Pondering Pickles and Other Preservation Techniques

  • Post published:09/16/2014
  • Post comments:6 Comments

  Harvest season is upon us. This is the reward of summer-long labors. I’ve been talking to neighbors who are canning dilly beans and corn, making peach jam and drying herbs. One neighbor is seeing what she can rescue from the late blight that is hitting many tomato patches in the area. Harvest time can be hectic when so much produce is coming in at the same time. I don’t do much canning any more. I depend more…

CSA – Community Supported Agriculture is for You

  • Post published:04/13/2014
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For some people the initials CSA are just another of those annoying acronyms that can make our conversations sound like an unintelligible inter-office memo. For some CSA means Community Supported Agriculture which encompasses delicious local food, help for the farmer, and a community of like-minded folk who enjoy fresh food, and enjoy knowing they are supporting farmers and farms, and the very land and environment that surrounds us. Small farmers never think they are going to get rich…

Cooking Lessons Over the Years

  • Post published:03/13/2014
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As a liberated  woman I have made sure that my grandsons have had a few cooking lessons over the years. Rory was 13 when this photo was taken, but it is not his first lesson. Perfect scrambled eggs was probably an early lesson, but by 2009 he had moved along to the perfect omlette. Saumon en papillote, a Julia Child recipe, amazingly simple, but a dish with dash, has become Rory's specialite. I cannot begin to tell you…

Winterfare – Always a Delicious Success

  • Post published:02/04/2013
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Saturday more I went down to Greenfield for Winterfare - always a delcicous success. People in our area are so happy to be able to buy fresh vegetables directly from farmers, even in winter. Of course, this winter farmer's market isn't limited to vegetables. Real Pickles had a booth selling - Pickles! Sunrise Farm was selling maple syrup, Apex Orchards was selling apples, Warm Colors Apiary was selling honey and other bee products, Barberic Farm was selling  lamb…

Sweet Winter Fare Meal and Event

  • Post published:02/03/2012
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What sweeter way to begin the Winter Fare activities that with a honey brunch at Green Fields Market. Sweet Honey and the Brunch! Sunday, February 5 between 10 a.m. and 2 p.m., Green Fields Market, Main St., Greenfield Green Fields Market will feature local honey in a variety of dishes for this special brunch.   While you enjoy brunch, Shelburne’s Piti Theatre Company will be buzzing with information about their new production about bees (and the challenges they’re facing) To Bee…

Yes, You Can!

  • Post published:09/11/2011
  • Post comments:2 Comments

Our area is still picking itself up after Irene left her gifts of washed out roads and bridges, flooded basements and houses. We have been fortunate here at the End of the Road because we never lost power and the water that ran into our dirt floored basement, ran out politely without making a fuss. We thought our only problem was hoping the popcorn supply would last through Sunday afternoon while we read our books. In fact we…

Winterfare and Ice

  • Post published:02/08/2011
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Saturday dawn cold with another storm promised. I dashed right out to the Greenfield Winterfare to stock up, and I wasn't the only one. Every booth was busy. These young women from Wheatberry Farm and Bakery were selling the wheatberries AND delicious muffins. Ben and Adrie Lester, the founders of Wheatberry are also founders of The Pioneer Valley Heritage Grain CSA. At the Simple Gifts booth I bought lots of roots - and make a shredded vegetable slaw…

Eating Together

  • Post published:10/12/2010
  • Post comments:5 Comments

The Sunday New York Times Magazine devoted their whole 10-10-10 issue to Eating Together.  Well, the previous weekend the Heath Gourmet Club celebrated its 29th anniversary --- 29 years of serving ourselves.  Michael Pollan wrote about the 36 Hour Dinner Party that he enjoyed with famous chefs and his son in Napa, consuming a whole goat and a lot of really good produce and olive oil. They also had the pleasure of cooking in an outdoor 'cob oven.'…