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Right Food for the Season -
Late Winter
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Written by Jane Ward
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 A gray March Saturday in New England should not surprise anyone. Nor should my mood: part winter doldrums, part spring fever. March, after all, has a foot in both seasons, one on the snow beaten lawns of the old and the other on the squelchy mud of the new.
On this particular gray Saturday I am alone in my kitchen, which may not be helping my mood. Everyone else has gone out for the day and I feel both shut in and left out. True, I chose to stay behind to work. Also true that I have been productive in the family’s absence. With a piece of written work underway and the week’s bread in the oven, I have made the most of my quiet time. I have even begun preparing dinner; a piece of flank steak marinating in balsamic vinegar, brown sugar, dried oregano and garlic sits in the fridge. I have good reason to feel satisfied, but all I feel is blah, underwhelmed by the weather, uninspired by my accomplishments. |
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Right Food for the Season -
Late Winter
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Written by R. Patrick Kent
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 Living in the New England area, seafood is one of our most amazing local treats. There's nothing better than getting your hands on local, in-season, fresh off the boat fare. A favorite of mine is the sea scallop. Scallops are sweet and whisper quiet in their flavor, yet they pair very well with so many flavors. The subtlety of the sea scallop is most forgiving and can carry light, citrus and coconut flavors as well as darker, richer flavors found in mushrooms and duck fat. Unlike bay scallops, Atlantic Sea Scallop population levels have been rebuilt over the last decade and are now very high. In fact, the Fish Stock Sustainability Index for Atlantic Sea Scallops, as measured by the National Marine Fisheries Service, is at the highest rating of 4*. They are sustainable, versatile, and best of all, available year round. |
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Right Food for the Season -
Late Winter
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Written by Alicia Fidalgo
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I read someplace that spring is only 20 days away? I don’t think I’m alone in feeling that winter seems a lot longer this year. At this point, not only are you likely tired of the need for heavy coats and threats of snow – you’re probably also tiring of the soups, stews and braises that are so common during the colder months. So before we put away the dutch ovens and the roasting pans I wanted to share a favorite winter soup of mine that will hopefully get you through these last few weeks of cold – and allow you to use some of winter’s bounty in a new way. Caldo Verde translates very simply to ‘green soup’ in its native Portuguese and is the unofficial soup of Portugal. Since it is a traditional peasant dish, it makes great use of the easiest to find (and cheapest!) produce available this time of year. It originates from the Minho province, but is common throughout the country. Ask any Portuguese-American: everyone makes it differently, and their mother and grandmother always make it best. |
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Right Food for the Season -
Late Winter
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Written by Jane Ward
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 The first time I was introduced to polenta, I was in my early teens. My mother had decided to try her hand at some Italian specialties to keep pace with the Italian cooking my father did on the weekends, and she enlisted a family cousin to teach her a few dishes. For weeks after the lessons ended we ate, among other things, homemade manicotti, spinach fettuccine, a variety of biscotti and pizzelle, and, of course, polenta. We had never had polenta before and my mother’s preparation was baked, fluffy and light in texture, very much a souffleed savory cornmeal pudding. She spooned the golden brown cornmeal out of a rectangular baking dish onto our dinner plates, and served it to us as a main course topped with a spicy tomato and Italian sausage ragout. |
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Right Food for the Season -
Late Winter
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Written by Lara Zelman
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 With an increased demand for local products, more farmers’ markets are opening for business during the winter. Russell’s Garden Center in Wayland, MA is one of these new winter markets. They started the winter market in January and are open 10 a.m. – 1 p.m. every Saturday through February 27. My husband and I have quickly added the market to our Saturday morning routine. Important to note – the later you go the busier it is! We arrived just after 11 a.m. and ended up parking in the back parking lot. Also, the earlier you go, the more there is to sample and buy. While the variety of fresh produce is limited during the winter months, there are still more than two dozen vendors set-up in the greenhouses with products like gelato, root beer, pasta, salsas maple syrup, meat, fish, and cheese. The atmosphere is energetic and animated with the enthusiasm of both the vendors and the shoppers. The conversations are lively and people are genuinely interested in learning more about the source of their food. |
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