Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
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185 business teaching others how to cook using native foods and flavors found at local farms. "I love the simplicity of cooking with fresh local foods. There is an authenticity to work- ing with each season's offerings," she says enthusiastically. She never tires of seeing bushels of just-picked corn, endless flats of blackberries, piles of squash and pumpkins, and orchard trees laden with fruit. For Grieco, Thanksgiving is a time of sharing with family and friends—every- one pitching in to create the menu. And, of course, for Grieco, this means sourcing all ingredients locally. "The turkey comes from Raymond's Farm in Methuen, the ap- ples from Cider Hill in Amesbury, the on- ions, pumpkins, milk, cheese, and squash come from Appleton Farms," she notes. When asked if she believes this trend will continue, she does not hesitate but re- sponds with a wholehearted "Yes." "With the proliferation of farmers' markets in the area, people are purchasing more and more food locally," she says. "We're also seeing do-it-yourselfers in backyard gardening. I love that I can look at my Thanksgiving table and know where each item came from." The movement for sourcing food locally and farm-to-table cooking has exploded in recent years, with such books as Food Inc. and Fast Food Nation and documentaries FIELD ONION GRATIN 6 servings 3 lbs. mixed Appleton Farms field onions ( red and yellow onions, shallots, leeks ) 1/4 c. extra-virgin olive oil Kosher salt, cracked black pepper to taste 2 tbsp. unsalted butter 1/4 tsp. paprika 2 tbsp. all-purpose flour 1/4 c. white wine 1 c. Appleton Farms heavy cream 1 c. Appleton Farms Colonel or Alpine cheese ( or other farmstead varieties ), grated Preheat the oven to 350°F. Peel and cut the whole onions into 1"-thick wedges, and peel the shallots, leaving them whole. Cut the leeks in half lengthwise, wash thoroughly and cut into 2˝ pieces. Toss all of the onions with the olive oil, and season with black pepper and a light amount of salt. Place in a 9" x 11" shallow baking dish and roast for approximately 1 hour or until tender and lightly browned, tossing occasionally. Remove from the oven and scrape the caramelized bits on the bottom of the pan, mixing them in with the onions. Note: The onions can be roasted up to three days in advance and refrigerated. Melt the butter in a saucepan over medium heat and add the paprika and flour. Cook the flour for one minute and add the wine, whisking thoroughly until no lumps remain. Stir in the heavy cream and cook over medium-low heat until thickened, 3-4 minutes. Remove from the heat, stir in the cheese, and season with salt and pepper, as needed. Note: this sauce can be made up to three days in advance and refrigerated. Preheat the oven to 375°F. Spoon the sauce evenly over the roasted onions in the baking dish and sprinkle the top with additional cheese, if desired. Bake at 375°F for 30-35 minutes or until golden brown and bubbly. "With the proliferation of farmers' markets in the area, people are purchasing more and more food locally. We're also seeing do-it-yourselfers in backyard gardening. I love that I can look at my Thanksgiving table and know where each item came from."