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Savoring the Seasons

Savoring the Seasons: Preparing for Winter

By MARY MCCLINTOCK

Planning has begun for Franklin County Week of Winter Fare, which starts Saturday, Feb. 1, from 10 a.m. to 1 p.m. with workshops, displays and special events at the monthly Greenfield Winter Farmers Market at Greenfield High School. The week continues from Feb. 1 until Feb. 9 with local-food-related events throughout Franklin County. The volunteer Winter Fare organizing committee has begun planning and we’re looking for folks to help out.

Want to help create a fun, tasty and informative mid-winter event? I hope so! Please contact Devon Whitney-Deal at devonwd@gmail.com or 413-625-9907 if you’d like to help organize Winter Fare. For information about the monthly Greenfield Winter Farmers Markets, visit, www.greenfieldfarmersmarket.com.

When I ordered a turkey from Diemand Farm, Annie Diemand told me that Diemand Farm is donating turkeys to The People’s Pint’s “pay-what-you-can” Thanksgiving dinner. Annie said, “It is great to see people gather around to ensure we all get a good hot meal.” See below for more information.

Thanks to Jeanne Dodge who shared a great soup recipe she learned from her Nona (see below).

Third Annual Shelburne Falls Autumn Market, Saturday, Nov. 23, 11 a.m. to 4 p.m., Buckland Shelburne Elementary School, Shelburne Falls. Shelburne Falls Farmers Market hosts market with produce, crafters, food, live music by Adela and Jude, raffle. For information including directions, list of vendors and products, and how to become a vendor, visit www.shelburnemassfarmersmarket.com or contact Chris at 413-773-5666.

Radical Season Extension, Sunday, Nov. 24, 10 a.m., Laughing Dog Farm, Gill. Hands-on workshop on growing food “around-the-calendar,” in mercurial New England weather. Farmer Danny Botkin will offer descriptions and demonstrations of season extension techniques, including low-tech, low-cost methods for planting, propagating and harvesting “nutrient-dense” greens, alliums, roots, and salad, straight through winter. Demonstrations of bending 10’ steel conduit (EMT) pipes into cheap but powerful “hoops” for assembling versatile low-tunnels. Participants may also return to the farm later to bend their own hoops. Tour and observe the active, winter gardens, under high and low tunnels at Laughing Dog Farm. Workshop includes farm snacks. Suggested donation, $25-35. No one turned away. RSVP to dbotkin@valinet.com or 413-863-8696.

Thanksgiving for the People, Thursday, Nov. 28, Noon to 3 p.m., The People’s Pint, Federal St., Greenfield. The People’s Pint is hosting a pay-what-you-can meal. They’ll serve a traditional Thanksgiving dinner from noon to 3 . Everyone is welcome, whether you’re in need of a meal, have nowhere else to go, or just want to come out for some tasty food and support your local community. All profits will be earmarked for The Food Bank of Western MA. Donors include: Squash Trucking, Diemand Farm, Bart’s and Snow’s Ice Cream, Clarkdale Fruit Farms, and The Gill Tavern. Several People’s Pint staff and other community folks are donating their time.

This week we’re eating. . .

CANEDERLI SOUP

By Jeanne Dodge, Greenfield (learned from her Nona, Quirina Berton)

Most of this can be made from local ingredients. I have also left out the meat and used vegetable broth. Many is the funeral, family illness, new birth, etc. when Nona or another family friend has brought this as a loving practical gift.

1 large loaf of stale bread (at least 1 pound)

2-3 eggs

3-4 inches Kielbasa or several pieces of Italian salami chopped fine

1 small bunch of parsley

1 T. of flour

2 C. milk

salt and pepper

chicken broth

Cut bread into small cubes and soak in warm milk. Leave for several hours so bread will absorb as much milk as possible. Mash bread/milk mixture with a fork. Add eggs and mix together. Add meat, chopped parsley, a pinch of salt and pepper to taste, and the flour. Carefully blend all with a wooden spoon. Make balls the size of tennis balls. Roll the balls lightly in flour – then drop into boiling broth. Simmer for at least 10 – 15 minutes.

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