"Chip Chip" Maki
Right Food for the Season - Early Fall
Written by Jon Ross-Wiley   

I love sushi.  Love, love, love sushi.  I would eat it for dinner every night if I could find a place that featured local ingredients and if my wallet could handle it.  A few years back, I was on a major sushi kick, so I thought, "why not teach myself how to make it?" Certainly not a revolutionary idea, but one that provided me with access to large amounts of sushi, utilizing local ingredients, at a fraction of the cost. To me, it was the equivalent of opening up my own mint, and just printing out one hundred dollar bills whenever it struck my fancy. I hadn't made sushi rolls (maki) in a while, but when I made this recipe (which uses acorn squash and beets), I knew I'd be making it more regularly in the future.  I hope you enjoy it as well.


Why is it called "Chip Chip" Maki? 

Butternut Squash Couscous
Right Food for the Season - Early Fall
Written by Jon Ross-Wiley   
1/4 cup sliced almonds 2 tablespoons olive oil 2 onions, chopped 2 cloves garlic, minced 1/4 teaspoon cayenne 1/8 teaspoon grated nutmeg 1/8 teaspoon cinnamon 1 cup canned diced tomatoes with their juice (from one 15-ounce can) 1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 3/4-inch dice 1/4 cup raisins 3 cups canned low-sodium chicken broth or homemade stock 1 1/4 teaspoons salt 2 cups drained and rinsed canned chickpeas (one 19-ounce can) 3/4 cup chopped fresh parsley 1 1/2 cups water 1 1/2 cups couscos
LOCAL IN SEASON supports the opening of Juliet...and you should, too!

 Plain and simple, Chef Josh Lewin and Katrina Jazayeri (Bread and Salt Hospitality) are winners, and Juliet is a winning concept. For years, in quiet but powerful ways, Chef Lewin has been bringing amazing food to the Boston area, often taking the show on the road in pop-up and temporary shops. Read the articles below and check out the video on Kickstarter. Foodies beware...you will not be able to wait for this spot to open and you will want to jump in as a backer. Good luck, Josh and Katrina!

Eater Boston has some early details on the plans for Juliet here:


Here's the Kickstarter link:


LIS Quickpost: Beet Garlic Scape Slaw
Right Food for the Season - Early Summer
Written by Leif Green   

I can't get enough of garlic scapes when they are around, so I find ways to incorporate them into just about everything.  My rule is: buy now, figure out what to do with them later.

Here's a suggestion: Look at your bunch of beets, count them, and make sure you have 2 garlic scapes for every one beet. This ratio, plus a little olive oil and salt and pepper, will create a terrific, versatile slaw.

Food facts: How do I find local, wild-caught fish?
Written by Sarah J. Sturtevant   

Enjoy these food facts from Sarah J. Sturtevant, Founder and CEO of sustainable food company, SaCaR Enterprises LLC and contributing author to Local In Season. 

  More than 90% of seafood consumed in the US is imported.  The species that American’s most often eat (e.g. Tuna, Salmon, Cod, Shrimp), are not as plentiful in Northeastern waters, it is easier/cheaper to import and processing is often done outside the US.

Roughly 70% of seafood consumed in the US is eaten in restaurants.  Not knowing how to cook fish, uncertainty as to the “shelf life” of fresh fish, cost and the smell are reasons often sited for not cooking seafood at home.

New England fishing volume has declined by  40+% since 1950.  Retailers sell consumers the species of fish they demand.  Consumers’ preferences have not kept pace with local fish availability, and changing preferences towards local, and plentiful, species is a slow process.  

There are no US organic standards for fish farming.  Farmed fish may be fed GMO soy meal.  Wild caught fish may not use the “organic” label either, although it’s highly unlikely wild fish are consuming non-organic food.

There are 5 wild species which are bountiful in Northeastern waters, and considered underutilized.  These species are well managed and a key to sustaining the fishing industry in the Northeast.

Gulf of Maine Research Institute (GMRI) provides verification of responsibly harvested seafood that is traceable to the Gulf of Maine.

Almost Summer Corn Soup
Right Food for the Season - Late Spring
Written by Michelle Lahey   

The act of shucking fresh, locally grown corn is not only therapeutic, but it also signals that it’s [almost] summer. And although we may be a little early on the corn front, we found some beautiful cobs at the Union Square Farmers’ Market last weekend.

Unfortunately, our grill had cooled down a bit too much before we put the cobs on, resulting in a rather al dente finished product. Faced with a fridge full of perfectly good corn cobs, I decided to turn them into a silky, flavorful soup – perfect for filling the time (and fresh corn void) until summer comes along. 

The key to this soup is the corn stock. Like just about any homemade stock, this corn-based version is packed with fresh flavor – plus a kick of heat thanks to the peppercorns and crushed red pepper flakes. I used the greens from leeks that I had in my freezer, but feel free to throw in a chopped onion instead, if you so choose. Some fresh herbs (like thyme) would also be great in this stock, if you have them on-hand. 

No matter what ingredients you use in your corn stock, I highly recommend serving this healthy soup with some crusty bread for dipping, or even alongside some grilled burgers or sausages. It’s on the thinner side, so a satiating entrée will complement it beautifully.


What's In Season? 


(click here for a printable chart)