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Savoring the Seasons

Savoring the Seasons: It's time


It’s …

… time to get Packham’s Triumph pears at Clarkdale Fruit Farms on Upper Road in Deerfield. They’re my FAVORITE variety of pears and there is a VERY small crop of Packham’s Triumphs this year, so don’t wait!

… time to get cider. This Saturday and Sunday, Nov. 2-3, will be Cider Days, with events throughout Franklin County. Clarkdale will have special varieties of sweet cider available, including Vintage, Russet and Pear ciders. For full information about Cider Days events, check out www.ciderdays.org.

… time to order your Diemand Farm Thanksgiving turkey. I’ve ordered the turkey I’ll turn into LOTS of leftovers in the freezer for winter soups and casseroles. You can order (and pick up) at the farm in Wendell – 978-544-3806 – or at these and other stores: Baker’s Country Store in Conway, Foster’s Super Market and Green Fields Market in Greenfield, Hager’s Farm Market in Shelburne, McCusker’s Market in Shelburne Falls, Millstone Market in Sunderland, and New Salem General Store in New Salem.

… time to mark your calendar with the dates for the Greenfield Winter Farmers Market. See the listing below. The Greenfield Summer Farmers Market will continue at Court Square in downtown Greenfield on Saturday mornings from 8 a.m. to 12:30 p.m. through Nov. 23.

Film Screening and Farmer Panel: “Root Hog or Die,” Sunday, Nov. 3, 4 p.m., Academy of Music, Main St., Northampton. Join CISA, WGBY Public Television, the Kestrel Land Trust, Hilltown Land Trust and The Trustees of Reservations for a showing of a recently remastered classic 1973 film documenting the lives of local farmers, told in their own voices. A p anel discussion with present-day farmers follows the film with Cliff Hatch of Uppingil Farm (Gill), David Fisher of Natural Roots (Conway), Chip Hager of Hager’s Farm Market (Shelburne), and Sarah Voiland of Red Fire Farm (Montague & Granby), as well as CISA staffer Margaret Christie. General Admission: $15. Purchase tickets online at:


or at the Academy of Music box office, open Tuesday-Friday, 3- to p.m. Call: 413-584-9032 ext.105 (Service fees will apply with purchase). Proceeds benefit the five sponsoring organizations.

Greenfield Winter Farmers Market, Greenfield High School, 1 Lenox Ave., Saturdays, Dec. 14, Jan. 4, Feb. 1 & March 1, 10 a.m. to 1 p.m. Fresh vegetables, squash and root veggies, apples, cheese, canned preserves and pickles, meat, eggs, bread, baked goods, and more. For information, contact: Market Manager Katia Williford at greenfieldwintermarket@gmail.com

This week we’re eating …


Recipe by Marie Poulin (from: http://citronlimette.com/recipe_archive/desserts/mini-apple-pies-recipe/)

1 C. flour

6 T. butter, cold and cubed

2 T. (or a little more) ice water

1 tsp. salt

1 tsp. sugar

4-6 apples, peeled and chopped

1/4 C. sugar

1/4 C. brown sugar

1 tsp. cinnamon

pinch of salt

1 T. flour

1 tsp. vanilla extract

Cut butter into small cubes. Using mixing bowl and fork, mix butter into flour. Add salt and sugar. Add ice water and mix well until dough forms. Start with 2 T. of ice water, and if it isn’t coming together like a dough, start adding a little bit more at a time. Wrap dough in plastic wrap and leave in fridge for 30 minutes.

Mix brown sugar, white sugar, cinnamon, flour, salt and vanilla extract together in mixing bowl. Add apples to above mixture. Take dough out of fridge. Place 3/4 of dough between two lightly floured pieces of wax or parchment paper and roll out until it is pretty thin. Use a small bowl (I used a custard bowl or ramekin) to cut out little circles of dough that are slightly larger than the size of the circles in the cupcake tin. Place circles into an un-greased cupcake tin, using a fork to poke little holes in bottom. Fill them with apple mixture. Roll out remaining 1/4 of dough and cut small strips to use as lattice top. Bake pies for 35-40 minutes at 375 degrees. Serves: 7-8

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