A colorful autumnal salad–clementines, avocados, pomegranates and walnuts.

Papa’s Pecan Pie is the easiest pie you can make this holiday season.

This is a unique, tasty, and refreshing birch-flavored cocktail that’s perfect for the transition to fall.

Did you know you can eat all parts of the garlic plant? This pesto made from garlic scapes has a serious kick!

A delicate chicken based dish that uses the best of local products.

Sour cherries are in season for a fleeting moment. Learn how to make them into pie, studded corn muffins and Shirley Temples.

Strawberry-balsamic jam

Roasted beets, apple cider-soaked dried cherries, creamy blue cheese and crunchy pecans in a hearty vegetarian appetizer.

Rhubarb and oat crumb cake with fresh ginger.

Keep asparagus simple with a little kiss of flavour.

Roasted Cauliflower and Whole Wheat Pasta with Pork Meatballs

Buttery, melt-in-your-mouth shortbread cookies with a little kick of extra flavor from lemon and basil.

Perfect seasonal risotto flavored with spring onions and pea shoots

Traditional plum liqueur with herbs, orange and pineapple juice.

Potted Crab from L. Mulligan Grocer in Dublin!

Chioggia and Cylindra beets tossed with white vinegar/orange juice/orange zest/thyme dressing, topped with goat cheese.

Local wild blackberry bonanza! A Northern California treat. Transform into a lovely blackberry sauce for ice-cream!

Deep fried prawn rolls also known as xiajuan (蝦捲) in Taiwan. Tasty and easy to make street food from Taiwan.

Black tea with thistle flower petals, marigold petals, cornflower petals, rose petals, tropical fruit flavors from Herb Lyceum (Groton, MA)