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Recipes
First Course
ASPARAGUS SAUTÉ WITH MUSTARD AND SPRING HERB BUTTER
ASPARAGUS & RICE SOUP WITH PANCETTA
Butternut Squash Soup with Sage Beurre Noisette, Pickled Apple & Balsamic Reduction
Butternut Squash, Leek and Apple Bisque
CALZONE SANTA LUCCIA
CAMBODIAN SPRING ROLL-NIME CHOW
Cantaloupe Gazpacho
CREAMED MUSHROOM SOUP WITH SPRING ONIONS AND GOAT CHEESE
EAST BAY JONNYCAKES
EAST OF THE BAY JONNYCAKES
EL RANCHO GRANDE AZTEC SALAD
FARMERS’ MARKET PIZZA
FILET OF STRIPED BASS WITH CITRUS VINAIGRETTE
Gnudi with Lemon-Thyme Butter and Breadcrumbs
GRILLED BLUEFISH WITH TOMATO VIERGE
HEIRLOOM TOMATO SALAD
IMAM BAYILDI
ITALIAN WEDDING SOUP
Khmer Chicken Salad with Noodles
KIDZ SUMMERTIME SLAW
LEEK AND BUTTERNUT SQUASH SOUP
LEEK, POTATO AND CHÈVRE TART
LEMON SCENTED PEA RISOTTO
LOBSTER AND ASPARAGUS AGNOLLOTI
MA TUCKER’S QUAHOG CHOWDER
MATT’S PAN-ROASTED WILD MUSHROOMS OVER CREAMY CHEDDAR POLENTA
MATT’S WILD MUSHROOM, ARUGULA & GOAT CHEESE TURNOVERS
MIDDLE OF THE BAY - OR JAMESTOWN - JONNYCAKES
OVEN-DRIED TOMATO AND GOAT CHEESE TRIFLE
Pecorino Toscano and Fava Bean Salad
PORTUGUESE KALE SOUP
PROSCIUTTO WRAPPED SCALLOPS WITH PICKLED WATERMELON AND SPICED APPLE CIDER GLAZE
PUMPKIN AND SAGE SOUP
PUMPKIN SOUP
Purée of Musquee de Provence Squash Soup with Roasted Squash, Golden Raisins and Spiced Pumpkin Seeds
QUAHOG CHILI
Red Watermelon Gazpacho with Caramelized Taylor Bay Scallops and Charred Scallions
RISI E BISI WITH PROSCIUTTO DI PARMA
ROASTED ASPARAGUS WITH PROSCIUTTO
Roasted Purple Cauliflower with Thyme
SAKONNET RIVER OYSTERS WITH MANIC ORGANIC CHERRY TOMATO HORSERADISH MIGNONETTE
Sautéed Greens and Fresh Mozzarella Bruschetta
Sautéed Polenta with Roasted Autumn Vegetables and Piave Cheese
Sautéed Spinach with Toasted Pine Nuts
SCALLOP CHOWDER
Schartner Farms Asparagus with Sauce Gribiche
Shaved Mushroom and Shrimp Salad with Pea Tendrils
Spinach Almond Salad with Local Berries and Blue Cheese
SQUID SALAD
Strawberry & Great Hill Blue Salad
SUGAR PUMPKIN GNOCCHI WITH SAGE CREAM AND TOASTED PUMPKIN SEEDS
SUMMER VEGETABLE BRUSCHETTA
VEGETABLE TART
WARM GOAT CHEESE SALAD
Warm Rye Berry Salad
WARM SALAD OF FINGERLING POTATOES
WEST BAY JOHNNYCAKES
WOOD GRILLED BAGUETTE WITH COCONUT AND SCALLION DIPPING SAUCE
Second Course
BRAISED AQUIDNECK FARMS BEEF SHORT RIBS
Baked Eggs with Spinach, “Truffled” Mushrooms and Narragansett Creamery Ricotta
BOEUF BOURGUIGNON
BRAISED RED DEVON SHORT RIBS
Caramelized Leek and Lemon-Chive Carbonara
CHEZ PASCAL’S BOMSTER SCALLOPS WITH CHERRY TOMATOES AND OLIVE TAPENADE
CHILI AND GARLIC BAVETTE STEAK WITH HEIRLOOM TOMATO STACK AND BAYLEY HAZEN BLUE CHEESE
COCONUT CURRIED VEGETABLE AND TOFU STEW
Crispy Chicken Cutlets
CRISPY MARINATED TUNA WITH SOY DIPPING SAUCE
Eben’s Basic Fish Chowder
Eggs Over Sautéed Chard and Lentils
ESTHER’S FRENCH STYLE MEAT PIE
Fennel-Potato Fritatta
Feta-Stuffed Chicken Legs with Honey-Roasted Beets
FRESHLY GRILLED STRIPED BASS
GALINHA GUESADA
Glocester Brodetto di Pesce
Grilled Country Style Ribs
GRILLED NATIVE STRIPED BASS WITH JEFFERY’S GREENS, MANIC ORGANIC HEIRLOOM TOMATO RELISH AND BASIL OIL
HERB-ROASTED DUCK BREAST WITH CHIVE BUTTER AND GOLDEN CARROT-POTATO MASH
Lamb Tagine with Apricots and Prunes
LEMONGRASS MARINATED SKIRT STEAK
LINGUINE WITH LOBSTER SAUCE
LITTLENECKS STEAMED WITH GARLIC, FENNEL AND FIRE-ROASTED TOMATOES
Marinated Flank Steak with Grilled Rosemary Potatoes and Tomato Vierge
MONKFISH STEW
Mussels with Stout, Sweet Corn, Heirloom Tomatoes and Garlic Bread
MUSSELS, POINT JUDITH SQUID AND STEAMERS WITH SAFFRON-BRAISED FENNEL AND EVA’S MUSTARD GREENS
PAN-ROASTED CHICKEN BREAST WITH SWEET POTATOES AND BRUSSELS SPROUTS
Pan-Roasted Lamb Loin with Braised Swiss Chard and Parsnip Purée
Pan-Roasted Winter Squash Risotto with Seared Scallops and Cider Reduction
Pan-Seared Black Sea Bass with Spring Vegetable Ragout
Pan-Seared Pork Chops over Cheese Grits with Macomber Turnip, Brussels Sprouts and Pickled Cranberry
Pasture-Raised Beef with Mushrooms and English Peas
PISTEWALA MURGH (PISTACHIO CHICKEN)
PUMPKIN POLENTA WITH CHORIZO
Raw Butternut Squash Collard Wraps with Apple Salad
Rhode Island Squid Stuffed with Fresh Maine Shrimp
ROASTED ACORN SQUASH WITH PORK AND VEAL STUFFING OVER COLLARD GREENS
Roasted Pork Tenderloin with Braised Cabbage and Cranberry Mostarda
Roasted Sea Bass
Sautéed Chicken Livers with Smoked Bacon and Roasted Grapes
seafood chowder with poblano chilis and coconut milk
Seared Flounder over White Bean Ragout with Baby Spinach
SEARED POLLOCK WITH A RAGOUT OF MUSSELS AND BRUSSELS SPROUTS LEAVES
SEARED SALMON WITH MASHED PEAS AND RED PEPPER COULIS
Seared Scallops with Parsnip Purée and Caramelized Brussels Sprouts
SLOW-ROASTED COD WITH TOMATO, CORN AND BASIL SALAD
South County Littlenecks Over Linguine
Spaghetti alla Chitarra with Braised Leeks, Thyme and Gorgonzola
Spanakopita
Sriracha-Glazed Bacon-Wrapped Blackbird Farm Meatloaf
Striped Bass with Tomato Basil Relish and Sweet Corn Purée
Stuffed Gloucester Calamari in Black Ink Sauce
Summertime St. Louis Ribs, Grilled Corn and Peaches
SWORDFISH WITH TOMATO, OLIVE, CAPER SAUCE
TAWA FRIED MACKEREL
UP RIVER CAFÉ PROSCUITTO-WRAPPED COD LOIN
VINTNER’S SPAGHETTI
Wood-Grilled Pork Tenderloin over Shaved Mushroom Crudo with Aceto Balsamico di Modena
“Ras el Hanout”–Crusted Swordfish with Arugula Pesto Couscous
Dessert
ALMOND POT DE CRÈME
APPLE CRISP
Apple Snow
BLACKBERRY SORBET
Caramel Cranberry Almond Tart
CARAMELIZED BANANA, BLUEBERRY AND MASCARPONE CRÊPES
CASTLE HILL CHOCOLATE CHIP COOKIE ICE CREAM SANDWICH
CHEF MATT GENNUSO'S TOMATO PRESERVE BREAD PUDDING
CITRUS POUND CAKE
CRANBERRY SORBET WITH JAGGERY WALNUTS
CREAM CHEESE CHERRY BROWNIES
Crème Caramel
CRÊPES WITH CHOCOLATE MOUSSE AND ORANGE SAUCE
David’s Mexican Wedding Cookies
EL RANCHO GRANDE FLAN
FRENCH DOUGHNUTS
FRESH STRAWBERRY RHUBARB PIE
FROZEN MEYER LEMON PARFAIT WITH SPICED MILK BROTH AND ALMOND PRALINE
Gingery Rhubarb Granita
KATE’S PUMPKIN BREAD PUDDING
KATE’S PUMPKIN SPICE CAKE
Lemon Biscuit with Homemade Lemon Curd and Local Berry Compote
MAPLE ALMOND FIG TART
MEYER LEMON TART
NATIVE RASPBERRIES WITH VANILLA CRÈME FRAÎCHE, PICKLED RHUBARB AND RASPBERRY COULIS
OLD FASHIONED SUGAR COOKIES
ORANGE BUTTER CAKE
PAVLOVA WITH NECTARINE GRANITA, SUMMER BERRIES AND FRESH WHIPPED CREAM
PEACH AND BLACKBERRY CROSTATA
PEAR CLAFOUTIS
Pom Bomb Pomegranate Cheesecake
POT AU FEU CRÊPES WITH ROASTED APPLE AND CINNAMON CARAMEL SAUCE
Pumpkin Cheesecake with Narragansett Creamery Ricotta
PUMPKIN OATMEAL SANDWICH COOKIES
Pumpkin Panna Cotta
Raspberry & Cheese Babka Bread Pudding
RHUBARB AND STRAWBERRY COMPOTE WITH RED WINE
SAKONNET RIVER APPLE PIE
Spicy Pumpkin Mousse
STAR ANISE SHORTBREAD
STEWED RHUBARB
Strawberry & Cream Parfait
Strawberry Celery Tart
STRAWBERRY COBBLER WITH SHORTCAKE TOPPING
Sweet Berry Farm Peach Tartlets
Sweet Potato Crème Brûlée with Caramelized Pecans and Whipped Cream
Side Dishes, Beverages and Other
APPLE AND SAGE OLD FASHIONED
BEAU VESTAL’S WILD ONION PESTO
Bee’s Nose
Blackstone Smash
Cranberry Punch
Cucurbit Salsa
Drunken Cranberries
Dug Parsnip Purée with Cranberry Brown Butter and Sage
EL RANCHO GRANDE MEXICAN RICE
Evergreen Ghost
FORK-SMASHED FEROLBINK FARMS FINGERLINGS WITH PAN-ROASTED GARLIC AND FRESH ROSEMARY
FRESH PUMPKIN PURÉE
Glazed Cippolini Onions
Grilled Peaches with Blue Cheese
Heirloom Tomato Salad
Infused Spirit Recipe
Infused Vinegar Recipe
JAGACIDA-RICE AND BEANS
JOLLOF RICE
Kenyon’s Cornmeal Cornbread and Chouriço Stuffing
LE BIKINI VERDE
Mixed Chili Barbecue Sauce
OLIVE TAPENADE
Oyster Accompaniments
Pan-Roasted Brussels Sprouts with Bacon and Warm Cider Vinaigrette
PICKLED RHUBARB
PIPPIN’S PEAR OF ACES
Roasted Celeriac Mash
Rosemary Roasted Beets
RUBY RED SANGRIA
SAUTÉED BRUSSELS SPROUTS WITH PECANS
Shrub
Spiced Hot Chocolate
Stone Fruit Salsa
Strawberry and White Chocolate Pancakes with Lavender Cream
SWEET POTATO GREENS
The Boiling Water Canning Method
The Flighty Zeus
TOASTED CORN BREAD HASH WITH BRUSSELS SPROUTS
Tom & Jerry
WARM SPRING VEGETABLE SALAD
Whiskey Smash
Wishing Stone Farm Cauliflower with Two Cheeses
Holiday Recipes
First Course
Butternut Squash Soup with Sage Beurre Noisette, Pickled Apple & Balsamic Reduction
Purée of Musquee de Provence Squash Soup with Roasted Squash, Golden Raisins and Spiced Pumpkin Seeds
Roasted Purple Cauliflower with Thyme
Strawberry & Great Hill Blue Salad
Cantaloupe Gazpacho
Shaved Mushroom and Shrimp Salad with Pea Tendrils
Schartner Farms Asparagus with Sauce Gribiche
Butternut Squash, Leek and Apple Bisque
Sautéed Polenta with Roasted Autumn Vegetables and Piave Cheese
Warm Rye Berry Salad
Red Watermelon Gazpacho with Caramelized Taylor Bay Scallops and Charred Scallions
Spinach Almond Salad with Local Berries and Blue Cheese
ASPARAGUS & RICE SOUP WITH PANCETTA
Pecorino Toscano and Fava Bean Salad
Khmer Chicken Salad with Noodles
Sautéed Spinach with Toasted Pine Nuts
Sautéed Greens and Fresh Mozzarella Bruschetta
Gnudi with Lemon-Thyme Butter and Breadcrumbs
ROASTED ASPARAGUS WITH PROSCIUTTO
QUAHOG CHILI
MA TUCKER’S QUAHOG CHOWDER
ASPARAGUS SAUTÉ WITH MUSTARD AND SPRING HERB BUTTER
LEMON SCENTED PEA RISOTTO
PROSCIUTTO WRAPPED SCALLOPS WITH PICKLED WATERMELON AND SPICED APPLE CIDER GLAZE
SAKONNET RIVER OYSTERS WITH MANIC ORGANIC CHERRY TOMATO HORSERADISH MIGNONETTE
KIDZ SUMMERTIME SLAW
PUMPKIN SOUP
ITALIAN WEDDING SOUP
PORTUGUESE KALE SOUP
CAMBODIAN SPRING ROLL-NIME CHOW
WOOD GRILLED BAGUETTE WITH COCONUT AND SCALLION DIPPING SAUCE
WARM GOAT CHEESE SALAD
WARM SALAD OF FINGERLING POTATOES
SCALLOP CHOWDER
CREAMED MUSHROOM SOUP WITH SPRING ONIONS AND GOAT CHEESE
RISI E BISI WITH PROSCIUTTO DI PARMA
SQUID SALAD
HEIRLOOM TOMATO SALAD
IMAM BAYILDI
FILET OF STRIPED BASS WITH CITRUS VINAIGRETTE
GRILLED BLUEFISH WITH TOMATO VIERGE
SUMMER VEGETABLE BRUSCHETTA
CALZONE SANTA LUCCIA
MATT’S WILD MUSHROOM, ARUGULA & GOAT CHEESE TURNOVERS
PUMPKIN AND SAGE SOUP
MATT’S PAN-ROASTED WILD MUSHROOMS OVER CREAMY CHEDDAR POLENTA
WEST BAY JOHNNYCAKES
LEEK AND BUTTERNUT SQUASH SOUP
SUGAR PUMPKIN GNOCCHI WITH SAGE CREAM AND TOASTED PUMPKIN SEEDS
LEEK, POTATO AND CHÈVRE TART
EL RANCHO GRANDE AZTEC SALAD
EAST BAY JONNYCAKES
VEGETABLE TART
MIDDLE OF THE BAY - OR JAMESTOWN - JONNYCAKES
EAST OF THE BAY JONNYCAKES
OVEN-DRIED TOMATO AND GOAT CHEESE TRIFLE
FARMERS’ MARKET PIZZA
LOBSTER AND ASPARAGUS AGNOLLOTI
Second Course
Lamb Tagine with Apricots and Prunes
Spaghetti alla Chitarra with Braised Leeks, Thyme and Gorgonzola
Rhode Island Squid Stuffed with Fresh Maine Shrimp
Roasted Pork Tenderloin with Braised Cabbage and Cranberry Mostarda
Crispy Chicken Cutlets
Fennel-Potato Fritatta
Feta-Stuffed Chicken Legs with Honey-Roasted Beets
Eggs Over Sautéed Chard and Lentils
Spanakopita
Striped Bass with Tomato Basil Relish and Sweet Corn Purée
“Ras el Hanout”–Crusted Swordfish with Arugula Pesto Couscous
Grilled Country Style Ribs
Pasture-Raised Beef with Mushrooms and English Peas
Pan-Seared Black Sea Bass with Spring Vegetable Ragout
Caramelized Leek and Lemon-Chive Carbonara
Sautéed Chicken Livers with Smoked Bacon and Roasted Grapes
Pan-Seared Pork Chops over Cheese Grits with Macomber Turnip, Brussels Sprouts and Pickled Cranberry
seafood chowder with poblano chilis and coconut milk
Stuffed Gloucester Calamari in Black Ink Sauce
Raw Butternut Squash Collard Wraps with Apple Salad
Baked Eggs with Spinach, “Truffled” Mushrooms and Narragansett Creamery Ricotta
South County Littlenecks Over Linguine
Glocester Brodetto di Pesce
Eben’s Basic Fish Chowder
Seared Scallops with Parsnip Purée and Caramelized Brussels Sprouts
Mussels with Stout, Sweet Corn, Heirloom Tomatoes and Garlic Bread
Sriracha-Glazed Bacon-Wrapped Blackbird Farm Meatloaf
Summertime St. Louis Ribs, Grilled Corn and Peaches
Roasted Sea Bass
Marinated Flank Steak with Grilled Rosemary Potatoes and Tomato Vierge
Seared Flounder over White Bean Ragout with Baby Spinach
Pan-Roasted Lamb Loin with Braised Swiss Chard and Parsnip Purée
Wood-Grilled Pork Tenderloin over Shaved Mushroom Crudo with Aceto Balsamico di Modena
Pan-Roasted Winter Squash Risotto with Seared Scallops and Cider Reduction
BRAISED AQUIDNECK FARMS BEEF SHORT RIBS
VINTNER’S SPAGHETTI
LITTLENECKS STEAMED WITH GARLIC, FENNEL AND FIRE-ROASTED TOMATOES
SWORDFISH WITH TOMATO, OLIVE, CAPER SAUCE
CHILI AND GARLIC BAVETTE STEAK WITH HEIRLOOM TOMATO STACK AND BAYLEY HAZEN BLUE CHEESE
LINGUINE WITH LOBSTER SAUCE
GRILLED NATIVE STRIPED BASS WITH JEFFERY’S GREENS, MANIC ORGANIC HEIRLOOM TOMATO RELISH AND BASIL OIL
PUMPKIN POLENTA WITH CHORIZO
SLOW-ROASTED COD WITH TOMATO, CORN AND BASIL SALAD
COCONUT CURRIED VEGETABLE AND TOFU STEW
MUSSELS, POINT JUDITH SQUID AND STEAMERS WITH SAFFRON-BRAISED FENNEL AND EVA’S MUSTARD GREENS
FRESHLY GRILLED STRIPED BASS
LEMONGRASS MARINATED SKIRT STEAK
BOEUF BOURGUIGNON
SEARED POLLOCK WITH A RAGOUT OF MUSSELS AND BRUSSELS SPROUTS LEAVES
PISTEWALA MURGH (PISTACHIO CHICKEN)
ESTHER’S FRENCH STYLE MEAT PIE
GALINHA GUESADA
CRISPY MARINATED TUNA WITH SOY DIPPING SAUCE
HERB-ROASTED DUCK BREAST WITH CHIVE BUTTER AND GOLDEN CARROT-POTATO MASH
BRAISED RED DEVON SHORT RIBS
MONKFISH STEW
PAN-ROASTED CHICKEN BREAST WITH SWEET POTATOES AND BRUSSELS SPROUTS
UP RIVER CAFÉ PROSCUITTO-WRAPPED COD LOIN
TAWA FRIED MACKEREL
ROASTED ACORN SQUASH WITH PORK AND VEAL STUFFING OVER COLLARD GREENS
CHEZ PASCAL’S BOMSTER SCALLOPS WITH CHERRY TOMATOES AND OLIVE TAPENADE
SEARED SALMON WITH MASHED PEAS AND RED PEPPER COULIS
Dessert
Pom Bomb Pomegranate Cheesecake
David’s Mexican Wedding Cookies
Spicy Pumpkin Mousse
Caramel Cranberry Almond Tart
Crème Caramel
Lemon Biscuit with Homemade Lemon Curd and Local Berry Compote
Sweet Berry Farm Peach Tartlets
Strawberry & Cream Parfait
Pumpkin Cheesecake with Narragansett Creamery Ricotta
Apple Snow
Sweet Potato Crème Brûlée with Caramelized Pecans and Whipped Cream
Raspberry & Cheese Babka Bread Pudding
Gingery Rhubarb Granita
Strawberry Celery Tart
Pumpkin Panna Cotta
RHUBARB AND STRAWBERRY COMPOTE WITH RED WINE
ORANGE BUTTER CAKE
OLD FASHIONED SUGAR COOKIES
CASTLE HILL CHOCOLATE CHIP COOKIE ICE CREAM SANDWICH
PAVLOVA WITH NECTARINE GRANITA, SUMMER BERRIES AND FRESH WHIPPED CREAM
SAKONNET RIVER APPLE PIE
PUMPKIN OATMEAL SANDWICH COOKIES
BLACKBERRY SORBET
CITRUS POUND CAKE
FRENCH DOUGHNUTS
FROZEN MEYER LEMON PARFAIT WITH SPICED MILK BROTH AND ALMOND PRALINE
CRÊPES WITH CHOCOLATE MOUSSE AND ORANGE SAUCE
PEAR CLAFOUTIS
MEYER LEMON TART
STRAWBERRY COBBLER WITH SHORTCAKE TOPPING
STEWED RHUBARB
NATIVE RASPBERRIES WITH VANILLA CRÈME FRAÎCHE, PICKLED RHUBARB AND RASPBERRY COULIS
CARAMELIZED BANANA, BLUEBERRY AND MASCARPONE CRÊPES
KATE’S PUMPKIN SPICE CAKE
APPLE CRISP
KATE’S PUMPKIN BREAD PUDDING
STAR ANISE SHORTBREAD
POT AU FEU CRÊPES WITH ROASTED APPLE AND CINNAMON CARAMEL SAUCE
CREAM CHEESE CHERRY BROWNIES
ALMOND POT DE CRÈME
EL RANCHO GRANDE FLAN
CRANBERRY SORBET WITH JAGGERY WALNUTS
MAPLE ALMOND FIG TART
PEACH AND BLACKBERRY CROSTATA
CHEF MATT GENNUSO'S TOMATO PRESERVE BREAD PUDDING
FRESH STRAWBERRY RHUBARB PIE
Side Dishes and Beverages and Other
Spiced Hot Chocolate
Dug Parsnip Purée with Cranberry Brown Butter and Sage
Kenyon’s Cornmeal Cornbread and Chouriço Stuffing
Rosemary Roasted Beets
Wishing Stone Farm Cauliflower with Two Cheeses
Shrub
Infused Vinegar Recipe
Infused Spirit Recipe
Cucurbit Salsa
Stone Fruit Salsa
The Boiling Water Canning Method
Heirloom Tomato Salad
Whiskey Smash
Evergreen Ghost
Bee’s Nose
Roasted Celeriac Mash
Blackstone Smash
Cranberry Punch
Oyster Accompaniments
Drunken Cranberries
Pan-Roasted Brussels Sprouts with Bacon and Warm Cider Vinaigrette
Glazed Cippolini Onions
Strawberry and White Chocolate Pancakes with Lavender Cream
Grilled Peaches with Blue Cheese
Mixed Chili Barbecue Sauce
Tom & Jerry
The Flighty Zeus
FRESH PUMPKIN PURÉE
JAGACIDA-RICE AND BEANS
PICKLED RHUBARB
JOLLOF RICE
SWEET POTATO GREENS
FORK-SMASHED FEROLBINK FARMS FINGERLINGS WITH PAN-ROASTED GARLIC AND FRESH ROSEMARY
SAUTÉED BRUSSELS SPROUTS WITH PECANS
EL RANCHO GRANDE MEXICAN RICE
BEAU VESTAL’S WILD ONION PESTO
TOASTED CORN BREAD HASH WITH BRUSSELS SPROUTS
PIPPIN’S PEAR OF ACES
APPLE AND SAGE OLD FASHIONED
OLIVE TAPENADE
RUBY RED SANGRIA
LE BIKINI VERDE
WARM SPRING VEGETABLE SALAD
Holiday Recipes
Holiday Recipes
Blog
Rhody Food Watch
A FOODIE TOUR OF THE FARM COAST
FOOD REBORN: ecoRI News Provides Avenues for Consumers to Contribute to Local Farms
CHARCUTEPALOOZA FEBRUARY: The Salt Cure: Bacon & Pancetta
TOMATO DAZE
WHEN FRIENDS FEAR TO FEED YOU
CHICKENS IN THE CITY
LOCAL HEROES 2010
Video
New Urban Farmers
Rhody Food Watch
A FOODIE TOUR OF THE FARM COAST
FOOD REBORN: ecoRI News Provides Avenues for Consumers to Contribute to Local Farms
CHARCUTEPALOOZA FEBRUARY: The Salt Cure: Bacon & Pancetta
TOMATO DAZE
WHEN FRIENDS FEAR TO FEED YOU
CHICKENS IN THE CITY
LOCAL HEROES 2010
Video
New Urban Farmers
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