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There are many wonderful white foods that grow in Maine -- pearly sweet corn, nutty parsnips, the flesh of a tart apple, good milk and cheese -- but winter specifically features two Maine heavyweights in this color group: potatoes and scallops. Potatoes come in many colors, but the classic white fleshed varieties (with buff, brown, or red jackets) are what I think of for making mounds of fluffy mashed potatoes so prevalent on holiday tables this time of year.
We actually eat only the opalescent grey abductor muscle of the scallop organism (of the Pectinidae family), but we rarely get to see the other bits (such as the bright red roe). You know when they're cooked because they turn a brilliant milky white. Although dragged scallops are available year-round, winter is the season for diver scallops that, when hand harvested by careful fishermen, are sustainable, sweet, and grit-free by nature and don't contribute to the destruction of the ocean floor. Troquet, a restaurant in Boston, currently features these pale but mighty Maine ingredients in a single dish to delight our winter taste buds.
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