Seed Starting for a Lifetime of Gardening

By Monica O’Malley-Tavares

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Finally! As I look out the window I can see a bit of snow in the woods; however my path to the garden is clear! A quick jaunt down on a recent misty afternoon allows for a quick assessment. The melted snow has saturated the ground and the recent rain is puddling on top, waiting its turn to soak in. Fingers crossed that by mid-late April I can turn over the beds and clean up around the perennial borders. But for now, it’s all about the seeds.

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Black Pepper Beef Jerky- Homemade and Nourishing!

By Steve Dunn

Beef Jerky may not be pretty, but it is DELICOUS, and easy!

Beef Jerky may not be pretty, but it is DELICIOUS, and easy!

Unless you’ve been living under a rock for the past few years you can’t help but notice a resurgence in the popularity of charcuterie in these parts. It seems that any restaurant worth its salt is offering local charcuterie and cheese boards for the table to share at the start of a meal. At its most elemental, the art of charcuterie evolved as a means to preserve meat back in the day before folks could rely on dependable methods of refrigeration to do the trick. Cured and dried meats come in all shapes and sizes, from entire thighs of pigs made into prosciutto or jamón ibérico, to seasoned and cased meats such as salami. The simplest foray into the world of charcuterie is probably jerky, a staple of our wild west settlers, which is really nothing more than thinly sliced meat that is seasoned and then quickly dried before the meat can spoil.

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Make It Easy for Yourself! Here’s Your Go-To List of Juice Bars In the South Shore

By Katherine Blessis  

Photo by Quench Juicery

Photo from Quench Juicery

Have you found your favorite new juice bar yet? They have been popping up all around the South Shore. We are so excited about it, we had to share a list of all the juice bars in the area with you!

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Kanji: Learn to Cultivate the Shiitake Mushroom

By Kohei Ishihara

Shiitake Train

Shiitake Towers and Train

• The third most consumed mushroom in the world
• Grows on dead hardwood trees, such as Oak and Maple
• Recent studies confirm what the Chinese and Japanese have known for over 2,000 years – its medicinal power to fight cancer, viruses, and cholesterol, while boosting the immune system.

Growing up with a Japanese father, Shiitake mushrooms have always been a staple in my house. They were always dried, kept in a plastic bag, and stored in a kitchen cabinet. In fact, I don’t think I had ever seen a fresh Shiitake mushroom until I began to grow them myself. The funny thing is that my father – in all his childhood years growing up in Tokyo – doesn’t remember seeing a fresh one either.

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“I Cooked, I Wrote, I Cried”

By Katherine Blessis

If you’re like Azorean cookbook author Maria Lawton, you have experienced the wonderful feeling you get from reliving memories through old family recipes. You can recreate Sunday mornings in your grandmother’s kitchen and family barbecues in late July just from the smells and tastes of passed down family recipes.

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On Thursday, March 19, 2015, Maria Lawton presented her heartwarming story at the March South Shore Locavore meeting held at the Kingston Senior Center. She spoke about reliving memories while recreating family recipes for her new cookbook, Azorean Cooking, From My Family Table To Yours. Continue reading

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Trowel and Error and the Easy Zinnia

By Debbie Bosworth

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If you’re new to growing annuals and itchin’ to add some color and bring more pollinator’s to your homestead look no further than the easy Zinnia. Bees and Butterflies love them and they won’t disappoint the gardener in you either.

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Butternut-Fennel Ravioli with Hazelnut-Sage Brown Butter Sauce

By Steve Dunn

steve dunn ravioli 2
A few weeks back I posted here about how to make ravioli with your own made-from-scratch pasta. Today, I thought I’d share a recipe that allows you to take a big shortcut in making a filled pasta by having you use pre-made wonton wrappers instead. So, for those of you who don’t own pasta making equipment, or are just looking for an easier way of getting creative by making your own ravioli, this recipe should be right up your alley.

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Sap to Syrup at Matfield Maple Farm

Raising Happy, Healthy Eaters
By Camila Chaparro

Matfield 7You hear the lament frequently enough: kids these days don’t know where their food comes from. Since having children of my own and wanting to raise happy and healthy eaters, I’ve sought out local farms where my sons can get a glimpse of where the food on their plate originates. This past summer we stumbled upon some gems like Hornstra Dairy Farm in Norwell, MA  where we enjoyed generous scoops of homemade ice cream, awed at the doe-eyed calves in the barn, and marveled at the size of the dairy cows; and C.N. Smith Farm in East Bridgewater MA where in early fall, pulled along by our excited 2-year old, we quickly filled our bag with Macintosh apples, and visited with the goats, chickens and horses. Now, just barely into spring (and March being maple month), what could be more quintessentially New England than visiting a maple farm?

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Cheese Making with Chef Rosa Galeno

by edible South Shore

Chef Rosa Galena and eSS&SC publisher Laurie Hepworth at a recent cheese making event

Chef Rosa Galeno and eSS&SC publisher Laurie Hepworth at a recent cheese making event

edible South Shore & South Coast recently held a Fresh Cheesemaking class with Chef Rosa Galeno. Here are her memories and recipes, and eSS&SC photos from the fantastic evening.

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Kids in the Kitchen—Five Ways to Start Cooking with Young Children

Growing Healthy, Happy Eaters
By Camila Chaparro

Marveling at multi-color eggs at the Marshfield Winter Market

Discovering eggs of different colors at the Marshfield Winter Market

As I sat in the emergency room, pressing an ice pack to my eye, I wondered if I had gone too far. Since my son was born almost three years ago, I looked forward to the day he would be able to help me in the kitchen, learning to cook the way I did–at my mother’s side. Yet, a collision with my overzealous toddler wielding a butter knife to cut cherry tomatoes gave me pause. Had I been too foolhardy in getting my child in the kitchen so soon?
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