Local In Season
Make a New Friend: Rutabaga Print
Right Food for the Season - Late Winter
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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Strawberry-Rhubarb Tart Print
Right Food for the Season - Late Spring
Written by Amanda Laskowski   
“It’s the most wonderful time of the year…”

Forget Christmas everyone, because right around now is actually the most wonderful time of the year. Snow is long gone, the temperatures are on their way up (and after this past Memorial Day weekend, maybe a little too far up), the coats and sweaters get put away and the shorts and skirts come out. And most wonderful of all, FARMER’S MARKETS ::insert giddy laugh here::

I’m incredibly lucky because I work basically across the street from the Dewey Square Farmer’s Market and I love being able to go during the middle of my work day and picking up some fresh produce, maybe a sweet or four, some fresh baked bread, even meat and cheese!
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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. 

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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.

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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.

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Local In Season congratulates Deborah's Kitchen for winning a Silver Award at the Fancy Food Show! 

 

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