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Almost Summer Corn Soup
Right Food for the Season - Late Spring
Written by Michelle Lahey   

The act of shucking fresh, locally grown corn is not only therapeutic, but it also signals that it’s [almost] summer. And although we may be a little early on the corn front, we found some beautiful cobs at the Union Square Farmers’ Market last weekend.

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Unfortunately, our grill had cooled down a bit too much before we put the cobs on, resulting in a rather al dente finished product. Faced with a fridge full of perfectly good corn cobs, I decided to turn them into a silky, flavorful soup – perfect for filling the time (and fresh corn void) until summer comes along. 

The key to this soup is the corn stock. Like just about any homemade stock, this corn-based version is packed with fresh flavor – plus a kick of heat thanks to the peppercorns and crushed red pepper flakes. I used the greens from leeks that I had in my freezer, but feel free to throw in a chopped onion instead, if you so choose. Some fresh herbs (like thyme) would also be great in this stock, if you have them on-hand. 

No matter what ingredients you use in your corn stock, I highly recommend serving this healthy soup with some crusty bread for dipping, or even alongside some grilled burgers or sausages. It’s on the thinner side, so a satiating entrée will complement it beautifully.

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Strawberry-Rhubarb Tart
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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LIS Quickpost: Just a Suggestion
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!

 
Asparagus Pesto
Right Food for the Season - Late Spring
Written by Michelle Collins   
Dinners in my house growing up were always eaten around the table, and made in batches large enough to feed a small crowd. My mother always made sure we had a hot meal to eat together as a family on a nightly basis. Due to our financial limitations, dinners were also kept simple, and the variety of foods we consumed was slim. My siblings and I used to love picking the ripe tomatoes for dinner out of our small, slightly pathetic backyard vegetable garden, and the wild blueberries that grew in random patches were always plucked with pleasure. But we really never had a lot of different foods – just affordable, approachable, “safe” options.
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The Time is Right for Soft Shell Crab
Right Food for the Season - Late Spring
Written by Jane Ward   
Beginning around mid-May in our cold Atlantic coastal waters, the blue crab undergoes a growth spurt and swaps its too small hard outer shell for a new, roomier one.  In the few weeks between the crab’s shedding of one covering for the other, when the crab is protected only by a thin flexible covering that is flimsier than cellophane, seafood lovers have the opportunity to sample the treat that is soft shell crab.
 
Briny yet as delicately sweet as shelled crabmeat, these crabs are a distinctive delight.  There’s no smashing of hard outer shell and finagling with tiny seafood picks to get to this meat.  With a soft shell crab, every last part is edible. 
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