ThumbnailValentine’s Day Food Gifts

ThumbnailWinter Salad, Miso & Ginger Dressing

ThumbnailSparkling Jam Cocktail

ThumbnailFig and Vanilla Vodka

ThumbnailGinger Bars

ThumbnailHoney Saffron Ginger Cocktail

markets

Holiday Local Market Recap

by Maggie Battista
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Wow, it’s hard to believe that our Holiday Local Market was last month. On December 10th, more than 600 of you enjoyed handmade food samples and carefully chose from all those special items for holiday gifts. All the food makers were so pleased to meet you – thank you for spending time with us, tasting

7 Food Wishes for 2012

by Maggie Battista
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Food trend posts are ubiquitous this time of year, oui? I’ve seen every magazine, blogger and television personality attempt to predict what 2012 will bring. Trend posts tend to tire me but I do see value in wishes. And food wishes – an expression for what we hope will happen in food – are never

Eat Boutique Holiday Local Market

by Maggie Battista
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This past weekend, New England was blanketed with a layer of wet, heavy snow. Despite it being just plain wrong for the snow to make such an early appearance, the chilly air and light coat of white made me so excited for the holidays. Why? Well, I’ve got a couple pieces of good news… First,

Eat Boutique at Rockport Harvest Fest

by Maggie Battista
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I nearly forgot to tell you! I’ll be speaking on a panel at Rockport’s Harvest Fest on Saturday, October 15th – this weekend! Heather from Food for Thought will be moderating the panel on “Does local matter when it comes to food?” I can’t wait to chat with my co-panelists Jane Ward from Food and

Beet and Apple Salad

by Jill Chen
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This is a wonderful time of year. Farmer’s markets everywhere are brimming with the vivid colors of the early Fall harvest. This Beet & Apple Salad is not only delicious and so pretty, the crisp combo of earthy sweetness from the beets and tarty sweetness from the apples is a perfect way to bid farewell

Goodbye Summer: An Open Letter to the Season

by Maggie Battista
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Dear Summer: Hello, my darling! I suppose we’re parting ways in just a week or so, and I feel I owe you a thank you. You were so easy on me this year and despite some of my regrets, you truly made life a breeze. Gardening I spent several weekends out of town soaking up

Zucchini Corn Relish

by Jill Chen
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Over the course of the next several months, we’re going to be sharing so many food gift ideas. Jill emailed me with this wonderful idea for a zucchini corn relish that lets you preserve late Summer flavors and store it away for a future meal or a great holiday gift. So gather up all the

Meet, Taste & Shop: Eat Boutique Local Market

by Maggie Battista
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I’m beaming and it isn’t just because the sun is supposed to finally shine in Boston after five days of rain. I’ve spent the week talking with food makers, preparing for our first ever Eat Boutique Local Market on September 24. Are you coming? Gosh, you better! I mean, we even had this snazzy flyer

Eat Boutique Fall Local Market

by Maggie Battista
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When I started Eat Boutique four years ago, the original kernel of an idea was to share the stories behind the food. We’ve tried to showcase our favorite handmade food makers, while sharing our personal experiences and recipes inspired by the food. It felt natural and, gosh, so very fun to share these food gems

Authentic Chinese Dumplings

by Jill Chen
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Every time I see Jill Chen’s photos from China, and specifically her dumpling photos, I get a hunger pang deep in my belly. After a little coercion, Jill agreed to share her adventure and her favorite dumpling recipe, made by her very own Mom. I can’t wait to replicate these at home. -Maggie The whole

Maggie’s Summer Regrets and Remedies

by Maggie Battista
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It’s August 18th and I have yet to go to the beach this summer. I believe that’s a serious mistake because, guess what? My garden tomatoes are exploding on the vines and summer is over in about four weeks and, sadly, I can already smell Fall in the air. I love Fall, so I’m not

Blueberry Bread Pudding Recipe

by Shelby Larsson
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I’ve got a thing for Maine blueberries. I know I’m not the only one. All year long, I try hard to avoid the berries that show up suspiciously at the market out of season. By the time June hits, I sometimes can’t help myself and will buy a few pints of cultivated blueberries from New

Panna Cotta & Strawberry Jam

by Maggie Battista
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As I type this, stars are blazing overhead in a thick dark sky, unlike any stars I see in the city, and I hear absolutely nothing drifting in through the open windows. I whizzed up to Vermont for a quick weekend away and I’m grateful for the silence after what’s been a very busy few

An Ode to Late Spring: Quick Recipe for Chive Oil

by Maggie Battista
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Quick! Rush out to your garden and chop down all the chives you can hold in one hand or in your apron or even in your shirt pocket. If you don’t have a big plant out back, the local farmers markets are blooming with chives, thick with purple blossoms. Either way, bring that bunch home

Get Ready: Summer Cocktails, Gifts & a Local Market

by Maggie Battista
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Summer and I have a thing for each other. But that wasn’t so when I was young. In fact, I hated summer as a kid. It was just so hot and air conditioning was a luxury not meant for us. But as I got older, I got wiser and like the Pink Ladies sing in

How to Make a Quick Asparagus Tart

by Maggie Battista
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Easter may someday usurp Thanksgiving’s reign as my favorite holiday. It’s easy and breezy, especially when the temperature hits an unheard of 70 degrees in New England and the sun manages to peer through the thin clouds, making for a gorgeous day. Thanksgiving is cold and sometimes snowy and always requires up to a week

South End Open Market, Boston

by Shelby Larsson
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It’s that time of year again, friends! Farmers Markets across New England are finally opening this month, encouraging us pale, undernourished customers to flock towards the tents to purchase their offerings. Sure, this early in the season, most of the farmers really only have lettuce and other greens to sell, but nonetheless, it is enough

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