On the Move

GA_Curio_ElenaRay Share on Facebook Share on Twitter Share on Google+ Share on Google+ Share on LinkedIn Buffer It! JoomShareBar A Perfect Move finds a niche helping clients cut waste   According to the U.S. Census Bureau, an estimated 37.1 million Americans move every year. And anyone who has ever had to transfer belongings from one place to another—be it across town or across the country—knows that the process often entails a lot of waste. From cardboard boxes to long-forgotten trinkets and heirlooms, no move is really complete without a trip or two to the landfill or a curb full of refuse.

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Jewett Farms & Company

This classic country kitchen on Lake Winnipesaukee includes high ceilings and cupboards with traditional raised panel doors and paneled ends, beautiful soapstone countertops and a curly maple kneading bench. Share on Facebook Share on Twitter Share on Google+ Share on Google+ Share on LinkedIn Buffer It! JoomShareBar For Newburyport and York cabinetmaker, crafting an enduring product is as green as it getsWritten by Jim Cavan, Green AllianceWith so many big box stores housing aisle upon aisle of composite cabinetry, seldom do you encounter a kitchen motif older than a decade. Like many other products, furniture and cabinetry are fast-becoming mere consumables, often disposed of without a second thought. The quintessential Yankee (and “green”) philosophy of making the most out of what you have, while creating something as beautiful...

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Warming Up To Winter

Warming Up To Winter Share on Facebook Share on Twitter Share on Google+ Share on Google+ Share on LinkedIn Buffer It! JoomShareBar Local Energy Purveyors Offer Alternative Home Heating OptionsWritten by Jim CavanWinter is almost here. Rest assured that your furnace will soon be running full tilt, and a refill probably isn’t much farther down the snowy road. Given the dread that many people on the Seacoast feel with the arrival of Old Man Winter, one cannot help but wonder if there is a better way to fill the tank—one that is efficient, clean and doesn’t require cutting big checks with every visit...

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Salsa

Saucy, spicy, and fresh

Stonewall SalsaVerde GPhotographed by Jim Stott Salsa Verde

Salsa is a sauce, admittedly a very chunky, hearty sauce that doesn’t pour easily, but it is still a sauce! It’s also a sauce that, by most accounts, is the most popular condiment in the United States and perhaps in the world. Centuries before Columbus landed on the shores of the New World, tomato and pepper farming had spread from the land of the Incas to Central America and Mexico. The climate was perfect for growing lush crops of both, and blending these two veggies together was inevitable. Adding spices, onions, chilies, and herbs probably came from early beliefs that many of these commonly available ingredients are of real value in warding off fevers and other maladies. Plus, family recipes of salsa added lots of spark and variety to a diet based mainly on rice, beans, and corn.

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Chocolate Bark

An easy, festive treat for any occasion

Stonewall 553817 Peppermint Bark G650xPhotographed by Jim Stott

All of us who could not envision a world without chocolate owe our gratitude to the Conquistadors who first brought this precious commodity back to Europe centuries ago. They were introduced to this most delectable treat by the Aztecs of Mexico who harvested the cacao, finely ground it, and brewed a beverage often flavored with chilies or cinnamon and sweetened with honey. This concoction, xocolatl, was typically served during important ceremonies and was thought to improve one’s stamina and help fight fatigue.

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Casseroles

Home-cooked meals that warm up chilly days

Stonewall Spicy Shepards PiePhotographed by Jim Stott

Casserole—the word brings up memories of home-cooked meals, savory scents, and stick-to-the-ribs satisfaction. So what exactly is a casserole and how did it get its name? Casserole comes from the French word casse, meaning a case, referring to a large deep dish that can be used both in the oven and then as a serving vessel. The word is also used for food cooked and served in such a vessel. Today, this cookware is usually called a casserole dish or casserole pan.

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Frozen Favorites

Sorbets and other sweet treats

Stonewall Blueberry Lemon SorbetPhotographed by Jim Stott Blueberry Lemon Sorbet

These days, we find so many frozen treats in markets and small shops that it is sometimes hard to choose our favorite! Gelato and frozen yogurt shops seem to spring up overnight on every street corner. We go for good old-fashioned American ice cream, but then again…

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Soups for the Soul

Stay warm this winter with homemade soup

SWK VegetableStock650xPhotographed by Jim Stott

In New England, early settlers boiled seafood shells for soup and used less appealing bits of chicken and beef for broth that became a staple of their diet. To the soup, they added vegetables from their root cellars. Root vegetables fed families throughout the long Northern winters.

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Back to Basics

Hearty chicken recipes for cold winter nights

Stonewall RoastChicken VegiesPhotographed by Jim Stott

Getting two people to agree on the best way to roast a chicken is almost impossible, but there is no doubt that it is just about everyone’s favorite “go-to” meal during the winter months. Here Jim and I offer two of our best chicken dishes to take the chill off our New England winter weather. We probably have consumed hundreds of chickens on the way to finding out what the perfect roaster is; it is one of our all-time favorite meals. It does not matter if it is just the two of us on a cold winter night or if we have “important” guests. Somehow the combination of oven-roasted chicken and vegetables, along with mashed garlic potatoes always works. The second recipe for a warm and hearty chicken stew is the dish for a snowy Sunday.

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Bread Pudding

Sweet or savory—always a treat

SWK coffeecaramelbreadpuddingPhotographed by Jim Stott

Banana Brioche, Chocolate Caramel, Coconut Praline, Brandy Apple, Butterscotch Raisin—the list of tempting bread pudding recipes trending today is endless. Yes, this usually humble American dish has taken on new life in recent years. Bread pudding probably originated in Europe in the eleventh century when folks left no waste and used leftover bread crusts to make a custardy treat. Still thought of as a family dessert dish made with leftovers (nothing wrong with that!), it has become the quintessential comfort food, now proudly listed on menus both as a dessert and in savory fashion as a main dish. We have to say it has been and remains one of our favorites!

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Delectable Brussels Sprouts

One of the world’s healthiest foods

SWK brusselssprouts lead croppedPhotographed by Jim Stott

Brussels sprouts, once voted the most hated vegetable in England, have come into their own as nutritious and versatile side dishes. They also make delicious garnishes, appetizers, and healthy additions to soups and stews. We’ve eaten them locally as an appetizer served warm from a roasting pan with a maple-based sauce and Gorgonzola cheese; at home, we roast them with salt, pepper, and other root veggies including sweet potatoes: both preparations are delicious!

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Luscious Lemons

Zesty recipes for a versatile fruit

Stonewall LemonsPhotographed by Jim Stott

Lemons are one of the most versatile fruits used in cooking and an essential staple in our kitchen. Indeed, nothing brings sunshine indoors more than the big white ironstone bowl filled to the brim with fresh lemons on our kitchen counter. From cocktail garnishes to desserts, lemons can be used - and usually are at our house - in recipes for any meal, at any time of day. Lemon juice is in the recipe for our top-selling Maine wild blueberry jam and, blended with parsley, it is one of our favorite scents in our line of dishwashing detergents. Something about the aroma makes us think of cleanliness, freshness, and brightness.

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Celebrating with Friends: Enjoy this fabulous holiday menu

StonewallKitchen2

Many folks on the Seacoast crown the holidays with a fabulous feast shared with family and friends. For us, the incredibly busy time of fourth quarter in the retail world comes to a screeching halt. We can finally take a breath, sit back, and enjoy all that is really important about the holidays . . . sharing time with the people you care about.

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Radishes

A vegetable delight

radishesPhotographed by Jim Stott

Little did we know when starting to investigate the humble radish that this healthy little vegetable comes in so many varieties and stars in so many wonderful recipes. The name radish comes from the Latin word for “root” and is a plant in the same family as horseradish and turnip. With a mild peppery flavor and distinctive crunch, radishes are a great spring garden plant. They are easy and quick to grow, and they thrive in almost any season, in any climate. Because radishes do not require a lot of space or attention, you can grow them in containers or in a traditional garden bed. Either way, expect a harvest about one month after sowing the seeds—ideal for those of us who love instant gratification!

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Doug's Homemade Grilled Pizza

DougsPizza Share on Facebook Share on Twitter Share on Google+ Share on Google+ Share on LinkedIn Buffer It! JoomShareBar Doug's Homemade Grilled Pizza Ingredients 1 cup warm water 1 package dry yeast 2½ tablespoons olive oil 2½ cups all-purpose flour, plus extra for kneading 1½ teaspoons kosher salt Pinch of black pepper Directions Make the pizza dough 1. Place yeast in a mixing bowl; add the yeast and let stand for 10 minutes until foaming. 2. Add all ingredients into a food processor and pulse them until mixed. 3. Dust countertop lightly with flour. Turn out dough onto the counter and...

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Asparagus

Asparagus Share on Facebook Share on Twitter Share on Google+ Share on Google+ Share on LinkedIn Buffer It! JoomShareBar In Maine, we have enough strawberry and clam festivals to pack the summer calendar. So it makes perfect sense that in Stockton, California, people celebrate the incredible and versatile asparagus at an annual asparagus festival, complete with a Chef of the Fest competition, an asparagus-eating contest, and a Spear-it Run. While we don't have a festival devoted to asparagus, we do want to highlight this remarkable and very popular vegetable, which is at its best locally in early to midspring. Asparagus is one of...

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Spring Tarts

Stonewall_StrawberrySourCreamTart Share on Facebook Share on Twitter Share on Google+ Share on Google+ Share on LinkedIn Buffer It! JoomShareBar Sweets made simple with strawberries and key limes Strawberry Sour Cream Tart - Coastalhg.com - Photographed by Jim Stott Two delightful spring fruits have no culinary connection to each other, but we are going out on a limb and featuring both of them anyway! Each speaks to the freshness of spring in color and taste, and both make wonderful desserts. The tiny, bright, and remarkably flavorful key lime and the luscious, ripe strawberry are two of nature’s finest accomplishments. Peak season for key lime...

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Apples

Stonewall_ApplePie Share on Facebook Share on Twitter Share on Google+ Share on Google+ Share on LinkedIn Buffer It! JoomShareBar The New Englander’s favorite fall and winter fruit Photographed by Jim Stott   The apple crop is the quintessential New England harvest. Although not native to North America, the apple represents all we hold dear about life in the United States. “As American as apple pie” says it all. Food historian Constance J. Cooper says settlers carried seeds from Europe to North America. In 1625, William Blaxton, an Anglican priest, planted New England’s first apple orchard on land that became Boston’s Beacon...

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