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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…

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 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…

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 …

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…

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 …

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 (…

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.

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…

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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…

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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…

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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.

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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.

Peter Orbeton has been a friend of my parents since they moved to the area 10 years ago. He’s an all-around terrific person and exceptional cook, and now he’s our friend too. He works in our kitchen and at events and helps in many other departments. He and my dad love to pick wild blueberrie…

Laura Carden was our first friend in New Hampshire. Before moving to the area I was in touch with her briefly. I asked about her about living here (she beat us here by about four years), running the Harrisville General Store and about raising her son here in Harrisville. I guess she said all…

My friend Robin Cherof has too many talents to count. She is in her fourth year as a cook at the MacDowell Colony. How lucky those residents are to eat her food several nights a week! We recently discovered that boiling tofu is a superior (read: speedier) way to remove water than pressing. T…