bostonzest

Tag: apples

  • Edible Boston’s Fall 2014 Issue Is Available

    You'll find copies of the fall 2014 Issue of Edible Boston with its dark, moody cover photo of apples at some of the best places for local food and drink in the area. The arrival of my preview copy always brings a smile to a busy day.

    Screen Shot 2014-09-05 at Friday, September 5, 20148.38.43 PM - Version 22014-09-05-edible-boston-fall-2014-cover-© 2011 Penny Cherubino

    As reader's know by now, I'm a devoted fan of this publication and especially the photography and photographers selected by this team. Like editor Ilene Bezahler, I have apples on my mind this time of year.

    This issue is filled with photos like this one that speaks of the days of less light that are on their way to our Boston area lives.

    News and Deeper Coverage

    The fall issue also has a portrait of Kate Stillman. It leads into the article, Taking Control: Stillman's at the Turkey Farm Builds an Abattoir. Those of us who chat with Kate on a regular basis have heard step-by-step the long, difficult process that led to having her own facility to slaughter and process some of the animals they raise. Author Andrea Pyenson and photographer Katie Noble have told the story for everyone who enjoys Stillman's meat. 

    If you've always dreamed of a backyard brick oven, they have a feature for you – From Beehive to Barrel: A Tale of Two Ovens. 

    And back to those apples. This issue offers a feature on Far from the Tree Cider. 

    How do you support a publisher like Ilene Bezahler and her remarkably talented team?

    First, pick up a copy of the magazine at one of these locations. In fact, pick up two copies and share one with a food loving friend or leave it where someone might discover it among lesser publications and become a new fan.

    May I suggest that you let their sponsors know you saw them in the magazine and grab an extra copy and get it to someone else who cares about supporting the local food movement. Also, if you have a blog, twitter account, or facebook page, write about them, link to them, follow them, retweet their tweets, like them on facebook, and in general, spread the word about this great asset to our community.

    And, to be sure you never miss an issue, you can subscribe over on their website!

    You can also buy the Edible cookbook! Edible: A Celebration of Local Foods as a bargain book or find more local food in the The Boston Homegrown Cookbook.

     

    Details:

    Words: Penny Cherubino
    Artwork: Courtesy of Edible Boston

  • Cabbage & Kielbasa Stir-Fry: Keep it Simple in the Kitchen

    IMG_4414 - Version 22011-12-28-kielbasa-cabbage-stir-fry-© 2011 Penny Cherubino

    Once you master the stir-fry technique, you can take it out of Asia and transport classic combinations from other cultures to the land of delicious in a wok or large skillet. How about Eastern European Cabbage & Kielbasa as a stir-fry with some apples and onions tossed in for accents?

    That's a new favorite around here. And, in keeping with my attempt to get some of you cooking without exact recipes, I'll tell you how I made it and you can ad lib around my theme.

    • I sliced up a big, sweet onion and sautéed it in olive oil in my All-Clad Nonstick 12-Inch Fry Pan. 
    • I cut a ring of kielbasa into slices and added those to the onions to brown a bit and give off its fat and garlicky flavor to the pan. (I used a pork kielbasa but you can buy what you like: lite, low fat, turkey, etc.)
    • As the onion and kielbasa started to color a bit, I added a sliced apple. (Use what you have– I had Granny Smith. Peel it or not, that's up to you.)
    • Finally, I chopped and added a small head of cabbage (from the Prudential Winter Farmers' Market) to the pan, added some white wine, a few turns of black pepper, and stirred up the whole thing. I covered it and waited a few minutes for the cabbage to become wilted but still toothsome in places. 

    We had it with a hearty multi-grain bread. 

    Sometimes I substitute gin for the wine and add four or five crushed juniper berries to the dish. You could also add a can of crushed or diced tomatoes.

    What changes will you make to this basic recipe? Let us know if you try it and how it turned out for you.

    Related Posts:

    Here are more of my non-recipe recipes and a few with traditional details.

    Need some Valentine's Day gift ideas? Click over to Amazon and do some planning, and if you do buy something there, they'll put a few coins in our tip cup.  

    Details:
    Words: Penny Cherubino
    Photos: © 2012 Penny Cherubino