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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Making Your Own Pasta: Seafood Ravioli with Browned Butter-Caper Sauce

by Steve Dunn

making pasta collage

How many of you have ever made your own pasta?

I know it can seem a bit daunting, and with high-quality dried and fresh pastas available everywhere these days, many of us can’t be bothered with making it from scratch. But can I tell you something? Once you experience the ritual of making your own and then taste how clearly superior it is to ANY store bought brand, you’ll be a pasta maker for life.

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What’s All The Buzz about Bee Keeping?

By Michelle Berry

CB Designs 1

It’s a bone-chilling Thursday evening  and the parking lot of the Pembroke Recreation Center is packed.  A handmade sign at the back door announces ‘BEE SCHOOL’.  I walk in, just a few minutes late, to a large swarm of South Shore residents anxious to learn the secrets of beekeeping.  There are so many hearty souls in attendance that I have to sit in the way, way back of the large but modest space.  Scanning the room, I see people young and old, blue collar, white collar, moms, dads, children, grandmas, grandpas, you get the picture, and it’s a nice mix.  As I wait for class to begin, sitting among strangers in my own town, I wonder: are they in it for the precious golden honey, are they looking for a hobby that’s a little edgy, are they dreaming of a beautiful, bountiful garden, or have they heard the bad news and want to be part of the solution?  No matter the reason, the bees need us here.  Really, we need the bees too, as much as they need us.

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Backyard Flower Farming 101

By Debbie Bosworth

Dandelion House 1
New England gardeners are some of the luckiest people I know. I realize that might sound overly optimistic since most of us haven’t seen bare ground in a solid month but consider the fact that many south shore suburban gardeners often have a minimum of ¼ of an acre to play with and you begin to understand why I say we are so lucky! Just a quarter of an acre can provide multiple prime growing spaces for specialty cut flowers, herbs and borders filled with flourishing perennials, shrubs, fruits and veggies. All of which can be used in creating lovely home-grown bouquets whether for your kitchen table, sharing with friends and neighbors, or for the backyard gardener (like me!) who dreams of selling market flowers. After all, a simple bouquet of fresh, local, flowers on the table makes every meal taste better, don’t you agree?

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A Perky Place for Breakfast, Lunch or Both: The Jolly Bean Café, Plymouth MA

By Tatum McIsaac

jolly bean counter
School vacation week was coming to an end, and I was desperate to get out of the house with the kids. So after some grocery shopping and overdue haircuts, we headed to lunch at the Jolly Bean Café in Plymouth. Talk about a hidden jewel.

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Plan Ahead Gardening, Between Rounds of Shoveling!

By Monica O’Malley-Tavares

Prince Snow Farm, 1It’s garden planning time here in New England! Yes, even as we tunnel through feet of snow and scowl at the forecasts, it’s time to get down to business. If you’re anything like me, an avid gardener, whose heart was made to gather a rainbow of heirloom tomatoes, to cut spikes of pastel hued Gladiolus, and to tuck seeds into warm earth, then you have been ready since you covered your raised beds with freshly mulched leaves and said “night night”.

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Bean Blitz! Cooking with Heirloom Beans, #2

Flageolet Purée with Goat Cheese
by Steven Dunn

puree whole plate - Blog 3817

I love potatoes! Whether they be white, sweet, or purple; smashed, whipped, or fried….you name it and if its made with a spud I’m a fan.

That said, I do recognize their nutritional challenges (especially white varieties), and often lament the fact that the creamy dollop of mashed potatoes smiling back at me from the center of my plate, offer little in the way of nutrition, save the dairy fat brought by the cream and butter that make them so luscious. Over the years I’ve made efforts to augment the whipped goodness that often anchors my meals by either adding healthier veggies to my spuds to make them more nutritious, or by replacing them altogether with a tasty alternative, like heirloom beans.

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