The Henry P. Kendall Foundation is excited to announce the launch of the 2024 New England Food Vision Prize. The Prize program aims to increase the amount of regionally-produced food served in K-12 school districts, colleges, and universities across New England. We believe that educational institutions are uniquely positioned to support a thriving and resilient regional food system by leveraging their purchasing power to support local and regional producers and by using their nutrition and dining programs to directly engage students as consumers – showing them how food choices impact health ..read more

We have the most up-to-date list. Find a farmers’ market near you! Look below for the 2024 Outdoor Farmers’ Markets – Town-By-Town updates. 2024 Summer Outdoor Markets – Day-by-Day Details Here Farmers’ Market Main Directory here Markets in BOLD are our ad/partner markets. We are so grateful for their support of our work we ask that you please support them in return. And say “Hey, I saw you in Edible!” Attleboro Farmers’ MarketSaturdays, 9 AM – 1 PM, June 15 – October 12 La Salette Shrine, 947 Park Street, Attleboro, MA Back field in overflow parking lot www.AttleboroFarmersMarket.com &nb ..read more

The South Shore Food Bank, working in partnership with the Greater Boston Food Bank to improve food access on the South Shore, help address food equity across towns, and help make fresh options more readily available to families relying on food pantries to meet their needs, proudly announces the Inaugural Fresh Bite 5K and Citrus Stroll, to benefit families across the South Shore who are battling food insecurity.  The event will take place on Saturday, June 15, at Wompatuck State Park in Hingham.  The race begins at 9:30 a.m. after time for yoga and registration from 8 a.m. to 9 a.m ..read more

The Marshfield Agricultural Commission’s 13th annual Adopt-a-Seedling event is almost here. There will be online ordering and pick up on May 11th and an in person, live sale on May 18h at the Marshfield Fairgrounds.  Offerings include tomatoes, peppers, cabbage cucumbers, squash, lettuces, spinach, hollyhocks, nasturtiums, zinnias, marigolds, herbs, irises, cosmos and more.   Both pick up on May 11th and the in-person sales on May 18th will happen at the Marshfield Farmers’ Market at 140 Main. Pick up on May 11th is 11am-1pm. Pick up and live sale on May 18th is 10am-1pm.  ..read more

Print Thai Green Curry with Shrimp Serve curry over hot jasmine rice with fresh squeezes of lime juice. Ingredients 2 tablespoons avocado or vegetable oil 1 onion cut into slices 1 jalapeño or other hot chilipepper diced (omit for less heat) 2 carrots sliced on a bias 2 garlic cloves 1 red pepper cut into slices 1 bunch of tatsoi stems chopped (leaves chopped if large, canremain whole if baby) 3 tablespoons fresh lemongrass finely chopped 1 teaspoon turmeric powder 1 teaspoon fresh ginger grated 3 to 5 tablespoons green curry paste (depending how spicy you like it) 1 14-ounce can of coconu ..read more

by Pam Denholm. The irony of moving from Southern Africa, where I’ve lived most of my life, to America to ultimately run a food security organization is not lost on me. South Africa has the highest unemployment rate in the world, according to the World Bank, and the social assistance programs are limited. As a country it has a lot to offer, but poverty and hunger are widespread and visible. You couldn’t drive from here to there without somebody offering to wash your windshield in return for the change in your center console while you wait at a traffic light. We fix, reuse, recycle, repurpose, an ..read more

Pork belly tacos are exceptionally delicious due to the succulent, fatty nature of pork belly combined with the flavorful marinade, seasonings, and toppings that we use in our taco recipes. The rich, melt-in-your-mouth texture of the pork belly, when paired with fresh tortillas and vibrant toppings like salsa, cilantro, and pickled red onions, creates a harmonious blend of flavors and textures that tantalize the taste buds, making pork belly tacos a beloved favorite among food enthusiasts. Print Pork Belly Tacos Yield: approximately 12 to 16 tacos Ingredients 4 pounds boneless skinless por ..read more

  Print Ancho Chili Roasted Pineapple Yield: 2 cups Ingredients 2 cups finely diced fresh pineapple 1 tablespoon oliveoil or canola/vegetable oil 1/2 tablespoon and 1 teaspoon ancho chili powder 1½ teaspoons granulated sugar Instructions Heat oil in a medium skillet over medium high heat. Add pineapple, sugar, and ancho chili powder and stir to coat. Cook, stirring occasionally, for 4 to 5 minutes, until pineapple caramelizes with a nice golden-brown color. You can grill the pineapple as well, if desired! The post Ancho Chili Roasted Pineapple appeared first on edible Southe ..read more

  Print Chipotle Aioli Yield: 1 cup Aioli Ingredients 2 large egg yolks 1 tablespoon lemon juice (about a half a lemon) 1 teaspoon garlic finely minced (about 2 to 3 cloves) ¼ teaspoon sugar ½ teaspoon salt 2 tablespoons chipotle in adobo 3/4 cup vegetable oil (extra light olive oil works great too) Instructions Place yolks, lemon juice, garlic, sugar, salt, and chipotle in food processor. Pulse to combine. Alternatively, blend with immersion blender. With processor or blender running, slowly pour in oil. Process until aioli forms and thickens, about a minute. Turn processor o ..read more

  Print Sweet and Tangy Pickled Onions Yield: 2 cups Ingredients 2 medium red onions thinlysliced 1/2 cup apple cider vinegar 1 cup warm water 1 tablespoon sugar 1½ teaspoons kosher salt 1/2 cup of grated fresh red beets Instructions Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt are fully dissolved. Place onion and beets in a jar or bowl (I like to use a mason jar). Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you're in a rush. Preferably, cover jar or bowl and place in refrigerator ..read more