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Right Food for the Season -
Late Winter
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Written by R. Patrick Kent
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 Living in the New England area, seafood is one of our most amazing local treats. There's nothing better than getting your hands on local, in-season, fresh off the boat fare. A favorite of mine is the sea scallop. Scallops are sweet and whisper quiet in their flavor, yet they pair very well with so many flavors. The subtlety of the sea scallop is most forgiving and can carry light, citrus and coconut flavors as well as darker, richer flavors found in mushrooms and duck fat. Unlike bay scallops, Atlantic Sea Scallop population levels have been rebuilt over the last decade and are now very high. In fact, the Fish Stock Sustainability Index for Atlantic Sea Scallops, as measured by the National Marine Fisheries Service, is at the highest rating of 4*. They are sustainable, versatile, and best of all, available year round. |
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Right Food for the Season -
Late Winter
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Written by Alicia Fidalgo
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I read someplace that spring is only 20 days away? I don’t think I’m alone in feeling that winter seems a lot longer this year. At this point, not only are you likely tired of the need for heavy coats and threats of snow – you’re probably also tiring of the soups, stews and braises that are so common during the colder months. So before we put away the dutch ovens and the roasting pans I wanted to share a favorite winter soup of mine that will hopefully get you through these last few weeks of cold – and allow you to use some of winter’s bounty in a new way. Caldo Verde translates very simply to ‘green soup’ in its native Portuguese and is the unofficial soup of Portugal. Since it is a traditional peasant dish, it makes great use of the easiest to find (and cheapest!) produce available this time of year. It originates from the Minho province, but is common throughout the country. Ask any Portuguese-American: everyone makes it differently, and their mother and grandmother always make it best. |
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Features -
The Craft of Cooking
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 Just a quick post here to congratulate Local In Season writer, Jane Ward, on her terrific video in the online Gloucester Times. We know she's great, but here's your chance to see for yourself. Enjoy as Jane shows food columnist Heather Atwood how to make homemade ciabatta. CLICK HERE FOR JANE'S VIDEO! |
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Features -
Farmers and Markets
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Written by Kyle Alspach
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 When working full time made it impossible to get the farmers’ market, Kelley O’Connor came up with a way to buy local food that was convenient for her — online. O’Connor, a software engineer living in Sterling, Mass., founded the Massachusetts Local Food Cooperative last year as a way to give local food options to busy people. Once a month, members can place orders on the co-op’s website for a variety of foods, which are all produced within the state. Members then pick up their order at a designated site a few days later. Many products are offered in every season, including cheeses, meats, eggs, and even flour made from Massachusetts-grown grains. |
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