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]
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: Savory Tarts
Jan
22
2015
At a New Year’s Brunch, I enjoyed a spread of tarts featuring winter staple vegetables. We had an egg, nut, and butternut squash tart, one filled with squash and caramelized onion, and one featuring roasted parsnips and apples, plus a crustless potato, beet and cheese tart. Making your own tart crust is simple, but you [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]
Valley Bounty: Local Turkey
Nov
11
2014
Fresh and frozen local turkeys are widely available in the Valley, but you need to place your order now to reserve a bird for your Thanksgiving table! There are countless ways to cook a turkey, and if you don’t want to go through the hassle of brining, at least give the bird a good rub [continue reading]
Valley Bounty: Green Beans
Oct
18
2014
Hard frost has not yet arrived in most of the Valley, and as a result green beans are still coming in strong. They bring a vibrant green color to fall menus and are wonderful additions to fall soups and stews. Blanche beans for a simple (and delicious!) side dish, or for freezing [continue reading]Valley Bounty: Squash and Pumpkin Seeds
Oct
4
2014
Winter squash and pumpkins are famous for their flesh—roasted, baked or used in soups and pies—but their seeds often go straight to the compost pile. This is a tragedy! Save the seeds! They are a great source of fiber, protein, and heart healthy fats, and are delicious roasted with a little oil or butter, salt, [continue reading]
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