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Savoring the Seasons

Savoring the Seasons: Winter fare continues!


Juanita Nelson had a great time at the Winter Fare Farmers Market in Greenfield last Saturday. After introducing her to folks at the Barter Fair, I said, “Let’s thank Juanita. After all, Winter Fare was her idea.” Later, Juanita said, “They shouldn’t thank me, lots of people worked to make this happen.” I agreed, lots of people make Winter Fare happen.

And I said, “Yes, Juanita, but you were the spark and we’re the kindling. Without your spark, we’d be just a pile of sticks!”

I, too, had fun at Winter Fare, chatting with friends, shopping for fresh produce and frozen meat, meeting folks who read this column, and participating in the Barter Fair. I traded frozen pesto and blueberries for a variety of other foods, including einkorn bread and kefir grains. Kefir grains are the active ingredient that turns milk into a yogurt-like drink, kefir. I recently tried kefir, am curious about it, and was glad to see Ervin Meluleni of Bernardston’s Coyote Hill Farm had kefir grains to trade. He said he originally got his from Cliff Hatch at Upinngil Farm in Gill.

I bartered with Matt Howell for a pumpkin to use in making my Conway friend Aina Barten’s Squash Pudding which I first tasted at last year’s Conway Winter Fare Local Food Potluck (see recipe below).

The next Greenfield Winter Farmers Market isn’t until March 16, but Franklin County’s Week of Winter Fare continues with these events:

“Permaculture: The Growing Edge”: Film Showing and Discussion, Wednesday, Feb. 6, 6:30 to 8 p.m., Sunderland Library, 20 School St., Sunderland. Free and open to all. For information, call (413) 665-2642.

Ashfield 6th Annual Local Food Potluck, Friday, Feb. 8, 6 p.m., First Congregational Church, Ashfield. For information, contact John Hoffman (413) 625-6967 or Holly Wescott (413) 628-4613,

Workshop: Eating for Energy, Saturday, Feb. 9, 10 to 11:30 a.m., Green Fields Market, Main St., Greenfield. Free. For information, contact Katherine Golub at or (413) 362-9122, or visit

6th annual Cabin Fever Seed Swap, Sunday, Feb. 10, 1 to 4 p.m., Green Fields Market meeting room, Main St., Greenfield. For information, contact Melinda McCreven at or check online at:

Conway Local Food Potluck Supper, Sunday, Feb. 10, 5 p.m. until the food is gone!, Conway Town Hall, Main St. For information or ideas for simple, yummy local food dishes, contact Mary McClintock at (413) 522-5932 or

Other local events:

Greenfield Master Plan Public Input Workshop, Saturday, Feb. 9, 9 a.m. to 1 p.m., Greenfield High School, 1 Lenox Ave., Greenfield. First of three workshops to gather public input that will be used in Greenfield’s Master Plan.

Survey of Shelburne Residents: The Shelburne Open Space Committee is conducting a survey for Shelburne residents to explore opinions on preservation of farms and agricultural lands, land conservation options, loss of farms and agricultural lands, quality of water resources, historical preservation issues, recreation preferences, and more. Survey results will form the basis of the town’s Open Space and Recreation Action Plan. The survey is on-line at: 

This Week We’re Eating ...


By Aina Barten, Conway (from “The Spice Cookbook” by Lillie Stuckey and Avanelle Day)

3/4 C. sugar

1 T. flour

3/4 tsp. salt

1 tsp. ground ginger

1/2 tsp. ground nutmeg

3 large eggs

1 1/2 C. cooked, mashed butternut or Hubbard squash (or pumpkin)

1 1/2 C. milk

3 T. mild molasses

2 T. melted butter or margarine

(whipped cream or ice cream)

Combine first 5 ingredients. Beat in eggs. Stir in next ingredients. Pour into buttered 1 1∕2 qt. casserole. Bake in 350 degree oven 1 1∕4 hrs or until firm.

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