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	<description>Local cooking and eating in New York&#039;s Hudson Valley.</description>
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		<title>Tepary Bean, Sausage &amp; Chard Soup</title>
		<link>http://localkitchenblog.com/2013/06/19/tepary-bean-sausage-chard-soup/</link>
		<comments>http://localkitchenblog.com/2013/06/19/tepary-bean-sausage-chard-soup/#comments</comments>
		<pubDate>Wed, 19 Jun 2013 16:06:52 +0000</pubDate>
		<dc:creator>local kitchen</dc:creator>
				<category><![CDATA[garlic]]></category>
		<category><![CDATA[heirloom beans]]></category>
		<category><![CDATA[kale & leafy greens]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[spring]]></category>
		<category><![CDATA[summer]]></category>
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		<guid isPermaLink="false">http://localkitchenblog.com/?p=12175</guid>
		<description><![CDATA[The verdict is in and the peoples: they like the chard. The professional chefs, recipe developers and cookbook authors? Not so much (except for Martha Rose, who, as ever, is awesome. The other Martha gets a nod too, mostly for the cool, seasonal, by-ingredient recipe index she&#8217;s got going on.). I&#8217;ve said it before and I&#8217;ll say it again: I just don&#8217;t understand why everyone in the culinary world has a love affair with kale, but ignores her milder, softer, [&#8230;]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=localkitchenblog.com&#038;blog=6295446&#038;post=12175&#038;subd=localkitchen&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>10</slash:comments>
	
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		<title>Honey-Sweetened Rhubarb Rosemary Jam</title>
		<link>http://localkitchenblog.com/2013/06/15/honey-sweetened-rhubarb-rosemary-jam/</link>
		<comments>http://localkitchenblog.com/2013/06/15/honey-sweetened-rhubarb-rosemary-jam/#comments</comments>
		<pubDate>Sat, 15 Jun 2013 23:00:59 +0000</pubDate>
		<dc:creator>local kitchen</dc:creator>
				<category><![CDATA[canning]]></category>
		<category><![CDATA[jams]]></category>
		<category><![CDATA[preserving]]></category>
		<category><![CDATA[rhubarb]]></category>
		<category><![CDATA[rosemary]]></category>
		<category><![CDATA[spring]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>
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		<guid isPermaLink="false">http://localkitchenblog.com/?p=12137</guid>
		<description><![CDATA[At the farmer&#8217;s market this morning, I convinced a woman to buy the last of the rhubarb and freeze it for a pie. She was hovering near the rhubarb box and asked the vendor how long rhubarb would be in season. The vendor (clearly not a farmer, and new to the stand) said she wasn&#8217;t sure, but she thought the season was short (it&#8217;s not). I told the woman that rhubarb likes cool weather, so when it gets really hot, [&#8230;]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=localkitchenblog.com&#038;blog=6295446&#038;post=12137&#038;subd=localkitchen&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>4</slash:comments>
	
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		<title>Leafy Greens</title>
		<link>http://localkitchenblog.com/2013/06/12/leafy-greens/</link>
		<comments>http://localkitchenblog.com/2013/06/12/leafy-greens/#comments</comments>
		<pubDate>Thu, 13 Jun 2013 01:15:32 +0000</pubDate>
		<dc:creator>local kitchen</dc:creator>
				<category><![CDATA[100% local]]></category>
		<category><![CDATA[kale & leafy greens]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[leafy greens]]></category>
		<category><![CDATA[local]]></category>
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		<guid isPermaLink="false">http://localkitchenblog.com/?p=12149</guid>
		<description><![CDATA[It&#8217;s that time of year again: time for CSA boxes, gardens, market bags, and refrigerators to be stuffed to overflowing with curly, silky, spicy, bitter, tasty, nutritious and prolific leafy greens. Around here, we eat a ton of greens all year long: check out the recipes on the new leafy greens page for inspiration in tackling your own Green Mountain. Enjoy! Filed under: 100% local, kale &#38; leafy greens, spinach Tagged: cooking, food, leafy greens, local, recipes<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=localkitchenblog.com&#038;blog=6295446&#038;post=12149&#038;subd=localkitchen&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>2</slash:comments>
	
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		<title>Blubarb Jam</title>
		<link>http://localkitchenblog.com/2013/05/29/blubarb-jam/</link>
		<comments>http://localkitchenblog.com/2013/05/29/blubarb-jam/#comments</comments>
		<pubDate>Wed, 29 May 2013 21:29:55 +0000</pubDate>
		<dc:creator>local kitchen</dc:creator>
				<category><![CDATA[berries]]></category>
		<category><![CDATA[canning]]></category>
		<category><![CDATA[jams]]></category>
		<category><![CDATA[preserving]]></category>
		<category><![CDATA[rhubarb]]></category>
		<category><![CDATA[spring]]></category>
		<category><![CDATA[summer]]></category>
		<category><![CDATA[year round]]></category>
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		<guid isPermaLink="false">http://localkitchenblog.com/?p=12122</guid>
		<description><![CDATA[Blubarb. Bluuuuuuuuuuubarb. Sounds like a particularly dense cartoon pirate, doesn&#8217;t it? I picture Barney, in a white, puffy Seinfeld shirt and an eye patch. With a rakish sword at his side, of course (if he can find a sword belt to fit around that rather prodigious middle. He&#8217;s probably been eating too much blubarb jam.). So: blubarb. Blueberry + rhubarb = blubarb. Wild Maine blueberries, in this case, harvested last August, frozen, and sold to a grateful locavore, who missed [&#8230;]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=localkitchenblog.com&#038;blog=6295446&#038;post=12122&#038;subd=localkitchen&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>17</slash:comments>
	
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		<title>Whiskey-Chile Fresh Ham Kebabs</title>
		<link>http://localkitchenblog.com/2013/05/19/whiskey-chile-fresh-ham-kebabs/</link>
		<comments>http://localkitchenblog.com/2013/05/19/whiskey-chile-fresh-ham-kebabs/#comments</comments>
		<pubDate>Sun, 19 May 2013 19:14:19 +0000</pubDate>
		<dc:creator>local kitchen</dc:creator>
				<category><![CDATA[grill]]></category>
		<category><![CDATA[main course]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[summer]]></category>
		<category><![CDATA[wine, beer & liquor]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[grilling]]></category>
		<category><![CDATA[local]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://localkitchenblog.com/?p=12110</guid>
		<description><![CDATA[So, here&#8217;s how this works: it&#8217;ll be sunny &#38; 70 degrees for a week, I&#8217;ll make these fantastic, killer, hella-good whisky &#38; smoked chile-marinated pork kebabs, then on the first grey, drizzly, chilly, raw day, the first day in weeks that you don&#8217;t want to grill, I&#8217;ll tell you about them. On a Sunday afternoon. When the recipe requires an overnight marinade. Oh, and I&#8217;ll include a bunch of ingredients you probably can&#8217;t find. Sound good? All indications to the [&#8230;]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=localkitchenblog.com&#038;blog=6295446&#038;post=12110&#038;subd=localkitchen&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>7</slash:comments>
	
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