Northshore Magazine

Northshore November 2019

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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86 Friendsgiving—as the holiday is known among my Salem crew—usually means a creative table that includes seafood and signature dishes inspired by various regional cuisines. Sometimes there's nary a potato in sight. But if you (or your great-aunt Helen) tend toward the traditional, you can let seasonal vegetables guide your way, says Carolyn Grieco, who teaches cooking classes at Appleton Farms in Ipswich. "A lot of people are looking for inspiration. They want to be guided and not stray too far," says Grieco, who teaches a popular class in November that offers a twist on the traditional. Her class menu includes herb- roasted turkey; cranberry-pear relish; sausage, apple, and herb stuffing; and onion gratin made with a variety of onions, shallots, and leeks. Plus, there's plenty of turkey talk and rain followed by lots of summer sunshine has yielded plenty of earthly delights. Now it's time to get down to the business of eating. Making use of our New England crops is the perfect way to properly honor Thanksgiving, a holiday that's all about giving thanks for a good harvest. Here are our recommendations on how to make the most of what's grown, raised, and made on the North Shore. shared advice on how to prep in advance for a stress-free holiday. "In New England, our short seasons are an advantage, with different produce peaking at different times," says Grieco. "We are so season driven." Let the food do the talking, she recom- mends, by simply roasting root vegetables, allowing their earthy flavors to shine. How do we best eat seasonally? Miranda Russell, who runs 120-acre Russell Orchards in Ipswich with her husband, Doug, says to think about what's available right now near you. If it's October, forgo asparagus, and in December, don't eat strawberries. "We're so lucky that we live in a day and age that we have access to food from all over the world, but if we're trying to be mindful of the environment and the impact of shifting food long distances, small steps of change are good," says Russell. With practice, you'll get in the habit of choosing seasonal For recipes and tips, visit Maple grilled acorn squash and walnuts from chef Daniel Gursha of Ledger.

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