It was the perfect day yesterday at Shelburne Farms for the 5th annual Vermont Cheesemakers Festival. Forty plus cheesemakers from around the state of Vermont, as well as a few from New Hampshire and Massachusetts, gathered for an afternoon of tasting and talking – and, happily, we did a lot of both! Continue Reading »
Unpacking a box of Moro blood oranges from Rancho del Sol, I was immediately hit with a rich, balsamic fragrance that was only matched in richness by their bright ruby appearance. Having yet to preserve any of this season’s citrus fruit, I immediately decided to snap up a pound to juice and candy.
At the end of each year, staff members at all three of our shops – in Cambridge, the South End and in New York – fill out a staff survey. We reflect on our year in food, pick our favorites and share memorable moments. Here are our top ten picks culled from this year’s survey results!
At the end of each year, staff members at all three of our shops fill out a staff survey, reflecting on our year in food. We pick our favorites, reminisce about revelationary food moments and about new discoveries. Like clockwork, some products can be pretty much counted on to appear each year. Other foodstuffs disappear and/or reappear, depending on staff members’ palates. Here we share our top ten picks culled from this year’s survey results – we hope you enjoy these delicious goodies as much as we do!
Since 1780, the Romanengo family has been dispensing handmade candies from this beautiful shop with its marble walls, glass shelves and rich wooden cases. Crystal receptacles are filled with confetti-colored candied fennel seeds, threads of sugar coated cinnamon, sweet fruit fondants, chewy rosewater marshmallows and tiny pastiglie.
Emily recently traveled to Genova to learn how to glacée candied fruits and chestnuts with the Romanengo family.