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]
Valley Bounty, September 7: Peppers
Sep
7
2013
Peppers come in lots of colors, shapes, and flavors, and short of growing your own, there’s no way to get that variety in fresh peppers other than to buy them from a local farmer. Find a farmer who loves peppers, and you can experiment with tastes and cuisines that are otherwise unavailable. Look for small, [continue reading]
Kids’ School Lunch Recipes: Peach Fruit Leather
Aug
22
2013
With fresh peaches, you can make your own delicious fruit leather from scratch. It tastes better and is healthier than it’s store bought cousin. This recipe was developed by local cookbook author Deanna Cook and featured on Mass Appeal.5 ripe peaches
2 tablespoons honey
Preheat the oven to 200*. [continue reading]
Valley Bounty, August 17: Peaches
Aug
17
2013
Juicy and delicious, a tree-ripened local peach is nothing like one that was picked before it was ripe and shipped across the globe. While they’re here, it’s worth eating lots of them. Start simple: eat them whole, or sliced and tossed with blueberries. Make a fresh peach salsa by chopping peaches with tomatoes, peppers, onions [continue reading]
Valley Bounty, August 10: Fresh Beans
Aug
10
2013
String beans —most often green, but sometimes yellow, purple, or striped—are the most common bean in local markets, but look also for fresh shell beans. Try them boiled until tender, then tossed with oil and vinegar, garlic, cherry tomatoes, and herbs. String beans are delicious and crunchy raw, but can also be sautéed, pickled, [continue reading]
Heirloom tomato and bread salad
Jul
31
2013
Mass Appeal, July 31, 2012. Summer’s in full swing and our gardens are plentiful! Tim and Jeremy Barker-Plotkin from Simple Gifts Farm in North Amherst came on Mass Appeal to show us an heirloom tomato salad recipe. [continue reading]
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