Tag: Dylan L’Abbe-Lindquist

PIGEON COVE FERMENTS GRILLED CHEESE

Posted on by Kimsmithdesigns

During Sunday’s podcast we met Kristen and Dylan of Pigeon Cover Ferments. Their sauerkrauts are out of this world delish. Don’t be turned off when we write sauerkraut; theirs is certainly not your run of the mill grocery store sauerkraut. Pigeon Cove Ferments sauerkrauts are simply fermented cabbage made with a variety of seasonings, hand made and in small batches  As theirs is not prepared with preservatives, Pigeon Cove Ferments sauerkraut is wonderfully flavorful and is also vitamin C and probiotic-rich.

It is so exciting to see the growing food industry emerging in Gloucester. When purchasing Pigeon Cove Ferments products you are also supporting other local businesses because Dylan and Kristen source all their vegetables from local farms, including Aprilla Farm, Seaview Farm, and Cedar Rock Gardens–hundreds and hundreds of pounds of cabbage for example. Their salt comes from Atlantic Saltworks, which is based out of Gloucester and produces salt from the Atlantic Ocean.

I have to take a second round of doxycycline for tick bite related illnesses; adding probiotics to my diet couldn’t have come at a more timely moment. Immediately after sampling at the podcast, I purchased several jars at Common Crow. The sales person could not have been more complimentary of Pigeon Cove Ferments products. Today I made a grilled cheese with the caraway and pepper flavored sauerkraut. The crunchy kraut contrasted beautifully with the creamy warm cheese. I think I feel better already!

To learn more about Kristen and Dylan listen to our podcast and visit their website here Pigeon Cover Ferments.

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DOGTOWN DAYS A TREMENDOUS SUCCESS!

Posted on by Kimsmithdesigns

Dylan L'Abbe-Lindquist Dier Beer ©Kim Smith 2015

Dylan L’Abbe-Lindquist serving Cape Ann Brew Pub Dier Beer

Although it sounded so interesting, I very unfortunately missed the Dogtown Days lecture program held at the Cape Ann Museum as I was covering the Rockport Harvestfest (we oftentimes say on GMG that we are incredibly blessed that here on Cape Ann we have an embarrassment of riches in wonderful and worthwhile things to do and see). I did however attend the reception held afterward at the Sawyer Free. This is the second annual Dogtown Days event sponsored by the group of citizens Friends of Dogtown, a relatively newly formed outfit dedicated to restoring, protecting, and celebrating Dogtown, along with the far reaching goals to construct a visitor’s center and to help mitigate the ongoing misuse of the landscape.

Mary Weissblum ©Kim Smith 2015 jpg

Mary Weissblum’s Swamp Cake

Two of the highlights of the reception were Mary Weissblum’s Swamp Cake and Cape Ann Brew Pub’s colonial Dier Beer, both made with ingredients mentioned in historical accounts of Dogtown. Mary is going to provide GMG readers with the Swamp Cake recipe, spiced with ginger and nutmeg, and super delicious. Dylan L’Abbe-Lindquist’s Dier beer was outstanding and is going to be available at the Brew Pub in about a week. The brew was richly dark, made chocolatey in color almost, from the molasses and special carmelized flavored hops. Most amazingly, Dylan and his wife, along with their little baby, scoured Dogtown trails for authentic ingredients, which include Staghorn Sumac, winterberries, cranberries, and beach plums–it truly is a wonderfully flavorful brew. Ask for it at the Brew Pub, you won’t be disappointed.

To learn more about Friends of Dogtown, visit their website here.

Kit Cox Dylan Lindquist ©Kim Smith 2015

Kit Cox and Dylan