Mother Earth Living


Locavore’s Delight: Local Recipes for Winter

You can eat local. Even in January. Even in Boston.



Roasted Brussels Sprouts with Apples, Dried Cranberries and Sage can play the role of a hearty main course or a nutritious side dish.
Photos by Joe Lavine
Making your own pumpkin puree is easy: Simply boil or steam pumpkin chunks, puree in a food processor or blender and strain through a sieve.
A cheese platter is appropriate served before, during or after the main course. Toss in a few local nuts and dried fruits to garnish.
Roasted Squash with Mushroom Stuffing and Mushroom Gravy is rich with protein-filled and immune-boosting exotic mushrooms—locally grown.

















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