P/cloudy
43°
P/cloudy
Hi 70° | Lo 39°
Savoring the Seasons

Savoring The Seasons: It’s time!

By MARY MCCLINTOCK

It’s time... to make “thumb jam” by using your thumb to smash fresh-off-the-vine raspberries onto hot buttered toast.

It’s time ... to sit chatting with a friend on the porch while cutting green beans into bite-sized pieces, then blanching and freezing them to enliven winter soups.

It’s time ... to pick blueberries and end up with a blue tongue from taste-testing and many bags in the freezer for future blue-tongue experiences!

It’s time ... for apricots and peaches from Apex Orchards and Clarkdale Fruit Farms. For hours and directions, visit www.apexorchards.com or call 413-625-2744 and www.clarkdalefruitfarms.com or call 413-772-6797.

It’s time ... to volunteer for the Free Harvest Supper by emailing Adelle Ferreira at acferreira1@verizon.net or calling 413-773-5029. See www.freeharvestsupper.org for more information.

It’s time ... for me to pack blueberries, apricots, peaches, cherry tomatoes, green bean salad, carrot sticks, cheese, tortillas, and more local delights to enjoy on my annual pilgrimage to Michigan. Then, it’s time to explore local flavors along the way.

The Politics of Food and Farming with Ron Krupp, Wednesday, Aug. 6, 6 to 8 p.m., Greenfield Public Library, Main Street, Greenfield. The founder of Brattleboro Farmers Market and author of “Lifting the Yoke: Local Solutions to America’s Farm and Food Crisis” will discuss the state of farming in the US, community gardening, farmers markets, canneries, and healthy lifestyle changes. Sponsored by Friends of the Greenfield Public Library with World Eye Bookshop.

10th annual Fill the Belly Bus Food Drive, Friday, Aug. 8, 3 to 5 p.m., Greenfield Town Common. This food drive is scheduled when families need it most, as summer meal programs end before school meals begin. Donations benefit five emergency food programs in Franklin County. Donate non-perishable food and personal care supplies directly to the Greenfield Common on Aug. 8 or look for drop boxes at participating local business. Cash donations also welcomed! $1 donated = 5 pounds of food! For information, call Holly at 413-376-1179.

Solidarity Saturday Tour, Saturday, Aug. 9, 10 a.m., Seeds of Solidarity, Orange. Join founders Ricky Baruc and Deb Habib to experience their farm, home and education center that integrate solar greenhouses, energy efficient buildings, abundant market gardens, solar electric and hot water systems. Free! No pre-registration, all welcome. Visit www.seedsofsolidarity.org or call 978-544-9023 for directions and information.

Canning and Food Preservation Workshop, Sunday, Aug. 10, 10 a.m. to 4 p.m., Greenfield Community Farm, Greenfield. Learn basic canning, fermenting, and food preservation techniques. Samples and recipes provided. For information, visit http://justroots.org/events/canning-and-food-preservation/, call 413-325-8969, or email info@justroots.org.

Good Stock Farm Cooking Classes, Hatfield. Good Stock Farm has a $25 off Introductory offer for many 2014 cooking classes. Sandy D’Amato’s teaching includes practical tips to make cooking easier and more fun. For information, visit www.goodstockfarm.com, call 413-247-6090, or email info@goodstockfarm.com.

This Week We’re Eating ...

SCALLION PANCAKES

By Maria Topitzer, Lyonsville Farm, Colrain (www.lyonsvillefarm.com)

1 bunch scallions

1 tsp. salt

1 ½ C. flour

4 eggs

½ C. vegetable oil

½ C. water

Red wine vinegar

Soy sauce

Lemon juice

Remove scallion roots, dice the whole bunch (use all the green, right up to the tips!). In large mixing bowl, combine flour and salt. In smaller bowl, combine eggs, oil, and water, mix thoroughly. Add wet mixture to flour mixture, mix well, until there are few to no lumps. Stir in chopped scallions. Oil surface of large skillet or griddle, heat until water flicked onto it pops and fizzles. Pour batter on, about 1 C. per pancake, spreading mixture out with spatula to achieve a nice thin pancake. Fry until golden brown on each side. Serve with sauce made from ½ soy sauce, ¼ lemon juice, and ¼ red wine vinegar.

There are no comments yet. Be the first!
Post a Comment

You must be registered to comment on stories. Click here to register.