or use them, unwhipped, for a … Continue readingFRUIT, VEGETABLE, OATMEAL, WHEAT, AND EGGWHITE BARS
Donut Peaches! Fresh is great, and no preparation necessary – eat around the pit – sweet, flatter peaches, easy for a child to grasp. They are in markets now (end of July, early August for central NH). Or take out the pit, and have some … Continue readingGLAZED PEACH DONUTS (glazed with a wavy line of frosting or honey) WITH EDIBLE FLOWERS.
Donut peaches which are light and sweet are now ripe, along with local sweet corn – excellent and fresh. This recipe followed another recipe, a recipe for basil butter. Serves: The following is a recipe for two people, or a lighter portion for three (or … Continue readingSAUTEED SCALLOPS WITH BASIL BUTTER, peach, sweet corn, (shallots), with a hint of peppermint.
Ingredients:Sweet PotatoesChanterellesSaltPepperOlive Oil Chanterelles are beautiful mushrooms – even 3 1/2 days after market day, stored in a paper bag in the refrigerator, they will probably still be beautiful – even picture perfect, before cooking (as the ones roasted in the photo were, although no … Continue readingSWEET POATOES WITH CHANTERELLES
Fresh Carrots, like cherries, are also delicious just the way they are. When young, I recall sitting with a friend on swings, on a swingset feet away from the foot of my parent’s vegetable garden, with a bowl of tiny fresh carrots just pulled from … Continue readingFRESH TINY CARROTS WITH FRESH MINT
One of the finest summer desserts is excellent as grown on the tree. Once upon a time, so many years ago, I was offered a clear glass cup on a pedestal of cherries very much like the one in this photograph. A fine unforgettable dessert … Continue readingFRESH CHERRIES
To trim a pine branch, the time is spring – once the pine tree’s “candles” are about 5 or 6 inches – grasp candle at base, and pull gently – breaking off the top third or half of the candle. They can be used to … Continue readingSWEET PINE TIPS