ThumbnailValentine’s Day Food Gifts

ThumbnailWinter Salad, Miso & Ginger Dressing

ThumbnailSparkling Jam Cocktail

ThumbnailFig and Vanilla Vodka

ThumbnailGinger Bars

ThumbnailHoney Saffron Ginger Cocktail

farms

Curried Carrot and Sweet Potato Soup

by Shelby Larsson
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Let it be known: We are big fans of the state of Vermont here at Eat Boutique. It’s not that much of a stretch, of course — many of us are New Englanders, or New Englanders at heart, and we love the entire region. But there is just something about Vermont and I was ecstatic

Vermont’s Pane e Salute, La Garagista & Longtrail Brewery

by Maggie Battista
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Good luck to the soul who stands between a California Dry Creek Valley Zinfandel and me. Seriously, get out of my way. I like wine and, especially, red wine. When I’m in northern California, I can drink a fancy red bottle or take my jug to the local vineyard to fill up on solid house

Whim: A Dinner Party at Smolak Farms

by Maggie Battista
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Last week, I followed one of my favorite chefs to the country. Chef Jason Bond of Bondir restaurant in Cambridge, Massachusetts, launched the Whim dinner series at Smolak Farms, a weekly Wednesday night event that places amazing urban chefs in the bucolic setting of a remote country farm. Imagine green garden soup with fresh summer

Mushroom & Hannahbell Crostini, Shy Brothers Farm

by Shelby Larsson
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People are often surprised when I tell them that I’m not from around here. I think many people assume I am from Maine, probably because I could wax poetic about the Pine Tree state for hours. I don’t mind if people think I’m from Maine, or the Boston area, because I have grown to love

FRESH, the Movie and Movement

by Shelby Larsson
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While Eat Boutique is not necessarily a site where we discuss the politics of food, this subject matters to any one who cares about what they eat, where that food comes from, and the people that produce that food. In that vein, we thought you all might be interested in learning more about a new

Farm Fashion

by Maggie Battista
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You’re probably wondering whether the words farm and fashion belong in the same sentence. I considered the two words to be akin to the relationship between oil and water; never, no matter what you do, shall the two mesh. Well, let me tell you that I maintained that point of view until I ran into

Outstanding in the Field

by Heather Atwood
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This is a story of a long table draped in white, lined with perfectly placed wooden seats, standing in the middle of a field, waiting for the guests to dine beneath flickering swallows’ tails, along-side butterflies and trailing bean vines. Outstanding in the Field began in 1999, in Santa Cruz, California, when a man named

New England Winter Farmer’s Market

by Shelby Larsson
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I miss Summer. I know I’m not the only one. But while others miss the beach and icy margaritas, I miss visiting the farmers’ market each week. Last year was the first time I signed up for a community-supported agriculture (CSA) program and it was one of the best decisions I’ve ever made. Each Monday,

Eat Local… Meat

by Lise Carrigg
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Today, while reading about Michael Pollan’s new book, Food Rules: An Eater’s Manual, I found myself nodding “yes,” in agreement with his message, which he succinctly summarized in In Defense of Food: “Eat food. Not too much. Mostly plants.” Pollan is preaching to the choir with me, but I did still order the new book

Farm-Girl Recipe

by Chelsea Bardot Lewis
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Photos by Paul Cary Goldberg One of my favorite things about winter is getting to see more of my farmer friends (and farmer husband). As the fields are put to bed for the winter, there is more time to plan for the future, see friends and family, and create delicious meals. This week, I invited

Pete & Jen’s Backyard Birds

by Maggie Battista
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Pete and Jen are on a mission, and this week they’re mission saved my belly, my pork belly. As sustainable farmers and locavores, they raise chickens, pigs, rabbits and lambs in Concord, Massachusetts pastures where they can enjoy fresh air, grass and acres on which to roam. Their chickens are such highly regarded that the

Late Summer Farm Girls Dinner

by Maggie Battista

The first ever Farm Girls Dinner took place at Oleana restaurant in late August. It’s a little event that several of us wanted to happen since the Spring. Schedules, appetites and moons finally aligned for new and old friends to meet, drink and indulge in an authentic and extravagant meal made with farm fresh produce,

Welcome to My Farm… at IzzitGreen.com

by Maggie Battista

I’ve written for magazines and websites in the past, but I’m particularly excited to announce that I’m writing a column over at IzzitGreen.com starting now! IzzitGreen is a new rating and review site launched last month. You can visit IzzitGreen to find out both how good and how green your local businesses are. I’m writing

My Local, Not-So-Local Fruit Stand Makes Me Sad

by Maggie Battista

I had quite an interesting exchange this evening. We had run out of vegetables from our farm share so I popped into the local fruit stand to pick up some salad greens and fruit. Calareso’s Fruit Stand is located in Reading, Massachusetts, and sells fresh vegetables, fruit, plants, flowers and baked goods. (During the winter,

Friday Morning, Farm Leftovers for Breakfast

by Maggie Battista

Twenty million things to do before my next business trip, to Las Vegas. I’ve never been, ever, and am getting very excited about the sites I’ll see. As I prepare to get wide-eyed and awed, I want to leave a clean fridge and pantry at home, so the husband and I get to whipping up

Spring Chickens

by Maggie Battista

On this past week’s visit to the farm, we met the latest batch of chicks. They had hatched only the day before and were the sweetest things. This one tilted her head a lot and gave me several bizarre looks, but I loved her anyway. Notice all the chard, rosemary and little citrus trees in

Orange Fennel Arugula Salad

by Maggie Battista

Sometimes, you don’t realize that you have glamorous vegetables in your kitchen. I always think of fennel salad as fairly glamorous and thus a touch out of reach for the everyday home cook. I’m not quite sure where this crazy notion originated. Sure, fennel is a bit unfamiliar to the everyday cook. It’s not used

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