“Garden to Fire Cooking in a Presidential Kitchen”

By Paula Marcoux

Paula cooking with fire at Mayflower Brewery, Plymouth, MA

Paula cooking with fire at Mayflower Brewery, Plymouth, MA

For this Storey [Publishing] author, 2014 was a big year. In support of the release of my book, Cooking with Fire, I traveled the country meeting scores of interesting people and making cooking fires in (or in the parking lots of) some unusual places: bookstores, camping supply emporia, TV stations, breweries, a vineyard, historic sites and museums, and even on the radio! I was surprised to find how many Main Street business districts in this country will happily accommodate an author kindling a wood fire, as long as shared tasty snacks are part of the program. But all this hoopla, as fun as it was, could not have prepared me for the pinnacle of excitement: leading a workshop at Thomas Jefferson’s Monticello as part of the Heritage Harvest Festival.

How could this not be a mind-blowing honor for a hands-on food historian — to cook in the actual kitchen of “the Great House” of Jefferson’s mountaintop home?

Click here to read the full Storey Publishing blog post by Paula Marcoux: In the Kitchen of the Great House.

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Longtime Boston chef Bruce Frankel has explored many themes in his professional career, offering up thoughtful takes on everything from nouvelle cuisine to New England traditional in several multi-starred kitchens. Fascinated with food history, Bruce began cooking with fire in his home fireplace and backyard, exploring what it was like to cook before gas ranges and ovens.  Continue reading

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BLOOM! Build a Backyard Bouquet

By Debbie Bosworth

“Lay the seeds of your wildest dreams and grow a patch of wonderful.” Debbie Bosworth

As a gardener there’s nothing more rewarding than stepping out into your own flower patch early in the morning, snipping a handful of home-grown beauties and building a bouquet. My Gardenia Peony put on the most beautiful late spring show of blousy, soft, creamy white blooms. I just have the one plant and look forward to those blooms every year. And every year I swear I’m going to plant more, but instead I get swept-up with the busyness of spring and summer and I never quite get to planting more peonies. Sigh. Maybe that’s why they’re so special?  Especially in a fresh cut garden bouquet!

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Farm Frenzy, South Shore to South Coast

Early Summer Farm and Field Notes
By eSS & SC

Visiting Spring Rain Farm in Tauntun

Visiting Spring Rain Farm in Taunton

We are so proud to partner with these hard working and innovative growers, farmers, breeders, beekeepers, educators and cultivators. Each of the farms listed below has been actively engaged within the edible community to generate a nourishing and strong food system. This is their season to shine.

Here is a brief update from each farm; we hope you seek out our partner farms and get to know the slightly saucy farmers who feed our region!

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A Midsummer Day’s Dream: Planting Your Own Vegetable Garden

by Marjorie R. Williams

Summer solstice has just passed and despite your best intentions, you haven’t even begun to plant vegetables yet. If this sounds like your life (and mine), don’t despair. It’s not too late to get started and still enjoy ample harvests. Continue reading

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How to Grow Armfuls of Dahlias for Cut-flowers

By Debbie Bosworth

Grow Dahlias for cutflowers

Grow Dahlias for cut-flowers

If you ask me, Dahlias are the Grande Dame of flowers. You can grow them by seed or buy tubers. I prefer planting tubers because I know I’m going to get full height and maximum blooms from each plant, which is important when you’re growing large quantities for cutting purposes.

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DEVOUR THE ENEMY: Invasive Edibles in a Damn Good Stir Fry

by Paula Marcoux

Invasive Mustard Greens

Invasive Mustard Greens

Okay, so we’ll never entirely win the war against rampant honeysuckle, bittersweet, and burning bush, but, in a very good argument for picking our battles, we can beat out at least one invasive plant, and to the victor goes a damn good stir-fry. One of our more pernicious invasives here in southeastern Massachusetts (not to mention most of North America) just happens to be a delicious vegetable.

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Gifting My Mistakes: Reflections of a Novice Farmer

By Kohei Ishihara

Learning to grow Shiitake Mushrooms at a Freedom Food Farm workshop in April

Learning to grow Shiitake Mushrooms at a Freedom Food Farm workshop in April

This year I am starting my first commercial vegetable and mushroom operation, and the theme of my life has been the Learning Curve. Everything I do likely will take 2 to 3 times longer than what a seasoned farmer could do, and often 2- 3 painstaking trips back and forth to the hardware or farm supply store. Wasted money only adds salt to the wounds of wasted time. Today I want to give you the gift of my mistakes. Take all of them!

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Market’s Opening Signals Start of Spring for Hingham Foodies

By Tatum McIsaac

Hingham News

HFM normally located on Bathing Beach which is currently covered in snow, still!

Opening Day at Fenway Park may hold a special place in the hearts of New Englanders. It marks the unofficial start of spring. Don’t, however, tell that to the locavores of Hingham. Instead, May 2nd marked their start of spring as the Hingham Farmers’ Market celebrated its Opening Day.

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Celebrating Wareham Oysters at Stonebridge Bistro


Celebrating oysters at Stonebridge Bistro in Onset during this weeks Wareham Oyster Festival. We welcome guest blogger Gina and the Big Dog to the eSS&SC blog site.

Originally posted on Chow:

Stonebridge 061As part of this year’s Wareham Oyster Festival week, we had the opportunity to spend some time in the kitchen of the Stonebridge Bar and Grill with chef/owner Justin Hadley.

Hadley, who has run this kitchen for a dozen years, has gained a widespread reputation for creativity, while recognizing that diners value food that is consistent, fresh, and a great value. It’s an unusual combination for a restaurant that also offers an idyllic waterfront view, with a deck perched over the Stonebridge Marina in Onset.

On the night of our visit, Hadley was experimenting with an oyster special that displayed his special twist on the classic Rockefeller treatment.

He opened a pair of oysters and sat them, bowl side down, in a bed of kosher salt.  “It infuses a little flavor, maybe, and keeps them upright,” he noted.

On these, he placed some chunks of bleu cheese, the element which…

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