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Food / Dining

A whole turkey is cut up into manageable pieces, rubbed with plenty of spices, then braised until tender. The method allows for easy transport and reheating. (Bill Hogan/Chicago Tribune/TNS)

Thanksgiving, the ulitimate potluck

Friday, November 21, 2014

By JEANMARIE BROWNSON Chicago Tribune Long gone are the days of one person cooking the whole Thanksgiving dinner. These days, many guests volunteer to bring a part of the meal, for a bunch of reasons — special diets or food preferences, but mostly, for the pleasure of cooking. They practically beg to bring their all-time favorite dish, or the newest idea they found in a magazine. Friends of ours always want to share a favorite wine or craft beer. For Thanksgiving, about two dozen of us gather at my sister’s home. She’s a practical person and plans two turkeys — one braised in a portable … 0

Timing is everything

Friday, November 21, 2014

By BILL DALEY Chicago Tribune Question: I love to cook on Thanksgiving. I do the full meal of turkey, stuffing, rolls, sweet potato casserole, mashed potatoes, gravy and cranberry sauce. Sometimes, when family comes, they like to bring a green bean casserole that needs to be heated up, or they are not a … 0

Whip it, whip it good

Friday, November 21, 2014

By NOELLE CARTER Los Angeles Times Homemade whipped cream. Try it just once and you’ll never look at the store brands again. Nothing beats the flavor or texture, and preparation is simple. Purists are right — using a hand whisk is one of the best ways. But here’s a secret: I think the … 0

Savoring the seasons: Who’s growing your veggies?

Tuesday, April 15, 2014

By MARY MCCLINTOCK Who’s growing the vegetables you’ll eat in coming months? Are you? If so, you’re busy planning your garden and perhaps starting seeds indoors or in a hoophouse or cold frame. Or, you’re considering growing some vegetables this summer and wondering how to get started. World … 0

Savoring the Seasons: Signs of spring!

Tuesday, April 8, 2014

By MARY MCCLINTOCK More signs of spring are showing up, in my yard and in nearby farm fields. I checked with Michael Docter of Winter Moon Farm in Hadley and he expects to have his SUPERB spring-dug parsnips in local stores by the time this article is published. … 0

Savoring the Seasons: Sprouts: gardening in a jar

Tuesday, April 1, 2014

By MARY MCCLINTOCK If you’re like most vegetable gardeners I know, you’re busy planning this year’s crops and are eager to start gardening. Many folks are starting seeds indoors or in hoophouses. Last week, I mentioned the salad green seeds, soil, and flats I got at Ashfield Hardware … 0

Savoring the Seasons: Spring will come

Wednesday, March 26, 2014

By MARY MCCLINTOCK I love all four seasons, and I am definitely looking forward to spring. I am noticing early signs of its coming, including returning turkey vultures, courtship song singing cardinals and chickadees, longer days, and the gradual melting of snow in my yard. One sure sign … 0

Blue Plate Special: Johnson's Farm in Orange: 'Here for the long run'

Tuesday, March 18, 2014

Family is paramount at Johnson’s Farm Restaurant, Sugarhouse, and Gift Shop. Steve Johnson and his wife Diane are the fourth generation to run the farm on Wheeler Avenue in Orange, which the family acquired in 1900. Their children … 0

Savoring the Seasons: Simple shiitakes

Tuesday, March 18, 2014

By MARY MCCLINTOCK I love mushrooms, but I don’t have a lot of experience with shiitakes. I’ve always enjoyed eating shiitakes when I was served them, but somehow felt a bit intimidated about buying them or growing them. … 0

Savoring the Seasons: Rockin' rutabagas

Tuesday, March 11, 2014

By MARY MCCLINTOCK No, the title of this column is not the name of a local rock band. It’s the topic of a fun conversation I had with my Conway neighbors Don Walker and Ruth Parnall at the Greenfield Winter Farmers Market on March 1. Standing next to … 0

Savoring the Seasons: Peaceful, healing food

Tuesday, March 4, 2014

By MARY MCCLINTOCK I often get wonderful recipes from people I meet in the community. Recently, I ran into Pat Hynes at a GCC event and she shared her simple but tasty root vegetable recipe (below). We also talked about my participation in the Greenfield Weekly Peace Vigil … 0

Savoring the Seasons: Not your average roots

Wednesday, February 26, 2014

By MARY MCCLINTOCK Tired of your “old standards” root veggie recipes? You’re in luck! Try these great recipes with roots you get at the Greenfield Winter Farmers Market this Saturday. Sarah Voiland says early shoppers at the market may find fresh cilantro from Red Fire Farm’s greenhouses. John … 0

Blue Plate Special: 'One plate at a time' Great Falls Harvest in Turners Falls

Tuesday, February 18, 2014

By TINKY WEISBLAT Special to The Recorder Great Falls Harvest is a mom-and-pop restaurant ... literally. Husband and wife Chris Menegoni and Bridgette Chaffee are the proud parents of a six-year-old girl who is wise beyond her years … 0