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Savoring the Seasons

Savoring the Seasons: Living on a small world

By MARY MCCLINTOCK

We do indeed live on a small world, with so many interconnections. I chuckled when I got this message from Susan Olmsted of Greenfield: “I was surprised and delighted to see your reference to Ferdinand’s Restaurant in your column. I waitressed at Ferdinand’s from 1975-1977 and remember Eli well. I still have a menu from that time — Seafood Valerie cost $7.50, and that was considered expensive at the time!” I gave Susan Eli’s son Bob’s contact information so they can reconnect.

How are you living gently and making connections on our small world? Attend these events. Perhaps you’ll run into a long-lost friend!

Solidarity Saturday Tour, Saturday, Oct. 26, 10 a.m. Seeds of Solidarity, 165 Chestnut Hill Road, Orange. Morning tour and afternoon harvest market. Learn about Seeds of Solidarity’s solar greenhouses, no-till cardboard methods for abundant low maintenance gardens, solar electric and hot water systems, energy efficient buildings, and youth and community programs that Grow Food Everywhere! No cost or preregistration, but donations to support Seeds of Solidarity’s youth and community programs appreciated. After tour, visitors can bring a potluck dish to share. Solar-powered farm stand will have Seeds of Solidarity’s greens, harvest veggies, seed garlic, and art and farm products from the neighborhood. Seeds of Solidarity founders and farmers Ricky Baruc and Deb Habib will be at the farm stand from 12 to 2 p.m. with fall gardening and garlic growing tips. For information and directions, visit seedsofsolidarity.org.

Fall Farm Festival at the Greenfield Community Farm, Sunday, Oct. 27, 2 to 6 p.m., 34 Glenbrook Drive, Greenfield, Activities for all ages and interests: farm tour; pig tractor demonstration; workshops; food policy discussion; medicinal plant harvesting and distribution; weed dating; work projects; kids’ activities and childcare; clowns, juggling, and face-painting; music and theatre performances; potluck with barbeque and hot soup; campfire; and hot apple cider. $5 suggested donation — no one turned away! Questions? Visit www.justroots.org, email info@justroots.org, call (413) 376-8333.

Eric Toensmeier to speak on Regenerative Farming Enterprises, Tuesday, Oct. 29, 6:30 p.m., Greenfield Community College Dining Commons. Co-author of Edible Forest Gardens and Paradise Lot, Toensmeier will discuss earth-friendly methods for promoting robust, local food production while improving soil fertility, sequestering carbon and contributing to equitable economies. At 5:30 p.m., optional tour of GCC’s Permaculture and Near-Zero-Net Energy Greenhouse begins on south side of South Building. Event hosted by Heifer International, an organization that works with communities around the world to end hunger, promote equity, and empower women through sustainable farm and garden practices. One such community is Nuestras Raices in Holyoke, where Toensmeier manages Tierra de Oportunidades, a permaculture enterprise in an urban context. Program co-sponsored by GCC’s Farm and Food Systems program and GCC’s SAGE (Sustainable Agriculture and Green Energy) Education Center. Donations of $10-$20 to benefit Heifer suggested, no one turned away for lack of funds. For information, contact Abrah Jordan Dresdale at dresdalea@gcc.mass.edu.

This week we’re eating ...

STUFFED ACORN SQUASH

By Sue Bridge, Conway

Place 1 acorn squash, halved and scooped out, open-side up with pat of butter in each half, in pan with 1∕4 inch water, and cover with aluminum foil. Steam in moderate oven until soft. Boil 2 C. brown rice until soft. Salt and pepper lightly. Toast sunflower seeds until just browned in a little sunflower oil. Cut up fresh spinach into 1 inch bits to make 11∕2 C. Blanch very briefly in boiling water. Combine rice, sunflower seeds, spinach and add liberal amounts of grated peccorino romano cheese to taste.

Fill acorn squash with rice/seed/spinach/cheese mix, and serve warm. It’s easy to make ahead and keep warm for an hour or more in a very low oven, or heat up from room temperature in a low oven.

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