The Boston Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes Book

Contents Foreword by Ilene Bezhaler, Editor, Edible BostonIntroduction SpringSummer Shack, Jasper WhiteVerrill Farm  Baby Lamb Kidneys with Morels  Fettuccine with Lobster and Fresh Peas or AsparagusCuisine en Locale, JJ GonsonStillman’s at the Turkey Farm  BBQ Pork Ribs  Wheat Berry PilafLineage, Island Creek Oyster Bar, Jeremy Sewall and Lisa SewallIsland Creek Oysters  Chilled Maine Lobster with Blood Orange Vinaigrette and English Peas  Island Creek Oysters with Rose Mignonette Tosca, Kevin LongWeir River FarmRisotto VerdeGrilled Lamb with Green GarlicL’Espalier, Frank McClellandApple Street Farm  Pot-au-Feu of Poussin with Spring Vegetables and Foie Gras  Porcini Ravioli with Pea PestoMeritage, Boston Harbor Hotel, Daniel BruceCity Growers  Yellow Bean, Asparagus, Arugula, and Cherry Tomato Salad  Strawberry and Buttermilk ShortcakesTen Tables, Krista KranyakAllandale Farm  Rhubarb Upside-Down Cake  Asparagus Soup Summer Hamersley’s Bistro, Gordon HamersleyBlue Heron Farm  Charred Mackerel with Minty Red Currant Caponata and Toasted Pine Nuts  Gratin of Zucchini with Jacob’s Cattle Beans and BasilOleana, Ana SortunSiena FarmsHeirloom Tomato Kibbe with Heirloom Tomato Labne-Stuffed DolmaVermont Quail with Nectarines, Leeks, and Green HarissaRussell House Tavern, Michael ScelfoFiore di Nonno  Lourdes’ Burrata with Olive Oil and Golden Raisin Condiment  Pan Roasted Striped Bass with Cherry Tomato Vinaigrette and Mustardy ZucchiniClover Food Lab, Rolando RebledoFarm Fresh Rhode Island  Berry Salad with Wheat Berries, Strawberries, and Balsamic  Rhubarb Agua FrescaParsons Table, Chris ParsonsLane’s LobsterLane’s Lobster Salad with Charred Corn and Heirloom TomatoesSmoked Tomato Gazpacho with Lane’s Lobster, Avocado, and CilantroRendezvous, Steve JohnsonEva’s Garden  Turkish Tomato Salad  Grilled Mackerel with Vietnamese Cucumber SaladLumiere, Michael LevitonFrizzell Hill Farm  Miso-Glazed Bluefish with Beets, Swiss Chard, and Orange               Fall Hungry Mother, Barry MaidenWoodbury ShellfishGrilled Clams with Country Ham, Pickled Butternut Squash, and Tabasco MayonnaiseSteamed Apple Pudding Cake with ApplesauceErbaluce, Charles DraghiBen’s Mushrooms  Matsutake Salad with Taleggio  Roman Broccoli with a Lemon-Herb ZabaglioneEat Boston, Will GilsonThe Herb Lyceum  Roast Duck Breast with Foraged Mushrooms and Squash PuréeNourish, Karen MastersonNew England Cranberry Company  Cauliflower-Kale Rolls  Roasted Root Vegetable SoupHenrietta’s Table, Peter DavisSparrow Arc Farm  Oven-Roasted Root Vegetables  Maine Yellow Eye Beans with Gilfeather TurnipsRedd’s in Rozzie, Charlie ReddShack FoodsHerb-Crusted Haddock with Red Kuri Squash PuréeAnson Mills Farro SaladRialto, Jody AdamsCaptain Marden’s Seafood  Stuffed Rhode Island SquidWinter Squash and Mushroom Tart with Phyllo Crust WinterToro and Coppa, Jamie BissonnetteRound the Bend Farm  Tripe with Matt’s Tuscan Kale  Brussels Sprouts with HorseradishTW Food, Tim WiechmannDrumlin FarmWinter-Stored Parsnip Soup with Local Wildflower Honey CreamPan-Roasted Nantucket Bay Scallops with Parsnips and Blood Orange606 Congress, Rich GarciaBlackbird Farm  Blackbird Farm Grilled Beef Heart and Beet Salad  Maine Lobster and Caviar Deviled Blackbird Farm Eggs Tavolo, Nuno AlvesSeafood Specialties  Roasted Cod with Littleneck Clams and Portuguese Chorizo  Rich Lobster Cream SauceBondir, Jason BondPete and Jen’s Backyard Birds and Farmyard  Jason’s Blood SausageGrilled and Marinated Tamworth Pork Heart SaladTastings Wine Bar and Bistro, Matt MaueBrambly FarmsFried Brambly Farms HeadcheeseParsnip Gnocchi with Mixed MushroomsThe Gallows, Seth MorrisonSnappy Lobster  Lobster Sausage with Winter Salad  Corned Beef Short Rib Boiled Dinner Restaurant DirectoryAbout the Author and PhotographerAcknowledgments