Hiring: Assistant Farm Manager/Farm Stand Manager – Joe’s Farm

Oct 27 2015
Published by under Farmstands and Markets, Food in the Pioneer Valley, Gardening, Recipes
3020337-poster-p-1-with-farmplicity-the-farm-to-table-movement-meets-the-21st-century Join an exciting farm to table project. Joe’s Farm, located in Williamsburg, is technically part of the Northampton Brewery, and grows vegetables mainly for the kitchen at the Brewery, as well as for a farm stand.
The farm is small (around two acres in production) and is run by a two [continue reading]

Valley Bounty: Pumpkins

Oct 24 2015
Published by under Food in the Pioneer Valley, Recipes
Photo Credit: chefdanielangerer.typepad.com Photo Credit: chefdanielangerer.typepad.com
Eating real pumpkins can sometimes get lost in the fall frenzy of pumpkin flavoring and pumpkin decorating. Searching out fresh sugar or pie pumpkins brings both a nutritional and a flavor reward, though. Cubes of pumpkin, roasted with onions until slightly caramelized, makes a fall green salad into [continue reading]

Valley Bounty: Ginger

Oct 21 2015
Published by under Farmstands and Markets, Food in the Pioneer Valley, Gardening, Recipes
grated-ginger Local greenhouse-grown ginger is available for just a few weeks each fall. Vibrant, juicy and less fibrous than its older relative, it has tender skin that doesn’t need to be peeled. Once you discover it, you may find that you’re looking for reasons to eat more ginger. Quick-pickled, it will store for [continue reading]

Grow Food Northampton Will Use $50,000 Grant to Help Low-Income People Get More Local Produce

Oct 18 2015
Published by under Farmstands and Markets, Food in the Pioneer Valley, Gardening, Recipes
The Daily Hampshire Gazette, October 15th, 2015, by Stephanie McFeeters.
With a $50,000 grant from the Harvard Pilgrim Health Care Foundation, Grow Food Northampton plans to bolster its efforts to provide the region’s low-income population with fresh, local food.
“We’re really excited,” said Grow Food Northampton executive director Clem Clay, noting [continue reading]

MassAppeal: SNAP & Save – Broccoli Apple Salad

Oct 8 2015
Published by under Community Resources, Farmstands and Markets, Recipes
WWLP, September 30th, 2015.

You can make this easy inexpensive broccoli apple salad and help support local farmers at the same time. Devon Whitney-Deal, Local Hero Program Manager at CISA, shared more.
SNAP & Save
What is the SNAP & Save program?
Use your [continue reading]

Valley Bounty: Grapes

Oct 5 2015
Published by under Farmstands and Markets, Recipes
Just-picked grapes are a treat, and of course they don’t need anything in the way of cooking or preparation. One fall, however, a neighbor brought us a grape pie, and I learned that skinning and seeding grapes is worth the trouble! If you want to highlight grapes without lots of preparation, pair them with some [continue reading]

Valley Bounty: Garlic

Oct 2 2015
Published by under Farmstands and Markets, Food in the Pioneer Valley, Gardening, Recipes
Celebrate the beauty of garlic this weekend with a trip to the Garlic and Arts Festival in Orange, or by preparing a garlic-themed meal—or both! Lovely local garlic can be found in multiple varieties, offering different colors, flavors, and levels of pungency. Don’t forget one of the simplest preparations of all: wrap a few unpeeled [continue reading]

Odd Jobs: Gardening – CISA Office

Sep 29 2015
Published by under Farmstands and Markets, Food in the Pioneer Valley, Gardening, Recipes
Like to garden? Looking for a new project?
CISA is looking for someone to do some end of season work on the beds around our office in South Deerfield. If interested, please contact Jennifer . [continue reading]

Stuffed Delicata Squash

Sep 23 2015
Published by under Farmstands and Markets, Food in the Pioneer Valley, Gardening, Recipes
This recipe would also work with Acorn, Sweet Dumpling or Carnival squashes.
2 Delicata cut in half length-wise and de-seeded
¼ cup goat cheese
1 large onion or 3 shallots
2 cups cooked rice
2 cloves garlic
1/4 cup toasted walnuts
1 Tbs. fresh chopped sage (or other [continue reading]

Valley Bounty: Tomatillos

Sep 21 2015
Published by under Farmstands and Markets, Food in the Pioneer Valley, Gardening, Recipes
Tomatilloes are abundant and beautiful, but I didn’t grow up eating them and I’ve had to learn more ways to eat them. My best suggestion—and the simplest—comes from Montague restaurant The Alvah Stone : slice them very thin, using a mandoline if you have one. Toss the slices on a salad, or pop [continue reading]

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