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Tag: seta

  • Edible Boston Spring 2013 Issue Has Arrived!

    Ediblespring - Version 22013-02-27edible-Boston-spring-© 2011 Penny Cherubino

    When my preview copy of Edible Boston arrives, it goes to the top of my reading file. Not only because I want to read about all the local food news and meet some of the people who supply the food I love, but also because I want to look at it. As always, this month's cover is another stunning photo by Michael Piazza.

    I often smile and nod as I read Publisher/Editor, Ilene Bezahler's letter from the editor. This month, it was her comment on her gratitude to those who have made winter farmers' markets a part of our long dull winter and again when she wrote about cooking more meals at home. I've been doing that too!

    This edition, the incredible Edible Boston team and their readers have given you the information you need to become a master of lamb. Writer Elizabeth Gawthrop Riely takes you to Springdell Farm in Littleton, MA and then gives you a primer on lamb, its history, recipes, and talks about the increasing interest in this red meat. A second article provides more lamb recipes from Edible readers who entered their favorites in a recent recipe contest. 

    (I never got around to entering, but here is my favorite lamb recipe: Lamb Shanks Braised in Chipotle-Coffee Sauce.)

    Of course, there is much more to read in the issue from a tour of the Medford food scene to a piece on growing those beautiful mushrooms on the cover. Here's where you can pick up a copy.

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

    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 or find more local food in The Boston Homegrown Cookbook

     

    Details:

    Words: Penny Cherubino
    Artwork: Courtesy of Edible Boston 

  • Seta’s Spinach Pie Is Absolutely Delicious!

    One of our regular Copley Farmers' Market stops is at the Seta's Mediterranean Foods stand. It's fun to chat with Chef Seta Dakessian and trade cooking tips and ideas.

    DSC_8007 - Version 22012-09-13-seta's -spinach-pie-© 2011 Penny Cherubino (1)

    Recently, we added a slice of spinach pie to our order. Now, it's a new favorite and we'll be having it for lunch on market days. As always Seta has taken a classic item, made it with the freshest local ingredients, seasoned it perfectly, cooked it just right, and made it her own. 

    DSC_7993 - Version 22012-09-13-seta's -spinach-pie-© 2011 Penny Cherubino

    The ingredient list looks long, but if you read carefully it's really just spinach, feta, and onion, seasoned with some lemon juice, salt, pepper, and Aleppo pepper that's baked in phyllo. In Seta's hands this turns into a lovely lunch. 

    You can find Seta's Mediterranean Foods at the following farmers' markets:

    Thanks to everyone who hops over to Amazon from here to do their shopping. We appreciate your support. It doesn't  cost you any more but they put a few coins in our tip jar.

    What's on your fall shopping list? Click here for fall season savings over at Amazon.

    Details:

    Words: Penny & Ed Cherubino
    Photography: © 2012 Penny & Ed Cherubino  

    Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

     

    Related articles
    Recipe: Princess's Greek Spinach Pie (Spanakopita)
    Farmers' Markets Are Brimming with Goodness
    Those Yummy Peppers Are Back…
    Where to Find Old Friends Farm Local Ginger
    Simple Tomato Cucumber Salad
    Enhanced by Zemanta

  • Seta’s Spinach Pie Is Absolutely Delicious!

    One of our regular Copley Farmers' Market stops is at the Seta's Mediterranean Foods stand. It's fun to chat with Chef Seta Dakessian and trade cooking tips and ideas.

    DSC_8007 - Version 22012-09-13-seta's -spinach-pie-© 2011 Penny Cherubino (1)

    Recently, we added a slice of spinach pie to our order. Now, it's a new favorite and we'll be having it for lunch on market days. As always Seta has taken a classic item, made it with the freshest local ingredients, seasoned it perfectly, cooked it just right, and made it her own. 

    DSC_7993 - Version 22012-09-13-seta's -spinach-pie-© 2011 Penny Cherubino

    The ingredient list looks long, but if you read carefully it's really just spinach, feta, and onion, seasoned with some lemon juice, salt, pepper, and Aleppo pepper that's baked in phyllo. In Seta's hands this turns into a lovely lunch. 

    You can find Seta's Mediterranean Foods at the following farmers' markets:

    Thanks to everyone who hops over to Amazon from here to do their shopping. We appreciate your support. It doesn't  cost you any more but they put a few coins in our tip jar.

    What's on your fall shopping list? Click here for fall season savings over at Amazon.

    Details:

    Words: Penny & Ed Cherubino
    Photography: © 2012 Penny & Ed Cherubino  

    Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

     

    Related articles
    Recipe: Princess's Greek Spinach Pie (Spanakopita)
    Farmers' Markets Are Brimming with Goodness
    Those Yummy Peppers Are Back…
    Where to Find Old Friends Farm Local Ginger
    Simple Tomato Cucumber Salad
    Enhanced by Zemanta

  • Seta’s Spinach Pie Is Absolutely Delicious!

    One of our regular Copley Farmers' Market stops is at the Seta's Mediterranean Foods stand. It's fun to chat with Chef Seta Dakessian and trade cooking tips and ideas.

    DSC_8007 - Version 22012-09-13-seta's -spinach-pie-© 2011 Penny Cherubino (1)

    Recently, we added a slice of spinach pie to our order. Now, it's a new favorite and we'll be having it for lunch on market days. As always Seta has taken a classic item, made it with the freshest local ingredients, seasoned it perfectly, cooked it just right, and made it her own. 

    DSC_7993 - Version 22012-09-13-seta's -spinach-pie-© 2011 Penny Cherubino

    The ingredient list looks long, but if you read carefully it's really just spinach, feta, and onion, seasoned with some lemon juice, salt, pepper, and Aleppo pepper that's baked in phyllo. In Seta's hands this turns into a lovely lunch. 

    You can find Seta's Mediterranean Foods at the following farmers' markets:

    Thanks to everyone who hops over to Amazon from here to do their shopping. We appreciate your support. It doesn't  cost you any more but they put a few coins in our tip jar.

    What's on your fall shopping list? Click here for fall season savings over at Amazon.

    Details:

    Words: Penny & Ed Cherubino
    Photography: © 2012 Penny & Ed Cherubino  

    Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

     

    Related articles
    Recipe: Princess's Greek Spinach Pie (Spanakopita)
    Farmers' Markets Are Brimming with Goodness
    Those Yummy Peppers Are Back…
    Where to Find Old Friends Farm Local Ginger
    Simple Tomato Cucumber Salad
    Enhanced by Zemanta

  • Edible Boston Summer 2012 Issue is Out!

    Just as I look forward to the local food each new season brings my way, I look forward to the new issue of Edible Boston for each quarter of the year. The new issue is out and is our Friday Link, today.

    Edible summer_0002 - Version 22012-06-02-edible-boston-summer-2012-cover-© 2011 Penny Cherubino

    This is your alert to start looking forward to the Summer 2012 issue available at most of the local businesses that support this great publication with their advertising.

    Edible summer_0003 - Version 22012-06-02-edible-boston-summer-2012-seta-© 2011 Penny Cherubino

    When my preview issue arrived, the first article I read was "Seta's Rules to Cook By," a feature on Chef Seta Dakessian. Many of you know her from her Seta's Mediterranean Foods stands at farmers' markets around Boston. You'll learn about Seta's background, food philosophy, and some of the rules this farm-to-fork chef sets for herself to achieve the wonderful balance you find in her food.

    Publisher Ilene Bezahler said of this, her 25th issue, "I think it has solidified my transition from a magazine about food to a magazine about people and food. Food is the common denominator, of course, but the exploration into who produces our food, who has access to local food and where to find it seems to be as important as whether it tastes good or, for that matter, is good for us."

    Also in this issue, you'll learn about: "Earth Mothers," a cover story on young female farmers; Everett's Nanobreweries; Feeding Boston, the growth of Boston Organics; and many more features, plus the tasty tidbits supplied by the regular columns.

    How do you say thank you to a publisher like Ilene Bezahler and her remarkably talented team?

    May I suggest that you: let their sponsors know you saw them in the magazine, grab an extra copy and get it to someone else who cares about supporting the local food movement. And, if you have a blog, twitter account, or facebook page, that you 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

    Details:

    Words: Penny Cherubino
    Artwork: Courtesy of Edible Boston

    Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.