Posted by Jessie Gunnard on Thursday, August 26, 2010,
In :
weekly update
A recent Gourmets and Good Eaters article referred to the class on Lobster and Corn at Highfield Hall given by Susan Ackell, a chef on our market team. Two of the recipes mentioned previously appeared in past market promos. Here they are again on our recipes page: Corn Fritters and Fresh Corn Chowder. Continue reading ...
Posted by Jessie Gunnard on Tuesday, August 17, 2010,
In :
weekly update
Lurking under large lobate leaves, zucchini can grow to hefty proportions before you know it. Kate Mahoney, our market manager and quite a gardener, brought two champion zukes for playful display at the market last Thursday. One ended up in the arms of a visitor from New York, a whimsical souvenir of Falmouth. The other helped advertise Highfield Hall’s Gadzukes! Zucchini Cook-off, which takes place next Sunday, August 22nd. Check Highfield Hall or www.highfieldhall.org for information and ... Continue reading ...
Posted by Jessie Gunnard on Wednesday, July 28, 2010,
In :
weekly update
The market has been pitching in with culinary classes at Highfield Hall, highlighting market produce, cheeses and seafood. Last week’s class was led by Susan Ryan Ackell, a catering chef and one of our market team, and Lori Caron, of Salty Lou’s Lobsters. The class featured juicy fresh corn and lobsters - a traditional pairing - and an excerpt from Ocean Adventures. This movie, by Jean-Michel Cousteau and narrated by Robert Redford, includes scenes of Lori’s partner, Rob Martin, lobste... Continue reading ...
Posted by Jessie Gunnard on Thursday, July 8, 2010,
In :
weekly update
Summer is ramping up, and so is the market. We’re seeing more variety each week, and many more vibrant colors. Plenty of greens, of course, but also blueberries, raspberries, yellow squashes, wine-red tomatoes, orange carrots, beets and purple beans. Fava beans have made an appearance, too, for all you fava fans. And Fromage à Trois is promising to bring freshly-made, peashoot-green fettucine. Maybe this week will be the week – in any case, we can’t wait to try this new pasta. Bring an... Continue reading ...
Posted by Jessie Gunnard on Wednesday, June 23, 2010,
In :
weekly update
This week’s market recipe glorifies…kale! It’s magical how a little oil and low dry heat can transform a leathery kale leaf into a feather-light, almost nori-like crisp. Children who turn up their noses at dark leafy vegetables may find these crinkly chips intriguing. Choose Tuscan kale, also called lacinato or dinosaur kale, and give them a try. Click here for the recipe.Coming in July: Highfield Hall is running a summer long series on the “Glories of the Garden,” including the glo... Continue reading ...
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