Eating Seasonal

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Eating Seasonal

The eat local movement is real, and it has benefits for everyone. You, as the consumer because fresh local food is better for you than food that has been picked before it has reached peak nutritional value and then shipped from far away. It is good for the farmer and economy, eating local keeps local money locally. However, it is the dead of winter in New England the ground is just as frozen as we are; how do you eat seasonal when it doesn’t feel like anything can be growing?

SEASONAL WINTER VEGETABLES

  • Brussel Sprouts
  • Cabbage
  • Celeriac
  • Winter Squash
  • Turnips
  • Parsnip
  • Potatoes/Sweet Potatoes
  • Rutabaga
  • Radicchio
  • Kale
  • Fennel

    • SEASONAL SEAFOOD/MEATS

  • Wild Game Meats such as Venison, Elk, and Rabbit
  • Skate
  • Acadian Redfish
  • Sea Scallops
  • Monkfish
  • Atlantic Pollock
  • Steamers
  • Hake
  • Haddock
  • Oysters
  • Dabs
  • Atlantic Cod
  • Uni (sea urchin)

    • I love a nice Radicchio and Kale salad, with shaved fennel, carrots, and squash seeds, tossed in a citrus vinaigrette and I will top it with seared scallops, or monkfish.

    OR, I make a winter Squash Bisque

  • 1 winter squash, cubed and deseeded
  • 2 cloves of garlic minced
  • 3 diced shallots
  • Rosemary, and thyme
  • 2 cup vegetable stock
  • 1 cup half and half
    1. add all the ingredients but cream to a medium stock pot, cook on medium heat until the squash is tender.
    2. Blend ingredients until smooth.
    3. Return to stock pot and add cream, stir, heat on low for 5-10 minutes.
    4. Serve warm.

    I hope all these Tips will help you eat healthy and locally all winter long



    From my Kitchen to your enjoy,

    Chef Brandi