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Eat Local
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Eat Local: Marinated Fava Beans on Ricotta Toast
Fresh fava beans (Vicia faba) exemplify spring on a plate. Serve them on a base of ricotta toast and enjoy the beans’ mild, nutty taste.
By Stephanie Fletcher -
Eat Local: Potato and Red Onion Pizza
This hearty potato pizza offers a welcome change of pace from heavier winter fare while still utilizing readily available storage crops and dried herbs.
By Stephanie Fletcher -
Eat Local: Roasted Red Pepper and Tomato Soup
Take advantage of the abundance of late-summer peppers and tomatoes to make this delicious dish.
By Sarah Owens -
Eat Local: Late-Season Tomato Tips and Easy Salsa Recipe
Most tomato plants actually produce well into September or even October. Maximize your late tomato harvest with a few tips, and use your bounty in this delicious and easy salsa recipe.
By Maureen O’Brien -
Eat Local: Plum and Almond Torte
Plums are in season in August! Try them along with almonds—fellow members of the Prunus genus—in this wonderful torte.
By Sarah Owens -
Eat Local: Daylily Fritters
In Eastern cuisine, daylilies are a prized staple. Here, they're enjoyed mostly for their rampant beauty along roadsides.Try them in this tasty recipe!
By Sarah Owens -
Eat Local: Sourdough Honey Rose Cake
Learn more about fermentation with a recipe from Sourdough, a cookbook by Sarah Owens, a former Eat Local columnist and BBG rosarian.
By Sarah Owens -
Eat Local: How to Use Edible Flowers
Go beyond pansies and nasturtiums, and you'll find edible flowers in an array of colors, flavors, and textures.
By Sarah Owens -
Eat Local: Cherry Blossom Panna Cotta
Cherry blossoms are edible, and they make a lovely accompaniment to this simple, delicious panna cotta.
By Sarah Owens -
Eat Local: Grow Microgreens on Your Windowsill and Use Them in this Salad
Microgreens are nutritious, flavorful, and easy to grow. Learn how to grow them and use them in a delicious buttermilk beet salad.
By Sarah Owens
