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Savoring the Seasons

Savoring the Seasons: Celebrating a harvest of abundance


I’m writing this column right after getting home from the Free Harvest Supper. Once again, my cheeks are sore from grinning, my feet are sore from roaming around the Greenfield Town Common, my mind is full of images of abundance and joy, and my heart is bursting with gratitude for all of us who came together to create and enjoy the supper.

For the ninth time, we gathered to celebrate a harvest of abundance. This year, we also celebrated the 90th birthday of Juanita Nelson, the woman whose brilliant idea sparked the first Free Harvest Supper in 2005.

Thanks to many generous donors to the Farmers Market Coupon Program, hundreds of our hungry neighbors will enjoy produce from local Farmers Markets.

Red Fire Farm Tomato Festival, 7 Carver Street, Granby, Saturday, Aug. 24, 5K Race: 10:30 a.m. Festival: Noon to 5 p.m. Local Chefs, local food, and the biggest bounty of tomato varieties grown in the Pioneer Valley. Food preparation and preserving workshops, tomato tasting, wild edibles walk, food vendors, crafts, music. For information, visit www.redfirefarm.com or call 413-467-7645.

Reskilling Classes offered by Farm and Food Systems Program at Greenfield Community College:

Mushroom Foraging & Cultivation — AGR 113: Class meets Fridays 9 to 11:50 a.m. from Sept. 20 to Oct. 18

Creating a Cooperative Food Economy — AGR 114: Class meets Tuesdays 6 to 7:40 p.m. from Sept. 3 to Oct. 29

Permaculture Landscape Management & Installation — AGR 115: Class meets on Fridays, Sept. 6 and 20 from 1 to 4:30 p.m. and Saturday, Sept. 21 from 9 a.m. to 5 p.m. Classes can be taken for-credit (1-credit) or credit-free through Community Education. To register, visit:


Questions? Email Abrah Dresdale at dresdalea@gcc.mass.edu.

Free Events/Workshops at the Greenfield Community Farm:

Wild Edibles Plant Walk with Felix Lufkin, Thursday, Aug. 29, 4:30 to 5:30 p.m.

Parade to the Franklin County Fair, March with the Just Roots float; bring a garden implement. Thursday, Sept. 5, gather at 4:30 p.m. on Sanderson Street.

Workshop: Herbal First Aid with Annie Burdett, Sunday, Sept. 8, 10 a.m. to 2 p.m.

Workshop: Fermentation and Food Preservation with Brittany Nickerson, Saturday, Sept. 14

Workshop: Kitchen Medicine with Jade Alicandro, Saturday, Sept. 28, Noon to 2 p.m.

Fall Farm Festival, Sunday, Oct. 27, 3 to 7 p.m. 

Volunteers Needed: Food For All Garden, Tuesdays & Thursdays, 6:30 to 11:30 a.m., other times by appointment. Plant, weed, harvest. Come when you can, stay as long as you can. Contact: Shelly, shellyb@justroots.org or call 413-367-8333.

This week we’re eating ...


By Mary Sirum, Greenfield

6 cups of kale, spine removed and torn into 3 inches pieces. Wash and spin dry.

Massage kale in a non-reactive bowl with the juice of one lemon, sprinkle of salt and 1-2 tsp. olive oil. Let it sit covered in the frig over night. When ready to serve, add:

1-2 tsp. sesame oil

Fresh orange sections, halved

Sprinkle with toasted sesame seeds


(from http://strongertogether.coop/recipes/raw-beet-salad/)

1 pound red beets, trimmed and peeled

3 T. balsamic vinegar

1 T. olive oil

1/2 tsp. Dijon mustard

1 T. minced shallots

2 T. fresh mint, chopped

2 ounces crumbled goat cheese

In small bowl, whisk together balsamic vinegar and mustard. Slowly whisk in olive oil to make dressing. Add chopped mint and shallots and mix well. Using a mandaline, grater or shredding blade of food processor, shred beets. Add beets to dressing and toss well to coat. Let beets marinate at least 15 minutes. Garnish with crumbled goat cheese before serving. Add shredded carrots or Granny Smith apple for a sweeter salad. Serves 4

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