Edible Pioneer Valley is the source of these terrific recipes. Published quarterly, it is, in its own words, “a culinary magazine dedicated to the Pioneer Valley’s local food and the people who grow, raise, and prepare it.” Temaki sushi (hand roll) isn’t hard to assemble, and even if your first attempts don’t look perfect, they will still taste delicious. The nontraditional rice-cooking method (adapted from… Read more →
This recipe is from a book in progress, Making Love While Farming: A Field Guide to a Life of Passion and Purpose, being written by Ricky Baruc of the Seeds of Solidarity Farm and Education Center in Orange, Massachusetts. He, Deb Habib, and their teenage son, Levi Baruch are the family behind the farm, and their show, “Seeking the Sacred on the Farm,” was at… Read more →
This recipe comes to us from Joy Howard, a professional recipe developer, food stylist, writer, and wonderful cook who lives in Northampton. She began cooking it when her 20-something daughter was a tween; It’s still a fast-weeknight-meal favorite with her two younger girls. Why so big with little ones? They’re easy to eat, and kids love to dip their food in the yogurt… Read more →
Moira learned to make this recipe from her mom, Carmel Flanagan, who was born and bred in Ireland and came to the States as a young bride. Soda and the live buttermilk cultures, not yeast, make the bread rise, and the cross cut also helps. Intuitive cooks will appreciate Moira’s “fistful” measures; we added the measures in parentheses for those who go by the (cook)book.… Read more →
When I see Silver Queen corn for sale, I know this much is true: it’s time to make corn fritters. Silver Queen is my favorite corn of the year, each sweet kernel as white as a moth’s wing. I have experimented with batters and styles, and I like using a batter of rice flour and stale beer batter; it provides a tempura-like coating. Cornmeal… Read more →
“During asparagus season, when I have almost overdosed on asparagus but just can’t stop eating it, I like to make this dish. But with asparagus available in the supermarket all year round, there’s no reason to limit using this recipe to springtime. If you’re not one of those hardy souls who grills all year round, you can broil the asparagus or use a grill pan.”… Read more →
This is easy to prepare, healthy, and fabulous on a hot day–or when you’re wishing for one! Ingredients: Watermelon Feta Cheese Fresh Mint Instructions: Cube watermelon. Crumble really good sheep feta on top. Sprinkle with fresh chopped mint. Serve! Read more →
