Local In Season
Food facts: How do I find local, wild-caught fish? Print
Written by Sarah J. Sturtevant   

Enjoy these food facts from Sarah J. Sturtevant, Founder and CEO of sustainable food company, SaCaR Enterprises LLC and contributing author to Local In Season. 


  More than 90% of seafood consumed in the US is imported.  The species that American’s most often eat (e.g. Tuna, Salmon, Cod, Shrimp), are not as plentiful in Northeastern waters, it is easier/cheaper to import and processing is often done outside the US.

Roughly 70% of seafood consumed in the US is eaten in restaurants.  Not knowing how to cook fish, uncertainty as to the “shelf life” of fresh fish, cost and the smell are reasons often sited for not cooking seafood at home.

New England fishing volume has declined by  40+% since 1950.  Retailers sell consumers the species of fish they demand.  Consumers’ preferences have not kept pace with local fish availability, and changing preferences towards local, and plentiful, species is a slow process.  

There are no US organic standards for fish farming.  Farmed fish may be fed GMO soy meal.  Wild caught fish may not use the “organic” label either, although it’s highly unlikely wild fish are consuming non-organic food.

There are 5 wild species which are bountiful in Northeastern waters, and considered underutilized.  These species are well managed and a key to sustaining the fishing industry in the Northeast.

Gulf of Maine Research Institute (GMRI) provides verification of responsibly harvested seafood that is traceable to the Gulf of Maine.

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...

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.
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. 
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!

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