Yeah, it's spring! Here's an early spring salad using the first of the season organic greens, from Crabapple Farm, with recently dug parsley roots and carrots. I so appreciate the farmers bringing these roots, that have wintered over in the ground, to market this week. Read More »
In the fall, all the vegetables combined here are available from local gardens and nearby farms. The low fat pork sausage in this soup was humanely raised by Ana and Michael of Manda Farm in Plainfield, MA. Read More »
A Valentine's Day surprise! Who expects to see red heart-beet pancakes on their breakfast plate? Local beets, eggs, and oats (if we're lucky) combine to make a dramatic red heart pancake. The blue berries and raspberries, from my yard, were plucked out of the freezer. Read More »
This gluten free beef stew combines the winter flavor of parsnips slow cooked with tarragon and other savory herbs. It is a beautiful and hearty main course that is even more delicious served the day after it is made. Read More »
Big fresh Ooba Shiso Leaves (or substitute romaine lettuce leaves) are used to wrap rice, kimchi, cucumber, and parsley for a fun and fresh self serve fest at the table. It is delicious and fast with all the ingredients available in Western Massachusetts during the month of August. Read More »
A sweet combination of pears sparked with a bit of lemon juice in a crisp. The crisp topping can be made gluten free by only gluten free oats and light buckwheat flour. Make it vegan by substituting canola oil for the butter. Read More »
Luscious and Local promotes resilient and sustainable agriculture and food production. We are exploring farms, markets, kitchens, recipes, and related topics to further strengthen our food systems and our communities.