New England Boston Baked Beans Sharon Style

Baked Beans Pic One bite of Boston Baked Beans at Boston’s historic Durgin Park (their slogan: Established Before You Were Born), I realized my bean recipe needed some improvement. Everything I’d ever heard about Yankees making the best pot of beans was true. I knew part of their flavor was due to molasses (gets the nutrition nod from Weston Price Foundation, as long as it is unsulphured) and brown sugar, onions, and pork. But Durgin Park’s Boston Baked Beans had something else, a “warmth” and flavor that gave it a more complex “wow” factor.

Several baked bean batches and journeys back to the restaurant, to figure out what my recipe was missing – none of the batches I’d made had that certain special “wow” factor – one of the waitresses finally took pity on me, suggesting, “Why don’t you buy our recipe book?”


Quark By Any Other Name.....Is Still A Curd

…and because of the abundance of the milk produced he will eat curds, for everyone that is left within the land will eat curds and honey… Isaiah 7:22

Raw Dairy Poster What do you get when you combine three half-gallons of fresh, raw, grass-fed milk, with an extended power outage?

Curds!

And whey!

Every once in awhile, some good comes from New England’s downed power lines!

Whey, in the mind of most moderns, is a by-product of cheesemaking, dumped as waste, or fed to livestock. But, when it is made with real, raw milk – the kind cows make from eating grass – whey is wonderfully healthy and has a wide variety of uses.