Market Notes: Small Tomatoes

Once they’re in season, I indulge as much as possible in luscious tomatoes of every kind but, when it comes to preserving, my tomato of choice are the smaller ones. Some…

The Ethics of Foraging

Like many in New England, I live in a place that once contained an apple orchard. The land has long since been divided up, but the old apple trees persist…

DIY: Wood-Fired Clay Ovens

When a friend called to ask if we wanted a clay oven, I didn’t even ask how large it was before saying yes. I’m usually a minimalist and like to keep…

Market Notes: 31 Days of Summer Bounty

With 31 farmers’ markets now operating in the Seacoast, there’s one happening every day of the week. The Wire reports on Sara Zoe and Brendan’s grand tour spanning the month…

2011 Seacoast Harvest is Here!

The new edition of Seacoast Harvest, Seacoast Eat Local’s annual guide to local food, has arrived! Many thanks to our sponsors for their continuing support, and to our volunteers who gave…

Market Notes: Garlic Scape Pesto

Once asparagus season fades, garlic scapes take their place of honor in my ktichen. Garlic scapes are the flowering stalk of garlic that’s clipped off to encourage the plant to…

Market Notes: Preserving Strawberries

I’m a recent convert to freezing fruit. As a method of preservation, it results in a much fresher flavor. However, in the past there just wasn’t enough room in my…

Market Notes: Storing Rhubarb

Now that the first flush of spring is past, it’s time to start thinking ahead and putting up some stores for winter. Garlic scapes, peas and strawberries are all on…

Making Bread, Naturally

As part of their bi-monthly series of Potluck Sunday Dinners, Slow Food Seacoast hosted a Bread-Making Class that accompanied a meal focused on “Bread, Yeast & Beer.” I had the pleasure…