In this issue
Issue #50
This tasty soup is one of our favorite ways to enjoy the delightful flavor of fresh spring asparagus.
In Hadley, Massachusetts, asparagus is the prized local crop; we got this recipe from the Barstow family, longtime Hadley residents and asparagus aficionados. The Barstows were profiled in "Hadley Grass," an article in SAVEUR’s April 2001 issue.
We learned how to make this dish in the kitchens of the dwindling Shaker community in Sabbathday Lake, Maine, where simplicity is a paramount virtue.
This chicken stew recipe uses chicken thighs instead of stewing chickens, for a delicious, easy to serve result.
This dish, named after a now deceased member of the Sabbathday Lake community of Shakers in New Gloucester, Maine, may also be made with leftover boiled potatoes.
This refreshing chutney is both sweet and spicy perfect for those hearty roasts.
This simple Shaker dish showcases the zesty flavor of the tomatoes.
When choosing rhubarb buy firm, crisp stalks, and store them in the refrigerator.
This sourish pie, with its marmalade-like filling, is said to have been a specialty of the Ohio branch of the Shaker community.
The smoky flavor of the bacon takes this simple sandwich to another dimension.
Cream, butter, bread crumbs, and cheese make this asparagus casserole a deliciously decadent side dish. This recipe was given to us by Margaret Barstow, who got it from a friend's 89-year-old grandmother. The recipe appeared alongside David Nussbaum’s piece, “Hadley Grass” (April 2001), about asparagus farming in Massachusetts.
