MARKET TO TABLE: POLENTA TWO WAYS

Polenta is an overlooked meal that should become a staple. It’s simple to cook, delicious to eat and irresistibly versatile. In this week’s Market to Table (the final one from Northeast Ohio for awhile – the rest will come from Italy and elsewhere), I will show you two ways to make polenta using some of the best produce of the season.

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INTRODUCING MARKET TO TABLE: BEET PASTA WITH CHANTERELLES & CHÈVRE

Introducing a new feature on Meet Me at the Long Table: Market to Table, where twice monthly we’ll share recipes highlighting the best of our local ingredients. We hope you enjoy these and get out to meet the farmers and producers in your area and support them as they nourish you.

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