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Savoring the Seasons

Savoring the Seasons: Lots to learn!

By MARY MCCLINTOCK

I’ve heard from friends about opportunities to learn about the state of local farming, skills for gathering and growing food, and the perils of pesticides described by Rachel Carson fifty years ago in “Silent Spring.” Check out the listings below.

And, I noticed MANY intriguing books about gardening and local foods on the World Eye Bookshop’s 30-percent-off table. Don’t wait, they won’t last.

One chicken, potatoes, onions, and spinach from the Greenfield Winter Farmers Market have turned into many meals for me this past week. What are your favorite dishes using leftover chicken? Please share your recipes!

CISA Farmer Panel: Looking Forward, Looking Back, Changing Agriculture in the Pioneer Valley Thursday, Jan. 31, 6 to 8 p.m., Northampton Center for the Arts.

What has the “local food movement” meant for Pioneer Valley farmers? In CISA’s 20th anniversary year, we look at how farming in the Valley has changed over the last generation and how farmers have led and adapted to those changes. Michael Docter of Winter Moon Farm, Nate L’Etoile of Four Star Farms, and Carolyn Wheeler of Wheel-View Farm will participate in a panel discussion and reception free, open to public. For information, visit www.buylocalfood.org.

Reading “Silent Spring” Together: The Western Massachusetts Master Gardener Association invites all to read Rachel Carson’s “Silent Spring” and attend one or more of these FREE talks and community discussions:

◆The Science Behind Silent Spring: talk/discussion led by Andrew Whiteley, evolutionary biologist. Saturday, Jan. 26, 1 to 3 p.m., Forbes Library, Northampton.

◆The Relevance of Silent Spring after 50 Years: talk/discussion led by Emily Monosson, environmental toxicologist. Saturday, Feb. 2, 11 a.m. to 1 p.m., Greenfield Public Library.

◆Our Threatened Future: talk/discussion led by Jan Dizard, environmental scientist. Saturday, Feb. 16, 1 to 3p.m., Jones Library, Amherst.

Space is limited, so register at wmmgasilentspring@gmail.com. For information, visit www.wmmgasilentspring.blogspot.com

Farm and Food Systems Re-Skilling Workshop Series, Community Education, Greenfield Community College:

◆Organic Gardening: Practical “hands-on” introduction to organic gardening and permaculture design. Using model garden site, participants plan and design garden, prepare soil, plant seeds, and prepare for harvesting and storage. Thursday, April 18, 6 to 8:50 p.m. and Sundays, April 21 and May 5, 9 a.m. to 3 p.m.

◆Beekeeping: For the beginner beekeeper. Tuesdays, April 16 and April 23, 6:30 to 8 p.m. and Saturdays, April 27, May 4, and May 11, 9 a.m. to 1 p.m. (Class registration is full, waitlist available.)

◆ Four Season Farming: Explores strategies for extending growing seasons into fall and winter. Topics include: hoophouses, cold-frames, raised beds, mulch, managing seasonal crops, frost proofing, cold hardy crops, early spring greenhouse management, winter snow removal, and seed germination under unheated conditions. Wednesdays, March 27 and April 3, 6 to 8:30 p.m., Saturdays, April 6 and April 13, 10 a.m. to 3 p.m.

◆ Mushroom Foraging & Cultivation: Applies permaculture principles in foraging and cultivation of wild fungi. Students learn to identify, cook, and preserve safe-to-eat mushrooms. Students acquire cultivation skills for shiitake, reishi, and/or oyster mushrooms. Fridays, April 12 through May 3, 8:45 a.m. to 12:45 p.m.
For more information, visit:

http://greenfieldcc.3dcartstores.com/Sustainable-agriculture_c_213.html

or call (413) 775-1803.

This Week We’re Eating. . .

One Chicken, Many Meals

By Mary McClintock

Day 1: Roast chicken with potatoes and onions; Eat chicken leg, potatoes, onions, and spinach salad

Day 2: Chicken leg, potatoes, onions, sauteed spinach

Day 3: Chicken breast chunks sauteed with onions, potatoes, spinach, curry seasonings

Day 4: Cut rest of meat off chicken, simmer carcass in large pot to make stock; make soup with chicken chunks, onions, potatoes, herbs.

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