Local In Season
Clown Shoes Chocolate Sombrero Print
Local Libations - Local Libations
Written by Michelle Lahey   

Spring is playing a cruel, cruel joke on us right now. Here in New England, we’re having sporadic 60-degree days with plenty of sunshine, followed by several days of rain, wind, and cold. What gives?


Clown Shoes beer

The only thing making me slightly OK with this colder weather is that stout season is still here. Nothing makes a wet, dreary day brighter than a full-bodied, delicious, dark stout.

One I am currently loving is Clown Shoes Beer’s Chocolate Sombrero. Clown Shoes brews out of Mercury Brewing Co. in Ipswich, Massachusetts, and their mission is to produce beer without pretension. That’s a goal I can get behind, especially when it comes to alcohol. 

Clown Shoe’s Chocolate Sombrero is a Mexican-style chocolate stout that clocks in at 9% abv. This year-round brew packs a punch of rich chocolate flavor combined with the subtle spice of ancho chiles. The chiles are further cooled down with the help of a little cinnamon and some sweet, apparent vanilla extract. The sweet and spicy combination is spot-on in each sip, making this fairly strong beer a little too easy to consume. 

Almost Summer Corn Soup Print
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.

Curry Pumpkin Apple "Pitzas" Print
Right Food for the Season - Late Fall
Written by Lizzy Butler   
Although we don’t associate this time of year (tell me how it came to be the end of November again?) with bountiful harvests from the garden, there are still some edible gems left in the surviving vines that keep us going throughout the winter. They are the brave warriors who withstand the cold fall nights when other vegetables bow out until next season.
I’m talking about winter squash of course, and they’re about to take center stage on your table during the holiday season.
LOCAL IN SEASON supports the opening of Juliet...and you should, too! Print

 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:


Make a New Friend: Rutabaga Print
Right Food for the Season - Late Winter
Written by Michelle Collins   

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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What's In Season? 


(click here for a printable chart)