M/cloudy
63°
M/cloudy
Hi 64° | Lo 40°
Savoring the Seasons

Savoring the Seasons: More tasty festival fun!

Tuesday, September 16, 2014

By MARY MCCLINTOCK What do garlic, mushrooms, and pudding have in common? They’re all foods with western Mass festivals devoted to them in coming weeks. New to wild edible mushrooms? The Fungi Fair on Sept. 20 is a great place to learn about these tasty wild edibles. Hooray for the Garlic & Arts Festival! Go for the lovely place, crafts, music, yummy garlic-related and other food, much of it locally … 0

Savoring the Seasons: Spicy and sweet

Tuesday, September 9, 2014

By MARY MCCLINTOCK What’s your food preserve/storage tally for this week? I’ve put many bags of green beans in the freezer, processed basil, garlic, parsley and olive oil into pesto and squirreled away several bags of ground cherries. I didn’t make pickles, but bought many jars from my Conway friend, Carol Grossmann. My peace vigil buddy, Jim Smethurst, has been posting his tomato … 0

SavoringTheSeasons: Squirreling away food for winter ...

Wednesday, September 3, 2014

By MARY MCCLINTOCK “The next time I see these green beans, it will be a cold mid-winter day when I pull this bag out of the freezer and pour them into soup I’ll make with stock and meat from a Diemand Farm turkey.” That was my thought on the steamy last day of August as I stood on my back porch bagging green … 0

Savoring the Seasons: Learning from each other

Monday, September 24, 2012

After reading Kemper Carlsen’s Plum Pie recipe in last week’s column, Beth Gilgun wrote from Warwick, saying, “I also grew up in Westchester County — Yonkers, to be exact — and my mother made this plum pie in the fall. The recipe you published is in my Betty … 0

Savoring the Seasons: Celebrating all things apple!

Tuesday, October 30, 2012

Last week’s article about rendering lard sparked several messages from readers. April Weeks from Gray Dog’s Farm, who had encouraged me to try the process, said , “Another nice thing about lard is that, while vegetable oils oxidize into toxic byproducts with cooking heat, animal fats are much … 0

Savoring the Seasons: Got roots?

Tuesday, November 27, 2012

By MARY MCCLINTOCK Several years ago, I held a “root vegetable election” and asked readers to send me “campaign speeches” for their favorite root vegetables. I included those campaign speeches in my column and the special food page before the then-annual Greenfield Winter Fare Farmers Market. There were … 0

The gift of food

Tuesday, December 11, 2012

Last week, I mailed my annual solstice gift to my friend, Anne Dal Vera. Soon, she’ll open a Ziplock bag and take a deep breath of the basil-y scent of summer. My friends appreciate my pesto gifts, but none perhaps as much as Anne. You see, my pesto … 0

Potlucks and sharing recipes

Wednesday, December 19, 2012

By MARY MCCLINTOCK I love potluck meals for many reasons, mostly because I love opportunities to share meals with friends and/or people I’ve yet to meet. Potlucks inevitably expand my cooking horizons as I get a chance to taste dishes I’ve never eaten or even imagined. Recently, I … 0

Collard greens ... and more

Tuesday, January 1, 2013

By MARY MCCLINTOCK Hooray! This Saturday, Jan. 5, the monthly Greenfield Winter Farmers Market will be open. Great local food, music by Pat and Tex LaMountain, friendly folks, and more will be at the Greenfield High School cafeteria from 10 a.m. to  1 p.m. (For information, visit http://greenfieldfarmersmarket.com/). … 0

Savoring the Seasons: Variations on a theme

Wednesday, September 11, 2013

By MARY MCCLINTOCK I love getting recipes from friends and folks who read this column, especially different ways to prepare foods I normally fix in my “usual way.” After all, someone else’s “usual” is often different from my “usual.” I was glad to hear from Carl Doerner with … 0

Savoring the Seasons: Savoring the unexpected

Wednesday, August 28, 2013

By MARY MCCLINTOCK If you’re like me, when you think of a particular fruit or vegetable, you think of a few “normal” ways to prepare it. For me, apples are eaten raw whole or cooked into applesauce or baked into apple pies, summer squash gets sauteed with onions … 0

Savoring the Seasons: On the way to

Wednesday, November 6, 2013

By MARY MCCLINTOCK If you’re like me, you have “regular” farm stands, farm stores, and farmers markets that are on your way to work or school or your best friend’s house, places you stop regularly to get fresh, tasty direct-from-the-farmers-and-their-friends foods. Long-time readers of this column probably know … 0

Savoring the Seasons: How edible is your landscape?

Wednesday, October 2, 2013

By MARY MCCLINTOCK When you look around where you live, do you ask yourself, “How edible is this landscape?” That’s a question I’ve pondered for awhile. Many of us have vegetable gardens, grow food in containers, or raise sprouts in jars on our kitchen counters. And, we’re fortunate … 0

Savoring the Seasons: It's time

Wednesday, October 30, 2013

By MARY MCCLINTOCK 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 … 0

Savoring the Seasons: Apples galore!

Wednesday, October 9, 2013

By MARY MCCLINTOCK I’ve never seen so many apples on the trees in my yard, in local orchards, and on every gnarly planted-long-ago-by-who-knows-who apple tree I come across as I hike in the woods. I’m seeing lots of trees with apples on them that I didn’t even realize … 0