Last Bite: Miso

There are many types of miso at the market. All of these recipes were tested with shiro (white) miso and chickpea miso from South River Miso. Experiment with other miso types, and use more or less to your taste.

Miso Cookies

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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. 

 

 

Last Bite: Zucchini

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Zucchini and other summer squashes are ubiquitous at the supermarket year-round, but in summer these often-unappreciated vegetables really do shine. Any summer squash or zucchini will work interchangeably in these recipes. A medium (about 6 inches long) zucchini usually weighs about 6 to 8 ounces. Each of these recipes, except the Herbed Zucchini Jam, makes approximately 4 side dish-sized servings.

Zucchini Fritters 

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 Herbed Zucchini Jam

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 Zucchini Ribbons with Sesame

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 Crispy Zucchini Rounds (Online Exclusive!)

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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. 

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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.

Pop Culture

By Sanford D’Amato

As a baby boomer I was a witness to the first generation of convenience foods. Not just a witness, actually—I had a front row seat from the age of five, from behind the counter of my dad’s grocery store.

It started in the freezer, with Swanson’s turkey TV dinners. Once the floodgates were opened, they would never close.

Up to this time all our meals were “Leave It To Beaver”-like, with my mother making everything from scratch. But when convenience foods slowly crept onto our dinner table, there was no shame—just the opposite, as each new product was unveiled with the excitement of a Broadway opening!

Somewhere between the time I was waiting for the Sara Lee Cheesecake to defrost and the Pepperidge Farm Raspberry Turnovers to rise in the oven, the coolest thing happened: It was 1964, the year that the Beatles invaded the United States, the first Mustang was released, and the Civil Rights Act was signed into law. And in the food world, the first Pop-Tart was unleashed on the public.

I couldn’t wait as my dad brought in the case from the wholesaler. We extracted a box and pulled out the 1960s-appropriate foil packaging—almost Tang-like—which held two flat toaster-ready strawberry-jam-filled rectangles. Within seconds the toaster in the store’s back room set off its Pavlovian “cha-chink” and we were both juggling and blowing on the hot pastries at the same time.

This was a magical moment—until the first bite: kind of dry with really mediocre gluey, friend-of-strawberry filling! That may sound harsh but I’ll admit it: I’m a candy/dessert snob. My credentials? 1955–1968: Official Candy Taster, D’Amato’s Grocery. I tasted every one of the 80+ types of candy that would cross our counter to be purchased by the salivating crowds. My self-appointed duties also included tasting every new sweet or savory product that was introduced over the years.

Even though the taste of the Pop-Tart made it a “NOT-Tart” for me, I still thought the idea was absolutely brilliant. So on the 50th anniversary of the Pop-Tart, I’m making a tart influenced by both the original and my dad.

At this time of year at the winter markets, it’s a toss-up which is the quintessential late-season fruit. Apple is the undisputed leader, being synonymous with cider. But even though I will consume almost my body weight in fresh-picked apples through the season, I still crave the perfectly ripe pear.

My first, and still favorite, pear is the Bartlett. When its skin turns that beautiful warm yellow, that is the day I take a bite and know there is no better fruit. With the rugged Bosc pear it is trickier to capture that perfect moment, as they are a drier sort. But when you do, they are full of deep, assertive, complex flavors.

My dad was a pear whisperer. He would pick one out of the large case when he was stocking the store shelves and set it aside. Some 14 to 53 hours later, he would pick it up, cut it in half, remove the core, and slice it into wedges. He would then muscle out the half wheel of Pecorino Romano from the unrefrigerated case in the back and cut a mess of finger-sized pieces of the pungent, slightly salty cheese. As fragrant as the cheese was, the ripe pear gave it right back, a yin-yang combo that influenced how I ate from that point on.

This recipe is based on the flavor profile I learned at an early age. It affected how I make desserts as I always try to balance on the savory side of the sweet. I feel the combination of the fragrant rosemary in the dough and the slightly spicy candied ginger in the filling balance off the sharp Tomme from Robinson Farm over in Hardwick and sautéed pears.

Don’t be afraid to pop them in the toaster to reheat, as almost every pastry is better when warm. After 50 years, it’s still a brilliant idea!