Boston Found

Plum Kuchen

2011-09-23T17:44:00.007-04:00

Photos courtesy of the Girl

A few weeks ago, the girl and I were at Whole Foods and she spotted some prune plums. She immediately asked if they were organic because she had a plum kuchen (German for cake) recipe she wanted to try. Unfortunately they were not, so we left the store without the plums.

The next week at the Copley Square farmer's market, I was looking a the fantastic fruit at the stands and what did I find? Organic prune plums! I left the market with a quart of plums and knew a plum kuchen would be baked in the near future.

The prune plums are Italian and are smaller than the standard plums you see at the store. They have a very nice dark color and their firmness stands up well in the kuchen. The recipe original recipe was changed slightly by the girl (changes included below) to have cardamom instead of cinnamon. She also added vanilla extract for a bit more depth of flavor.

Enjoy!

Plum Kuchen
Adapted from The New Elegant But Easy Cookbook

Ingredients
1/4 pound unsalted butter, softened
3/8 cup plus 1 or 2 tablespoons sugar
1 cup unbleached flour, sifted
1 teaspoon baking powder
2 eggs
Pinch salt
24 halves pitted Italian (prune or purple) plums
1/2 teaspoon cardamom or more, to taste
1 teaspoon vanilla extract

Directions
1. Arrange a rack in the lower third of the oven. Preheat the oven to 350 degrees.

2. Cream the butter and the 3/4 cup of sugar. Add the flour, baking powder, eggs, and salt and beat to mix well. Spoon the batter into an ungreased 9- or 10-inch springform pan. Cover the top with the plums, skin sides down. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.

3. Bake for 40 to 50 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven and let cool; refrigerate or freeze if desired.

4. To serve, let the torte return to room temperature and reheat at 300 degrees until warm, if desired. Serve plain or with vanilla ice cream.

North End Feasts - Fisherman's Feast

2011-08-26T07:37:00.002-04:00

Photo from Boston.com

One of the wonderful summer traditions in Boston comes out of the North End. Every year there are a series of 'Feasts' starting in early June and continuing through August. The Feasts are celebrations of saints and are organized and benefit North End Religious Societies connected to the saints. They typically close a couple streets and have food, religious ceremonies, games, concerts, and parades.

This past weekend the girl and I went to the Fisherman's Feast . The Fisherman's Feast is "based on a tradition goes back to the 16th century in Sciacca Sicily. The Feast is based on the devotion of the fishermen from Sciacca to the Madonna del Soccorso (Our Lady of Help). When the fishermen immigrated to America in the early 1900's, they brought their traditions with them."

It was the first time either of us had been to a Feast so we didn't really know what to expect. We made our way over to the North End and wandered around (following the noise and smell of food) until we found it. There were lots and lots of food stalls serving all kinds of Italian food. There were huge arancini (rice balls), sausage with peppers and onions, pasta of all kinds, fresh filled to order cannoli and Italian cookies and other treats. There were even ice cream cannoli! We wandered through the streets enjoying the smells of the food, looking at the souvenir stalls (lots of t-shirts and other gifts), and listening to the music. We ended up buying some really good almond cantuccini, basically another name for biscotti.

After wandering through the Feast, we headed for some gelato (the hazelnut was amazing!) from the little shop next to the Citizen's Bank on the corner of Hanover and Cross Street. We took it over to the Greenway and did some people watching while the sun was setting, I was amazed at how busy the area was, it's really nice to see!

This weekend, August 26-29, is the St. Anthony's Feast. It is the last of the big Feasts and is usually one of the biggest. Hopefully the hurricane doesn't completely wash it out! If you have a chance to get down there, I would definitely suggest it, it's a nice way to spend a little time outside.

Beer of the Week: Notch Brewing Saison

2011-08-10T07:00:00.000-04:00

Notch Brewing Saison
Beer of the Week 7/23/11 to 7/29/11

One of my favorite beer companies right now is Notch Brewing. They are part of the session beer movement in the US, focusing on beers brewed with an ABV of 4.5% or less (this ABV cutoff could be a very long post on it's own, but I will spare you that!). These session beers are styled after English beers where the point is lower alcohol so that you can have multiple over a long session without getting completely drunk or feeling awful the next day.

Notch is brewed by Chris Lohring, formerly of Tremont Brewery. Notch currently has two standard offerings, their session ale, and a session pils. They have also brewed small batch specialty beers for The Haven restaurant (70 Schilling and a heather ale) as well as a special Dark Mild cask for the American Craft Beer Festival.

Notch's current limited release is the Notch Saison. Saisons were originally brewed for farm workers as something to quench their thirst on the fields. As you can imagine, they were brewed at a low alcohol level since drunk field workers aren't very productive!

I first tried Notch's version on cask at the Drink Craft Beer 5th Anniversary party at Stoddard's. I immediately fell in love with it. The saison pours an orange color with a frothy head. The head goes away pretty quickly leaving some lacing on the glass. The smell to me is fruity, some citrus, and yeast. The flavor also has the citrus flavor but there is a wonderful bitterness to it. I really like how it is sour and bitter but I'm not put off by it. The bitterness makes me want to go back for more!

Right now this is only a limited release in 22oz bottles and on draft in select places. I really hope that it becomes a regular beer because it is one of my favorites. I'm going to stock up on some 22 ounce bottles just to be sure!

German Potato Salad

2011-08-03T13:54:00.004-04:00

Potato salad. A New England cookout staple. Chunks of potato, mixed with mayo, maybe some onion or cherry tomatoes, it's a classic summertime side dish. Unfortunately, mayo doesn't keep very well outside in hot temperatures. It has never been my favorite, unless I get the first scoop from the fridge or cooler when I know it hasn't been baking in the sun.

The solution? German potato salad. The vinegar and mustard based dressing on this style of salad keeps it fresh and delicious all cookout long (although it probably won't last very long!).

The recipe we used is from How Stuff Works (the girl also put it in a cookbook of our favorite recipes for our anniversary). This salad goes well with chicken, burgers or Italian sausage. We used some early new potatoes from my CSA and I'm sure we will make it again with our homegrown fingerlings! Give it a try the next time you are tasked with bringing a side dish to a cookout. I'm sure everyone will be happy with the change of pace from classic pasta salad!

Lemon Romano Vinaigrette

2011-08-03T07:35:00.006-04:00

In the summer, the girl and I love a simple grilled chicken salad for dinner. Our go-to dressing is usually a basic balsamic and olive oil drizzle. We were flipping through a recent Everyday Food magazine and came across a section full of simple salad dressings. Wanting something different, we decided to try out a lemon Parmesan recipe. We tweaked it slightly (more lemon, Pecorino Romano instead of Parmesan) and lightly dressed our salad with it.

Lemon Pecorino Vinaigrette
Adapted from Everyday Food
Ingredients
1/3 cup lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon pepper
Pinch of sugar
3/4 cup extra-virgin olive oil
1/4 cup finely grated Pecorino Romano
Directions
In a small bowl, whisk together 1/3 cup lemon juice, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, 1/2 teaspoon pepper, and a pinch of sugar.

Slowly add 3/4 cup extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender. (We put all ingredients in a small jar and shook...worked like a charm!)

*Another easy salad idea that goes well with this dressing: Thinly slice a large fennel bulb (I had one from my CSA) and half a Granny Smith apple. Toss together with lemon dressing (as much as you'd like, but I'd recommend a small amount so as not to over power the fennel and apple flavors). This is a great hot weather side dish. Crisp, bright, and delicious!

Beer of the Week: Clown Shoes Clementine

2011-07-28T21:56:00.003-04:00

Clown Shoes Clementine
Beer of the Week 7/16/11 to 7/22/11

This past week in New England was an absolute scorcher. Temps in the upper 90s and even over 100 degrees. What's better on a hot day than a nice cold beer?! I stopped by the liquor store on the way home and decided to try out Clown Shoes Clementine white ale. This is brewed with coriander, orange peel, and clementine which gives it a refreshing taste. When I first tried it, it really tasted a lot like Sam Adams Summer Ale. The smell was much stronger in orange/clementine than the Sam Summer though.

I really enjoyed the first three quarters or so of the pint, but as the beer started to warm up, I started liking it less and less (same thing happens with Sam Summer). It's hard to explain what happens to the flavors when it warms up, but to me they just become muddled and the coriander takes center stage. Overall the beer was good (best when it is really cold, in my opinion) but not something I would race out to buy again. I would reconsider if I could find it in a 12oz bottle rather than the 22oz bottles that are available now.

Beer of the Week: Harpoon Oak Aged Dunkel (100 Barrel Series #34)

2011-07-18T20:29:00.008-04:00

Harpoon Oak Aged Dunkel
Beer of the Week 7/9/11 to 7/15/11

It's time for another beer of the week. I must admit, spring and summer have really kept me busy. I've been spending time in both of the gardens a lot and just enjoying the summer. The beer of the week posts have slipped a bit but I'll be honest, I didn't want this blog to turn into a full on beer blog and lose sight of the bigger picture. Since the last beer of the week post, I have had plenty of beers, but rather than bombarding you all with strictly beer posts, I'm just going to pick up from here and try my best from here on out to give you a beer of the week for the rest of the year!
A few months back I picked up a bottle of Harpoon 100 Barrel Series Oak Aged Dunkel. This is number 34 of the series. The 100 Barrel Series is a pretty cool concept. Every few months brewers at Harpoon make a small batch of a special brew (100 barrels...hence the name). I have had a couple of these in the past (Island Creek Oyster Stout was one of my favorites) and I try to pick them up if I can.

The Oak Aged Dunkel is a German style of beer and Harpoon used German ingredients for it. The oak comes from the secondary aging where they use "oak infusion spirals" to give it that woody oak flavor.

When I poured this beer, there was a substantial very foamy head (maybe due to the high carbonation...or just my pour!) but it dissipated really quickly and left just a small bit of lacing on the side of the glass. It was a very dark beer but not heavy. The carbonation, as I mentioned before, is very high. I liked this beer more as it warmed up. I felt like I got more of the malt and oak flavor. The oak definitely hit me a bit more in the nose than on my tongue.

Overall, a very good beer. Not something I would drink regularly but for a special occassion, I would drink it again (although I don't think I can get it anymore!). If you are in the mood for a new different kind of beer, I really recommend looking out for the 100 Barrel Series beers, it's fun to see what interesting things the brewers come up with!

Companion Planting: Tomatoes Love Basil

2011-06-23T21:09:00.005-04:00

Illustration by the Girl

There are few things that go together as well as tomatoes and basil in cooking. Caprese salad, Margherita pizza, and tomato basil soup are some of the best dishes that come to mind for these two ingredients. But did you know that they compliment each other when growing as well as on the plate in a finished dish?

There are a lot of vegetables, herbs, and even flowers that help each other grow when planted near each other. Throughout this summer I will be posting a series of "companion planting" updates (complete with a hand drawn illustration by the girl).

Planting basil as a border to where you are growing tomatoes will help the tomatoes resist disease and will help to make the tomatoes taste better. The tomatoes will grow better because basil attracts bees which results in increased pollination. Basil will also repel flies and mosquitoes. I've even heard of people planting basil by the back door for the mosquito repellent effect!

Next year when you are planning your vegetable garden, be sure to put some basil with your tomatoes, you won't be sorry!

Cream Scones and a Royal Wedding

2011-06-01T19:33:00.008-04:00

All Photos From The Girl

Unless you've been hiding under a rock for the past few months, you know that there was a Royal Wedding in London at the end of April. The girl and I decided that we would get up bright and early (5:45 am EST) and watch the wedding of the future King of England. We'd clearly need some breakfast to go along with our tea, so the night before I decided to try my hand at baking up cream scones...with some help from the girl (she's a wonderful baker...I, well - I'm still learning!).

I found a simple recipe for English scones (pronounced "skohns" in the U.K.) and made it as is for the wedding morning. The scones came out okay, but were a little dense. After talking to the girl about the texture, I realized I'd overworked them a bit and that had toughened them. Nevertheless, they were delicious topped with raspberry jam for our morning of wishing we lived in London.

I tried the recipe again about a week later and tweaked it slightly. Instead of the milk listed in the ingredients, I used cream. I also made sure not to overwork them and used the "well technique" for mixing the wet ingredients into the dry (which helped a lot in keeping them lighter). The second batch was even better than the first! They had a wonderful, soft texture with just enough richness, and the butter made beautifully flaked layers. This is now a go-to recipe for me for a breakfast get-together. They are pretty easy to make (even for a non-baker!), and they are sure to be crowd pleasers as you can top them with whatever you like - clotted cream, butter, jam, jelly, lemon curd, or savory cheese and ham!

Scone with raspberry jam

English Cream Scones
Adapted from Taste of Home

Ingredients
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 cup cold butter or margarine
1/2 cup heavy cream
1 egg
Additional milk or cream

Directions
In a bowl, combine flour, sugar and baking powder. Cut in butter until mixture resembles fine crumbs. Beat heavy cream and egg; add to dry ingredients using a well technique, stirring lightly. Turn onto a lightly floured surface; roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Bake at 425° for 10-15 minutes or until golden brown.

Scones with butter, lemon curd and raspberry jam

Rhubarb Cranberry Conserve

2011-05-12T10:00:00.006-04:00

Growing up, I was mystified by the plant in my Mom's garden with bright red stalks and big green leaves. I soon found out that it was called rhubarb. Each year, my mom would harvest stalks off the plant, chop them up, and cook them for hours on the stove with oranges, raisins, and sugar. Eventually, it became something she called "Rhubarb Conserve". I didn't eat a lot of it back then, but as I've gotten older I've learned to love it. Every time she makes a batch, I try to snag a few jars for myself. They get eaten pretty quickly once opened!

My mom was gracious enough to pass on a copy of her old recipe card (originally printed with a typewriter!) to the girl and myself so we could make some ourselves. The girl had the idea to use cranberries instead of raisins, kumquats instead of oranges, and a lot less sugar. The result was amazing, both in color and flavor. We gave some to my parents after it was done, and luckily my Mom gave her seal of approval.

It's great on toast or an English muffin, or stirred into yogurt, frozen yogurt, or ice cream. You could also top a plain angel food, bundt, or pound cake with it for a simple dessert.

Rhubarb Cranberry Conserve

1 qt. sliced rhubarb
12 oz. kumquats, seeds removed and sliced into half-moons
3 1/8 c. sugar (probably could make this just 3 c. even, depending on how sour your rhubarb is)
20 oz. crushed pineapple, or 20 oz. pineapple rings chopped in a food processor

Mix everything together and let stand for 2 hours. Boil for 15 mins, stirring often so it doesn't burn.

Add:

1/2 c. dried sweetened cranberries
1/2 c. fresh cranberries (you could use all dried or all fresh)
1/2 c. walnuts, broken into small pieces

Cook until thick, stirring constantly so it doesn't burn. (The mixture will thicken even more once it's cooled.)

Let cool and then store in the fridge.

Beet Hummus

2011-05-09T09:00:00.001-04:00

Photos courtesy of the girl

Two things the girl and I love: beets, and hummus. What could be better than putting them together?! Making your own hummus is pretty simple, and this recipe just uses beets instead of the normal chickpeas.

We used this recipe as a base for our beet hummus and made a few tweaks. Instead of regular black pepper, we used a pinch of smoked pepper for another flavor dimension. (It basically makes anything taste like it's been grilled.) Also, since we didn't have enough lemons, we used the zest from one lime as well.

Cooking the beets is what takes the longest in this whole process, but it's totally worth it. Give this recipe a shot the next time you are having a get-together - the color alone will have people talking about it!

Ropa Vieja

2011-04-25T20:05:00.017-04:00

The weather is warming up in New England, but since we've still had some cool nights, I recently got out my crock-pot to make a nice, hot meal. The slow cooker is a great way to cook one-pot meals, even in the summer, because it doesn't give off nearly as much heat as cooking a stew on the stove for hours.

I'd been flipping through loose recipes and found a printout of a Cuban Ropa Vieja. The name literally means "old clothes", because you cook the meat slowly for several hours until the meat just falls apart.

The gist of the recipe is simple: sear a piece of steak in a hot pan to get it nice and brown, then chop a bell pepper and an onion. Put it all together in a crock-pot with some liquid and some spices, set it to cook, and walk away!

The recipe originally calls for adding beef stock to tomato sauce and paste. I decided to change it up, however, by using Newcastle instead. I was initially worried that hours of cooking would make the beer's flavor too bitter, but I found that I really enjoyed the addition of it. (Plus, there was some leftover beer to drink with dinner!)

I served this on corn tortillas with shredded cheese and a little homemade lime crema (read: sour cream thinned with lime juice). I think this would also be good served with some rice on the side, or wrapped up like a burrito.

Ropa Vieja
Adapted from All Recipes

Ingredients
1 tablespoon vegetable oil
2 pounds beef flank steak
1 cup beer (I used Newcastle)
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 tablespoon olive oil
1 tablespoon cider vinegar

Directions

1) Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.

2) Transfer beef to a slow cooker. Pour in the beer and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, olive oil and vinegar. Stir until well blended.

3) Cover, and cook on "High" for 4 hours, or on "Low" for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.

Beer of the Week: Goose Island Sofie

2011-03-30T20:25:00.001-04:00

Goose Island Sofie
Beer of the Week 2/12/11 to 2/18/11

One of my favorite craft breweries is Goose Island from Chicago. They have a wide variety of beers ranging from standard offerings of IPA and wheat ales to the extreme such as Bourbon County Stout (one of the girl and my favorites). The girl and I have decided that we want to try all of their less standard beers. We decided to pick up a bottle of Sofie. It is listed as a Belgian Style Ale. Neither of us would list Belgian style beers amongst our favorites but we thought we would give it a shot.

The beer pours a very nice champagne/golden color. It held a nice frothy head for a bit and the carbonation was a bit higher than normal as Goose Island describes it as a "sparkling ale." There are some definite citrus and pepper notes in the taste and smell. Overall we really enjoyed this beer. I have to admit that as it started to warm up, the flavor started to change (started reminding us of warm Sam Adams Summer Ale..) but I would definitely get it again.

Beer of the Week: Fuller's Organic Honey Dew

2011-03-28T09:00:00.001-04:00

Fuller's Organic Honey Dew
Beer of the Week 2/5/11 to 2/11/11

I've recently been trying to sample different varieties of beers made with unique ingredients. The Fuller's Honey Dew pictured above was given to me as a gift by the girl's Mom, and was specially selected to help me with my goal - it's brewed with real organic honey. While beer normally has some kind of sweetener, I'd never heard of using this one. Honey is usually used for mead instead (also called honey wine).

I poured this into a nice oversized wine glass (the Fuller's website showed it in that style glass so I figured it was a good choice). It pours out a nice dark orange, with a frothy light head. The head disappears pretty quickly and leaves behind very little in terms of lacing. I could definitely smell the honey right away. The flavor is sweet, with some hops in there as well. This beer is definitely very drinkable, but I would suggest keeping it cold. I found the flavor was not as good as it warmed up. However, I will be keeping this on hand for summer drinking for sure!

Beer of the Week: Long Trail Brewmaster Series Coffee Stout

2011-03-23T20:27:00.005-04:00

Long Trail Brewmaster Series Coffee Stout
Beer of the Week 2/19/11 to 2/25/11

One of my favorite types of beer has to be stouts. Especially in the winter, there is nothing better than pouring a nice dark stout and sipping it through a cold winter night. The Long Trail Coffee Stout is listed as an Imperial Stout by Long Trail which generally means that it will have a slightly higher alcohol level. This coffee stout comes in at 8% ABV but since I like to sip these beers, it doesn't really feel that strong.

The smell of the beer is definitely coffee. You know for sure that you are about to drink a coffee stout. I've read reviews of this beer that liken the smell to that of coffee left in the pot from the day before. That sounds about right. The taste is also bitter like coffee but then you do get some sweeter notes of chocolate and even some coconut. It is mildly carbonated and pours a nice head. I haven't had too many coffee stouts before but I definitely would like to try some others. This one was definitely a good one!

Beer of the Week: Stone Brewing Company San Diego County Session Ale

2011-03-21T09:00:00.001-04:00

Stone Brewing Company
San Diego Session Ale
Beer of the Week 1/29/11 to 2/4/11

One beer trend that is starting to obtain a strong foothold in the market is "session" brews. The term was coined in England, and describes a beer that you can drink over a long session without getting "pissed" as the Brits say. In contrast, a lot of the beers on the craft beer market have a very high alcohol content. I, for one, am happy that these lower-alcohol beers are appearing in stores as they still have a lot of good flavor.

The session beer pictured above is a collaboration by three San Diego based brewers. Stone Brewing Company joined up with Balast Point Brewing and the home brewer Kelsey McNair. This ale comes in at a 4.2% ABV and is sold in 12 oz. bottles (generally in singles).

It pours a nice orange color with a small white head. The nose and taste are definitely hoppy, with lots of grapefruit. While I'm not usually a huge fan of such a strong hop flavor, this was still pretty good as it's light and not overly carbonated. (I think the low alcohol helped). I can't wait to try out some other session beers as they come out!

Chicken, Spinach, and Pear Stew

2011-03-03T21:09:00.001-05:00

What's better on a cold winter night than a nice bowl of stew? I would say pretty much nothing. No set recipe here, just more of a basic idea from a dinner we had recently.

The girl and I browned off some chicken thighs in one pan while sauteing onions and carrots in another. We then added the thighs to the veggie pot, and added enough chicken broth to create a stew-like consistency. The girl seasoned it using yellow mustard seeds and a few spoonfuls of mostarda (we modified this recipe slightly).

Once the mixture came up to a simmer, we added torn spinach leaves (remember, spinach cooks down a lot, so don't be stingy!). Since the mostarda already has pear in it, the girl decided to roughly chop up a pear and toss it in towards the end to enhance the flavor. We didn't let it cook for too long after that, however, because we didn't want it to become mushy. We let it cook just long enough to soften the pear and the spinach, and then it was time to eat! We toasted up fresh whole wheat rolls to soak up any broth left in the bowl.

Beer of the Week: Fraoch Heather Ale

2011-02-23T08:47:00.001-05:00

Fraoch Heather Ale
Beer of the Week 1/22/11 to 1/28/11

Image Courtesy of Williams Bros Brewing

This week's Beer of the Week is a bit out of the ordinary. The girl and I went to a traditional Burn's Supper, and while enjoying our haggis, neeps, and tatties (I'm not swearing at you, I promise!), we drank Scottish Williams Brothers Brewing Fraoch Heather Ale.

Heather is one of Scotland's beloved national symbols. It grows wild all over the country, and turns the landscape purple when it flowers in the summer. There are over 5 million acres of it! Rarer white heather is considered lucky, and a sprig of it is often worn for good fortune.

The Williams Brothers website describes their ale and how they infuse it with this flower:

Brewed in Scotland since 2000 B.C. heather ale is probably the oldest style of ale still produced in the world. From an ancient Gaelic recipe for "leann fraoich" (heather ale) it has been revived and reintroduced to the Scottish culture.
Into the boiling bree of malted barley, sweet gale and flowering heather are added, then after cooling slightly the hot ale is poured into a vat of fresh heather flowers where it infuses for an hour before being fermented.

While reading that, you might have thought, "Beer brewed with heather? That could be really floral!". However, this is definitely not the case. You can taste the heather, but it's not overpowering. On the other hand, the beer is not quite as drinkable as others I've recommended here because of its dry finish.

Fraoch is not available in many liquor stores or restaurants, so if you do see it, pick up a bottle and give it a try!

Graham Cracker Candy

2011-02-09T16:00:00.003-05:00

Photo courtesy of the girl

Looking to make your girlfriend smile this Valentine's Day? Skip the boxed chocolates and make her this delicious candy! The girl and I made this for Christmas, but it's perfect for any occasion.

It's a variation on the well-known saltine candy recipe, made instead with graham crackers and almonds. Don't be shy about adding the salt! It may seem like quite a lot initially, but the salty finish really makes the whole thing come together and keeps it from being overly sweet.

Graham Cracker Candy

Adapted by the girl from “Homemade Candy from the food editors of Farm Journal”, and the blog "Not Without Salt"

Ingredients
4.5 graham cracker sheets
1/2 cup slivered almonds, toasted
3/4 cup dark brown sugar
1/2 cup + 2 T butter
Sea salt or any fine finishing salt (we used pink Hawaiian sea salt)
3/4 bag bittersweet or dark chocolate chips

Directions

1) Lightly butter a 9 × 9 baking dish, and pre-heat the oven to 325*.

2) Arrange the graham crackers on the bottom of the dish and sprinkle the toasted almonds on top. Put aside.

3) In a medium saucepan, melt the butter. Add the brown sugar and boil for 3 minutes. Then pour this mixture over the crackers and almonds in an even layer. (I recommend drizzling in up and down rows, then using what's left in the saucepan to fill in the gaps.)

4) Sprinkle with a good amount of salt. You want 3 - 4 grains in every square inch. (The salt keeps the candy from being too sweet, as it's the last flavor you taste.)

5) Place the dish in the oven and bake for 10 - 12 minutes, or until the sugar mixture is bubbling all over.

6) Remove from the oven. Once it's stopped bubbling, sprinkle on the chocolate chips and let the residual heat melt them. Use a spatula or knife to smooth the melted chocolate chips so they cover the entire surface.

7) While still warm, score the candy with a sharp knife. (I'd recommend small squares, as the candy is very rich.)

8) Place in the freezer for 10 minutes to set. Remove, and use the sharp knife again to cut along the score marks.

Serve immediately, or keep in an airtight container for up to one week. The candy can also be frozen for up to one month.

Beer of the Week: Maine Beer Company Peeper Ale

2011-02-04T08:00:00.001-05:00

Maine Beer Company Peeper Ale
Beer of the Week 1/15/11 to 1/21/11

A few years back, I decided I wanted to try my hand at making beer, to learn the process - so I took up homebrewing as a hobby.

One part of the process is to bottle condition the beer. This means the beer is finished in the bottle, left unfiltered, and carbonated naturally (without being injected with gas). However, it can take quite awhile to get the beer properly carbonated.

I was at the liquor store recently and noticed that Maine Beer Company's Peeper Ale is bottle conditioned. I immediately picked one up as I rarely see this type of beer sold in stores. While the Portland, Maine company is committed to producing good bottle-conditioned beer, they're also committed to using 100% wind energy and donating 1% of their sales to environmental non-profits as stated on their label. This is a beer company I can get behind!

As for the beer itself, the Peeper Ale is of the American Pale Ale style. It pours a golden, almost orange color with a very frothy head that dissipates quite slowly with good lacing on the glass. The smell is very hoppy, which I generally don't like in a beer. However, when you take a sip, the hop flavor is not nearly as strong as that of an Indian Pale Ale. (The Maine Beer Company uses 100% American hops for their beers, although I couldn't find out the exact type.) The hops lend a nice citrus flavor and are also slightly floral. You can taste the malts as well, which give the brew a nice body. Peeper Ale does have a slight bitterness at the end, but it will not keep you from wanting to drink more. The aftertaste stays with you for awhile as well, but it's a pleasant one. This is definitely worth picking up a bottle of if you see it in the store!

Candied Orange Peels

2011-01-21T08:00:00.002-05:00

These candied orange peels are an easy-to-make treat for any occasion, adapted from a Martha Stewart recipe. I picked up a bag of organic oranges for this, as I wanted to avoid using peels that may have wax or chemicals on them.

Martha says to take off all of the white pith of the orange rind before blanching and boiling in the sugar syrup. While it's a good idea to get as much of it off as you can, it's fine if some of it is left on. The slight bitterness of the bit of pith actually pairs very nicely with the sweetness of the sugar.

If you really want to go all out, you can dip the candied peels in melted dark chocolate (to create "orangettes") instead of rolling them in sugar.

Candied Orange Peels

Adapted from Martha Stewart

Ingredients

4 oranges (organic are best)
4 cups sugar plus extra for rolling

4 cups water

Directions

1) Using a paring knife, make 6 slits along curve from top to bottom of each orange, cutting through peel but not into fruit. Using your fingers, gently remove peel. Reserve fruit for another use. Slice each piece of peel lengthwise into 1/4-inch-wide strips. Again using a paring knife, remove excess pith from each strip and discard.

2) Place the strips in a large saucepan, and cover them with cold water. Bring them to a boil, then drain. Repeat this twice.

3) Bring the sugar and water to a boil, stirring the mixture occasionally until the sugar dissolves. Then stop stirring and wash the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Add the strips to the boiling syrup, reduce the heat to medium-low, and simmer gently until the strips are translucent (about 1 hour). Remove the pan from the heat, and let the strips cool in the syrup. (The strips in syrup will keep, covered and refrigerated, for up to 3 weeks.)

4) Using a slotted spoon, transfer the strips to a wire rack placed on a rimmed baking sheet. Wipe off any excess syrup with paper towels and then roll the strips in sugar. Arrange them in a single layer on a wire rack, and let them dry for at least 30 minutes. The sugared peels will keep, covered at room temperature, for up to 2 weeks.

Beer of the Week: Carlsberg Pilsner

2011-01-17T19:23:00.008-05:00

Carlsberg Pilsner
Beer of the Week 1/8/11 to 1/14/11

The girl and I popped into Grendel's Den in Harvard Square recently for a pint. Grendel's can get pretty crowded with students and tourists, but there are a few tables tucked away in the back by the bathrooms (and we managed to grab one of them). The bar has a wide selection of beers, both in bottles and on tap. I was in the mood for something light, so I decided to order a pint of the German pilsner-style Carlsberg. My only previous experience with this beer was seeing its name on the front of a Liverpool jersey, but the girl recommended I give it a try.

It pours a golden color, with a slight haze and a thin white head that quickly disappears. I immediately was hit with the smell of yeast, hops, and a bit of citrus. It's easy to assume this beer is going to be bland in flavor because of its color, but I was pleasantly surprised. Carlsberg is a very good example of a German pilsner, as the flavor was malty and hoppy but neither was overpowering. It would be easy to have a few pints of this as it has a fairly low ABV (anywhere from 3.8% to 4.6%), with only a slight bitterness. If you're looking for a lighter beer that still has good flavor, give Carlsberg a try.

My pint...I guess it's a half pint at this point!

A bottle I picked up at the store

Beer of the Week: Anchor Brewing Company Christmas Ale 2008

2011-01-09T14:03:00.000-05:00

A new feature of the BostonFound blog in 2011 will be a Beer of the Week. I will be checking in to different liquor stores around the city to try to find unique and interesting beers to highlight. I will tell you up front that this will not necessarily be a 'review' of the beer. I am not going to pretend to taste all the subtleties of every beer that I post and there won't be a rating. Think of it more like an introduction to something you maybe have never heard of or seen. Or, if you have seen it, it may be a reminder that you should pick it up again. With that disclaimer out of the way, I bring you the first Beer of the Week!

Anchor Brewing Company Christmas Ale 2008
Beer of the Week 1/1/11 - 1/7/11

On New Year's Day, the girl and I decided to stop into the Blanchard's Liquor store in Allston. This place has everything a ~~classic Allston hipster~~ casual beer drinker could want. They have also have a ridiculous selection of liquor and wine as well. We were only there to look, but with such a large selection, I couldn't go home empty-handed.

Normally, I'm not a big fan of Christmas or "winter warmer" beers because I find that they usually have way too much spice. I've tried a few over the years but have never really found anything that I've completely enjoyed. I can now gladly say my search is over...maybe: Anchor Brewing Company puts out a new Christmas Ale each year. The recipes are different (and top secret) for each one.

The beer pours very dark brown with a light head. Since this is an ale, the head is not as thick as you might see in a porter or stout. It's a medium bodied beer, with mild carbonation. The smell is that of roasted malts with a little bit of spice - think ginger or nutmeg. Taking a sip, you immediately get a raisin-y flavor with more spice (but not "spicy"), and a little vanilla. While the beer is only 5.5% ABV, you still need to drink this slowly as the finish is very dry.

Anchor says that with proper refrigeration, the beer will stay good for years. I picked up the 2008 vintage at Blanchard's and, I have to say, it is still good. I wish I had tried it when it originally came out for comparison.

All in all, this is a good beer and I am definitely making a note to try this every year (and maybe even pick up an extra to let age for a year or two). Whether you are a fan of Christmas/"winter warmer" beers or not, I would recommend giving this a shot!

Candy Cane Marshmallows

2011-01-06T08:00:00.000-05:00

Photo Courtesy of The Girl

As part of the Christmas food making, I made some candy cane marshmallows adapted from Martha Stewart (I kicked up the peppermint flavor!). The girl and I made some vanilla marshmallows last year and they were so easy to make. Try one of these in a cup of coffee or hot chocolate, it's to die for!

Candy Cane Marshmallows
Adapted from Martha Stewart

These can be made by one person but I found it easier to have a second person helping (thanks to the girl's Mom!)

Ingredients:
Vegetable-oil cooking spray
2 cups sugar
1 tablespoon light corn syrup
4 packages (1/4 ounce each) unflavored gelatin
1 teaspoon peppermint extract
2 large egg whites
2 teaspoons red food coloring
1 cup confectioners sugar (for tossing cut marshmallows)

Directions:
1) Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.

2) Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.

3) Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.

4) Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight.

5) Cut into squares 1 to 1.5 inches square. Toss the cut marshmallows in confectioners sugar to keep them from sticking to each other.

Spicy Guinness Mustard

2011-01-04T08:00:00.003-05:00

Photo Courtesy of The Girl

Do you love mustard? Is it on or in everything you make? Well as I found out, making your own mustard is really pretty easy and tastes much better than what you get from the store! I found this recipe in Saveur Magazine and decided to make a batch for my Dad for Christmas (and of course some extra for myself!). It was really simple and was delicious with the day after Christmas ham sandwiches!

Spicy Guinness Mustard
Adapted from Saveur Magazine

Ingredients:
1/2 cup Guinness Extra Stout
1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
1/3 cup red wine vinegar
1/3 tbsp. kosher salt
1/3 tsp. freshly ground black pepper
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/8 tsp. ground allspice
1/8 tsp. ground ginger

Directions:
1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld. You can leave this in the refrigerator for another couple of days and it won't be a problem.

2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. If the mixture is too thick, add more vinegar (I used some malt vinegar). You can process this to whatever consistency you like. We left it very thick as we like that texture but you could certainly grind it down to a smoother consistency. Transfer to a jar and cover.

3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)

It's Fall and My CSA Is Over

2010-11-11T09:35:00.003-05:00

Photo Courtesy of TreeLink.org

My CSA from Farmer Dave's has finished for the year and I am a little sad! I really liked the concept of the CSA from the beginning. It is a great way to help out the farm when they need it the most, and then I get a steady supply of fresh veggies each week - pretty much a win/win situation!

I got a lot of great produce this year. From the beautiful tomatoes, to a steady supply of green and cranberry beans, to the big butternut squash, I was overall pleased with my shares each week. I got a lot of certain items which was nice as I was able to blanch and freeze items for the winter (I have TONS of sweet corn in my freezer) but there were some things I was quickly swapping out toward the end of the season as I'd simply had too much of them (bok choy and wax beans were often swapped for wonderful carrots and beets).

I would suggest anyone who loves produce and lives in an area where a CSA is available (which is pretty much everywhere these days) to give it a shot next year. You may not get all your favorite vegetables in the share each week but it will certainly help if you are getting bored with the same old veggies. Don't be intimidated if you look at a CSA flyer or website and it lists things you don't like or have never heard of - a quick google search will most likely yield a recipe that you'll end up liking. If not, a lot of CSAs have swap boxes where you can swap it out the next time!

I will be switching CSA's next year and I think its best to remember that this is not a multiple year commitment. If you go through the year and decide at the end that you didn't really like a lot of what you got, or that there wasn't as good a variety as you'd been hoping for, you can always switch next year! Many farms grow similar things but will have different ways of distributing between the shares. Also, it is sometimes a good idea to split a bigger share with someone in an effort to get a better variety (my plan for next year).

All in all, I loved my CSA and I can't wait for next summer to start getting a share of the crop each week again!

Harvard Square Urban Ag Fair

2010-09-22T13:06:00.003-04:00

This past weekend, the 2nd Annual Urban-Ag Fair was held in Harvard Square. The girl and I took a trip over in the early afternoon to check it out. (We also stopped by the Charles Hotel Farmer's Market, held every Sunday - you should check it out!)

There were tables all around the square with food for sale as well as free samples of local foods and information about green initiatives in the area. One table even had different kinds of pickled fruits and vegetables to sample. (We didn't have time to try any, although they all looked and smelled great!) We did, however, get to try a few Grown-Up Sodas which were really good. We especially liked the Extra Dry Ginger Ale and the Dry Cranberry Lime.

Other tables featured ongoing and upcoming local food events. One of these that caught our eye was for the Boston Local Food Festival, coming up on October 2nd. It's going to be a big event down on the waterfront near the Children's Museum that will feature local food, exhibits and local music. It sounds like it will be a great time, and we will definitely be checking it out!

Corn and Chicken Stuffed Cubanelle Peppers (CSA Recipe)

2010-09-13T07:26:00.010-04:00

Photo courtesy of Farmer Dave's

My CSA share over the past few weeks has been a steady stream of beautiful tomatoes, all kinds of peppers, and ears of corn along as well as some squash and eggplant. I've put together a quick recipe for chicken-and-corn-stuffed cubanelle peppers. As with most of the recipes on this site, it can be changed in any number of ways based on what you have for fresh ingredients and on your tastes. Enjoy!

Corn-and-Chicken-Stuffed Cubanelle Peppers
Serves 2

Ingredients:
4 Cubanelle peppers (Poblanos would work well too)
2 ears of corn; kernels removed
1 tomato; seeded & diced
1/2 lb ground chicken; browned
1 clove of garlic; minced
1/2 jalapeno; seeds & ribs removed; diced
1 Tbsp ground cumin
salt & pepper to taste
juice from 1/2 Lime
grated Monterey Jack cheese (or Cheddar)

Directions:
1. Preheat oven to 350 degrees. Mix the corn, tomato, ground chicken, garlic, jalapeno, cumin, salt & pepper, and lime juice in a bowl.
2. Add some of the cheese to the mixture and toss until all ingredients are incorporated.
3. Using a paring knife, cut a T shape into the peppers.
4. Carefully stuff the peppers with your chicken and corn mixture, taking care not to rip them.
5. Place in a baking dish and cover with foil; put in a 350 degree oven for 25 - 35 minutes (until peppers are soft).
6. When peppers are soft, sprinkle the top of each pepper with more cheese and put them back into the oven, uncovered, until the cheese is melted and starting to brown.
7. Serve with rice, seasoned beans, or your favorite side dish!

Home Grown Potatoes

2010-08-19T09:55:00.004-04:00

This is a pile of our home-grown potatoes! The new crop we decided to try in our vegetable garden this year was Russian Banana Fingerling Potatoes. We only did a small patch, about 3 x 3 feet, but we ended up getting a good amount of fingerlings. These did not last long; they were so delicious. We will definitely be doing them again next year!

Southwestern Corn Salsa (CSA Week 7 & 8 Recipe)

2010-08-06T10:07:00.012-04:00

Since the summer is now in full swing, I've started getting ears of corn in my CSA share for the past couple of weeks. I really love corn from farm stands; it tastes so much better and sweeter than the stuff you get in the grocery store! The first week I got corn, we went the simple route by just boiling it for a few minutes and putting butter, salt and pepper on it. It was delicious!

This week, I decided I wanted to try something else - something simple that would also have good flavor. What came to mind? Salsa. I love salsa, I really do. Corn salsa, mango salsa, peach salsa, just straight pico de gallo...I don't discriminate when it comes to salsa. Luckily, the share this week also contained onions, tomatoes, and cubanelle peppers. The perfect ingredients for salsa fell right into my lap! (By the way, I'm still getting squash of all shapes and sizes. I see lots more zucchini bread in my future...)

I decided that I wanted to roast the corn in the oven (rather than just boiling it), so I soaked it in its husks in water for about 25 minutes while the oven was preheating to 350 degrees. Then I put it directly onto the oven rack, husk and all, for 25 minutes. Next, I roasted the cubanelle by putting the broiler on high and leaving the pepper under it until the skin started to blister. Then I flipped it over and did the same thing for the other side. (Make sure you pay attention, as it can burn really quickly!) Then I pulled off the skin, took the seeds out, and removed the stem. Everything was ready to make the salsa!

I think one of the reasons I love salsa is that it is so simple. There really aren't any rules, you can make it however you like it, and it's one of the easiest things to make. It's also really versatile in terms of what you can pair it with. Below is the recipe I created for my corn salsa, but it's just a base. Change it up however you would like! I would love to hear about which salsas you've made in the past, so feel free to shoot me an email (bostonfound at gmail dot com)!

Southwestern Corn Salsa
Ingredients:
2 Ears of corn (in husk)
1 Cubanelle pepper
1 Small onion; minced
1 Large tomato; diced (seeded if you prefer)
1 Tbsp Ground Cumin
3 Tbsp Olive Oil
Juice from 1 lime
Salt & Pepper to taste
Red Flake
Cilantro; chopped (optional)
Directions:
1) Soak the corn in water in the husks for 25 minutes; Preheat oven to 350 degrees
2) Roast the corn in the preheated oven for 25 minutes; Remove from oven and let cool.
3) Place cubanelle pepper under broiler until the skins starts to blister. Flip and cook other side until the skin blisters; Remove from the oven and let cool. Remove the skin and seeds from the cubanelle.
4) Cut corn kernels off the cob and place in a large bowl.
5) Dice the cubanelle to size similar to the corn kernels and add to the bowl.
6) Add the tomato, onions, juice of lime, olive oil and spices to the bowl.
7) Mix all ingredients together and test the seasoning.
8) Add in the cilantro if using and let sit for 15 minutes in the refrigerator.
Enjoy this salsa with tacos, or as a nice side for a piece of grilled chicken or steak!

Zucchini Bread with Cranberries (CSA Week 5 & 6 Recipe)

2010-08-02T14:53:00.006-04:00

The zucchini and squash are still appearing in the CSA baskets, as they have been for the past few weeks. I've made zucchini bread with the girl before, so I decided to use the squash that was the size of my forearm (no, really, it was that big!) to make it again.

This time, however, I added cranberries from one of last fall's farmers' market that I still had in my freezer. (Note: check safety guidelines for frozen foods first, and disregard the fact that I probably should have thrown these out by now.)

They really gave the bread a nice freshness and cut through the sweetness. You could also make these into muffins if you wanted, and add other fruits or nuts (depending on what's in season....or still in your freezer) . It's a good way to experiment!

Zucchini Bread, Adapted from Smitten Kitchen

Yield: 2 loaves

3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup fresh cranberries

Preheat oven to 350°F.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla. Combine flour, cinnamon, nutmeg, baking soda, baking powder, salt and cranberries. Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean.

The Kelleher Rose Garden

2010-08-02T14:33:00.010-04:00

Below are pictures of the Kelleher Rose Garden in the Fens taken by the girl. If you've never visited it, you really should take the time to go over there. It's near the Fenway Victory Gardens, so you could make a nice afternoon trip out of visiting both.

There are still plenty of roses blooming in the garden, so go take a peek while the weather is still nice!

Roasted Veggie & Hummus Wrap (CSA Week 3 & 4 Recipe)

2010-07-23T11:47:00.012-04:00

Photo Courtesy of Unversity of Minnesota

The past few weeks have been a whirlwind - I really don’t know where this month has gone! The girl and I went on a short vacation, which was really nice, but now it’s back to the grind.

I’m still getting my CSA each week (thanks to my parents, who picked it up while we were gone), and it's provided a steady supply of greens and yellow, zucchini, and kousa squashes. We are also just starting to get cucumbers.

I have to say, I’m a bit overloaded with squash. Since I've never really eaten much of it, I'm struggling to find a way to use it all. This week I decided to just roast all of it (along with red onion and red pepper), and eat it in wraps for lunches. I used Mediterranean and Greek-inspired flavors for the veggies, which really brought out the flavor of the squash.

Roasted Veggie & Hummus Wrap

What you need:

roasted veggies (recipe below)
hummus (I like the original hummus tahini but use a flavored hummus if you’d like)
flatbread or tortilla wrap
feta

What you do:

Spread hummus on the wrap. Top with roasted veggies. Sprinkle crumbled feta on the top. Wrap and eat!
Roasted Veggies:

yellow squash
zucchini
kousa squash
red peppers
red onion
olive oil
lemon juice
salt
pepper
oregano (I used fresh "Spicy Oregano" from the back porch)
Chop the veggies into bite-sized pieces. Toss the veggies with olive oil, salt, pepper, and chopped oregano. Lay out in a single layer in a Pyrex baking dish or roasting pan and squeeze lemon juice over the top. Put the veggies in the oven at 375 for about 25 minutes (or until soft). Remove from oven and let cool.
Vegetable Photos Courtesy of Farmer Dave's

Garlic Scape & Arugula Pesto (CSA Week 2 Recipe)

2010-07-05T20:30:00.006-04:00

Photo courtesy of Farmer Dave's

The second week of my CSA share brought another plentiful basket of lettuces and squash (zucchini, yellow squash and kousa). It also brought beautiful bunches of arugula and spinach, and more garlic scapes.

I decided to make a pesto with the garlic scapes and arugula, to highlight and retain their fresh flavors and beautiful colors. I picked up a wedge of Pecorino Romano from Polcari's Coffee in the North End. (Sidenote: if you've never been here, you really should check it out - they are the nicest guys and they've have a great selection of coffees, flours, legumes, Italian imports, and so much more.)

The sharpness and saltiness of the cheese really brings this pesto together, so make sure your pecorino is of good quality!

Garlic Scape & Arugula Pesto

What you need:
1 1/2 cups Garlic Scapes (trimmed just below the flower; chopped); About 10 scapes
1 cup packed Arugula
1/2 cup Olive Oil
1/2 cup Pecorino Romano; grated
3 tablespoons Red Wine Vinegar
Salt/Pepper to taste (don't season until you've pulsed the cheese in or it could get too salty!)

What you do:
1) Add garlic scapes, arugula, Pecorino Romano, and red wine vinegar to a food processor and pulse until all is mixed and finely chopped.

2) Stream (or add in small amounts) the olive oil until the pesto is the consistency you want it to be.

3) Season with ground pepper and salt to taste.

It's that simple! I used my batch of pesto for a quick and easy pizza, using store bought dough. Just roll it out, spread on the pesto, and add sliced fresh mozzarella, halved grape tomatoes, fresh basil, and chicken sausage. (You can substitute any protein you like for the latter, or leave it out for a vegetarian pie.) Then bake until the crust is brown and the cheese is bubbling. Enjoy!

Braised Bok Choy & Chicken Lettuce Wraps (CSA Week 1 Recipe)

2010-06-29T09:57:00.007-04:00

Photo courtesy of Farmer Dave's

Summer is finally in full swing around here, and that means fresh vegetables are on the way. A couple of weeks ago, I picked up my first CSA. The selection featured heads of lettuce (curly and Boston), bok choy, kousa squash, zucchini, beets, radishes, cilantro, and garlic scapes.

I was really excited by all the fresh produce, and decided to use some of it right away for dinner. Below is a simple recipe (although it’s more of a starting point - no measurements needed here, just play with it according to your tastes!) for braised bok choy and chicken lettuce wraps. This is a really quick and easy way to use fresh veggies, as cooking them quickly and simply will help retain their flavor, color and nutrients. Enjoy!

(By the way, I'll be posting a weekly update of my CSA's contents. I'll also include a recipe or two throughout the week, featuring the produce from my share. So stay tuned!)

Braised Bok Choy & Chicken Lettuce Wraps

What you’ll need:

1 head of Bok Choy (chopped)
Red Bell Pepper (sliced into 1/4 in sticks)
Minced Garlic
Fresh ginger (minced or grated)
Minced Shallot
Olive Oil
¼ cup water (or chicken stock)
Teriyaki Sauce (optional)
Cilantro (chopped; optional)
Teriyaki Ginger Chicken Sausage (or chicken breast seasoned however you’d like)
Boston Lettuce cups for wraps (or Iceberg Lettuce if you’d like)

What you do:

1) Chop chicken sausage into bit size pieces and sauté in a hot pan until browned (these chicken sausages are fully cooked; If using chicken breast, cook through, about 7 minutes per side). Remove from pan.

2) In same pan, add oil, ginger and garlic (to taste) and heat until the garlic and ginger starts to sizzle.

3) Add the shallot and bell pepper and continue to cook until they start to soften.

4) Add the chopped Bok Choy and sauté with all other vegetables until the Bok Choy is a bright green color (only a couple minutes).

5) Add the water and lower the heat. Continue to cook on a simmer as the Bok Choy gets tender.

6) Toss the chicken into the pan along with some of your favorite teriyaki (or any Asian stir-fry sauce; I like a spicy teriyaki sauce for this). Cook until the Bok Choy is done to your desired tenderness (I personally like it still with a bit of crunch in the stalk)

7) Assemble the lettuce wraps using the Boston lettuce cups. Place a bit of the Bok Choy and chicken mixture into the lettuce cup. Top with a little more of the sauce of your choice and some chopped cilantro.

*You can switch this recipe up in any number of ways. Mix in any of your favorite veggies, leave out the chicken, or change up the sauce if you’d like. You can also use different toppings, maybe some chopped peanuts for some crunch. Also, you can stretch it a little further with some rice.

Homemade Seed Strips

2010-06-04T17:53:00.006-04:00

Photo courtesy of University of Warwick

If you haven't started planting yet, don't worry - seriously! Last year, the girl and I didn't get around to planting until the middle of June, and we still had a great harvest. So you have plenty of time to get your garden going!

The girl and I recently started working on our flower garden, aiming for late summer blooms. We started some seedlings in newspaper collars, and they are looking good, but we have more seeds that we want to grow. So, we decided to make seed strips to make the planting easier. They especially make evenly spacing small seeds, such as poppies and basil, a breeze. No more worrying about dropping too many in the same spot!

We found a step by step in Organic Gardening Magazine (posted below), and adapted it to our needs. Give it a shot if you still need to plant your veggies or flowers!

Paper Towel Seed Strips

What you need:
Paper Towels
Flour
Water
Ruler
Qtip or toothpick or spoon
Seeds (of your choice)

What to do:
1) Tear the paper towels into strips about 1 inch wide.
2) Mix flour and water together to make a thick gravy (we started with 1/2 cup flour and mixed in water as necessary until it was the right consistency).
3) Lay out seeds on the paper towels at the recommended spacing (per the seeds instructions).
4) Using a toothpick, spoon, or Qtip, place a small amount of the flour "glue" on top of the seeds
5) Allow to dry and then roll them up and place in a plastic bag until ready to be used

When planting, simply plant the seed strip in the soil at the required depth, cover, and wait for your seeds to sprout!

Ramp Pesto Recipe

2010-05-24T21:01:00.007-04:00

Ramps, also known as wild leeks or wild garlic, are a great spring vegetable. They have a garlicky scent but an onion flavor. I have found that the strength of the flavor/scent really varies by each ramp. You can do a lot with them, whether it's grilled along with a piece of grilled chicken or steak, or in a pesto on pasta like this recipe, it really adds great depth of flavor.

This recipe is a quick pesto that I made recently. You'll notice the recipe is really basic (and doesn't have any actual measurements). It can be adapted completely to your taste. Like it spicier? Add more pepper. Want more acidity? Add more lemon juice! Give it a try and make it your own.

Ramp Pesto

Ingredients:
Ramps
Olive Oil
Black Pepper
Crushed Red Pepper
Kosher Salt (just a pinch; the Parmesan already gives a salty flavor)
Grated Parmesan Cheese
Lemon Juice

1) Trim the root end off the bulb of the ramps.

2) Coarse chop the ramps; bulbs and green tops. Put in food processor or blender.

3) Add grated Parmesan cheese, kosher salt, black pepper and crushed red pepper to the food processor.

4) Start grinding the mixture together while slowly streaming in olive oil. Continue this until the mixture comes together and looks like a pesto

5) Taste and adjust seasoning as necessary. Add a squeeze of lemon juice to brighten up the flavor.

Toss with your choice of pasta and any other vegetables or protein you'd like and you have a simple spring meal.

23rd Annual Gore Place Sheepshearing Festival

2010-05-16T19:51:00.009-04:00

A couple weeks back the girl and I took a ride out to Waltham for the Gore Place Sheepshearing Festival. It was a fun time, the Gore Place grounds are gorgeous and the sheep were so cute. The highlight for us was definitely the Border Collie demonstration (we want one when we get a house with enough space to let it run!). Here are a few pics the girl took while we were there.

Lambs just a couple months old (so cute!).

A ewe being hand sheared.

A freshly sheared ram and ewe.

Two Border Collies stalking some sheep.

The sheep are surrounded!

Border Collie jumping a fence with the frisbee during playtime.

Garden Update - Catching Up

2010-05-10T21:27:00.004-04:00

So it's been a couple of busy weeks. The weather has been beautiful in the city and with that comes a lot of outdoors activities! We have been preparing the soil in our vegetable garden and have put in some fingerling potatoes. I'll be sowing some peas and lettuce in the coming days. I've also started some Roma tomatoes from seed indoors as well as tomatillos. They've both been recently transplanted into larger pots as they've been growing pretty well. I'll be starting some eggplant from seed soon with hopes of a late season crop.

On another gardening note, we have just recently gotten a plot in the Fenway Victory Gardens! We are very excited about this plot. It is going to be a flower garden. All different sizes, and some for cutting as well. We've already put in some work (had to take out some leftover shrubs and daylilies...boy did we have daylilies) but will be getting some topsoil in a couple weeks and then will start the landscaping and planting.

I will be posting some photos in the coming days of some things we've done recently in the area as well as some more citrus photos that the girl took.

Fresh English Peas

2010-04-20T20:55:00.004-04:00

English Peas are one of the earliest signs of Spring, and are also a really quick and easy side dish to any meal! I've never been a big fan of frozen peas, but when the girl and I saw fresh English Peas in the Whole Foods near my house, we had to grab some.

To prepare them, just shell the peas and then simply steam them for 5 minutes or so. Sprinkle with some salt and a little pepper and you have a great, simple side!

Make sure you buy a lot of peas, however - you'll be surprised how many pea pods it takes to get a serving. Trust me, you'll be sad if you don't have enough!

Meyer Lemon & Vanilla Bean Marmalade

2010-04-11T21:16:00.009-04:00

The Meyer lemon has gained a strong following in the culinary world in the past few years, showing up on restaurant menus and in cookbooks everywhere. Why is it so popular? Mainly because of its flavor, a sweeter and less acidic version of a regular lemon's. (The Meyer lemon is actually a cross between a lemon and mandarin orange.)

Meyer Lemon at The Orangerie at Tower Hill Botanic Garden

I found some Meyer lemons in the Whole Foods Market near my house, and decided to make a Meyer lemon and vanilla bean marmalade. I tweaked an Epicurious recipe, decreasing the sugar. I also saved the seeds and put them in a cheesecloth pouch, then boiled them with the lemon/water/sugar mixture to add natural pectin to help it set.

I would definitely make this again, although I'd add some regular lemon juice to give it a bit more tartness. Unfortunately, it's the end of Meyer lemon season, so it looks like I'll have to wait until next year to try this again!

Meyer Lemon & Vanilla Bean Marmalade

Ingredients:

1 1/4 pounds Meyer lemons
5 cups water
4 cups of sugar
1 vanilla bean, split lengthwise
Cheesecloth
Preparation:
Working on large plate to catch juice, cut lemons in half lengthwise, then very thinly crosswise. Save seeds to be boiled with lemons later. Pack enough lemons and any juice to measure 2 1/2 cups. Transfer to large nonreactive pot. Add 5 cups water; bring to boil. Reduce heat to medium; simmer 10 minutes. Remove from heat; let stand uncovered overnight.

Measure lemon mixture (there should be about 5 1/2 cups). Return to same pot. Add about 4 cups of sugar. Scrape in seeds from vanilla bean; add bean. Add seeds to a piece of cheesecloth and add to the pot. Bring to boil, stirring until sugar dissolves. Attach clip-on candy thermometer. Maintaining active boil and adjusting heat to prevent boiling over, cook until temperature reaches 230°F, stirring occasionally, about 30 minutes. Transfer to hot jars. Process jars in a water bath for 12-15 minutes. If you are not going to process in water bath, cool the mixture to room temperature and put in jars then refrigerate.

(All photos were taken by the girl, she's too good to me!)

What Counts as "Local"?

2010-03-30T10:57:00.006-04:00

With the growing popularity of eating locally produced and sourced food, this has become an increasingly important question: what is "local"?

If you look up the word “locavore” in the Merriam Webster dictionary, the definition reads “one who eats foods grown locally whenever possible.” This doesn’t actually give a clear meaning of the maximum (or minimum) distance needed to be "local", however. The locavore movement started in San Francisco based on an idea of a 100-mile diet, meaning that the food they eat is within a 100 mile radius of where they live. Other people define local a little more loosely, though, and think it means anything that they can drive a reasonable distance to get. What is "‘reasonable" is also up for debate.

I found my favorite description in the book “The Locavore Way” by Amy Cotler. She defines local this way: “as close to home (or wherever you are) as possible, the closer the better". This really struck me as the most unpretentious and easily accessible definition of local that I’ve come across.

My personal definition of local fits along the same lines as Cotler’s. I really try to eat locally, but I eat seasonally as well. During the summer months in the Boston area, I constantly buy my fruit and vegetables from the farmer’s markets around the city. I also harvest from my own garden and, starting this year, will have a CSA share. However, eating this way is not completely possible during the winter when the markets have stopped and most produce is not in season here.

When I can’t get produce locally, I buy it from places that are as close as possible and where the food is in season. More and more, supermarkets (even big chains) are labeling where food is actually from. Whether products are from Vermont, California, or Mexico, it's nice to see their origins noted and be able to make an informed decision about where I'm getting my food.

Certain foods, however, can be hard or nearly impossible to get from a local source, such as coffee. Coffee beans will not grow in New England, but that doesn’t mean you can’t get a bit of a local touch. There are a few places in Boston, such as Flat Back Coffee Company, which roast their coffee beans in house. This keeps the beans fresher for a longer period of time.

The bottom line when it comes to the meaning of local is that it is up to you! Don’t be intimidated by the “100-mile” locavore definition, or think that if you don’t get it from your region that it can’t be considered local. Make your own rules, don’t be confined to one "definition", and enjoy eating good, fresh food, wherever local means to you!

Spring Has Sprung...

2010-03-07T21:34:00.008-05:00

At least for a few days! I know Punxsutawney Phil saw his shadow, so we're supposed to have more winter. And yes, spring doesn't officially start for another 2 weeks, but with high 40's predicted for the next week or so (and the girl switching to sandals), I'm declaring that spring is here!

It was a wonderful weekend in the city - low to mid 50's, lots of sun, and a beautiful blue sky. The girl and I decided to spend the afternoon at the Arnold Arboretum in Jamaica Plain. Though I'd never been there (even though I live about 15 minutes from it), I have to say, it was nice to see a big green space in the middle of the city. While there weren't too many things in bloom yet, it was still a great afternoon. You barely knew you were in the city!

Hamamelis × intermedia 'Arnold Promise'

Strolling through the Arboretum, we saw snowdrops, pussy willows, and a few different types of witch hazel. We wandered the different paths for a couple hours, past the lilac bushes, the rose garden, and the magnolia trees by the Visitor's Center. I really can't wait to go back when everything is in bloom!

Fruit Find: Ugli Fruit

2010-03-03T20:53:00.006-05:00

I'm always on the lookout at the grocery store for new and/or interesting fruits and vegetables. Well, I found a great one recently! It's called Ugli fruit (or Uniq fruit), and is a tangelo from Jamaica. It's a combination of a grapefruit, an orange, and a tangerine. As you can see, it certainly lives up to its name.

While it isn't the best-looking fruit I've ever seen, the flavor is absolutely amazing. It's sweet and sour at the same time, and not bitter at all - think sweet lemon. They are really juicy, and the juice actually tastes sweeter than the flesh.

If you see these at your local grocery store or specialty food store, I suggest you try one - don't let the look of it scare you!

(You can also purchase online at Melissa's Produce)

CSA Update

2010-02-22T21:18:00.006-05:00

I wrote not too long ago about CSA programs for this upcoming summer, and I've finally chosen my CSA for 2010! I've signed up for Farmer Dave's Somerville CSA. Why did I choose this one? Mainly, I liked that Farmer Dave's has a small-sized share option. Given that the girl and I have our own vegetable garden and that we love going to the farmers' markets, I thought that a small share would be best.

I'm really looking forward to my first year of a CSA. Keep an eye out here for updates throughout the season, as I will be doing a spotlight on what I get each week with recipes and background information on the produce.

(Photo by Farmer Dave's)

Cara Cara Orange Marmalade

2010-02-10T20:46:00.013-05:00

I was at the grocery store a couple weeks ago, and noticed a kind of orange that I had never seen before called the Cara Cara. I found out that it's a type of navel orange that's a cross between an orange and a grapefruit. This gives the flesh a similar color to a pink grapefruit, but gives the skin the look of a normal navel orange.

I decided that the color of the flesh paired with the color of the skin would make a really nice-looking marmalade! Because Cara Caras are sweeter than normal oranges and have lower acidity, I added a couple of lemons to brighten it up a bit and add a tangy flavor.

After cooking down the Cara Caras and lemons and adding sugar (though the oranges are sweet, it IS marmalade after all!), the mixture was ready for canning. Luckily, there was some marmalade leftover so I could taste it right away! I thought it turned out great. You can really taste the flavor of the Cara Caras but the lemons add a nice zing of tartness.

Cara Cara Orange Marmalade
(adapted from Martha Stewart)

Ingredients:
*6 Cara Cara oranges: 4 oranges peeled, peels cut into 1/3-inch pieces, flesh seeded and coarsely chopped; 2 oranges quartered, thinly sliced, and seeded
*2 lemons: quartered, thinly sliced, and seeded
*1 1/2 quarts cold water
*Sugar

Directions:
1) Bring fruit, peels, and water to a boil in a large saucepan. Cook for 5 minutes. Turn off heat, cover, and let cool. Refrigerate for 8 hours (or up to 1 day).

2) Freeze a plate. Uncover citrus mixture, and bring to a simmer over medium-high heat. Cook until thickest peel is tender, about 20 minutes. Measure mixture, and return to pan. For each cup of mixture, add 3/4 cup sugar.

3)Bring mixture to a boil, stirring often. Cook until mixture registers 220 degrees to 222 degrees on a candy thermometer, about 20 minutes. To test for doneness of marmalade: Drop a spoonful on frozen plate. If marmalade has a slight film when pushed with a finger, it's done. If it spreads out and thins immediately, continue cooking, and test again after a few minutes. Transfer marmalade to airtight containers, cover, and let cool at room temperature. Refrigerate overnight before serving. (Marmalade will keep, covered and refrigerated, for up to 1 month.)

Visiting a Boston Seafood Institution (And My First Bivalve!)

2010-02-02T20:48:00.008-05:00

I'll admit it: I am a bad New Englander - I'm not a big seafood eater! I've tried fish here and there, and enjoyed a lobster on occasion, but I don't choose seafood first. As a result, I have never been to many of the best seafood restaurants in Boston, including the Union Oyster House. That all changed on Saturday night when the girl and I went to the latter for dinner.

Overall, it was a great night. The restaurant feels very warm and cozy and is so full of history! Everyone from the future King of France who lived on the second floor to Daniel Webster to the Kennedy family have occupied the Oyster House over the years.

The menu features mostly seafood, but also has a small selection of land creatures. The girl ordered broiled sole (so good with a nice squeeze of lemon!) and I chose the Cajun chicken (back to the bad New England eater...). Though these were both perfectly cooked and delicious, they weren't the main reason we came to the Union Oyster House. We came for the oysters!

We ordered a half-dozen on the half shell, and they arrived with their famous cocktail sauce, horseradish, and lemon. I will be honest, I was a bit nervous to begin with. Once I tried one, however, I was hooked! My first oyster (and my second and third, for that matter) became the highlights of the meal.

Now that I know I like the oysters, the girl and I are are going to check out dollar oyster deals around the city. We already know about $1 Oyster Mondays at Rialto and $1 Oysters and PBRs at Myers + Chang but we are on the lookout for other specials as well. If you know of any oyster deals around Boston, please feel free to comment or email!

While I may not be the biggest seafood eater (yet...), I am at least trying to become a better New Englander!

(Photo from Union Oyster House Restaurant)

Community Supported Agriculture (CSA Shares)

2010-01-14T16:20:00.007-05:00

As you know from some of my previous posts, I wholeheartedly support getting your produce (and meat for that matter) from local farms as much as possible. So far, I've mainly purchased these from farmers' markets in the city. This year, however, I've decided to go a different route: a CSA share.

CSA stands for "Community Supported Agriculture". What exactly does this mean? Basically, you purchase a "share" of a farm, investing in its farming season. This gives money up front to the farm, prior to the growing season, and gives them income when they need it the most. In return, you get a share of their harvest each week. Several farms now have pickup locations at Boston farmers' markets.

Once you've purchased a share, you go to the designated pickup spot each week and get your box of produce! Along with your vegetable share, you can even get fruit, flower, and meat shares from certain farms. CSA shares are often priced on a sliding scale, and farms usually have different sizes available. There is a suggested price per share, but if you have a low income you can pay less. You can also opt to pay more, helping lower income folks to get shares. It really is a win-win situation all around!

Of course, there are risks involved in purchasing a CSA share (if you can call them risks). Since you are taking the same risk as the farmers by investing in the crops, you are at the mercy of the growing season. Having started my own garden last summer, I know all too well how the weather can affect the success of the harvest. However, I think the rewards of a CSA program far outweigh the risk of receiving smaller baskets of produce.

I will be posting updates as soon as I decide which farm to purchase a CSA share from. Then, throughout the season, I will be writing about some of the interesting and wonderful produce I receive.

I really hope this inspires you to go one step further than farmers' markets, and help local farms with their upcoming season by purchasing a CSA share yourself.

For more information on Boston area CSA programs, visit the Boston Localvores site or the NOFA/Mass site.

Citrus - in New England!

2009-12-30T22:34:00.007-05:00

That’s a photo of a Florida Orange growing in Central Massachusetts in December. Citrus fresh from the tree in New England in December? "Not possible!" you would be inclined to say.

(Okay, so it is being grown indoors, and you can’t pick it, but it is still an orange tree bearing fruit in a New England winter!)

This photo was taken at the Tower Hill Botanic Garden in Boylston, which has an 18th century style orangery. We made a recent trip out to see the Orangerie there (and the rest of the Tower Hill land), and it was an absolute treat.

If you are unfamiliar with an orangery, it is similar to a greenhouse but is used mainly for growing citrus. Early orangeries were a symbol of prestige and wealth. More information about them can be found here.

The Tower Hill structure is home to many types of citrus (as well as other plants/flowers). The trees at Tower Hill include Florida Oranges, Calamondin Oranges, Meyer Lemons, Dancy Tangerines, Persian Limes, and Ponderosa Lemons. Only the kumquat and grapefruit trees were not currently bearing fruit.

The smell in the greenhouse was spectacular. You could smell the orange blossoms the second you stepped into the room! I strongly suggest everyone take a trip to Boylston (only about 45 minutes from Boston) to see the Orangerie. The girl and I will be going back throughout the next year to see the rest of the Tower Hill grounds as different things come into bloom (they have 100+ apple varieties!!).

You can visit the Tower Hill Botanic Garden website here. Also, feel free to take a look at the photos the girl took at the Orangerie here.

Inspired by all the fresh winter citrus at Tower Hill, I bought kumquats just after Christmas. The girl and I decided to candy them, modifying the recipe below by adding whole green cardamom (her current favorite spice).

Cardamom-Infused Candied Kumquats (adapted from Ruth Reichl’s recipe from The Gourmet Cookbook)

1 cup water
1 cup sugar
⅛ tsp. salt
4-6 slightly crushed green cardamom pods
2 cups halved kumquats (leaves and seeds discarded)

1. Bring the water, sugar, and salt to a boil in a saucepan; stir the mixture until the sugar has dissolved.

2. Reduce heat and simmer, uncovered, for 2 minutes. Add halved kumquats and green cardamom and simmer, uncovered, stirring occasionally for 10 to 12 minutes or until tender.

3. With a slotted spoon, transfer kumquats to a heatproof bowl.

4. Boil syrup for 3 to 7 minutes, until reduced to about ¾ cup. Pour syrup over kumquats and cool before serving

Giving Thanks for Farmers Markets

2009-12-14T22:09:00.005-05:00

Every November we gather around tables with family and friends to give thanks for the past year. This Thanksgiving, the girl and I decided to give thanks to local farms who have given their time week after week to participate in the various farmers markets in the Boston area. With that goal in mind, we looked through recipes and put together a local produce inspired Thanksgiving meal.

Our menu started out with a pumpkin soup seasoned with curry powder and topped with crumbled bacon and toasted pumpkin seeds. The pumpkin we used we actually grew in our community garden plot in the city (more on the community will come in future posts). This was a very tasty and easy blended soup that came out very creamy even without using any cream in the soup.

Our main course was a rolled stuffed turkey breast. We butterflied the turkey then stuffed it with tangy and slightly sweet cranberry/orange chutney. It was rolled then wrapped in cheesecloth. The cranberries were locally grown at Freitas Farm in Middleborough. They have their own bogs and I was able to stock up on these cranberries. They are so good!

To go with the turkey we made a couple of quick sides. The first was a broiled vinegar fingerling potato. We used a Martha Stewart recipe (found here on the UmamiGirl blog) as a base. However, we made a slight change to the recipe. Our variation was to boil the potatoes in white vinegar for 10 minutes, let cool in the vinegar for 10 minutes, then broil for 10 minutes. After they came out of the oven, they got some kosher salt. This really gave the potatoes a good vinegar bite but without it being too overpowering.

The second side was a simple shredded Brussels sprouts salad. The Brussels sprouts were shredded then quickly sautéed to ensure they kept their bright green color and some crispness. They were quickly tossed with a lemon vinaigrette and more crumbled bacon (isn’t everything better with crumbled crispy bacon?!). The Brussels sprouts and the fingerling potatoes were bought from Kimball Fruit Farm in Pepperell.

Finally, we get to dessert (although there wasn’t much room on our stomachs given what we had already made!). The first dessert was a baked Opalescent apple. It was cored (but kept whole) and the cavity was stuffed with oats, brown sugar and spices. If you aren’t familiar with the Opalescent apple, it is a wonderful baking apple and I really encourage you to try to find them at a local orchard near you!

The second dessert was an apple, quince, and sweet potato tart. This is a variation of an old Amish recipe of baked apples and sweet potatoes. We were able to get some quince from Noquochoke Orchards in Westport, so we decided to add this into the tart for our own variation. The sweet potatoes, apples, and quince were all roasted and then layered inside a graham cracker crust and topped with a basic crumble topping.

We are very spoiled in Boston that we are able to go to farmers markets every day. This Thanksgiving meal was our way of saying thank you to the farmers for bringing their wonderful fruits and vegetables to the markets all summer and fall for us to enjoy.

-D

Below are some photos that the girl took and a link to the Boston Found Flickr set for our Thanksgiving meal.

Boston Found Flickr Thanksgiving Set

Welcome to Boston Found

2009-12-09T17:35:00.003-05:00

Welcome to the Boston Found blog. I live in Boston MA and have taken a huge interest in the local food/gardening scene in and around the city. I decided to start this blog as an informal place to post about things I find (and cook) in the area (mainly Boston but not strictly Boston). I will be making posts about food, gardening, local farmer's markets, local food shops, cooking, etc, on a fairly regular basis.

The site is still a work in progress (custom layout coming soon) but I hope you will continue to check back for updates.

Coming soon: Recap of my local produce inspired Thanksgiving meal!

-D