Sense of Place: The Flavors of New England

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To understand the flavors and cuisine of New England, you need to understand one basic idea: It gets COLD up here!

Our growing season is pretty darn short, with heavy emphasis on fruits and vegetables that will last long into the winter.

What we lack in overall diversity, we make up for by planting as many different kinds of a single varietal as we can. Come to the farmer's markets toward the end of the season and you'll find more kinds of squash than you knew existed, greens galore, and enough root vegetables to fill a cellar!

Read on for more flavors of New England...While New Englanders (thankfully) now have the option to supplement their diet with foods from other parts of the country, this list would have been the normal fare for your average Puritan settler.

Root Vegetables:
Beets
Potatoes
Carrots
Parsnips

Other Vegetables:
Corn--both fresh and as a dried grain
Beans and Legumes--especially 'cranberry beans,' which are like kidney beans
Squash

Fruit:
Cranberries
Blueberries
Strawberries
Apples
Some stone fruits like plums

Seafood:
Shellfish--clams, oysters, mussels
Lobster
Cod
Salt Cod (cod preserved in salt)
Haddock
Finnan Haddie (smoked haddock)

Sweeteners:
Maple Syrup
Molasses
Honey

New Englanders, what else would you add to this list?!

Related: Cooking by Feel: French Ingredients and Flavors

(Images: Flickr members bcmom, jurekd, and elaphurus licensed under Creative Commons)

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