Redefining farm-to-table: How to cook with hay

05/17/2013 | Bon Appétit online

At Boston restaurant Puritan and Company, patrons enjoy dishes reminiscent of life on the farm, such as Old New England-style hardtack crackers, and even dishes cooked with an unlikely ingredient -- hay. "The flavor that hay imparts on anything you cook in it, from a whole ham to vegetables like radishes and beets, is incredible," said chef-owner Will Gilson. "It turns up the volume on both earthy and sweet notes."

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