Effie’s Oatcakes are a rich biscuit or a hearty cookie– depending on your point of view.

Good neighbors at Jasper Hill Farm age Cabot’s Clothbound Cheddar in their cheese caves to produce an award winning Vermont cheddar

Spicy lamb shanks, braised in a chipotle coffee sauce sauce, paired well with cheddar cheese polenta.

These little pieces inside each segment of pomelo burst in your mouth as they release their juice.

This corned beef on rye challenged two other deli sandwiches to a taste off. And, the winner…

A perfect fried scallop from the Clam Box in Ipswich MA where the fried clams maybe king but the fried scallops are heavenly.

This week’s “Best Bite” was was a pumpkin tart in a cornmeal crust from the Hardwick Center Cooking & Bakery

This blue beauty is a Jarrahdale and is one of many specialty pumpkins available from area farms.

It’s fig season. Enjoy them with cheese or make some tasty “Figgy Pudding Bites.”

Organic ginger grown in Massachusetts and sold at a Boston farmer’s market.

Tiny, flat peaches that compress all the flavor and sweetness of a peach twice their size into their softly fuzzed skin.

From Oregon, “one of the most distinctive blue cheeses in America”

Irish Whiskey Tasting- Tullamore Dew vs Red Breast

Does Sauvignon Blanc taste like gooseberries? Does is smell like “Cats’ Pee on a Gooseberry Bush?”

Fresh local garlic… Cloves just formed… full of flavor and garlic heat!

A lovely local cheddar from Smith’s Farmstead in Massachusetts.