Owner Josh Walker, and Chef Robert Mahoney share a mission to buy, preserve, and inspire with local, seasonal ingredients raised and gathered as close to their restaurant as possible. While the constraints of seasonal cooking may be seen by some as a limitation, for Robert they provide inspiration and a creative direction year-round. Wild Roots
This recipe was inspired by a locally made brand of tomatillo salsa that I still buy on occasion. But with summer coming around again, I’m looking forward to making my own. Ingredients 2 pounds fresh tomatillos, paper husks removed 3-4 fresh jalapeño chilis 2 heads garlic Olive oil Salt Instructions Heat your oven to 400
Kate MacLean and her husband Nick of Longest Acres Farm in Chelsea have a familiar farmer story. Tired of working in office jobs, they visited Kate’s farming cousin in the country and fell in love with the lifestyle of hard work, fresh air, and a direct connection with animals and the environment. They haven’t looked
My grandfather loved his cranberry jelly in a can; for me that stuff was the one part of Thanksgiving Dinner that was never touched. It wasn’t until I learned to make my own cranberry relish that I understood why this dish is traditional at all. I call this version of “cranberry sauce” a relish because
Rick’s Aunt Mary (R.I.P. 2012) made this zucchini & pepper dish for us during a visit to Pennsylvania. It’s a quick meal that would be great for brunch or dinner, and works well with a side of roasted potatoes, or a crisp salad and warm bread. Serves 4. Ingredients 2 medium zucchini 2 medium bell
This winter favorite is a truly a labor of love. It was created by Rick and Sarah and is based on their respective family recipes. The recipe is quite flexible, and despite the name it can be ready in just under two hours. Though slow-cooking enhances the flavor and we even prefer it as leftovers.