Commonwealth Conversations: The Great Outdoors

Weekly Outdoor Events January 28 – February 3: Groundhog Day Events

Reginald Zimmerman

Assistant Press Secretary, Executive Office of Energy and Environmental Affairs (EEA)

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On Saturday, February 2, learn how to fish the “hard water” at the Snows Pond Ice Fishing Festival in Charlton! The Charlton Conservation Commission and MassWildlife's Angler Education Program will be co-hosting this family friendly event from 10am – 2pm. Dress for the weather--warm boots a must! Unsafe ice date will be Saturday February 16. For more information, contact Todd Girard at (508) 248-2257 or email todd.girard@townofcharlton.net.

Also on Saturday, February 2 at 1:30pm, the Friends of Lawrence Heritage State Park are hosting Matinee Movie at the Park. The day’s feature is the classic Marx Brothers film, Horse Feathers, which co-stars Lawrence’s own Thelma Todd! Screening will take place at the Visitor Center. Admission is free.

And remember, February 2 is Groundhog Day! Will Punxsutawney Phil see his shadow? Or will it be an early spring? Here in New England, what some people call groundhogs are actually woodchucks. Here are some facts about woodchucks!

For more great events happening this and every week, check out our outdoors calendar for events near you.

Beat the cold with piping-hot-roasted locally grown veggies!

Commissioner Gregory C. Watson

Commissioner, Department of Agriculture Resources (DAR)

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Thinking about Massachusetts-grown vegetables usually has folks thinking summer outdoor farmers’ markets and farm stands. But there is in fact an impressive array of fresh root vegetables available throughout the cold winter months as well. Think beets, carrots, onions, parsnips, potatoes, rutabagas, and turnips! Roasted to sweet tenderness in a hot oven for about 45-50 minutes, root vegetables provide comfort-food goodness and vital nutrients during the long winter months.

With 40 winter farmers’ markets located throughout the Bay State, there are lots of places where you can find sweet root vegetables. The colorful assortment of fresh produce one can find at these winter markets (both indoors and outdoors) always renews my appreciation of New England’s versatile seasons. Besides root vegetables, many of the winter markets also provide ‘hoophouse’ (a structure used as a greenhouse to extend the growing season) vegetables like chard, collards, lettuce, and radicchio. And more good news: a growing number of markets also accept EBT-SNAP coupons (formally called food stamps) for low income families looking for nutritious supplements.

I’m definitely going to try this delicious-sounding roasted veggie recipe featured in ChopChop’s January magazine. This monthly publication is a wonderful resource for easy-to-prepare healthy meals for the whole family. This recipe calls for onions, carrots, and potatoes drizzled with olive oil, salt, and pepper. For extra flavor, consider adding fresh garlic and sprinkling with some fresh herbs like rosemary.  Or throw in some Brussels sprouts (my favorite vegetable). Bon appétit!

 

INGREDIENTS

1 red onion, diced

2 carrots

2 russet potatoes or sweet potatoes

1 Tablespoon olive oil

½ teaspoon salt

¼ teaspoon black pepper

 

INSTRUCTIONS

1. Turn the oven on and set it to 425 degrees.
2. Put the onion, carrots, potatoes, olive oil, salt, and pepper in the bowl and mix well.
3. Dump the contents of the bowl into the baking sheet, making sure the vegetables are in a single layer, not crowded on top of each other.
4. Carefully put the baking sheet in the oven and bake until the vegetables are deeply colored on the outside and tender inside, about 45 minutes.
5. Serve right away or cover and refrigerate up to 2 days.

Weekly Outdoor Events January 14-January 20: Experience Winter Wildlife

Jenny Dranetz

Multimedia intern, Executive Office of Energy and Environmental Affairs (EEA)

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As we reach the middle of winter, now is the perfect time to experience all of the season’s wildlife. Learn more about nature with three events this week:

Enjoy birding and wildlife? Love Boston Harbor Cruises? Combine the two for the Winter Wildlife Cruise on Saturday, January 19^th! Departing from Quincy or Boston, discover wildlife as you cruise through Boston Harbor, the outer islands and Hingham Harbor. The cruise lasts from 10:00 am to 2:30 pm from Quincy Shipyard or from 11:00 am to 2:00 pm from Long Wharf in Boston.  

Get your entire family learning about the outdoors with the Winter Family Hike. Experience winter wildlife as you hike along Easthead Reservoir Trail on Sunday, January 20^th from 10:00 am to 11:30 am.  Meet at Myles Standish State Forest headquarters in South Carver for this 2.5 mile hike.

Also on Saturday, January 20^th is the Winter Greens Hike. Walk with a DCR naturalist through different habitat types in Nasketucket Bay State Reservation and experience the area’s winter greens! The hike, appropriate from ages 8 and up, is from 1:00 pm to 2:30 pm.

For more great events happening this and every week, check out our outdoors calendar for events near you.

Weekly Outdoor Events January 7-January 13: Skiing, Hiking, Walking

Jenny Dranetz

Multimedia intern, Executive Office of Energy and Environmental Affairs (EEA)

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With a range of outdoor events this week, stick with your weekly routine or try something new! From snowshoeing to cross country skiing to walking, check out what’s going on outside:

Ever wonder what snowshoeing and cross country skiing are like? Now’s your chance to find out! From 9:00 am to 2:00 pm on Saturday, January 12, try these two easy-to-learn snow sports at the Weston Ski Track during Winter Trails Day.

As part of the Northeastern Massachusetts Weekly Winter Hikes program, explore Boxford State Forest from Bay Circuit to Bald Hill on Saturday, January 12 from 11:00 am to 1:00 pm. Meet at Harold Parker State Forest in North Andover.

On Sunday, January 13, take a 3.5 mile walk with the Southeastern Massachusetts Adult Walking Club. This week’s hike will be moderate through hilly terrain on the St. Moritz green dot loop. The walk begins at 1:00 pm at the Blue Hill Reservation.

For more great events happening this and every week, check out our outdoors calendar for events near you.

DMF Seafood Recipes: Vincent’s Fried Calamari

Elaine Brewer
Information and Education Coordinator, Division of Marine Fisheries (DMF)
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Sure to make a calamari lover out of anyone who tries it, this recipe comes from Vincent Manfredi, a fisheries biologist with the Resource Assessment Project for MarineFisheries. This dish works wells as a hors d’oeuvre or can be used as the main course. Can be prepared with any seafood, not just calamari!

Ingredients

1 pound squid tubes (and crowns if you’re a tentacle lover)

Canola oil, roughly 10 times the volume for the intended volume of squid (can be substituted with half and half canola and olive oil)

2 eggs

1 ½ cups milk

2 heaping cups flour

1 ½ tablespoon baking powder

Salt and pepper to taste

Herbs and spices to desired taste

Prepare

Clean squid, separating tentacle crowns. If using crowns, ensure they are small (tentacle crowns should be able to fit in a tablespoon).

Slice squid tubes into thin rings, roughly ¼ inch or slightly less if tubes are thick (over an eighth of an inch thick). Divide tentacle crowns if large to avoid spatter and excessive grease retention.

Place prepared raw squid on a single layer of paper towel. Do not over dry. Refrigerate if needed.

Warm oil in extra large pot on medium high heat, do not overheat (smoke will start to rise). This will taint the flavor.

In a large bowl, combine eggs and milk. Whisk until smooth. Set aside.

In a second large bowl, combine flour, baking powder, salt, pepper, and any other additional seasonings. Mix thoroughly.

Dredge squid rings and tentacle crowns in flour mixture, making sure each piece is thoroughly coated. Place on baking sheet.

In batches, add rings and tentacles to the egg/milk mixture. Then, dredge in flour again, shaking excess off, and replace on baking sheet. Doing this in batches ensures a good, even coating on each piece.

Ready a large plate lined with at least a double layer of paper towels to drain oil after frying.

Test oil heat with one ring. If hot enough, the ring should ‘float’ in the oil. If the oil is not hot enough, the ring will sink without any vigorous bubbling.

After oil is tested and hot enough, add batch of prepared squid. Do not over-top the pot as this can cause splattering and possibly a fire. Add rings and tentacle crowns one at a time in quick succession to avoid splatter and pieces sticking together.

Remove fried calamari with a basket spoon as they turn light golden brown and steam is released. Drain on paper toweled plate. Lightly salt to taste after drained.

Enjoy while still warm!