Thursday, October 21, 2021
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Catherine Walthers

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Barbara Lee: The Paul Revere of Women

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It was the third Saturday in January. I made my way to Five Corners to join a rally marking the third anniversary of the...

Cooke House and Legacy Gardens

With extra time in their hands, people headed out to their gardens in droves this spring. Many were thinking about growing food and herbs...

Canning makes sense, especially now

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Lynne Irons’ pantry looks enviable these days: floor-to-ceiling shelves lined with her own canned tomatoes, pickled beets and onions, bright green beans, applesauce, grape...

In 2030, more farms, more food

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Ten more working farms grace our fields and roads. Each new farm includes several affordable homes — not tiny homes — but modest guesthouse-sized...

Christian Walter Comes Home to Bake Bread at Grey Barn

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Despite an unanticipated late opening on July 22, the not-so-new new bakery at the Grey Barn and Farm in Chilmark produced more than 2,000...

The local ingredient: Greens at the Greenhouse

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March is about the time I start craving fresh lettuces and greens. It’s a tough time to find super-fresh local vegetables, and supermarket greens...

Super Bowl Snacks

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The Patriots have made it to the Super Bowl. Most people who will be enjoying the game have it easy. Plunk in front of...

Local Ingredient: Local farm liverwurst

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What do you make if you have an extra 375 pounds of local livers? Liverwurst, of course. That was the thinking of caterer Jan Buhrman...

The Local Ingredient: Spice it up

About four years ago, tiny jars of dried peppers started appearing on the shelves at Ghost Island Farm. Some have familiar names like cayenne,...

The Local Ingredient: Turnip time

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Turnips in general seem to be a pretty neglected vegetable in the U.S., except on the Cape, Islands, and Southeastern Massachusetts, where there are...

The Local Ingredient: Summer cucumbers

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If there is an unsung hero of the summer vegetables, it is the cucumber. Unlike tomatoes or corn, with full-page spreads and recipes galore, cucumbers...

The Local Ingredient: Lamb

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It took a trip to Ireland to be reminded how delicious lamb dishes can be. Everywhere you travel there, you see sheep on rolling...

The local ingredient: Pea shoots

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Easy to love, pea shoots can’t be beat for tenderness, a pleasantly mild pea-like flavor, and slight crunchiness, and for their whimsical visual addition...

Local Ingredient: Rose petals

Many seem surprised that rose petals fall into the ranks of edible flowers. The petals can be used as beautiful garnishes, or lend their...

The Local Ingredient: Feta

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There’s a saying in my kitchen, “Everything’s betta with feta.” Feta, the creamy, crumbly Greek specialty cheese, improves most salads, not just Greek ones, adding...

Local Ingredient: Leaf broccoli

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George Bush Sr. famously admitted he did not like broccoli and declared that while he was in the White House, it would not be...

Local Ingredient: Plum tomatoes

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There is a method for preserving excess tomatoes that gets little notice: roasting. With this technique — my fall favorite — tomatoes are cut...

Doug Rauch cuts waste with food innovation

Doug Rauch had a great idea that might help feed the hungry and help solve the growing food-waste issue at the same time: a...

The Local Ingredient: Island Bee Co. hits the sweet spot

Spring is a busy time at the Island Bee Co. — for both the bees and the beekeeper. After initial checks on the winter survival...

Five essential vinaigrettes for the summer

Summer-fresh vegetables — the tender and tasty leafy greens we see now, and the garden cucumbers, tomatoes, and produce to come — are available...
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