Archive for Farmstands and Markets
Valley Bounty, November 23, 2013: Potatoes
Nov
23
2013
How do you like your potatoes? Russet brown, bright purple, rose-tinted, buttery yellow? Big bakers or skinny fingerlings? No need to choose—enjoy them all! Play matchmaker, selecting the perfect potato for a given dish, or roast them all together. Tired of mashed potatoes on the Thanksgiving menu, but can’t risk the wrath of the family [continue reading]
Valley Bounty, November 9, 2013: Turkey
Nov
10
2013
Fresh local turkeys are a Thanksgiving treat worth seeking out. Buying a local turkey is an opportunity to support humane animal production and, in many cases, a rare chance to eat meat that has never been frozen.Thanks to consumer demand, there are several more farms growing turkeys than there were even two years ago—but many [continue reading]
Video: Farm to Pub
Nov
8
2013
WGBY, October 17, 2013. WGBY’s Connecting Point and CISA visit Four Star Farm and hear from Northampton Brewery and Valley Malt on the farm to pub movement in Western Mass.
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Franklin County Community Development Corp. kitchen in Greenfield key link in local food chain
Nov
4
2013
Daily Hampshire Gazette. November 4, 2013. By Richie Davis
When Joe Czajkowski delivered a ton of carrots, already peeled and “coin-cut,” to the Western Massachusetts Food Processing Center last week from his 99-year-old Hatfield farm, Liz Buxton and her crew got to work.
Next February will be promoted as “carrot month” as [continue reading]
When Joe Czajkowski delivered a ton of carrots, already peeled and “coin-cut,” to the Western Massachusetts Food Processing Center last week from his 99-year-old Hatfield farm, Liz Buxton and her crew got to work.
Next February will be promoted as “carrot month” as [continue reading]
Interview: Williamsburg Market
Oct
21
2013
WRSI, October 21, 2013. Monty and Phil speak with Angie Duquette from Williamsburg Market about sourcing locally and the market’s convenient location 4 miles from Downtown Northampton.
http://www.buylocalfood.org/upload/news/2013/10.21.13williamsburg%20market.mp3 [continue reading]
http://www.buylocalfood.org/upload/news/2013/10.21.13williamsburg%20market.mp3 [continue reading]
Valley Bounty: October 19, 2013: Cabbage
Oct
19
2013
It’s worth slicing open a fresh cabbage for the beauty of the tightly packed, undulating leaves inside. After you admire it, roast the slices with olive oil and salt for a simple and delicious side dish, or make a warm fall coleslaw with apples and onions. Fresh fall cabbage makes great sauerkraut for winter eating, [continue reading]
Valley Bounty, October 12, 2013: Pumpkins
Oct
12
2013
WWhen picking a pumpkin, some people look for the most unusual one: white, or knobby, or flattened, while others search out round orange perfection. If you want to cook your pumpkin, ignore its looks and find one labeled “pie” or “sugar.” To make puree, cut the pumpkin in half, scrape out the seeds and pulp, [continue reading]
Petition Against the Food Safety Modernization Act!
Oct
9
2013
We share a deep commitment to supporting the small and diversified family farms of Western Massachusetts, and to the continued growth of our local food system. Local agriculture is strong in the Pioneer Valley region – with over 150 farm stands, forty farmers’ markets, and countless restaurants and grocery stores offering local food. We are [continue reading]
All Foxed Up; Only Two Minutes to Idle?; To Bee or Not to Bee; By the Numbers
Oct
8
2013
The Valley Advocate, October 8,2013. CISA & Amherst Cinema team up to bring the film, More Than Honey, to audiences October 15th. [continue reading]
Valley Bounty, October 5, 2013: Plums
Oct
5
2013
It’s hard to stop eating plums once you’ve picked up a quart at a farm stand or farmers’ market. The sweet juice contrasts nicely with the slightly tart flavor of the skin, and then it’s gone, and you can try another one, maybe in a different color. Plums make a simple, sweet, end-of-summer jam, or [continue reading]
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