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Hiring: Washhouse Assistants – Old Friends Farm

Jun 12 2015
Mondays, Wednesdays, Fridays 7:30-4:30
July-Oct
– Processing vegetables (washing, packing, sorting, etc)
– Must work well independently as well as with a team
– Organized and works will with systems
– Able to handle details
– Fast-paced, with attention to accuracy and quality
– Prior experience helpful but [continue reading]

Savoring the Seasons: More ways to enjoy parsnips!

Apr 20 2015
Last Wednesday, while bagging groceries at Green Fields Market as part of my co-op member worker hours, I enjoyed working alongside the friendly market staff and chatting with friends and people I’ve never met. We talked a lot about Winter Moon’s wonderful spring dug parsnips that I’d written about in last week’s column.
A [continue reading]

Hiring: Field Crew at Next Barn Over

Apr 18 2015
Next Barn Over is a 34-acre organic mixed vegetable farm in Hadley, MA. We grow for our 500-member CSA as well as a few local restaurants and grocery stores.
  We are currently hiring 2 people to join our returning five-member field crew for the 2015 season. Both positions are full-time (40-60 hrs/wk) [continue reading]

Valley Bounty: Parsnip Latkes

Mar 27 2015
By Abby Getman of Community Involved in Sustaining Agriculture (CISA).
Parsnips are a tapered root vegetable that withstands long winters in a cold cellar, in your vegetable drawer, or over-wintered in the garden. Spring dug parsnips are my favorite—and they’re coming soon!—but I’ve been making delicious parsnip latkes for Lent, using overwintered [continue reading]

Hiring: Wholesale Business Manager at Warner Farm

Mar 21 2015
Farm Description: Warner Farm is a 10 th generation diversified small fruit and vegetable farm located in Sunderland, Ma. We grow over 150 acres of both IPM (125 ac.) and certified organic (25 ac.) crops for wholesale throughout the Pioneer Valley as well as operate a 300-member CSA and attend farmers markets in Eastern [continue reading]

Valley Bounty: Potatoes

Mar 7 2015
By Margaret Christie of Community Involved in Sustaining Agriculture (CISA).
Potatoes are a winter staple. Luckily, they come in a rainbow of colors and can be spiced and prepared in countless ways, with varying flavors, textures, and appearance. I could eat crispy roasted potatoes with garlic and onions every day, but in [continue reading]

Valley Bounty: Lamb

Feb 3 2015
Lamb stews are wonderfully rich and warming. Use traditional New England stew fixings like carrots, onions and potatoes, or a mix of Middle Eastern spices, which bring out lamb’s complexity. Tagine, a lamb stew named for the clay pot it is cooked in, makes a fantastic meal to share with friends. Using cinnamon, cardamom, ginger, [continue reading]

Valley Bounty: Local Mushrooms

Jan 2 2015
Local mushrooms can be found at winter farmers’ markets and several grocers. This mushroom bake is a popular appetizer for my family gatherings: Use any mild mushroom, preferably oysters (about 2 pints), and a small oven-safe dish. Roughly chop mushrooms and drizzle with olive oil spiked with hot pepper oil. Add salt and pepper, stir, [continue reading]

Valley Bounty: Roast Beef

Dec 20 2014
In my family, the Christmas table celebrates local food just as much as Thanksgiving—every Christmas Eve, the main entrée is a select roast from one of my family’s small herd of cows. For those of you with similar “roast beast” traditions like the Whos in Whoville, order your cut of meat for the holiday table [continue reading]

Massachusetts maple syrup wins international awards State sugarmakers take honors in competition

Nov 13 2014
Two Massachusetts maple syrup producers took honors at an annual international maple products contest, held this year in Wolfville, Nova Scotia at the annual meetings of the North American Maple Syrup Council and International Maple Syrup Institute. Sugarmakers from the United States and Canada entered their maple syrup, candy and cream to have them judged [continue reading]

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