Local In Season
"Chip Chip" Maki Print
Right Food for the Season - Early Fall
Written by Jon Ross-Wiley   

I love sushi.  Love, love, love sushi.  I would eat it for dinner every night if I could find a place that featured local ingredients and if my wallet could handle it.  A few years back, I was on a major sushi kick, so I thought, "why not teach myself how to make it?" Certainly not a revolutionary idea, but one that provided me with access to large amounts of sushi, utilizing local ingredients, at a fraction of the cost. To me, it was the equivalent of opening up my own mint, and just printing out one hundred dollar bills whenever it struck my fancy. I hadn't made sushi rolls (maki) in a while, but when I made this recipe (which uses acorn squash and beets), I knew I'd be making it more regularly in the future.  I hope you enjoy it as well.

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Why is it called "Chip Chip" Maki? 

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Fall Treats Print
Right Food for the Season - Late Fall
Written by Michelle Collins   
Fall in New England is beautiful for many reasons – the foliage, the crisp, cool weather, and of course, the food. As soon as autumn hits, I crave nothing but pumpkins and apples, in any variation imaginable. To really get in the fall spirit this year, I visited five local farms and farmers’ markets to taste what apple and/or pumpkin creations they’ve concocted this year. And believe me when I tell you, my findings were nothing less of impressive. 
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Let Maple Warm Your Winter Print
Right Food for the Season - Late Winter
Written by Lara Zelman   
One of my favorite things about living in New England is access to real maple syrup. There is no substitute.  Even though I grew up in St. Louis, my dad always brought home real maple syrup whenever he traveled to Boston. Thanks to him, our pancakes were always topped with authentic maple goodness.
 
When I moved to Boston, I found out that there was more to maple syrup than the jug we kept in our refrigerator. In addition to the familiar plastic jug, there are blocks, creams, sugars, infusions, and more! Last year at the farmers market I discovered The Warren Farm and Sugar House. Dale, the owner
and producer enthusiastically tells shoppers about the wide variety of products that he has on his table.

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A "Christmas Story" Dinner: Revisited Print
Right Food for the Season - Early Winter
Written by R. Patrick Kent   
We ran this article one year ago today (December 23, 2009), but since that date, thanks to all of you, we now have over 1,000 more followers on Twitter, and tens of thousands of new visitors who have come to Local In Season.  We thought this post was worth dusting off for our new readers, both because we like it, but also because it gives us the opportunity to say THANK YOU for making this last year a terrific one for us at Local In Season.

 

'Twas the night before Christmas and all through the house... were the sounds of "A Christmas Story" playing on the television. Each year there's a cable channel that delivers 24 hours of Ralphie and his quest for the Red Rider BB gun. At this point I have seen the movie, or at least healthy snippets of it, hundreds of times. After so many viewings you tend to notice many subtle things. One of them is the "in joke" that, other than Christmas Day, the family eats the same dinner each time we see them at the table. Meatloaf, mashed potatoes and red cabbage.

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White Asparagus Soup with Crispy Prosciutto Print
Right Food for the Season - Early Spring
Written by Karen Covey   
I think growing up in New England has really made me appreciate the changing of the seasons and after a long, cold winter there is nothing better than the beginning sights of spring. Flowers begin to peek through the ground, grass begins to turn it's desired shade of green and the markets seem to be busting with fresh produce.

What I've come to discover is that this time of year makes me crave vegetables more than any other. I'm ready to tuck away my stock pot in exchange for my first handfuls of fresh peas and hearty stalks of asparagus. Asparagus has come to be one of my favorite spring vegetables and the first time I saw the white variety available at my local market, I knew I wanted to give it a try. 
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