Last Bite: Asparagus

Last Bite: Asparagus

Fresh Hadley grass is fabulous adorned with nothing more than a pat of butter. But during asparagus season, we eat it every day and want to shake up our asparagus game. Here are a few of our favorite ways to enjoy this lovely local treat.

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Pickled Salads from Julia Poppins

Dane Kuttler at the Julia Poppins School of Cooking also graced the demo stage this weekend. Dane's an expert on cooking for, and alongside, children (and grownups too), and she shared her formula for Pickled Salads with us. Find the method over on her blog and build your own perfect pickled salad. 

 

 

20 Recipes for a Festive Fourth!

On the Grill

Photo courtesy Edible Capital District  Try using local lamb (or beef) in these Lamb Burgers with Raita from Edible Capital District
Photo courtesy of Edible Sarasota Grill up these non-traditional Cauliflower Burgers for a vegetarian option. Thanks to Edible Sarasota for this fresh approach!
Photo courtesy of Edible Tulsa Edible Tulsa's Chicken Burgers are a great way to show off local chicken and ripe tomatoes. 
2015_Apr30_EdiblePIoneerValley_Summer_035 Impress family and friends with Grilled Scallops with Caramel Corn Sauce from our Summer issue. No scallops? Shrimp make a great substitute!
Photo by Elaine Papa Don't let whole fish scare you away from the fish counter. Chef Giordano's Grilled Mackerel with Spicy Cabbage Slaw will convert you to the beauty of grilling whole fish.
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 An unusual and delicious option is these Grilled Feta and Vegetable Kabobs from Edible Sarasota.

sutter_rec120  These Korean-Inspired Tacos from our Summer 2014 issue are a sure-fire crowd-pleaser. Want to go vegetarian? The marinade is fabulous on firm tofu or portabello mushrooms as well. 
franklin2  This classic Grilled Tri-Tip is a traditionally delicious approach to this beefy cut. 

Sides and Snacks 

11536508_891285734276327_6499994447551028885_o When it's hot out, a puckery pickle can help quench your thirst. These Quick Pickles are ready in a just an hour or two and can use up any veggies you have on hand. 
eV11_fromthemarket_elizabethcecil_02_650_434_90  Edible Vineyard shares Paula Wolfert's classic Fattoush recipe with us.
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The Curried Carrot Salad from Edible Vineyard is an elegant, yet simply-prepared, addition to your holiday weekend table. 

simply-Asian-tomato-salad  Ripe tomatoes? Tomato Salad to the rescue. Thanks Edible Green Mountains!
 Photo courtesy of Edible Indy http://edibleindy.ediblefeast.com/recipes/german-potato-salad
grilled-beet-salad  If the grill's hot, everything should get on there, even beets. Try them in this Grilled Beet Salad from Edible Santa Fe
whipped-goat-cheese-with-pea-shoots Need a snacky starter? Try these Whipped Goat Cheese Toasts from Edible Green Mountains. Up your holiday weekend chef credentials by grilling the toasts before topping them.
Photo courtesy of Edible Santa Barbara This Watercress and Spring Pea Salad from Edible Santa Barbara is a light, flavorful contrast to the traditional burgers and dogs. 

  Desserts 

Photo courtesy of Red Fire Farm  This Strawberry Cake is loaded with fresh fruit, easy to put together and can be made gluten free or vegan if you wish. Wait are you waiting for?
coversneak  This Blueberry Corn Bread from Edible Boston is a dessert crossed with a side dish. Perfect for nibbling all day.
Photo by Dominic Perri Virginia Willis' Cream Cheese Brownies are guaranteed to please the kids, the added fruit (via applesauce) pleases the parents. 
new-england-berry-galette-hoverfly Make Edible Green Mountains' Berry Galette extra festive for the Fourth by using strawberries and blueberries and giving it a dollop of whipped cream. 

 

 

8 Ways to Eat Your Strawberries

Strawberry season is upon us!

Juicy red jewels are popping up at farmstands across the Valley and U-Pick fields are opening every day. While nothing shouts "Summer!" more than fresh berries eaten out of hand, here are some recipes guaranteed to show off a basket of fresh berries. 

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Strawberry Mostarda

Traditional mostarda is a zesty condiment of fruit preserved in mustard oil. This is an easier adaption of the traditional recipe using fresh berries. 

Strawberry Salad Idaho South

Strawberry Salad

Strawberries, pine nuts and crisp cucumbers, all tossed with balsamic vinaigrette. Edible Idaho South brings us the recipe. 

Picture from Edible Ohio Valley

Three Strawberry Salad Dressings

Three recipes in one post! Thank you Edible Ohio Valley for three way to use fresh berries to garnish your salads, serve over grilled chicken or fish, and use as a vegetable dip. 

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Strawberry-Basil Cocktail

This charming cocktail from Maggie Battista makes a spirited start to any gathering.

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Fresh Strawberry Cake

Adapted from a Smitten Kitchen recipe, this cake is easily made ahead and can be made both vegan and gluten-free!

 

Strawberry Granita

From our friends at Edible Boston, this granita recipe makes a bright red, icy cooler for a hot summer day. No special equipment needed!

Picture from Edible DC 

Strawberry Tequila Sorbetto

Prefer your ice cream with a kick? Edible DC has you covered.

 

Strawberry-Basil Compote over Vanilla Ice Cream

This compote is a fresh topper for ice cream. If you prefer, enjoy it over yogurt and start your morning with bowlful of berries.

The Last Bite Broccoli

Broccoli is at its best this time of year and you're sure to see it at the farmers' market all through autumn. Each of these recipes calls for 1 pound of broccoli and will also work with cauliflower (Romanesco, white, yellow, or purple). You can use broccoli stems just as you do florets; just peel the stems with a vegetable peeler if they seem tough. 

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