“ I go to farmers' markets all the time. Field-to-table is so my thing. But none of the herbs at any of them comes close to island herbs. Those herbs make Quinnie food- well, those herbs and freshness.… Barbara Delinsky
“ She spent the afternoon typing up notes, answering readers' questions, and blogging about a new online source for organic cinnamon and nutmeg, either of which she could have used for testing the islan… Barbara Delinsky
“ Nicole craved sweets. Her list included peach pie, rhubarb pie, and pumpkin pie, all of which would be on hand the following week for the Fourth of July cookout on the bluff, so she knew Quinnie cooks… Barbara Delinsky
“ Dorey says the key to chowder is letting the ingredients cure in the pot for a day before dishing it up, which is counterintuitive since fried clams are best right after they're dug. Personally, I thi… Barbara Delinsky
“ French toast? Frittata?Definitely frittata.Leaving the table again, she transferred a small packet from freezer to fridge. It was salmon, home-smoked on the island and more delicious than any she had… Barbara Delinsky
“ In the kitchen, she made passionflower tea, turning the jar of loose leaves in her hand while a teaspoon's worth steeped in her mug. The tea was local, made from an herb that rarely grew in New Englan… Barbara Delinsky
“ Whether she was writing to tell her followers about a local cheesemaker, a new farm-to-table restaurant, or what to do with an exotic heirloom fruit that was organically produced and newly marketed, s… Barbara Delinsky
