Last Bite: Quince

Last Bite: Quince

Confession time: Quince make us weak in the knees. These incredibly fragrant fruits (once upon a time, they were used as pomanders, perfuming many a linen closet) resemble apples, but their golden, russeted, occasionally fuzzy skins encase a fruit with a split personality. High in tannins, their raw flesh is bitter and astringent, but after a poaching in sugar or honey the flesh turns golden-pink and lusciously tender. 

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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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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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Last Bite: Cabbage

Recipes by Edible Pioneer Valley staff / Photographs by Dominic Perri

Cabbage isn’t one of the most glamorous vegetables in your market basket, but it doesn’t deserve its dowdy reputation. Nutritionally, it’s a valuable addition to any diet due to its high levels of vitamins K, C, B6, and folate. Culinarily, it’s a powerhouse in the kitchen. Any variety of cabbage can be used in these recipes: green, Savoy, red, Napa … pick heavy, “squeaky” heads.

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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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