LindaK

Vegetable Harvest by Patricia Wells. Purchased last weekend and already well-read but not yet tested. I'm a fan of her previous cookbooks as reliable sources of recipes for classic, relatively easy French food. This one seems different, however, more original and modern in its approach. It has gotten great reviews, and I think will live up to the hype.

At some point during Sunday’s “Shop ‘n Eat” lunch in Providence, the conversation drifted from Minh Hai’s delicious eggplant and tofu to Michael Pollen’s book, the Omnivore’s Dilemma, and the difficulties of finding locally and conscientiously-raised meat. I thought I would start this thread to pass on the name of a source in MA that I’m aware of, and give others on the New England forum a place to add the names of other local producers in the region, assuming they're out there. Since I moved to MA, I’ve been a regular customer of Stillman’s Farm at my local farmers markets around Boston. Last year, Kate Stillman and her husband Aiden Davin purchased an adjacent property and began raising cattle, sheep, pigs, and poultry. Although their banker was dubious about the enterprise, the Turkey Farm at Stillman’s already appears to be a success, with demand from local chefs as well as their farm stand clients. They’ve begun a meat CSA as well. You can read more about their farm, philosophy, and products on their web site. I can personally vouch for the quality of their lamb, bacon, and extra thick pork chops. And they offer specialty products like uncured pork belly and leaf lard. Earlier this year, the Boston Globe ran a story on them, and it looks like the link is still active: Staying down on the farm. If you live in the Boston area, check them out. They’re cool people as well as good farmers. Any other recommendations out there?

Your pictures and recipes are beautiful--no cherries at our local farmers markets here in Boston. I love sour cherries, nothing better for pies or canning. Someone, please, make a gateau basque with fresh cherries!

Breakfast was pastry from Sonia's with my morning coffee--the ghatas, which are a rich but still light and flaky sour cream dough swirl of pastry. wonderful. but in the end, I think my favorite was the unnamed current-studded cake that we sampled in the store. Others bought much more pastry than I did--any other must try sweets from Sonia's?

Absolutely worth the drive from Boston! Chris was not only kind enough to arrange ahead of time for tours and lunch, but met us on his front porch with cold seltzer. The Spanish and middle eastern stops were the most interesting to me, since Boston is lacking in choices there. Among other things, I came home with a big stack of corn tortillas (yellow and blue), bags of ridiculously inexpensive dried chilies, dried hominy, and tins of dulche de leche. I wish I knew more about how to use the many root vegetables that were in the produce section. I am thinking about fish tacos next weekend, with the dulche de leche finding its way into dessert. The chilis and hominy can wait for a nice fall stew or soup. I've already started nibbling on my middle eastern (Lebanese, yes?) purchases--they're perishable, unlike those from the Spanish store, or at least that's my excuse. Not wanting much for dinner after our big lunch, this was perfect. Had a few spicy green olives and a chunk of feta with a glass of wine to start, then a small salad with one of their Lebanese "pizzas" that are delivered every Saturday from the Patisserie Armenia in Montreal. Delicious! I bought them expecting something entirely different, but am grateful for my mistake. Thin, thin, thin, silky tortilla-like bread, with a light but flavorful filling sandwiched between. If I lived nearby, these would be dangerous. Tomorrow I'll try the pastries. The samples at the store were fabulous. Nice people, too. They did an impromptu feta tasting that made us all very happy. Maybe best of all was lunch. Excellent Vietnamese food and a chance to talk to many nice, interesting people. If anyone thought about participating in this event but did not, I'd encourage you to join in the next time something is scheduled in the area. Thanks again Chris!

Hmm. Can you say a little more about your concrete experience? the fabrication, the experience of your contractor, etc.? I love the look of concrete and hear good things about it from a couple of architect friends who have specified it for clients. still, tales like yours make me hesitate. More info would be helpful.

Fifi's smart and funny posts were one of the things that drew me to eG in the first place and convinced me to stop lurking and start posting. I think I need to make some gumbo in her honor.

you can get some good prices on fish as well. they will take advance orders, which is nice if you are planning a dinner party and want to know you'll have access to what you want.

prices can be a hindrance, but I've had some good luck with Sancerre. Alsacian whites like pinot gris and Entre-Deux-Mers bordeaux are my less expensive everyday options. In the sparkling wine category, a cremant d'Alsace can be lovely, though if I can afford a good champagne, there's nothing better. I recently sampled some white chateauneuf du papes that were amazing, not something you see often, at least in the States. I splurged on a few bottles (at around $40+ apiece) that I'm saving for the right meal.

I don't have a picture, but tonight I tossed together my first impromptu composed salad of the season. Fresh greens from a visit to the farmer's market (arugula, pea tendrils, mixed baby lettuce), fresh herbs from my garden (tarragon, chives, parsley), local asparagus--roasted, all tossed with a nice lemony sherry vinaigrette, topped with smoked trout and shaved parmesan. Nothing fancy but it was quick and tasty. thank heavens the farmers markets are back!

This certainly makes sense for your mom and others with the same shopping preferences. Me, when I bought a new fridge a couple of years ago, I gratefully went for the bottom freezer and will never go back, if given the choice. I was tired of bending over to search thru the vegetable bins, while the freezer at top held little else but ice cubes. I''m much happier now that the circumstances are reversed. As for the side-by-side debate, I would also add that it depends on how you use your refrigerator. If just for storage, it probably doesn't matter. But I like having the wide shelves for chilling full sheets of pastry or cookie dough between baking. When I'm at a friends' homes with the narrow side by side, it's clear that would be impossible.

wow.

mmm...fresh sage (and minced garlic, sometimes w/ sauted pancetta) is my favorite way to stuff whole trout--then I fry them in olive oil until the skin is crisp. flabby skin is as appetizing as it sounds.

I just recommended Paula Wolfert's cookbook, a Slow Mediterranean Kitchen, on another thread, and now I'm doing it again. It includes some recipes that use saba as well as a description. I've never tried it--where do you buy it?

Paula Wolfert, in the Slow Mediterranean Kitchen, has a recipe for salmon poached in olive oil. Her intro includes a description for using the same technique for squid, clams, other fish fillets, etc. I've never tried it (not sure why) but there is a thread on eGullet for the cookbook that has user reviews.

This is a cruel thread for those of us who are MONTHS away from tasting a fresh local tomato. I've kept myself from dreaming about them, until now. Do you have access to a local farmers market where you can get good tomatoes in season? I ask because with a five plant limit, you might want to grow what you otherwise can't get or don't want to pay for. For example, my yield for brandywines is always terrible so I've stopped trying to grow them and gladly pay the premium. Conversely, I resent paying for cherry tomatoes when I know the plants produce seemingly endless pounds of fruit for months. I have also found that a meaty plum tomato can be an incredibly versatile thing to have in the backyard for quick salsas, pasta sauces, etc. This was a surprise to me, since the tasteless, waxed plums in the supermarket are so useless, and I rarely see them at the farmers market. The lesson there is "what do you want to have at hand at the last minute?" for everyday cooking and eating. Leaving aside those practical considerations, my personal favorites are: green zebras, brandywines, and sungold cherries. When I lived in Missouri, with a longer growing season, I was addicted to a low-acid yellow variety (name unknown) but I haven't had a good one since I moved to the Northeast.

I just finished folding laundry, which included the eight dish towels I went through this past week--and it wasn't a busy cooking week. When cooking I always have one draped on my shoulder (a habit inherited from mom) or tucked into apron strings around my waist. I do have a few potholders that I like, but mostly give me towels for handling pans, drying dishes, cleaning up...When I find myself cooking at a home without them, I'm always at a loss, and have been known to give those friends a stack of towels the next time I see them. I don't know that I've converted anyone, though.

I love Summershack too. There's a smaller outpost in Boston proper--Back Bay area--with a more limited menu, which is fine if you want to stick to the basics, like fried clams, etc. Maybe good for lunch. Sage in the N. End (moving sometime soon ? to the South End) is wonderful. Visiting friends have enoyed the Daily Catch for seafood pasta. Huge portions in a very small cramped place but can be very good. I have not found their famous fried calamari to be very good, though (for best fried calamari, see Peach Farm, below). If you are in the N. End for a meal or as a tourist, do dessert or afternoon coffee and cannoli at Modern Pastry on Hanover Street. Someone else recommended Peach Farm for Chinese. It is one of the best in Chinatown, INHO, for seafood. Don't be put off by the unremarkable basement location. Start with the salted pepper squid (fried with bits of jalapeno peppers, absolutely addictive), ask if they have fresh scallops and if yes, do not miss them--served in shell with plenty of garlic (and sometimes vermicelli). Ditto with soft shell crabs. The ginger lobster is excellent. If you order fresh fish or eel, they will bring it to you, flapping around in a bucket, for inspection before taking it to the kitchen. If you are feeling adventurous, the cold jellyfish salad is tasty.

Yes indeed! Isn't it nice that this thread you started has continued? I still have not tried my hand at most of these dishes, and dream of finding a local Vietnamese restaurant that serves food as good as what I see here.

Count me in this camp. I've seen a kitchen fire and would not want to tackle one at home on my own. But your setup looks amazing and I envy much of what you have-- particularly, the wok burner. A friend has one in his kitchen and it makes all the difference. I don't see a broiler or salamander--is it in there somewhere? This setup maybe permissible in Pittsburg, but would never pass inspection here in Boston, much less in a condo (which is what I have). I'm grateful that I'll be able to get 22K BTUs per burner and an infrared broiler in a residential Blue Star when I finally redo my kitchen. Enjoy!

this sounds delicious. I will have to wait until summer when I can get my hands on the little eggplants, which I've never eaten raw. My ignorance is on full display here, I've never thought of sardines and asian cuisines--and there was another suggestion above for sardine bahn mi, which also has my mouth watering. I never had a sardine until I was 30 yrs old, one of the tinned variety, and it was love at first bite. The fresh grilled sardines are another food product altogether. I rarely pass them up when they are on the menu. but I always loved stinky foods--salt cod, blue cheese, etc. even as a kid.

Wonderful show! There was a series of "great chefs..." shows, and they were all excellent. Definitely not for beginners, though. there was little instruction, the episodes were tightly edited shows of working chefs preparing some of their signature dishes. they all assumed the viewer understood at least basic techniques. I liked the "great chefs of the west" for its insight on s.w. cuisine, of which I otherwise know nothing, and the "great chefs of the world" which often had someone doing voice-over translations. I haven't seen them on TV for a while, unfortunately.

How interesting, I didn't know this. Now that you point it out, I can see it and that explains a lot. Maybe I'd better read that bio folks are talking about. I also enjoyed one of her later books, Stay Me, Oh Comfort Me, which was really a pastiche of diary entries that fleshed out some details of her personal life. Very little about food there, though.

so true..but that doesn't stop me from wanting to find out where I can find them here in the Boston area. I expect disappointment, but it only reinforces the appreciation of the real thing. Ocassionally, I give in and order "chesapeake" crab cakes outside of Baltimore/DC for the same reason. Hope springs eternal.

love, love, love salt cod. I grew up with New England salt cod cakes as a staple, and could never get enoough of them. My personal experience of cooking with it is mostly as brandade. But I've ordered it at Portuguese restaurants where it's been served as as part of a stew with onions and red peppers. Yumm.