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Food for the Fourth: Red, white and blue


As far as I am concerned, July Fourth isn’t primarily a day for cooking. I think of it as a day for family and community.I love to swim with family...

A kitchen garden is a place for growing food that’s then brought to the kitchen, transformed into delicious dishes, and shared with people. It’s a...

Cooking with lemons


There was a time, perhaps five years ago, when I thought a delicious homemade meal consisted of microwaveable rice, overcooked fish and a bag of...

It’s strawberry season in the Pioneer Valley. Maybe the earliest in recent memory, and certainly one of the most prolific if early signs can be...

Coming up with recipes: ‘What if?’


I didn’t plan to become a food writer. My career just sort of evolved when I realized that writing about food let me write about just about...

Dining by the river


Sitting at a picnic table at the Boathouse Galley in Charlemont is a serene and happy experience, even before the generous portions of food arrive....

Spring’s when rhubarb rules the rows


As the month of May ripens, it’s rhubarb’s time to shine. While asparagus is a more celebrated harbinger of spring in the Pioneer Valley, rhubarb...

On a recent spring morning at Prospect Meadow Farm in Hadley, 25 employees set to work at an assembly line behind the property’s main barn. Spread...

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