Blue Heron Local Cuisine

Cooking, Eating, and Drinking on the North Shore (and beyond)

Living on the Water July 22, 2009

Filed under: Regional food,Terroir — blueheronlocal @ 4:31 pm
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(photo from Trustees of the Reservation)

(photo from Trustees of the Reservation)

Community supported fisheries have been getting a lot of attention in the national news. It’s a revolution, first Boston, then the world (now where have I heard that before?).

But the thing is, you don’t live in New England because you like eating farm-raised shrimp from China stuffed with antibiotics.

 

In Boston, it can be easy to forget that you live on the water. Sure, you can see seagulls harassing each other for leftovers in the Dunkin Donuts parking lot, but how often do you see water other than the Frog Pond and dodgy puddles—the Jamaica Pond, if you are lucky?  

 

Here on the North Shore, the water is harder to ignore. We have to stop in our cars and wait for boats to go through the drawbridge, our roads go by the water, there are beaches we can go to whenever we want, we pass the tourists waiting outside Woodman’s. They came here to see something. But even on the North Shore, you cannot find local strawberries at the grocery store. In season.

 

One of the very basic things we can do to live less-ridiculous lives is to remember where we live.  This is very basic terroir. Up here, there is no reason to eat strawberries from Chile in February (or California strawberries in June), when you can freeze your overabundance of berries in June. Why would you eat Washington State apples in October, when, in Massachusetts at least, you are never more than an hour’s drive from an orchard? And the seafood.

 

 Eat like you live on the water. Support the local fishing boats that you see coming in when you are at the beach. The folks on board are your neighbors, not part of some foreign-owned corporation that has no interest in what makes New England different than Timbuktu, except for how they can make money from it.

 

Anyway, I hear Timbuktu is pretty hot this time of year.

-goldlentil

 

Salem Farmers Market July 13, 2009

Filed under: Farmers market — blueheronlocal @ 4:50 pm
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Hey People,

What are you doing on Thursday between 4 and 7? Going to the Salem Farmers Market in Derby Square, of course! It’s finally open. Go show them some love. Buy some lobsters, and greens to eat them with.

 

-goldlentil

 

Cold Peanut Noodles July 8, 2009

Filed under: Recipe — blueheronlocal @ 8:08 pm
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True confession: Barbeque chicken bores me to tears. Maybe, as someone who doesn’t eat beef (except for the beef sushi incident), I’ve had too many mediocre chicken sandwiches in bars and restaurants across the greater Boston area. So when no egrets suggested that we have BBQ chicken for the Fourth, I was underwhelmed. After some soul-searching, we came up with spicy peanut chicken. (more…)

 

Strawberries make life worth living July 3, 2009

Filed under: In Season,Recipe — blueheronlocal @ 12:33 am
Tags: , ,

Up here on the North Shore, we haven’t seen the sun in….a long time. It’s achieved record-setting proportions.

 

Strawberries are the last sweet shred of life I am clinging to. We picked up some Marini’s strawberries from the Marblehead Farmer’s Market on Saturday. On Sunday, no egrets made strawberry shortcake.

 

Strawberries
Slice up the strawberries, add a tiny bit of sugar (maybe a teaspoon) if the strawberries are not very sweet. You can add lemon juice if they are excessively sweet (if you believe in excess in that department).

Pound Cake (from Joy of Cooking, ca. 1964)

Preheat oven to 325 degrees.

Mix 4 c flour
1 ts salt
4 ts baking powder
Set aside.

Mix 1 cup milk
2 ts vanilla
2 Tb yer favorite likker (that would taste good in a pound cake. No sour pucker. Ew.)
Set aside.
Cream 1 1/2 cups of butter, and then add
3 cups of sugar (gradually).

Add 8 eggs, one at a time; beat thoroughly after each one.

Keep mixing and alternate adding flour mixture and wet mixture. Stir until thoroughly blended.

Baked in a greased loaf pan for 15 or 20 min, or until a toothpick comes out reasonably clean.
Whipped Cream

Take a pint of heavy cream. Whip it up in your mixer, and add (slowly) up to 5 Tb of sugar and 2-3 ounces of your favorite dessert-embellishing liquor (we prefer bourbon or Grand Marnier in these parts). Once it looks like whipped cream, you are done.

Combine and pretend it is summer.

-goldlentil