Right after maple syrup, the second New England crop of the year is spring-dug parsnips, and now’s the time to find them. Parsnips are a bit finicky to germinate and grow, but they are well-worth the effort because they keep well in the north for use all winter. Many farmers “store” a certain portion of…
Tag: seared scallops
Fennel and Leek “Vichyssoise” with Seared Scallops
A lighter version of one of our family’s favorites. Guilt-free, but just as delicious! It’s not a traditional Vichyssoise, but it is just as delicious (and there’s a vegan alternative too). My mother-in-law Pat Read was one of the best chefs I’ve ever known, and I learned lots from her. She ran two splendid restaurants…
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Seared Scallops, Artichokes, and Tomatoes over Polenta
When I was growing up, my mom would make corn meal mush. This was the New Englander’s version of “polenta,” but since we hold not a single Italian gene, it was just mush to us. We had it for breakfast as cereal, sweetened with maple syrup, as a starch at dinner, and the leftovers were…
