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Smoky Whipped Rutabaga
Right Food for the Season - Late Winter
Written by Colleen McConnell   

March in New England is kind of an awkward month. Access to local spring produce feels right around the corner, but there are still a few weeks to wait. So, this time of year, I try to embrace the season as much as possible and get extra creative with winter’s root vegetables. 

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Rutabaga is an often overlooked vegetable. Starchy like a potato, but with an earthy and lightly sweet flavor, it’s a fun vegetable to incorporate into meals. 

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I was recently looking for some new rutabaga ideas and stumbled across a recipe for smoky, whipped rutabaga flavored with smoked paprika and garlic. A combination of butter, olive oil, and cream cheese added even more flavor and gave the dish a luxurious, creamy texture. While the recipe was delicious as written, I thought I could simplify things and let the rutabaga shine a little more. 

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Make a New Friend: Rutabaga
Right Food for the Season - Late Winter
Written by Michelle Collins   

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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Waiting Out Winter with Citrus
Right Food for the Season - Late Winter
Written by Jane Ward   
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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Let Maple Warm Your Winter
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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Chicken with Clementine Horseradish Sauce
Right Food for the Season - Late Winter
Written by Kate Demase   
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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