We curse dandelions. We tug them out and they return in what seems like minutes. Ah yes, the invasive and pervasive pox on our carefully manicured lawns–the dandelion. I say, befriend this persistent perennial (especially the first young shoots), and if you don’t treat your lawns with harmful chemicals (and I really hope you don’t), […]
Along the well-worn paths that lead from the Steamship Authority and Hy-Line ferry docks on the island of Nantucket sits Fresh, a specialty food shop run by fresh-faced college kids ready to hand you a sandwich on your way to the beach bus or the taxi line. But these are no mere sandwiches. They’re seasonally […]
When I was in college, musician Billy Ray Cyrus was popular as a one-hit wonder for his horrid song (which came with its own dance steps) “Achy Breaky Heart.” I remember him for his mullet. It was a really fine example of how one should never wear one’s hair. I’ve never wanted a mullet, but […]
Do you know how to make an omelet? Although they’re available year-round, eggs still symbolize the rites of spring: rebirth and renewal. The omelet, that basic egg dish, symbolizes classic French cuisine–and is the easy answer to “Is there anything in this fridge that I can make a quick meal out of?” A few tips […]
A year-round community thrives on Martha’s Vineyard, and its presence keeps the many local businesses going, from bakeries, farms, and restaurants to art galleries, specialty shops, and truly unique shopping and dining experiences. There’s no shortage of raw material–whether it’s fresh local oysters on the menu to the works of stellar artisans crafting everything from […]
My friend Rebecca left a voice mail this week asking how long eggs and butter can stay out of the refrigerator before they go bad. I get calls like that a lot. Usually, I can help, but the hard ones are from friends entertaining at a restaurant, when they’ve been handed the wine list and […]
The Kitchen Table Bistro Richmond, Vermont thekitchentablebistro.com Lara Atkins feels lucky about her location near Burlington’s Intervale, a fertile region of Vermont that’s home to several strong community-based farm-preservation projects. “We love winter, don’t get me wrong, but when it’s time, we’re happy to let it go,” she says. “As a chef in Vermont, well, […]
Primo Rockland, Maine primorestaurant.com “Anything. Anything. Anything green,” says Melissa Kelly. “It’s such a relief and a release when things start to come up. We have a good-sized garden and try to grow as much as we can for the restaurant. Sorrel is among the first plants we can use. You feel rebirth. Rejuvenation. It’s […]
Black Trumpet Portsmouth, New Hampshire blacktrumpetbistro.com “I confess that I’m a comfort-food-loving chef, and I celebrate winter’s hearty soups, stews, and braises like nobody’s business,” says Evan Mallett. “Yet that first murmur of spring opens up a world of freshness every year and jump-starts the creative process. That’s not to say that we chefs keep […]
La Morra Brookline, Massachusetts lamorra.com “Oh, man–by the end of winter, it is the toughest time,” says Josh Ziskin. “It’s so hard to write a menu. We stick really close to what’s locally available, and spring takes its time. We don’t put asparagus on until it’s in season, and that can take a while.” But […]
Farmstead, La Laiterie, and Farmstead Lunch Providence, Rhode Island farmsteadinc.com “By the time the first ingredients start poking through, I am so ready,” says Matt Jennings. “After getting through winter, to see food growing again is monumental for the psyche. I think in New England we really do appreciate it more when it comes along. […]
Dressing Room Westport, Connecticut dressingroomhomegrown.com Chef Michel Nischan spends much of his time promoting local food systems and preparing heritage recipes at his restaurant. He gets twitchy when wintered-over parsnips arrive. “It’s a perennial root in northern regions,” says Michel, “and when properly tended, survives the winter, so that you can dig it up in […]
