text: Vegetables | Doves and Figs | Page 2
  Posted in Chanukah, Fish and Shellfish, Holiday, Vegetables	Tagged Chanukah	Glistening jewels among the cabbages
  Posted in Vegetables	Tagged apples, Brussels sprouts, Cape Cod, cranberries, side dishes	Russian Noodle Kugel
  Posted in Eggs, Cheese, Dairy, Vegetables	Tagged cheese, family recipes, Jewish holiday foods, Noodles, wild mushrooms	Falling for Kale
  Posted in Vegetables	Tagged apples, fall dishes, Kale	Green Tomatoes Two Ways
  Posted in Appetizers, Vegetables	Tagged green tomatoes	An Evening of American Food and Song
  Posted in Appetizers, Beverages, Fruit, Meat and Poultry, News & Events, Pickles, Salads, Vegetables	Tagged American food, Barbershop music, pot luck	Pie Preparations Part One
  New England Farm Pie is in process! When my friends at Eat Boston and the Grand in Somerville invited me to Pi Daypalooza I decided to make a New England Farm pie. I tried to use as many ingredients from local companies and farms as possible which is a bit of a challenge at the end of a long New England winter. I allowed myself some white sugar and salt but everything else needed to be made or grown in New England. I have made delicious beet and chocolate cupcakes in the past and so I decided that since winter stored beets are good and available and since Somerville is the home of the fabulous Taza chocolate company, I would make a beet and chocolate pie.
  I grabbed the last few beets that I had stored from Winter Moon Farm in Hadley, MA and bought more from Deep Root Farm at Cityfeed in Jamaica Plain. I also bought some eggs from Allandale farm in Brookline, MA at Cityfeed. I found some Vermont bacon at Sherman Market along with butter and heavy cream from High Lawn Dairy in Lee, MA. In my pantry I always have King Arthur which is a Vermont-based company and the only flour I like to use. I also had buckwheat honey left from a fall farmers market at a Mass Pike rest stop (believe it or not you can stop for gas, coffee, and local produce and products in season!) and, stashed in the freezer, were some Cape Cod cranberries. First step was candying the bacon. I cooked spread the bacon strips out on a rack and placed the rack on a cookie sheet in a 350 degree oven. After about 30 minutes, I slathered the almost crisp bacon with buckwheat honey and cooked for another 10 minutes. Then I turned up the oven to 400 degrees and set to roasting the beets. I then chopped them up and ran them through the food mill. At the same time I cooked a cup of cranberries with a third of a cup each of water and sugar. When they were very soft, I passed the fruit through a course sieve. The next step was making the chocolate curd. I beat eggs and sugar over simmering water until they were very thick and then added melted chocolate and butter. Finally I mixed in some of the beet and cranberry purees. I left this to set in the refrigerator.
  Posted in Baking & Desserts, Vegetables	In a Pickle Again
  As so often happens when I make the acquaintance of a new and interesting vegetable the first thing I think is what it make a good pickle? I picked up some tindora at Russos in Watertown, MA which are a small cucumber like vegetables that look a bit like tiny elongated watermelons. They are often prepared stir fried in Indian cuisine but they are tasty and crisp served raw. I prepared a simple brine of water, salt, sugar, and vinegar and then decided to add some coriander, cumin, mustard, peppercorns, and chili powder to give it some Indian flavor. As the brine cooked, I spotted the watermelon radishes that I purchased at the last winter farmers market in Wayland. I sliced a few and they looked so beautiful with the tindora that I threw them in a bowl together. When the brine had cooled, I poured it over the tindora and radishes and left them overnight to pickle in the refrigerator.
  Posted in Pickles, Vegetables	Tagged pickles	← Older posts
  Hellz yes! RT @candacekaru: Can I get an "amen"? @v_vsnow: Extra shaaap chedda cheese is arguably God's greatest gift to mankind @CabotCoop 9 hours ago
  Chocolate Fig Sunshine w Great Hill Blue Cheese, Honey Pie w @CabotCoop Cheddar, Sunday Brunch w Creme Fraiche. twitpic.com/cs7u1k 2 days ago
  Waiting for strawberries to hit jam kitchen...Song of Summer, Chocolate Dipped, Picnic in Paris, Farmhouse Kitchen...soon jam fans soon 2 days ago
  Made a little champagne & lemon buerre blanc tonight to spoon over farm fresh asparagus. Ah spring... http://t.co/Uy2W927gMx 3 days ago