Reporter
Rosa Calder
-
Grape focaccia, for the week the vines give up
Dark grapes, rosemary and a lot of good oil, pressed into a dough that does most of its work overnight in the fridge.
-
A hundred years of Saturdays at Harbor Street Market
It began as a fish auction on the quay. A century later, Port Avalon’s market is where the city shops, eats and argues on…
-
Where to eat in Port Avalon this autumn: the places we keep going back to
A harborside oyster bar, a noodle counter in an old bank and the best breakfast in the city, which is in a launderette.
-
One tray, six vegetables: the autumn supper we make every week
Squash, red onions, peppers and chickpeas, roasted hard and finished with a sharp herb dressing. Forty minutes, one tray to wash.
-
Dressing for the sea wind: the case for one very good scarf
Port Avalon’s winter is not that cold. It is that windy. A big wool scarf solves most of it.
-
The Harbor Street roasters’ cold brew, made at home
Coarse coffee, cold water and a day of patience. The roasters at Tidewater Coffee share their ratio.