It Gets No Sweeter Than This Did you know that as the weather gets colder, carrots get sweeter? It’s true! They conserve sugars to protect them from the dangerous frost and in the process they become tastier than ever to us. Fall is a great time for prowling the farmers […]
Ingredients 5 large orange carrots (or the equivalent) 2 T local sunflower or other neutral oil 1 T Ras el Hanout (moroccan spice blend) 1/2 t Salt 1 cup of fresh apple cider Directions Find a pan you can use on the stove and in the oven. This could be […]
Be sure to come out to Artisans Asylum’s Makers Masquerade on Oct 22nd for a taste the delicious party food we make, and get in on the craziest fancy dress party of the season. Learn more at http://artistansasylum.com/gala
They taste like dirt, in a really good way. They are loaded with vitamins, including a lot of C. They are antioxidant and have tons of iron in em. In fact there is more iron in beet leaves than there is in spinach. (They can make you pee […]
recipe by JJ Gonson/Cuisine en Locale Beet greens are delicious, and frequently are thrown away. They are like a middle ground between spinach and kale; green but earthy, like the beet root, and bitter. Best of all they are super good for you! My mom made this dish my whole […]
ONCE in Valhalla returns to 156 Highland Ave in Somerville on January 23, 2016 Half price presale tickets are on sale now Click for more information and ticket link
From May 28 newsletter Hey there friends! It’s been al long time since I’ve sat down to write to the Cuisine en Locale mailing list. It used to be me all the time and I worried about you all getting sick of me. Now I am so busy with my […]
Maine-made farm goods soon will wind their way to Boston by schooner It’s art. It’s protest. It’s celebration. And, who knows? It may even be a practical way to get cargo to market. Read more and come dine with us when the ship comes in! Check out the upcoming roundtable we […]
Chas: We’re sitting here on a themed taco night. However, it’s not a Tuesday. But rather, a Monday. What’s up with tacos not on a Tuesday? More like, how did Taco Mondays come to be? JJ: Partly to be contrarian, mainly to be difficult. We just seem to keep up with […]
If you have been in to eat in the Lounge at 156 Highland Ave, you may have noticed that we have been offering housecured wild Bristol Bay Salmon, which is from Alaska, on our menu. And you may have thought, “HEY! Wait. Alaskan salmon is in no way local to […]
