Hometown Thanskgiving favorites to indulge in

SAVORY INGREDIENTS. IN SO MANY NEW ENGLAND HOMES, IT’S JUST NOT THANKSGIVING WITHOUT THE TIME TESTED TASTE OF BELLS, THE SAVORY SEASONING BLEND IS SYNONYMOUS WITH OUR HOMETOWN HOLIDAY AND HAS BEEN FOR 150 YEARS EVER SINCE TWO BROTHERS, THE BELLS, BROUGHT IT TO BOSTON. WILLIAM BELL WAS TINKERING IN THE KITCHEN AND IN 1867 CREATED BELL’S SEASONING, AND THEY SOLD IT OUT OF THEIR STALL IN QUINCY MARKET UNTIL THEY SOLD IT TO THE DAL SLADE COMPANY IN THE LATE 1800S, BELL’S HISTORY BUFF, DIRECTOR OF MARKETING AND BUSINESS DEVELOPMENT MEREDITH RAPOPORT SAYS BELL’S IS THE OLDEST SEASONING AND SPICE BRAND IN THE COUNTRY. SHE WORKS FOR BRADY ENTERPRISES IN EAST WEYMOUTH, WHO BOUGHT THE BRAND IN THE EARLY 70S. THE SIMPLICITY OF THE SEVEN SPICES THAT ARE IN THE BLEND, IT’S THE PERFECT COMBINATION. ROSEMARY, OREGANO, SAGE, GINGER, MARJORAM, THYME AND PEPPER. AND THE RECIPE HAS NEVER CHANGED. WHY SHOULD IT, CONSIDERING IT’S BEEN GOBBLED UP FOR GENERATIONS, IT’S ALMOST CULT LIKE. IT’S UNBELIEVABLE. LET ME TELL YOU, IT SMELLS LIKE THANKSGIVING IN HERE DURING HIGH SEASON. THIS LINE IS RUNNING 24 OVER SEVEN AND THEY’VE PERFECTED THE PROCESS IN A 12 HOUR SHIFT. THEY CHURN OUT ABOUT 35,000 OF THESE ICONIC YELLOW BOXES. WE GET CALLS AND EMAILS AND LETTERS FROM PEOPLE ALL AROUND THE WORLD SAYING, I USED TO USE BELL’S, OR MY MOTHER USED BELL’S, AND I LIVE IN EUROPE NOW. I LIVE IN ALASKA NOW. I LIVE IN HAWAII. I NEED BELLS FOR THANKSGIVING. WILL YOU SEND IT TO ME? AND WE DO. WE SHIP IT ALL OVER THE WORLD FROM THIS TIME OF YEAR. IF THEY CAN’T FIND IT IN THEIR LOCAL GROCERS, OF COURSE MOST SEEK OUT BELLS FOR THEIR BIRD OR STUFFING, BUT CORPORATE CHEF SARA PAIGE SAYS IT’S BLAND TO STOP THERE. I’VE LEARNED LOTS OF WAYS TO USE THE SEASONING ON OTHER THINGS BESIDES TURKEY, SOUPS, SAUCES, MAC AND CHEESE, EVEN VEGGIES. FANCY UP SOME ACORN SQUASH OR SWEET POTATOES. CHEF PAIGE SAYS IT’S VERY SIMPLE TO MAKE A COMPOUND BUTTER A COMPOUND BUTTER IS A CLASSIC CULINARY TECHNIQUE. IT’S A WAY OF OF INFUSING FLAVOR IN BUTTER, WHICH MELTS REALLY QUICKLY ON HOT FOOD AND MAKES ALMOST LIKE A SAUCE. SO SHE SUGGESTS STARTING WITH SALTED BUTTER CREAM HALF A CUP, LIKE JUST LIKE YOU WERE MAKING COOKIES STIRRING TWO TEASPOONS OF BELLS OR TO YOUR TASTE. AND YOU CAN ADD OTHER THINGS AS WELL. FOR THE TURKEY, I ACTUALLY ADDED SOME GARLIC. I ADDED SOME PEPPER, AND I’VE BEEN KNOWN TO ADD SOME LEMON ZEST AND LEMON JUICE. AND YOU CAN FREEZE IT. SHE ROLLS AND FREEZES THE BUTTER TO CUT INTO DISCS, AND I ACTUALLY PUT THESE LITTLE DISCS UNDERNEATH THE SKIN OF THE TURKEY AND WAS ABLE TO REALLY NEATLY RUB IT IN FOR OTHER DISHES, JUST ADD A SLICE TO THE TOP. ME THE VEGETARIAN, ZEROED IN ON THE SWEET POTATOES. IT’S REALLY GOOD. OH, GOOD. BUTTER MAKES EVERYTHING BETTER. IT DOES, ESPECIALLY COMPOUND BUTTER. WHEN IT COMES TO POTATOES, MAINE HOGS ALL THE GLORY HERE IN THE NORTHEAST. BUT GUESS WHAT? IF WE’RE TALKING ABOUT POTATOES HEADED FOR THE SUPERMARKETS, THE BIGGEST POTATO FARM IN NEW ENGLAND IS RIGHT HERE IN THE BAY STATE. WHO’DA THUNK IT? WE’RE THE LARGEST POTATO GROWER FOR TABLE STOCK, POTATOES AND NEW ENGLAND. DIANE KOZLOWSKI. MULLEN IS A FOURTH GENERATION POTATO FARMER IN HATFIELD, MASS. SHE SAYS THE BIG FARMS UP IN MAINE SEND MOST OF THEIR YIELD TO FROZEN FOOD PROCESSORS SAUGUS POTATOES BY CONTRAST, ARE TOP QUALITY TABLE POTATOES SOLD BY WALMART, MARKET BASKET AND STOP AND SHOP, AMONG OTHERS. SO WE’RE FRESH POTATO GROWERS, SO WE THESE POTATOES DON’T GO TO A FRENCH FRY PROCESSING PLANT TO BE FROZEN. SO MOVE OVER MAINE, TAKE A HIKE. IDAHO PEOPLE NEED TO SHOW A LITTLE LOVE AND RESPECT TO THE UNDERSUNG BAY STATE SPUD. WELL, IF THEY’RE INTERESTED IN LOCAL POTATOES AND POTATOES THAT HAVEN’T BEEN, YOU KNOW, TRANSPORTED ACROSS THE COUNTRY OR HAVE BEEN IN STORAGE FOR, YOU KNOW, 12 MONTHS BEFORE THEY EAT THEM, THEN THEY SHOULD KNOW THAT THEY’RE HERE. GOOD TO KNOW. AND BACK TO BELLS. THE COMPANY DID SHUT DOWN PRODUCTION IN WEYMOUTH LAST SPRING AMID FINANCIAL TROUBLES, BUT THEY WERE. THE BRAND WAS THEN ACQUIRED BY A CONNECTICUT COMPANY AND DUE TO THE TIMING OF THE PURCHASE, BELLS, UNFORTUNATELY, WAS NOT. THE NEW OWNERS WERE NOT ABLE TO GET STUFFING READY FOR THIS THANKSGIVING, BUT THEY SAY IT WILL BE BACK NEXT THANKSGIVING. AS TO WHERE THE PRODUCTS WILL BE MADE, THAT’S STILL TO BE DETERMINED. ALL RIGHT, COMING UP,

The People Who Bring You Thanksgiving: Hometown Thanskgiving favorites

In New England, it’s just not Thanksgiving without the time-tested taste of Bell’s Seasoning and locally grown potatoes

Updated: 8:10 PM EST Nov 27, 2024

Bell’s Seasoning is a traditional blend of herbs and spices that has been a staple in American kitchens since 1867. Known for its unique combination of rosemary, oregano, sage, ginger, marjoram, thyme, and pepper, it is specifically designed to complement poultry dishes. The seasoning is famously associated with holiday meals, especially Thanksgiving, where it enhances the flavors of stuffing and turkey. Produced in a distinctive yellow box, Bell’s Seasoning remains a beloved and trusted brand for generations of home cooks.When thinking about a traditional Thanksgiving side, Szawlowski Potato Farms, based in Hatfield, Mass., is now the largest provider of table-stock potatoes in New England. Founded by John Rupert Szawlowski in 1910, and now with 3,000 acres of Round White, Red, Gold, and Russet potatoes under production in the fertile Pioneer Valley of Massachusetts, Swaz offers local potatoes to customers throughout the Northeast from July through December.

WEYMOUTH, Mass. —

Bell’s Seasoning is a traditional blend of herbs and spices that has been a staple in American kitchens since 1867. Known for its unique combination of rosemary, oregano, sage, ginger, marjoram, thyme, and pepper, it is specifically designed to complement poultry dishes. The seasoning is famously associated with holiday meals, especially Thanksgiving, where it enhances the flavors of stuffing and turkey. Produced in a distinctive yellow box, Bell’s Seasoning remains a beloved and trusted brand for generations of home cooks.

When thinking about a traditional Thanksgiving side, Szawlowski Potato Farms, based in Hatfield, Mass., is now the largest provider of table-stock potatoes in New England. Founded by John Rupert Szawlowski in 1910, and now with 3,000 acres of Round White, Red, Gold, and Russet potatoes under production in the fertile Pioneer Valley of Massachusetts, Swaz offers local potatoes to customers throughout the Northeast from July through December.