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Savoring the Seasons

Savoring the Seasons: Eat local …because you can

By MARY MCCLINTOCK

A bumper sticker on my new-to-me car has a drawing of a canning jar and the words: “I eat local because I can.” Actually, it should say, “I eat local because my neighbors and I grow, can, store, freeze, pickle and dehydrate!”

I thought of that sticker when Abrah Dresdale told me about a food preserving class that’s part of Greenfield Community college Food and Farm Systems’ Re-Skilling Series. Whether you grow your own fruit and vegetables or get them from local farmers markets, CSAs, and farmstands, preserve some to enjoy later.

Who knows, taking this GCC class just might change your life, like GCC changed my life over 30 years ago when I studied Outdoor Leadership there. That year at GCC launched me into my first career as an outdoor educator.

GCC changes lives every day.

I have the honor of writing for GCC, about other students whose lives the College has changed, professors who turn their passions into courses that inspire students, and community members who got their start at GCC.

Through my GCC writing, I’ve gotten to know GCC President Bob Pura and we often discuss our favorite recipes. Bob shared this fun recipe, inspired by Phyllis and Archie Nahman. Bob said, “Phyllis is a retired GCC English and gender studies professor and not-so-retired humanist. Archie is a retired machinist and not-so-retired artist. Both are role models for the human race, strong advocates for social justice, and wonderful chefs.”

I also have the pleasure of serving as one of many GCC Foundation Annual Campaign volunteers who encourage their friends to support the college. Recently, I wrote to friends saying: Today I’m wearing my “help raise money for GCC” hat and asking you to support GCC. I am HUGELY impressed with GCC’s great work in our community. This year, a wonderful anonymous donor has agreed to donate a challenge gift: If you gave last year, increase your gift by 10 percent and it will be matched 1 to 1; If you didn’t give last year, and you give now, your gift will be matched 2 to 1. What a great way to increase support for GCC! Checks may be mailed to the GCC Foundation, 270 Main St., Greenfield, MA 01301 or donate online at:

www.gcc.mass.edu/give

Have you donated to the GCC Foundation Annual Campaign?

If so, thank you!

If not, now’s the time! The Campaign ends May 31.

Food Preservation & Storage, Wednesdays, 6 to 9 p.m., June 11 to July 9, Franklin County Tech School, Turners Falls. Angela Roell of Yardbirds Farm in Williamsburg provides strategies and techniques for preserving and storing food. Topics include: kitchen safety, rules for food safety, canning basics, dehydration, cold storage and freezing, food selection, choosing and maintaining equipment, and awareness of local food resources. Take for 1 credit OR credit-free through GCC Community Education; register at:

www.gcc.mass.edu/workforce-development/program-areas/sustainable-agriculture-and-green-energy/

For information, email Abrah Dresdale at dresdalea@gcc.mass.edu.

This week we’re eating ...

Phyllis and Archie Inspired Chicken

By Bob Pura, Greenfield Community College

Pour a glass or pint of your favorite beverage. Get your favorite music on the juke box. Quarter a chicken and place it in a glass baking dish. Season to taste: salt, pepper, paprika, cinnamon, red cayenne pepper and cumin. Pour in just a bit of white wine, chicken stock, and the juice of one lemon. Cook for 45 minutes at 375 degrees. Sauté onions, red peppers, mushrooms and garlic in olive oil on the stovetop. Season to taste as above. Add white wine, chicken stock and two lemons. Add whole large green olives, pitted prunes and dried apricots. Place sautéed veggies and sauce in with chicken. Add carrots and butternut squash. Turn up the music and get another beverage. Cook at 375 for another 45 minutes. Take the dish out, add one half stick of butter, loosely tent with tin foil and let stand for two songs. Serve with your favorite rice or couscous.

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