The photograph of Red Apple Farm’s cider doughnut in Yankee will move you to head out to the farm, if you haven’t already. Hot apple cider has no trustier sidekick than the apple cider doughnut, according to Traverso. Red Apple Farm makes its cider doughnuts fresh daily, year-round, using its own farm-pressed cider.” She said she once worked in Worcester at a local hospital.Ībout Red Apple Farm’s apple cider doughnuts, Traverso wrote: “While mail-order doughnuts may never beat the ones fresh out of the fryer (likely purchased as a pick-me-up on an afternoon spent wandering through the orchards), Red Apple Farm’s version holds up to the rigors of long-distance travel. She also shops farmers markets, and as a food editor and writer, knows the local restaurant scene inside and out. “I’m a big fan of PYO orchards,” she said. Traverso, who lives outside of Boston, said in a telephone interview that she is familiar with many of the state’s orchards and farms. “Local food in New England has always been in the spotlight, but now more than ever,” she said. The magazine staff works a year ahead of publication and no one could have predicted that the food awards would coincide with a national surge of online shopping as a result of a coronavirus pandemic, said Traverso. Yankee’s subscribers and nonsubscribers love all things New England, she said. The list is shorter now, said Traverso, whose decision “to go all in” with iconic foods from across New England in 2020 was mindful that this year is Yankee’s 85th anniversary. The Yankee Food Awards began eight years ago with lots of categories and 30 award winners the first year. Samples from numerous companies were ordered and tested and winners were first alerted before Yankee Magazine officially made the announcement last month on its website. The goal was to bring the best flavors of New England to consumers, “food that we love to eat,” said Traverso. The farm is a pickup site for Thanksgiving turkeys pre-ordered from Jordan Dairy Farms in Rutland.Īs for the Yankee Magazine awards, senior food editor Amy Traverso with two staffers chose the winners, with products ranging from sweets to seafood, to special-occasion splurges and supermarket staples. Add a dozen or more doughnuts to your order! Check the website and social media posts. Good news is that the farm’s Thanksgiving pies can be pre-ordered. The business is a popular spot for fall barbecue and Thanksgiving harvest festivities, held this year with state guidelines and social distancing. “We have all the systems in place to support a safe environment for our guests,” said Rose. Pick-your-own is an outdoor activity high in demand, he said.
As for the turkey, which Grandma insisted on but Mom thought was overkill, I’ve modified our tradition to include my favorite dry-cured rib roast recipe.Rose said while 2020 has been challenging amid the coronavirus, there also have been bright spots. So I’ve re-created our meal with some adaptations, streamlining the sauce for the manicotti, giving the Charlotte Russe an Italian twist, and adding roasted Brussels sprouts with dates, walnuts, and lemon.
The menu told a story about where we’d been and where we were for the 20-odd years we celebrated this way. But I loved the varied tastes and textures of Grandma Mary’s Christmas Eve. My father’s side of the family was all Italian, and the meals looked more recognizably Piemontese, with lots of polenta and agnolotti. Yankee senior food editor Amy Traverso preps the manicotti for a holiday dinner at her home in Brookline, Massachusetts lending a hand in the background is her husband, Scott.
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