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A new FarmCoast restaurant I am dying to try

8 Jun


I walked by the new Padanaram Village eatery this weekend and was greatly impressed with the high-end do-over with a flagstone patio, planters full of herbs and a swanky clean interior. Check out my recent story about Little Moss, the former site of the popular beach Plum Cafe in idyllic S. Dartmouth:

DARTMOUTH — Padanaram Village has a cool new hot spot.

Open for a week at 6 Bridge St., Little Moss Restaurant has been packed every night for dinner, according to owner Lisa Lofberg.

With items like spring dug parsnip soup and a seared duck breast with wild watercress and blackberry jam (that one recent diner said was “to die for”), the eatery has partnered with local farms and businesses to put the freshest ingredients on the plate.

The Lofbergs are local residents who owned the popular bakery Beach Plum at the same spot. Named after a boat in Moby Dick, Little Moss opened after an 18-month face-lift and includes a new porch with herbs growing in planters around it.




Food explosion in Union Square

15 Jul

Union Square is now a wealth of ethnic eateries —representing places like Bangladesh, Nepal, Peru and El Salvador—and getting more diverse by the day. Exploring this, the Somerville Arts Council is serving up a tremendous helping of culture with its summer food-related programming. They believe food tells great stories about cultural identity and is a great connector and conversation-starter among residents.

This summer they have been expanding by adding more to the mix with the Nibble blog, a Union Square tasting tour and the Hungry Tiger street food festival. The upcoming tasting tour on Wednesday – already full, sorry folks – will have participants sampling Union Square’s delicious offerings from exotic libations at Machu Picchu to tasty tapas at Ronnarong while hearing about the rich heritage behind the recipes from the restaurant owners themselves.

The neighborhood is also an up-and-coming foodie destination with boutique restaurants like Journeyman, food manufacturers like Taza Chocolate and the city’s only locavore food store, Sherman Market. Let’s not forget that marshmallow fluff was invented in the square as well as paid tribute to every year by the Fluff Fest (coming up on Sept. 24 this year).



Guten Appetit – all the way from Germany

24 Feb

Jennifer Brown sent in this delectable piece on German food after her final college semester abroad in Dresden as an exchange student. This is a photo of her with a German making spaetzle.

Germany is a country known for its beer, politics, eco-friendly ways, and its food. The general characteristics given to German food are “thick,” “buttery,” and “meaty”–words describing recipes that can date back to several generations within families. Food in Germany is prepared fresh and thoughtfully; minute-ready items are seldom preferred and refrigerators are smaller than American standards in order to promote the frequent, fresh buying of ingredients. Additionally, Germans seek out local meat, dairy, and baked goods–towns often have numerous local butchers, farms, and bakeries that daily serve their own delicacies.

Considering my experience with the country and its delectable edibles, the following is a series of specialties that I highly recommend (in alphabetical order):

Bretzel – Behold the famous bretzel! Bretzel is German for “pretzel.” Bretzels are eaten at all times of the day in Germany. People cut them in half and butter them for breakfast, or they pack them away to nibble on with lunch, or they have one while they’re eating a small dinner or at an evening beer garden. My German friends generally agree that the best bretzels are in Bayern (the south-eastern region of Germany). In Bayern, Germans eat a bretzel with a white sausage and mustard, alongside a tall hefeweizen in the morning. Venture to the prominent Viktualienmarkt on an early morning in Munich to make an order!

Gluehwein – A German version of mulled wine, gluehwein is a longstanding wintry tradition in Germany. It’s a main feature at Christmas markets throughout the country, and people make it in the warmth of their homes as well. Red wine is the traditional wine used for the recipes, but white wine has been substituted in recent years. The wine used is typically a cheaper wine that grants low prices for merchants and consumers alike. Spices like cinnamon and anise are added to the wine and mixed with sugar. Drinks like gluehwein make Germany’s brutal winters more bearable.

Kartoffeln mit Quark – A long-time money saver in Germany: potatoes and curd cheese. The potatoes are boiled and usually skinned, and the cheese can be mixed with various herbs. The result is most similar to the American baked potato, however Americans don’t really have quark in their diet; the thick, milky cheese is hard to describe, with a slight sour-cream taste that melts with the hot potatoes. While trying this dish, be sure to mash up the potatoes with a fork so they can really blend with the quark. Continue reading

Farm fresh goodies at Verrill Farm

20 Aug

If you are hankering for farm fresh summer produce, head to Verrill Farm in Concord tomorrow for a celebration of freshly harvested  tomatoes (over 30 varieties) and corn (8 – 10 varieties).  Verrill Farm chefs will prepare a meal inspired by just picked crops.

The Corn and Tomato Festival is on Saturday, August 21, 11 a.m. – 4 p.m., costs $8.50 per person, $4.50 for kids under 10 and includes unlimited corn and tomato samples and tastings of corn and tomato dishes made in the farm kitchen.

Hot dogs, hamburgers, beverages, pony rides will also be provided with live music by Monadnock Bluegrass

Check their website for upcoming farm events this year like a farm barbecue in September and a Harvest Festival in October.

Verrill Farm
11 Wheeler Road
Concord, MA 01742