Springfield’s Artifact Cider Project to Have Birthday Block Party, Secret Cider on Sept. 19

Sep 19 2015
Mass Live, September 10th, 2015, Sarah Platanitis.  Springfield based Artifact Cider Project will celebrate its one-year anniversary with a block party on September 19.  The free, family-friendly event will take place from 12 p.m. to 7 p.m. rain or shine and feature tastings of the full line of draft ciders, including an exclusive anniversary [continue reading]

Valley Bounty: Swiss Chard

Sep 19 2015
In my house, the shift to cooler evenings brings renewed interest in cooked greens. Swiss chard is a stalwart, hearty green with a mild flavor likely to appeal even to those who didn’t grow up eating greens. Remove the leaves from the stems and toss the chopped stems—which can be white, red, yellow, or purple—in [continue reading]

Valley Bounty: Tomatoes

Sep 15 2015
It’s time to focus on tomatoes. First, eating them, in all their juicy, multi-colored glory. Second, preserving them. Here’s an easy method: line a rimmed cookie sheet with one layer of halved tomatoes, skin side down. Add herbs, peeled garlic, salt and pepper, and a drizzle of oil.  Roast at 275 for several hours, until [continue reading]

Hiring: Farm Store Manager – Atlas Farm

Sep 10 2015
Atlas Farm is an 85-acre, certified organic, vegetable farm located in Deerfield, MA. We grow and market produce year-round through wholesale accounts, farmers’ markets and our own retail farm store. The Farm Store Manager position is a year-round, full-time management position at the farm with the primary responsibility of overseeing activities at our South Deerfield [continue reading]

Hiring: Farm Store Clerk – Atlas Farm

Sep 8 2015
Atlas Farm is an 85-acre, certified organic, vegetable farm located in Deerfield, MA. We grow and market produce year-round through wholesale accounts, farmers’ markets and our own retail farm store. The farm store clerk is a retail position requiring 30-40 hours/week during our main season from April – November with reduced hours available through the [continue reading]

Local Ingredients for School Lunches: Chicken, Corn, and Tomato Wrap

Sep 2 2015
Published by under History, Recipes
Chicken, Corn & Tomato Wraps From EatingWell:  July/August 2011 recipe altered slightly
Fresh corn kernels, tomatoes and lettuce fill these hearty chicken wraps.  Serve with carrot sticks, yummy pepper or other crunchy vegetables plus your favorite creamy dressing.
4 servings | Active Time: 20 minutes | Total Time: [continue reading]

Local Ingredients for School Lunches: Egg Salad

Aug 29 2015
Published by under Especially for Kids, Recipes
Egg Salad Lunch Recipe adapted From EatingWell:  March/April 2009
Spoon the egg salad into a lettuce “bowl” to keep it looking pretty and enjoy with bread and veggies. Toss peaches and blueberries with yogurt to keep the peaches from turning brown..
Ingredients 2 hard-boiled eggs, peeled and chopped 1 tablespoon each [continue reading]

Valley Bounty: Zucchini and Summer Squash

Aug 29 2015
On this last Saturday in September, it seems fitting to herald a sometimes-unsung summer vegetable. Sure, zucchini can be prolific and overlarge, but young and fresh from the farm it’s a different creature altogether than the tired winter specimens from far away. I often fry it with onions at high heat until brown, then use [continue reading]

Local Ingredients for School Lunches: Pizza Roll-Up, Veggies, and Watermelon Lunch

Aug 28 2015
Published by under Especially for Kids, Recipes
Pizza Roll-Up, Veggies & Watermelon Lunch Recipe From EatingWell:  March/April 2009 – with minor tweaks
This easy pizza-inspired roll-up is a kid-pleaser! Keep ’em smiling with watermelon cut into fun shapes with cookie cutters.
1 serving | Active Time: 15 minutes | Total Time: 15 minutes
Ingredients [continue reading]

Soup’s On: Picky Eaters, Part 3

Aug 26 2015
This month in “Soup’s On: Stirring Up Connections in the Kitchen,” Dane continues the spotlight on picky eaters. The conversation continues by taking a look at youth and young adults, and how NOT to turn dinnertime into a battlefield of exasperation. [continue reading]

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