New England’s Culinary Style
Taking a drive through colorful New England? Get ready to feast your senses on more than fall foliage: Whether it’s freshly harvested produce, handmade breads and pastries, just-off-the-boat seafood or great pasta and ethnic fare, you’ll find mouth-watering natural foods at family-owned shops in Boston’s North End Markets and all along the Cape Cod Coast. While you’re there, be sure to try a macomber, a cross between a radish, turnip and cabbage used in dishes ranging from soups and stews to savory spoon breads.
If you can’t make it to the coast, pick up a copy of Out of the Earth: A Heritage Farm Coast Cookbook (Spinner Publications, 1999) by Westport Rivers Vineyard and Winery’s executive chef Kerry Downey Romaniello. Written to strengthen “the connection between farmer, seller, buyer, chef and eater,” each page is filled with sustainable-farming wisdom, New England coastal lore and delectable recipes such as Apple Peach Bread, Daylily Cheesecake, and Tomato Breakfast Sandwiches. It’s the next best thing to being there. Visit www.massvacation.com for more info.
—Debra Bokur
