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Right Food for the Season -
Late Winter
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Written by Michelle Collins
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The first time I laid eyes on a rutabaga, my first thought was: What the heck is that thing? It looked nothing short of intimidating, not to mention impossible to cut into. Rutabaga (or “yellow turnip”) is a root vegetable that originated as a cross between cabbage and the turnip. The flavor of rutabaga, once cooked, is slightly sweet, soft and delicious with potatoes or carrots. A delicious way to enjoy rutabaga with its potato companion is in a comforting, easy-to-make gratin. However, before you can even cook a rutabaga, you need to know how to get inside the thing. |
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Right Food for the Season -
Late Winter
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Written by Jane Ward
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 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. |
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Right Food for the Season -
Late Winter
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Written by Lara Zelman
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 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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Right Food for the Season -
Late Winter
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Written by Kate Demase
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 I love winter food. Stew, stroganoff, lasagna, chili, creamy soup, crusty bread. I could eat it all, all day, all season. Except that I really hate shopping for new pants - especially in a larger size - so after awhile, I need to take a break.
It can be hard to switch directly from holiday decadence to healthy eating, no matter what New Year’s resolutions you’ve made, so this recipe aims to deliver a hearty meal with a lighter spin. The Brussels sprouts and clementine juice give the dish a fresh, seasonal element, but the creamy sauce finishing the chicken lends some richness to slowly wean you off the steady diet of stuffing and rib roast you may have been indulging in. This recipe serves two and only takes 30 minutes to prepare, so it’s perfect for a weeknight. |
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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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