The Holiday Issue, November & December 2015

By Edible New Hampshire | Last Updated November 01, 2015
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Edible Seacoast, Issue #4, November/December 2015: The Holiday Issue

Edible Seacoast, Issue #4, November/December 2015: The Holiday Issue

Pumpkin Scalloped Potatoes

Pumpkin Scalloped Potatoes
In her 1872 Appledore Cookbook Maria Parloa, arguably one of America’s first celebrity cooks who “womanned” the stoves at both the Appledore House on one of the Isles of Shoals and the...

Redefining Hard Cider

Hard Cider
Nothing Starts from Concentrate at North Country The crisp New England fall has settled in and promises chilly weather, layered clothing...

A Christmas Goose: Reviving a Holiday Tradition

Christmas Goose as the center piece
"There never was such a goose.” – Charles Dickens, A Christmas Carol From his Rye, New Hampshire farmstead, Jim Czack, a poultry farmer...

Root for Local Eats this Thanksgiving

Root for Local Eats
A 25 Mile Thanksgiving at Home Roots are important to consider as the Thanksgiving feast approaches – traditional roots, root vegetables,...

An Alliance for All Seasons

Three Rivers Farm Alliance
An App, A Truck, and Four Farms Delivering Efficiency, Ease, and Local Produce on the Seacoast We have officially entered the season of...

Beauty, Worthwhile Work and Fun

Tending the chickens
The Inn at Valley Farms and Walpole Valley Farms Preserve and Enhance the Land

Tablescaping with Nature

Pumpkin for tablescaping
A simple stroll through the backyard reveals a bounty of beauty for holiday arrangements True naturalists and gardeners know that late fall...

The Art of Sharing Bread: A Winter Tradition

Cutting bread
Companion. It’s a term that carries weight. If you call someone your companion, it symbolizes partnership, respect and a mutual trust. It...

Mock Cherry Hand Pie

Mock Cherry Hand Pie
The sour cherry season is fleeting even in these stone fruit trees’ favorite climates. But a penchant for a pie made with these bright red beauties defies locale. Industrious Yankees have...

Savory Stuffed Apples and Onions

Finished product of savory stuffed apples
Baked apples––either sliced or whole, but cored––sprinkled with sugar and cinnamon are a traditional dessert item served with whipped cream or a hard sauce. In this redux, we’ve made them a...

Blushing New England Sustainable Fish Chowder

Blushing New England Sustainable Fish Chowder
In a review of New England community cookbooks contained in the Esta Kramer Collection of American Cookery at Bowdoin College, you can trace chowder back to when it was called chouder (English) or...

Gleaning: A Win-Win for Farmers and the Food Insecure

Plants in sunlight
For as long as farms have existed, people have been gleaning, or harvesting excess produce to give to those in need. In biblical times,...

Quinoa and Delicata Salad with Pistachios and Dried Cranberries

Leftover dressing tastes great on a green salad with candied pecans and goat cheese.

Brown Sugar-Glazed Carrots

Brown Sugar-Glazed Carrots
This recipe can be easily halved or doubled. It’s a great alternative to gooey sweet potatoes for a lighter Thanksgiving side. And, it makes a quick and easy weeknight side that the whole family...

Wood-Fired Sourdough Love

Flour Power and a Mobile Wood-fired Oven When Kevin Johnson entered the Air Force twelve years ago, stoking fires was not on his agenda....
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