the GoodEater Collaborative

Community Supported Fisheries 2.0: A Personal Take

With community supported fisheries, participants pay upfront for that season’s share. Unfortunately, my work schedule didn’t allow me to get to the dropoff locations in time, and, frankly, it was too much fish for me to take. But this Spring an offer turned up that was too good to refuse.

Beyond Basil: Pesto Variations Offer Flavor, Nutrition

Many people know of pesto as a basil-based green sauce commonly served over pasta. What many people do not know is that pesto can be thought of as a food form, with innumerable variations. Think of pesto as a creamy green sauce with the following ingredient combination:

Yankee Pot Roast with Grass-Fed Steer

I just bought a 250 pound side of Dexter beef for $1000. That makes it $4.00 per pound, and I use everything off of it: a rich pot roast, short ribs, lots of “butcher” steaks, bresaola, basterma, pastrami, peperoni, shanks, dry aged steaks, and onion soup with marrow.

5-Step Process for Easy Composting in a Small Urban Apartment

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GoodEating: Deep Fried Pork Belly with Thai-Style Lime Sauce

The challenge is this: Can you take pork belly—one of the fattiest cuts of meat available, deep fry it, and create a dish light enough that you can actually feel good after eating it?

The answer is yes! And here’s how it’s done:

“Adult Taco” Wins Best Seasonal Grilling Contest

There was an outpouring of delicious ideas put forth in our “Early Summer Grilling Ideas Contest” — ranging from pesto shrimp to jerk sweet potatoes to grilled watermelon. But the Adult Taco took the cake!

Meta-Pantry: How to Preserve Angelica

Candying is one a great way to preserve a huge variety of vegetables, fresh spices, and herbs. Here’s a basic method which works for many tough plants as well as squash and melons.

Win a Copy of “The Flavors of Olive Oil” With Your Best Grilling Ideas

It’s the first week of June – time to rock the party with your grill skills! We’re therefore holding a contest for Best Seasonal Grill Ideas and Recipes. The prize will be a copy of Deborah Krasner’s James Beard award-winning: The Flavors of Olive Oil: A Tasting Guide and Cookbook. Post yours today!

How to Make Homemade Yogurt

Even though the supermarket down the street has a 5 meter long display of yogurt, I’ve begun making my own. It’s easier than you think.

Urban Foraging: Japanese Knot Weed

Japanese Knot Weed is a non-native plant that grows wild and is considered invasive. I consider it delicious. This and other wild plants are growing all over the area and are worth seeking out for great flavors, health benefits, and beauty!