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WHAT'S IN SEASON? argaiv1130 SEPTEMBER: Vegetables: Arugula, Asian Greens, Beans, Beets, Broccoli, Cabbage, Carrots, Cauliflower, Corn, Eggplant, Leeks, Lettuce, Onions, Peas, Peppers, Potatoes, Radishes, Spinach, Swiss Chard, Tomatoes, Winter Squash Fruit: Apples, Cranberries, Pears, Raspberries OCTOBER: Vegetables: Arugula, Beets, Broccoli, Brussels Sprouts, Cabbage, Garlic, Herbs (perennial), Kale, Leeks, Onions, Parsnips, Potatoes, Pumpkins, Radishes, Rutabaga, Spinach, Swiss Chard, Turnips, Winter Squash
Fruit: Apples, Concord Grapes, Cranberries, Pears, Raspberries
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Right Food for the Season -
Early Fall
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Written by Jon Ross-Wiley
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 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.
Why is it called "Chip Chip" Maki?
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Right Food for the Season -
Early Fall
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Written by R. Patrick Kent
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 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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Right Food for the Season -
Early Fall
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Written by Lizzy Butler
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 Recently I have found myself at a crossroads during visits to farm stands. The other day, for example, I walked down to Verrill Farm in Concord, MA and stood in their outdoor produce section presented with a predicament. To my left I saw crates of butternut, acorn, and delicata squashes, practically asking me to crack them open, roast them, and make soup…all next to a warm fire, and probably while watching a football game. Then, to my right, I saw crates of the last ears of corn, and an entire table of…what’s this? The last-man-standing summer tomatoes? I must have looked like the most conflicted shopper the produce section had ever seen.
Do I let summer go and embrace fall, or hang on until Mr. Frost makes me let go? I decided that that moment at the stand was probably the last living breath these summer treats would have before becoming compost, and I had to act accordingly. With that, I reached for the tomatoes – the more delicate of the two summer options – and filled my up my basket. Sure, technically it was fall, but that didn’t mean I still couldn’t give summer a proper goodbye. |
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Right Food for the Season -
Early Fall
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Written by Kimmy Bingham
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Originally posted on September 16, 2010 on Kimmy's blog, Ligther and Local. The days are turning cooler, the nights could be described as downright chilly. September in New England means the juxtaposition of summer and fall. Inside, in my kitchen, sits a huge bowl full of the harvest from this year's garden patch. The patch is still producing, and will do so until that first frost hits. However, outside the back door of the kitchen, it was chilly yesterday morning, forcing me to close all the windows on the inside, looking out.
Fall is my favorite season, although I'm sad to say goodbye to the summer months. This soup bridges the gap between summer and fall quite nicely. It will use up some of the odds and ends you have sitting around and take Fall's first chill off. |
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