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Right Food for the Season -
Early Fall
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Written by R. Patrick Kent
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 A few weeks ago, LIS was out at the Roslindale Farmers' Market for another great day of fun and food. After the success of our Tomato Day Recipe Contest [see the winning recipe here]in August, we decided to sponsor another such contest in keeping with the day's theme; Apple. The submissions had to use apple and another one or two ingredients available at the market that day. We got several great entries that really captured the flavors of fall. However, one stood out. It works as both a autumn side dish or a hearty main course. So, without further ado, the winner is...envelope, please... |
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Right Food for the Season -
Late Fall
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Written by Jane Ward
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 I love receiving homemade holiday gifts, and I operate under the assumption that others do too. Because I’m not in the least artistic, or even crafty, if one of my packages has your name on it, you can bet it won’t be filled with hand block-printed stationery or custom embroidered hankies. I can bake, though, and I do.
Every year, starting right before Thanksgiving, I begin baking for my holiday gift giving. Cookies, candies, yeast coffeecakes, fruit studded loaves of pan dolce – dozen after dozen of these treats are mixed, baked, and then frozen, ready for the moment when I assemble presents for my closest friends, or for when I need a last minute hostess or teacher gift. The roster of baked goods varies little from year to year; after all these years of baking and giving, recipients have their favorites and expectations must be met. |
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Features -
Farmers and Markets
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Written by Jon Ross-Wiley
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Local in Season had a blast at the Wayland Winter Farmers' Market! Thank you to all of the vendors who made us forget that it's winter in New England!  
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Right Food for the Season -
Early Winter
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Written by R. Patrick Kent
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 We ran this article one year ago today (December 23, 2009), but since that date, thanks to all of you, we now have over 1,000 more followers on Twitter, and tens of thousands of new visitors who have come to Local In Season. We thought this post was worth dusting off for our new readers, both because we like it, but also because it gives us the opportunity to say THANK YOU for making this last year a terrific one for us at Local In Season.
'Twas
the night before Christmas and all through the house... were the sounds
of "A Christmas Story" playing on the television. Each year there's a
cable channel that delivers 24 hours of Ralphie and his quest for the
Red Rider BB gun. At this point I have seen the movie, or at least
healthy snippets of it, hundreds of times. After so many viewings you
tend to notice many subtle things. One of them is the "in joke" that,
other than Christmas Day, the family eats the same dinner each time we
see them at the table. Meatloaf, mashed potatoes and red cabbage. |
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Right Food for the Season -
Late Winter
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Written by Michelle Collins
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The first time I laid eyes on a rutabaga, my first thought was: What the heck is that thing? It looked nothing short of intimidating, not to mention impossible to cut into. Rutabaga (or “yellow turnip”) is a root vegetable that originated as a cross between cabbage and the turnip. The flavor of rutabaga, once cooked, is slightly sweet, soft and delicious with potatoes or carrots. A delicious way to enjoy rutabaga with its potato companion is in a comforting, easy-to-make gratin. However, before you can even cook a rutabaga, you need to know how to get inside the thing. |
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