razorclamscooked

Razor clams

I’ve never eaten a razor clam before 2 days ago. I’ve found their shells on beaches of course, but never thought about the edible creature inside.  I didn’t know what I was missing….

razorclamsnet

You may have already known that we are big fans of foraging for our own food whenever possible. In today’s world, it’s a comfort knowing where our food is coming from and being able to feel good about it’s quality and purity is priceless.  We enjoy showing our children the start to finish process, and we find they are more apt to eat whatever we put in from of them if they have helped find it, dig it, prepare it or help serve it.  

mediggingclams

On a recent getaway to Cape Cod, we bought a clamming permit and tried our hand at it. We had small shovels (aka we used the kids sand toys) and a couple of nets. You have to go at low tide when you can scour the sand for the clams dens.  They look like tiny raised sand donuts.  If you put pressure near them, a sprout of water jumps up.  The kids were hysterical watching us get splashed in the face by the clam “pee”.

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quinoabowl

How to Cook Perfect Quinoa

A few years ago I wanted to quit quinoa.  Every time I cooked it according to the directions of the 1:2 ratio that you find everywhere, it came out mushy, soggy and bitter.  I couldn’t understand what all the fuss was about!   Eventually I got it through experimenting with different amounts of water.   Quinoa is good.  Really good.  And when cooked properly, it is light and fluffy, each grain defined.  Quinoa has an airy and slightly nutty quality that makes it perfect alone or easy to dress it up with endless possibilities. 

Quinoa-dry

In light of the gluten-free era, quinoa has become very popular, but it’s actually an ancient grain.  And when I say grain, I mean seed.  Because it’s the seed of the plant that we eat.  And that makes it gluten-free, high in protein, and packed with all sorts of nutrition.   It’s related to the spinach and swiss chard family.  

quinoabowl

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ramppestowriting

Ramp Pesto

ramppestowriting

In the Ferioli household, it’s been all about ramps lately.  We are eating them like they are going out of style….wait, they actually are!  Ramps (also known as wild leeks, spring onion, wood leek, and wild garlic)  only grow three weeks out of the year.  We are lucky enough to live in New England where they do exist, and we know a secret place where the ramps grow like grass.  Shhhhh……

rampforest

There’s nothing like foraging for your own food.  That connection, (especially for kids!) of searching, digging, touching, and finally cooking and eating, makes it all so nourishing and just a bit more fun.  

rampmatteo

The earlier you pick the ramps, the sweeter they are.  They are delicious in pesto (recipe below), sautéed, or in soups.    Ramps can be eaten in it’s entirety from it’s root (very similar to a leek root) to the leaf which is like spinach but a bit firmer, when cooked.  

ramps2pics

Over thirty years ago, when I was a wee child, my parents bought a “fixer-upper” that over they years they have turned into a beautiful home.  It sits upon a few acres and is surrounded by cow pastures.  I grew up with the cows and sheep as neighbors and my dog Zeb, as my playmate.  We did have human neighbors as well, just not that many.  One neighbor, an old man named Mr.Wood, took my father out for a man-to-man nature walk one day.  It was then when he showed my father this place, this really magical, hidden place a couple miles behind our house.  Bordering the mountains and a winding river, lies the ramp forest, quiet and still, untouched.

Rampsdadhand

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orangecake2

Orange Cake

Someday I am going to be organized enough to get a post ready for upcoming holidays. But alas, that time has not yet arrived.  Here is my Post-Mother’s Day Orange Cake recipe a few days late.  If you are an organized person, perhaps you’ll remember this for next year!  And Happy Mother’s Day to all you mother’s out there!  

orangecake2

A friend asked me for a cake idea for her family’s Mother’s Day meal, and I suggested this one as it’s quite easy to make and it’s always been a crowd-pleaser.  I needed an excuse to translate the recipe from French anyways and voila, now we have it! 

orangecake3

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bouchon

Photos: Transatlantic Adventures. Part 1.

I’m back!  It’s been awhile, hasn’t it?  This time I have a good excuse and it involves open-air marketplaces, freshly-baked baguettes, foie gras and vineyards.  We were in France, as you may have guessed.  And a side-trip to Piedmont (pics to follow!).  Too many food adventures for one post!

strawberriesmarket

While I work on some recipes to share with you, here’s a peek of what we’ve been up to. Our home base in France is a town called Prévessin-Moëns, where Stephane grew up.  It’s located half-way between the Jura mountains and the French Alps and just bordering Geneva, Switzerland.  The next town over is Ferney-Voltaire, named after the illustrious writer Voltaire.  His chateau is surrounded by beautiful gardens and it sits atop the tiny village.  Just 200 feet away is the town center where on Saturdays a weekly open-air market is held.  Strolling through the market is like taking a virtual-food-tour of the entire country. Oysters fresh that morning from Brittany presented by the fisherman himself, strawberries and olives from the south, cheese from the Jura mountains, chicken from Bresse (the best chicken in the world according to my husband) and steaming bread just waiting to jump into your bag and be brought home. 

molly_market

Here I am slurping some oysters at 11am.  I think my six-year old son describes them best: “it tastes like the sea”.  Clean, soft minerals, refreshing.  And yes, our six-year old likes oysters!  

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