• Updated
  • 0

It's crazy what a short and fleeting summer season we have in New Hampshire. In our household, we literally make hay while the sun shines and eat as much fresh and raw fruits and vegetables as possible. This summer, we're enjoying these over and over again.

  • Updated
  • 0

It’s a little hard to picture spring. As I write during mid-February, snow is forecast for eight of the next 10 days, and we have a foot or so on the ground at the moment. But since — as always — spring will be here before we know it. Now seems like a perfect time to focus on using up storag…

  • Updated
  • 0

Happy New Year! I’m so happy to have 2020 behind us and wishing 2021 brings us all lots of vaccines, good health and good meals gathered around a big table together. But until we can get back to visiting with each other, here are some nourishing meals to make for yourself.

  • Updated
  • 0

The library has been a lifeline for many during the pandemic. We feel so lucky to continue to use our Harrisville library curbside pickup, and we get frequent emails with the new books joining the collection. I was excited to see “Falastin,” a book on the food of Palestine, by Sami Tamimi, a…

  • Updated
  • 0

 My younger and much hipper sister turned me on to Soom tahini — and it is so amazing. You could make all these recipes with generic tahini, but the results are so much better with Soom that it’s just worth sourcing some to up your game. If you aren’t familiar with tahini, it’s simply ground…

  • 0

Who doesn’t love a chipwich? These are next level. To start, I like to make a serious chocolate chip cookie — the kinds with chunks of Valrhona Chocolate discs, lots of salt, a bit of orange zest and Grand Marnier (optional, of course, if you have kids). Then I like to fill them with Frisky …

  • 0

My younger sister went to college near Philadelphia, and it was there we discovered the amazing chef, Susannah Foo. She had two incredible Chinese restaurants that fused classic dishes with a locally sourced New American twist. I hope they are still there. As a pig farm, we make a lot of pul…

  • 0

I think it’s pretty great to discover more New England seafood making its way to the Monadnock Region. And as part of upping our farm store game, we’re delighted to be able to stock select items in our farm store and support regional fisher persons. My kids love making the batter and seeing …

  • 0

2019 was the least productive season for New Hampshire maple producers since 2014 owing to the unseasonably cold weather. Last year in our sugar bush, we repaired record damage on our tubing as a result of the spike in the squirrel population. The squirrels went to town munching on a small (…

  • 0

Delicata is one of my favorite squashes. It stores very well, so you can enjoy them through the spring. Besides being beautiful and delicious, not having to peel them makes for a very quick preparation. I like this maple miso on other vegetables or on tofu too.

  • 0

One of my favorite pairings with maple is the tang of buttermilk, sour cream or crème fraiche. This is a simple ice cream base that comes together in minutes. It would be delicious with so many other things too, such as roasted strawberries or a rhubarb compote. This is based on an Alice Med…

  • Updated
  • 0

We had such a nice fall and it somehow seemed less hectic than usual. Maybe it’s just that our farm and kitchen have more routines and infrastructure that support the changing seasons. The catering season is mostly quieting down and so we have lots of good feeling fall rituals like refilling…

  • Updated
  • 0

I love receiving an email from an elated bride or groom about how the wedding day was just as perfect as they hoped and then some. Even better, sometimes a year later, one of the couples will write to ask if they can surprise their partner with a first-anniversary celebration here on the far…

  • Updated
  • 0

We’re thinking about growing parsnips for the first time — particularly since we love making these Indian spiced parsnip fritters. Parsnips are sweetest when harvested after they have been nipped by frost, so these are all treats for the early fall when you may be looking for something new.

  • Updated
  • 0

We grew ancho peppers for the first time this year and were certainly glad we did. They are great anywhere you would use a bell pepper but I love them paired with corn too — in corn pudding, polenta, quesadillas and more.  We roasted, peeled and seeded lots for the freezer too.

Monadnock Table

Monadnock Table

Monadnock Table is a magazine that showcases locally made and grown products. Click below to view the full PDF publication.

  • Updated
  • 0

Artist Liz Dinowitz works in her Surry, New Hampshire, home studio, surrounded by a display of her work. The oil paintings show the wide array of subjects and scenes she has brought to life on her canvases.

  • Updated
  • 0

Moons, spiderwebs, candles, lanterns, hearts and stars of multiple color and texture combinations are just some of the many stained-glass pieces designed and crafted by Megan Jones-Young of Sunset Luna Art in Keene, New Hampshire.

  • Updated
  • 0

The Monadnock Table is excited to announce that the Harvest Festival is back again for its second year, and this time it will be held at Alyson's Orchard in Walpole.

  • Updated
  • 0

Paulee Mekdeci was a child in the early 1990s when he first saw a gay man talking about livi…