WellesleyWeston Magazine


Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: https://wellesleywestonmagazine.epubxp.com/i/978308

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Page 169 of 199

cooking entertaining spirits recipes open house wine cellar hors d'oeuvres food & wine Getting Fresh A L E X A N D R A H A L L writer for dedicated locavores and produce lovers, ours is a curious little corner of the world. Around these parts we go entire winters subsisting on extremely little from nearby farms — maybe some well-kept pota- toes here, some hothouse tomatoes there. Other than that, it's all produce that's been shipped in from elsewhere, preserved, or canned. Then spring sets in, and along come the young, sharper earthy greens like fiddle- heads, asparagus, and sweet-tart masterpieces like wild strawberries and rhubarb. But, when the early summer hits, that's when the floodgates open. Suddenly we're inundated with an abundance of robust nat- ural gems with huge, take-no-prisoners fla- vors: juicy peaches and cherries, deeply sweet tomatoes, berries of every stripe, corn on the cob, and velvety eggplant. Local produce enthusiasts know that here, when it rains it pours. Just months ago we had famine. But now, we feast. So how, then, to wring the most intensely beautiful flavors possible out of those summer months, when our slice of New England is blessed with such vibrant-but-fleeting produce? Short of starting your own farm (after all, even the most impressive backyard gardens don't have endless space), the easiest and most practical answer is to carve out as direct a relationship as possible with your local farms. M E D I A B A K E R Y 168 W e l l e s l e y W e s t o n M a g a z i n e | s u m m e r 2 0 1 8

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