The Roots Issue, May & June 2015

By Edible New Hampshire | Last Updated May 01, 2015
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ON THE COVER: Roots at Heron Pond Farm. Photo by Enna Grazier

Edible Seacoast, Premiere Issue, May/June 2015: The Roots Issue.
 

Boocha Ben Brewing Kombucha

Ben Zanfagna of Boocha Ben
Local musician and Kombucha brewer Ben Zanfagna has loved music for as long as he can remember. His strong interest in probiotic tea...

First Generation Farmers at Hidden Brook Farm

Chris and Holly Batchelder
Chris and Holly Batchelder Hidden Brook Farm, Kensington, NH “For us, farming began as a hobby,” says Kensington native Chris Bachelder. “...

Authentic Lebanese Food Comes to the Seacoast at Karimah’s Kitchen

Karimah Nabulsi
Karimah Omar Nabulsi grew up in a big family where food was a celebration. She and her siblings would gather in the kitchen with their...

Gin Season: A Love Story

Bartender Pouring Gin
My first experience with gin was in the London Heathrow Airport. I was twenty years old and on my way back to college in Providence, RI...

Breadication: Stories from a Baker's Kitchen

Breadmaking illustration
MONDAY 5:30 AM: – Alarm goes off – Feed starter – Feed kids – Off to bread shop 8:00 AM: – Firewood – Dough mixing – Bulk fermentation –...

Feeling Rooted

Holding on to vegetables
Over thirty-five years ago I met a man. It was a hot summer romance and very quickly I realized it was serious. I called one of my best...

Forager's Notebook: Root Foraging

Jenna Rozelle
Mud season is upon us. Storage crops have dwindled and greens are sparse. We are all waiting for the salad days of midsummer. But there is...

Farming in High Tunnels

Root Vegetable
Almost 20 years ago, Andre Cantelmo first got his hands on a high tunnel. He was working on Barker’s Farm in Stratham, helping farmer...

Eat Your Hostas: Common Landscape Plants That are Edible, Too

Orange Daylily
Ellen Zachos was warned as a child never to eat the fruit of a certain shrub in her Manchester, NH backyard. That shrub was quince, a plant...

Cheese Stuffed Rose of Sharon Flowers

Rose of Sharon
This recipe may be served sweet as a dessert, or savory as an appetizer or hors d’oeuvre.

Seeds of Place, Rooted in Tradition

Sowing a culture of change
Heirloom seeds are a cultural inheritance gifted to us and worthy of our stewardship. The lives of our ancestors are reflected each time we...

Farmer's Diary: Spring Farming Life on Stout Oak Farm

Germating Seeds
Look up. Look around. I need to remind myself to take a break from seeding trays of lettuce and step outside the greenhouse. The sky is...

Spring Frittata

Spring Frittata with seasonal greens
This is the time of year that greens are abundant. Take advantage of sorrel, tart and lemony, in this Spring Frittata.

Roasted Beet Salad with Citrus and Ricotta

Roasted Beet Salad with Citrus and Ricotta
Roasting beets brings out their natural sweetness. Once the beets are soft and juicy they are thinly sliced and surrounded by blood oranges and tangerines, then topped with locally-made ricotta and...

Back to Our Roots

Rooted vegetables
Most chefs who source local food will tell you that the blessed arrival of spring delivers us from the spare pickin’s of our late winter...
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