The late-summer harvest brings a mix of sadness and excitement to Chris Parsons’ mood. The executive chef at Catch restaurant, which has locations in Winchester, Mass., and on Martha’s Vineyard in the same state, got the year’s last haul of fresh corn from his farmers, and he knows the soup staple he’s enjoyed for the summer will disappear until next July. “I kind of hate to see it go away,” Parsons says. “But we’re now sitting down and figuring out what to do in this next ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Already registered? here.