Thursday, September 22, 2022
Home Authors Posts by Catherine Walthers

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...

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...

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

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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

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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...

Local Ingredient: Morning Glory Farm spearheads the asparagus harvest

Morning Glory Farm picked its first asparagus spears this week, signaling a start to the local growing season and a rush to enjoy this...

The Local Ingredient: Sausage, a link to local farms

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Cooks can choose from a wide variety of sausages on the Island. There’s spicy chorizo, traditional hot and sweet Italian sausages, organic kielbasa, lamb...