Renee Brooks Catacalos on food, farms and folks she knows
from The Chesapeake Table, coming in September 2018 Greek-style Moussaka It’s misleading to talk about “farm-to-table” cuisine. Farm-to-table is a way of cooking, relying on locally sourced and mostly seasonal ingredients, that can support any cuisine. Sometimes the ingredients for particular types of cuisines may not be readily available locally, but remember, every little bit… Continue reading Moussaka
It can be challenging to find delicious non-alcoholic things to drink with any local ingredients, beyond fruit ciders. I drink a lot of (non-local) tea every day, but I don’t like kombucha and I’m not afraid to admit it. The idea of fermented ginger beer was new to me, but after trying Sweet Farm Ginger… Continue reading Fermented Ginger Beer
Renee Eats Local 