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Savoring the Seasons

Savoring the Seasons: Cool meals for hot days


On these hot days, I’m eating lots of cool, crunchy vegetables I’ve bought at farmers markets and farm stands. Along with salads, I’ve been munching on sugar snap peas. Cucumbers are my crunchy green vegetable of choice on hot days. I love cucumber sandwiches made with chevre or Chase Hill Farmstead cheese on El Jardin’s Local Whole Wheat bread. Sometimes, I skip the bread and spread chevre on a cucumber slice and top it with another slice for a “cucumber/chevre Oreo.”

Trying to stay cool without air conditioning? Here’s a tip from my sister who lived in Tokyo without AC for many years: Before getting into bed, sit with your feet in a bathtub or bucket of cool to cold water for 15 to 20 minutes. It’s best with water up to the top of your calves but okay as long as ankles are fully submerged.

When I stopped by The Bars Farm’s stand to get some vegetables, I saw a sign about their “canning tomato list.” Stop by 146 Mill Village Road, South Deerfield or call 413-772-1031 to let them know how much you want and when you want them. They’ll call when tomatoes are available.

We’re still looking for folks to help organize the Free Harvest Supper. Want to help? There’s a planning meeting this evening, Wednesday, July 2, at 5:30 p.m. at Green Fields Market on Main Street in Greenfield. Look for friendly folks around the big table upstairs. Later, we’ll need “many hands” to make light work at the supper. Email the committee at info@freeharvestsupper.org, call 413-773-5029, or email me at mmcclinto@yahoo.com.

Local Food Potluck and Climate Change Presentation, Wednesday, July 2, 6 p.m., First Congregational Church, Route 116, Ashfield. Local food potluck followed by presentation on insulation and other work on the church and how it is related to larger issues of climate change. Event open to the whole community.

Wild Foods Course with Brittany Nickerson of Thyme Herbal, Tuesdays: July 15, July 22, and Aug. 12, 1 to 4 p.m.; Aug. 5, 10 a.m. to 4 p.m. Basic introduction to observing, identifying, harvesting and preserving native plants, herbs and weeds for edible and nutritional purposes. Topics include how common weeds, including invasive species, can be turned in to value-added products — improving productivity of farms, gardens or homesteads. Can be taken for 1 credit or credit-free. Part of the Re-Skilling Series. Register at: www.gcc.mass.edu/farmandfoodsystems/classes. For information, contact Abrah Dresdale at dresdalea@gcc.mass.edu.

Free Ice Cream to Celebrate Magpie’s fourth birthday! Come by Magpie Pizzeria at 21 Bank Row, Greenfield for a free scoop of Wagon Wheel Birthday Cake Ice Cream throughout month of July. Check out Magpie’s menus and schedule at magpiepizza.com.

Good Stock Farm Cooking School, Hatfield. Students of all skill levels are welcome to Demonstration and Hands-On cooking classes. Choose one that is right for you! For the schedule and a full description of the classes, go to: http://www.goodstockfarm.com/classes/

To sign up, call 413-247-6090.

Tenth annual Free Harvest Supper of Locally Grown Food, Sunday, Aug. 17, 4:30 to 6:30 p.m., Greenfield Town Common/Court Square (corner of Main Street and Bank Row). Free meal of locally grown food prepared by local chefs, live music, children’s activities, educational displays, and a “Really, Really Free Market” of locally grown food. For information, visit www.freeharvestsupper.org or contact info@freeharvestsupper.org or call 413-773-5029.

This week we’re eating …

Farmers Market/Farm Stand Floating Picnic

By Mary McClintock, Conway

Picnics enjoyed while sitting next to a pond or river are fun on warm evenings. It’s even more fun to take the picnic out in the canoe or kayak and eat while floating.

Here’s what I packed in a small cooler for a recent floating picnic with a friend on a local pond:

Sugar snap peas

Cucumber slices

Kohlrabi slices

Cherry tomatoes

Cheese slices

Egg salad

Sliced local wheat bread


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