The Culinary Saga of My Godmother’s Lasagna

I grew up in the days of disco, afros, and puka shells. The 1970s were also the days of casseroles with optimistic names, overcooked vegetables, and an energy crisis that kept families firmly at the kitchen table every night for dinner. My family was no exception: “sunshine” casserole, chicken supreme, hamburger soup, and omolded Jell-O salads were standard fare in our neighborhood. In defense of my mother, she was a thoughtful cook: every meal included bread, a salad, and a home-baked dessert. But it was the early seventies and there wasn’t much new happening in the kitchen. My godmother’s lasagna was a welcome and exotic change from the usual day-to-day meals. Continue reading

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Christmas Eve Tourtiere

The pinnacle of our family’s annual party calendar was the réveillon (literally, “awakening”), the raucous feast that followed midnight mass and ushered in Christmas Day. I remember high excitement at first being allowed to attend the grown-up event, coupled with frustration at my inability to follow rapid-fire, clearly hilarious stories told in clipped colloquial Québécois French. Carol-singing was more manageable to the neophyte, but no less boisterous, and eventually, old Canadian drinking songs crept into the repertoire, and next thing you knew dawn was oozing up into the sky in the east. Continue reading

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SUGARED CRANBERRY AND ROSEMARY TREES

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While searching for a garnish for our Cranberry Steamed Pudding photo shoot last year, I discovered this amazingly simple technique. This is quite easy, with stunning results. Use as a garnish, deliciousSugared Cranberries snack, or gift. Simmering the cranberries in the hot sugar water tames their tangy bite. Sugared Rosemary Sugared Cranberries Sugared Cranberries
-Laurie Hepworth
  • 3 cups granulated sugar, divided
  • 2 cups water
  • 2 cups fresh cranberries
  • 6 or so branches of fresh rosemary

Combine 2 cups sugar and 2 cups water in a small saucepan over medium heat, stirring Continue reading

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Local Goodies Gift Guide

‘Tis the Season!

Show your appreciation with a little something for those who’ve helped to make the year special. Have a stash of these high-quality, locally-made gifts ready to pass along to teachers, mother’s helpers, neighbors, clients, or co-workers. Tuck in a personalized note and—voila—bring on the holiday season! (The purchase of samples for personal consumption is strongly suggested, or a depleted gift supply may result.)

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6 Free Ways to Help Us Grow eSS&SC

Share your love of edible South Shore & South Coast!

We’re planning our 2017 schedule and we’d love to increase the number of great stories we print in edible South Shore & South Coast.
To do that, we need your help to increase our audience.

Here are 6 free & easy ways to help:

1: Pick up several copies of our print magazine to share with friends.
Check our website for a list of locations where you can grab copies.

picmonkey-collage-3a Continue reading

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Fresh Meadows Farm – Organic Cranberries

Cranberries are one of a handful of fruits native to North America. For those of us who live in Southeastern Massachusetts, cranberries hold a special place in our collective hearts. Bogs dot roadsides throughout our region and each Fall their beauty takes our breath away. Cranberries are a food that defines New England.

With its sandy soil and plentiful sources of fresh water, Southeastern Massachusetts is an ideal spot for growing cranberries. Plymouth and Bristol counties alone are home to 347 cranberry farms including Carver’s picturesque Fresh Meadows Farm. Owned by Dom Fernandes, Fresh Meadows is one of the few area farms growing certified organic cranberries. Continue reading

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CRANBERRIES: UP CLOSE AND PERSONAL

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Every October, people from all over the United States visit the historical town of Acushnet, Massachusetts. Continue reading

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PRESERVING THE HARVEST: PETER, PETER PUMPKIN PRESERVER

By far, the easiest way to “preserve” pumpkins and winter squash is to store them in a dry, shady area with good ventilation. Circulating air prevents moisture from forming, which in turn prevents fungus, mold, and bacteria. Ideally, the temperature in your storage area should stay between 50 and 60 degrees. Don’t let the squash or pumpkins touch each other, and don’t pile them on top of each other—close contact creates heat, which encourages rotting. Don’t let them get wet.
A cool, dry cellar is ideal (but not the furnace room, where it may get too warm).

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Massachusetts Ballot question 3, op-ed

My family and I raise meat for sale in Massachusetts, and our customers are increasingly asking us for our thoughts about Massachusetts Ballot question 3. A yes vote would prohibit any confinement of pigs, calves, and hens that prevent them from lying down, standing up, fully extending their limbs, or turning around freely. If passed, the new law will take effect January 1, 2022.

We fully support the passage of this law, and we thought it would be useful to tell voters why and to share what we think the longer-term consequences of a law like this might be.

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PRESERVING THE HARVEST : PICKLED ASPARAGUS

For lazy gardeners—or for anyone who wants to grow some of their own food but has no time—perennial vegetables are the answer: you plant only once and reap the harvest year after year. Rhubarb, collards, kale, and radicchio can all be grown as perennials in this climate, but asparagus stands head and shoulders above its peers. Not only is it a delicious, versatile, nutritious, and downright classy vegetable, but once the harvest is done, a bed of it produces a lovely screen of tall, airy ferns.

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