Local In Season
LIS Quickpost: Just a Suggestion Print
Right Food for the Season - Late Spring
Written by Jon Ross-Wiley   

A while back, I wrote that, from time to time, I would share something that wasn't exactly a recipe, but more something that I simply wanted to share with Local In Season readers.  Today I am doing just that.  


Here is a suggestion for pizza toppings that are completely delicious together, have a ton of visual appeal (perfect for passed hors d'oeurves), and used only local and/or seasonal ingredients.

This is a white pizza (i.e., no tomato/pizza sauce) I made using caramelized spring onions, local burrata, and, of course, a healthy amount of garlic.  Once out of the oven, I added fresh, local microgreens for both color and for a clean, crisp texture that would balance the richness of the burrata and caramelized onions.  

To get you started on any pizza, click here to see our method for making homemade pizza dough.  Have fun with your toppings and experiment!

Local Jam Crepes Print
Features - The Craft of Cooking
Written by Jon Ross-Wiley   

I recently found myself with the gift of a leisurely Saturday morning.  Looking to make something "fun" for breakfast, I poked around the pantry and refrigerator for inspiration.  It wasn't long before I happened upon a couple jars of jam, locally made by Robin Cohen with locally grown ingredients.

Robin's "Doves and Figs" jams are out of this world, and by themselves, are worth the trip to any farmers' market that features Robin's products.

I wanted to make the jam the star of the show, so I whipped up some quick crepes and filled them with Robin's "Lunchbox Blueberry Strawberry Preserves." Score!

Here's how you can do the same.

Rhubarb: It's Not Just for Pie Anymore Print
Right Food for the Season - Early Summer
Written by Michelle Lahey   

Rhubarb season may be over, but if you saved some stalks from your CSA in June - or, if you're already eagerly awaiting spring for the next rhubarb bounty - then this post's for you.

Gritty's Best Brown Print
Features - Local Libations
Written by Michelle Collins   

Portland, Maine is home to a lot of great things – including some amazing restaurants and chefs, beautiful seaside views, and Gritty McDuff’s Brewing  Company.

With awards like "Maine's Best Brew Pub,” "Best Maine Microbrew" and "Best Bar" on its shelf, it’s no surprise that Gritty’s has been a Maine staple since 1988. In addition to their brewery in Portland, Gritty’s also has brew pubs in Freeport and Auburn. Their beer line-up includes a Scottish ale, their 21 I.P.A., and their Best Brown Ale.

Gritty’s Best Brown Ale is a light-bodied brew, clocking in at 4.8% abv. The color resembles copper, with a thick, foamy head and countless bubbles of carbonation. On the palate, the ale is initially chocked full of caramel flavor, but unfortunately falls flat soon thereafter. The aroma of the brown ale is slightly sweet, and the malt and yeast in the glass is apparent. 

Roasted Eggplant & Greek Yogurt Dip Print
Right Food for the Season - Late Summer
Written by Michelle Lahey   

Cumin is a smoky, warm spice used in a wide variety of dishes and cuisines - but this amateur cook finds it best paired with the sweet and smoky flavors of roasted, local eggplant. 

eggplant dip

Growing up, I don't recall many spices being used in my mother's cooking. Somehow, though, all of her family-style meals were full of flavor, despite the lack of seasonings used. She also made enough food for an army, but that's an article for another day. Since I began cooking for myself back in college, however, I have become aware of the thousands of spices out there - current favorites being cayenne pepper, freshly-cracked black pepper, and cumin powder. 

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