from Chef Gordon Hamersley, Hamersley's Bistro, Boston, MA
Spring-dug parsnip soup
Barbecued Bluefish with Smoked Shrimp Butte (get recipe)
served with coleslaw and beer
Rhubarb tart with ice cream
(read interview with Gordon Hamersley)
Spring: dandelion greens; fiddleheads; ramps; spring-dug parsnips; sugar-snap peas; wild onions; wild mushrooms; jonnycakes with maple syrup; maple sugar candy; strawberry rhubarb pie; steamed clams
Summer: blueberries; peaches; wild raspberries; fruit cobblers; scalloped tomatoes; succotash with fresh sweet corn; corn pudding; Harvard beets; new potatoes; fresh herbs; shell beans; crab cakes; lobster every which way (stuffed or whole, steamed or boiled, in lobster rolls and stew)
Fall: apples and cider; concord grapes; cranberries; pumpkins; winter squash; Maine potatoes; turnips and other root vegetables; oysters galore (raw, scalloped, stuffed, on the half-shell, etc.); roast wild duck; apple pie with Vermont cheddar wedges
Winter: baked beans; New England boiled dinner; turkey pot pie; venison; cornbread; Cheddar cheese soup; Yankee pot roast; brown bread; salt cod; Boston clam chowder; shrimp boil; fried clams; sea scallops and bay scallops; dried apples and cranberries
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