Our recipe this week is for a large whitish botanically-enigmatic knob in the turnip family. The Macomber turnip. also known as the Westport turnip, was introduced to Westport by the Macomber brothers in 1876. It’s crisp as a radish, sweet as rutabaga, white as a turnip, and winsomely smooth and mellow when cooked. Turnips suspiciously like these are also called Cape turnips. And before Eastham became famous for its turnips, Falmouth was known as the turnip capitol of the Cape (which is why...
Continue reading ...

Asiago crisps, our recipe for this week, are the perfect little cocktail nibble before you settle down to the big meal. We used Foxboro’s Asiago, available at several local winter markets. Ridiculously simple and good, these crisps, and you can easily double or treble the recipe assuming you have enough baking sheets.

Asiago Crisps

½ cup fine shreds of Asiago cheese
1tsp. flour

Heat oven to 350 F. Line a baking sheet with non-stick parchment. Finely grate Asiago, using firm strokes to make ...
Continue reading ...