Locavore’s Delight: Local Recipes for Winter

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


| January/February 2009


Chef Michael Leviton lives in New England, where winters are famously long and the growing seasons short. But Leviton is a creative genius when it comes to using what’s at hand—even during the cold seasons.

Local Recipes for Winter

Roasted Brussels Sprouts with Apples, Dried Cranberries, Sage and Cider-Maple Vinaigrette
Roasted Squash with Mushroom Stuffing and Mushroom Gravy
Pumpkin Spice Cake with Bourbon-Orange Glaze

Chef Leviton, owner of Lumiere Restaurant in Newton, Massachusetts, and executive chef of Boston’s Persephone organic bistro, is a locavore—someone who eats foods grown and raised locally, usually within a 100-mile radius. Though it’s easier to eat locally in the summer months, reducing meat and dairy intake and using easy, age-old produce storage techniques make it possible to eat a low-carbon diet year-round. “I created this vegetarian menu for Natural Home using the abundance of local produce and flavorings,” he says. “The squash and brussels sprouts were picked in late autumn but stored in root cellars. I get my mushrooms from a local producer who raises cultivated exotic mushrooms all winter long; if they’re in a dark, moist climate, they’re fine!”

Benefiting the environment is not the chef’s only motivation to eat local foods. “Local food tastes better!” Leviton says. “Why eat something that traveled thousands of miles when we can opt for food that has been recently harvested and handled with care?  Even our maple syrup, apple cider and cranberries are local.” 



Assembling Your Cheese Platter 

A local cheese platter adds protein to a vegetarian menu and allows you to showcase local dairies. A cheese platter is appropriate served before, during or after the main course. Toss in a few local nuts and dried fruits to garnish. If you’re serving your cheese platter just before or instead of dessert, consider drizzling on a bit of local honey; it’s a tasty foil to blue cheeses and some salty cheeses such as aged dry California Gouda.

Opt for a variety of textures and flavors. A good combination might include one soft creamy cow’s milk cheese, a dry aged goat cheese and some type of blue cheese. If your state or county produces only one type of artisanal cheese, your choice is easy!







mother earth news fair 2018 schedule

MOTHER EARTH NEWS FAIR

Next: August 4-5, 2018
Albany, OR

Sit in on dozens of practical workshops from the leading authorities on natural health, organic gardening, real food and more!

LEARN MORE









Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.




Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds


Copyright 2018, All Rights Reserved
Ogden Publications, Inc., 1503 SW 42nd St., Topeka, Kansas 66609-1265