It’s nine million degrees inside and out, and I’m awash in berries from my neighbor, Jim, who set us loose on his raspberry patch. Then there’s the black cup raspberry bush next to our bulkhead that’s laden with more berries, which I can’t leave to the birds. So oodles of berries are fading fast in […]
Jeremy Stanton’s Meat Market, near me in Great Barrington, Massachusetts, brings the Berkshires up to date by showcasing the local food movement’s latest push beyond produce to include local, humanely raised animals, bred for flavor rather than bulk. Guiltlessly devour their meat sandwiches for lunch. And, don’t miss the coolest chicken dinner in the Berkshires […]
What’s up in August? Weekend Locavore Way Workshop — August 26-28. I’m teaching a Kripalu Retreat weekend workshop in Lenox Massachusetts in the Berkshires. Cooking lessons, farm visit, tastings and more. Feel free to contact me if you have questions or call Kripalu at 1-800-741-7353 Talk and Book Signing — August 31, 7 pm, Worthington, […]
(Photo by Caroline Alexander of Berkshire Food Journal) Sex is good, but not as good as fresh, sweet corn. — Garrison Keillor Finally, local corn has arrived. The season’s painfully short, so be sure to eat it for breakfast, lunch and dinner, so it’s firmly planted in your taste memory until next year. I like […]
It didn’t feel like the dormant season when I drizzled balsamic syrup over local baby greenhouse spinach from The Berry Patch, wilted in garlic oil, with storage beets from Farm at Miller’s Crossing, roasted up until tender, then topped it all with winter market shiitake mushrooms and Rawson Brook Farm goat cheese. Make ahead tip […]
Mixed braising greens from Markcristo Farm in Hillsdale, NY. Wok-braised greens using the alternative light braise in step # 2. (I added freshly grated ginger and stock.) Wokked or Braised Greens from The Locavore Way CSA farmers frequently tell me that the question most asked by members is, “What do I do with cooking greens?” […]
(Picture from The Berkshire Food Journal, where you’ll find loads of great audio/slide show clips on farmers and chefs) Fennel is a three-in-one vegetable, each tasty but surprisingly different. Its top sports green herbal fronds, gentle and sweet. The crisp bulb has a light licorice flavor raw, but is mysteriously subtle when stewed, as it […]
Soup with corn garnish variation. Picture of simplest version below. This intense soup combines the local harvest and eastern seasonings with a touch of butter to round them them all out. It’s terrific eaten immediately with crusty bread — I couldn’t help myself — but even better the next day. Triple the recipe to thaw […]
One early summer variation with beets, radishes and feta (or blue cheese). You could also add arugula, chives, and numerous other goodies. Fresh goat cheese could be spread on a toasted baguette if you prefer. I love what I call open recipes, because they’re flexible and forgiving. Add a little more or less of this or […]
Three websites, each with a tasty… A short talk on about Salads The first is Caroline Alexander’s Berkshire Food Journal, which I’ve featured before for its superb audio segments and accompanying slides about regional farmers. Today, I’m steering you to a short talk I did on salads, which I hope you’ll find useful now that […]
USDA approved school-tested local food recipes and a supplement for educators.
