Food
Recipes, markets and the places we keep going back to.
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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.
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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…
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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.
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The Gull Rock beekeepers’ honey cake
A dark, sticky loaf made with the heather honey from the hives on the headland. It gets better every day for a week.
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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.
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Five-minute oats for slow Saturdays
Make them on Friday night, top them with whatever the market has on Saturday morning.
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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.