Farm and Table

Culinary Adventures: Hosta Hill Farm, a source for sauerkraut and kimchi

Wednesday, May 13 - Unlike many farmers, the couple does not have an off season because they produce their products all year long, selling at winter farmers markets and wholesale. As Elling says, “Buying our products is not just for consumption — it’s an investment in local agriculture and business.”

Culinary Adventures: It must be spring. Farmers’ Market opens

Wednesday, May 6 - The Great Barrington Farmers Market took over the train station on Saturday mornings for years, but moved to the fairgrounds last year. This year they have an arrangement with Great Barrington’s fairy godmother, Jane Iredale, who is generously leasing them space on her company’s conveniently located property, with a lot of room for parking.

NATURE’S TURN: ‘Vegetable magnetism,’ edible landscapes

Tuesday, Mar 3 - Our fascination with plants involves everything about them, including underground tubers, bulbs, and, by extension, the special charm of seed packets -- all of which hold the promise of new growth. Altogether, their appeal is so compelling that when choosing varieties and quantities for the new year’s garden great restraint is often required when purchasing.

The science that cried wolf

Saturday, Feb 21 - So — enough with the food-pyramids and the nutrition admonitions. Don’t tell me how many glasses of this or ounces of that I’m supposed to consume, or the dire consequences if I don’t. From now on I am going to listen to what my own body is telling me.

Eat Well, Live Well: Fermentation, or when is a pickle not a pickle?

Sunday, Jan 25 - I have grown enamored of naturally fermented pickles and other vegetables, both for their great flavor and for their incredible health benefits...it is amazing what people did with food before anyone understood the science behind it. Ketchup, marmalade and relishes also used to be lactofermented. Ketchup, originally known as ke-tsiap, was a spicy, pickled fish sauce made of anchovies, walnuts, mushrooms and kidney beans from Indonesia.

Culinary Adventures: Oakhurst Diner in Millerton, New York

Wednesday, Jan 7 - Once upon a time, an original box car diner, made in New Jersey in the 1940s, it was brought to Millerton to replace an inn owned by the Hotchkiss family that had burned down. Today, much of the original diner remains the same, so you’re forgiven if you feel as if you’ve entered a time warp.

Culinary Adventures: The eponymous Preservation Society and P.S. Bistro

Wednesday, Dec 31 - Chef and owner Christophe Jalbert places a high premium on local ingredients on his menus. In a short time that he has owned the former Route 7 Grill, Jalbert not only developed solid relationships with 40 or more farmers in the area, but the people who come to his restaurants expect locally grown food prepared to show off its high quality.

Voices from NESAWG, Part II: The pragmatic professor

Tuesday, Dec 30 - "The veterans of the 'back to the land' movement who are now in their 70s didn't even know what a business plan looked like when they started out. But younger people today have way more business acumen. We sold the idea of using climate friendly biomass fuels for heating greenhouses by demonstrating that it would help their bottom line." -- UVM Extension Prof. Vern Grubinger

Voices from NESAWG: The young farmer and the future of food

Sunday, Dec 28 - The first of two reports from the Northeast Sustainable Agricultural Working Group(NESAWG): A centerpiece of NESAWG’s plan is the "50 by 60" program, which plans that by 2060, 50 percent of the food produced in the northeast should be consumed in the northeast. Tom Kelly of the University of New Hampshire envisions a tripling of New England acres under cultivation from 2 to 6 million.  

Culinary Adventures: John Andrews, a farmhouse restaurant

Wednesday, Dec 17 - The full name of Smith’s restaurant is “John Andrews, a farmhouse restaurant.” Thus it is not surprising that each week Smith presents a special menu highlighting the bounty of a local farm. Recently the menu featured Susan Sellew’s Rawson Brook Farm goat cheese.