The Spring Issue, March & April 2016

By Edible New Hampshire | Last Updated April 03, 2016
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Edible New Hampshire, Issue #6, March/April 2016: The Spring Issue

The Kitchen’s Grilled Tomato Sriracha Bloody Mary

Grilled Tomato Sriracha Bloody Mary
Bloody Mary, the quintessential brunch drink, is not only a meal in a glass, but is also known for its remedial effects on a hangover.

Sunday Brunch, Or the License to Drink Before Noon

Applecrest Farm Bistro's ricotta griddle cakes with blueberries
The appeal of brunch lies in the spin put on the predictable. It starts with Sunday morning, which never fails to arrive. From there the...

Homemade Pasta How-To

Homemade Fresh Pasta Dough
Making fresh pasta certainly takes more time and effort than tearing open a box of the dried stuff, but superior taste, texture, and other hidden benefits may just win you over.

Kitchen Scrap Gardening

Kitchen Scrap Gardening
Re-Growth Remember back to January—did you make a resolution to eat more vegetables? Did you simply hope to eat better this year? Well,...

Maple Syrup: The Herald of Spring In New Hampshire

Maple Syrup Cookies
Once upon a time, I thought maple syrup grades were determined by boiling time when transforming sap into syrup. The darker the syrup, the...

Spring Mix with Apples, Walnuts and Maple Mustard Vinaigrette

Spring Mix with Apples, Walnuts and Maple Mustard Vinaigrette
In this spring salad, it’s all about the Maple Mustard Vinaigrette!

Spring Onion, Potato and Maple Soup

Spring Onion, Potato and Maple Syrup
Savory and sweet, this potato soup is sure to get you through the last chill before spring.

Creamy Fettuccine with Ham and Peas

Creamy Fettuccine with Ham and Peas
This is a great way to use up leftover ham at the end of the week or after a holiday brunch or dinner. The addition of fresh peas and herbs like mint and parsley take advantage of the early spring...

The Things We've Buried: A Piece About Permaculture

Permaculture
My father has always prized his lawn. From early spring prospers a perfect, fertilized green meticulously watered through summer, lovingly...

How Our CSA Helped Us Eat Our Veggies Again

New Hampshire Agriculture: Live Free, Stay Fresh
When Adam and I had our son in Portland, Oregon, we knew we would bring him back east to family. Two years later, in the summer of 2014, we...

Valicenti Organico: A Soup To Nuts Pasta Farm

Shaping Pasta
Ask any farmer to describe the proverbial thorn in their side and they’ll likely say product waste. Whether due to blight, spoilage, or...
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