Local In Season
Locally Sourced Gelato Print
Features - Chefs and Restaurants
Written by Michelle Lahey   

This time of year, nothing beats a spoonful (or, bowlful) of cold and creamy gelato. But here in New England, it can be hard to find a gelato that’s made with ingredients produced locally. Thankfully, Pazzo Gelato Café, which has recently opened in North Andover, is changing that – just in time for summer.

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Pazzo offers up to 20 gelato flavors each day. The flavors change regularly, but expect innovative creations such as Pistachio, Peanut Brittle, and Pineapple Mango Sorbetto.  

To help fulfill our gelato cravings, we had a chat with Pazzo’s owner, Jim Demotses, to get the lowdown on his product, and why he feels it’s important to work with local farmers. 

Why did you choose North Andover for Pazzo's location? 

My wife and I live in North Andover and so it was very appealing to be part of the community in a new way as a business owner. I also saw an opportunity to fill a niche with quality-driven, hand-crafted, artisan frozen dessert options in a warm, inviting atmosphere. 

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Print


 
Spin on a Classic: Twice Baked Delicata Squash Print
Right Food for the Season - Late Fall
Written by Lauren Klatsky   
Delicata squash is my “go-to” winter vegetable when I’m in a hurry.  It cooks a lot quicker than other varieties of the Cucurbita (aka. gourd) family and can even be prepared in the microwave in a pinch.  Another bonus is that I don’t have to pull out my extra large Chef’s knife to cut through its relatively narrow body and thin, edible skin.   Delicata’s moist interior is easy to mash by hand with a fork so you don’t have to dirty an electrical appliance to achieve a silky texture. 
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Harvest Grain Salad Print
Right Food for the Season - Early Fall
Written by R. Patrick Kent   

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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Waiting Out Winter with Citrus Print
Right Food for the Season - Late Winter
Written by Jane Ward   
While citrus fruit is not local to chilly climes like New England’s, these fruits are at the height of their growing and eating season in warmer parts of the US. Adding in season citrus to a winter meal is a surefire way to perk up flagging palates and send the reminder that warmer days are right around the corner.

By mid-February, I like to serve supremed (cleanly segmented) red or pink grapefruit in a light and simple citrus butter alongside my favorite local seafoods. This accompaniment works particularly well with seared swordfish, sea scallops, or salmon.
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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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What's In Season? 

 

(click here for a larger online version) 
(click here for a printable chart)  
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LIS Writer, Jane Ward's latest novel!
Available on Amazon and Kindle