Farm and Table

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.

Tips for healthy eating on Thanksgiving

Wednesday, Nov 26 - We were contemplating the 10 guests that would soon be assembling for our Thanksgiving celebration, and fretting about whether we had enough turkey, stuffing, cranberry sauce, sweet potatoes, pecan, apple and pumpkin pies, asparagus, salad, Brussel sprouts, hors d’oeuvres, when we received an email from Lauren Smith, director of information for Fairview Hospital. Her message […]

Culinary Adventures: Berkshire Grown Holiday Farmers Markets

Wednesday, Nov 19 - There will be more than 40 vendors at the holiday markets. Booths for farmers are so popular that there is a waiting list for vendors. The Berkshire Grown holiday markets have built a solid reputation for quality of merchandise.

Eat well, live well: How do we get children to eat well?

Monday, Nov 3 - What we should be most concerned with is that children are eating real food, not processed junk. It is the job of the parent to offer (and offer is the operative word) a variety of nutritious foods, in a developmentally appropriate form, in a pleasant environment.

Culinary Adventures: The Old Inn on the Green

Wednesday, Oct 29 - The Old Inn exudes the qualities one expects of the quintessential New England inn, with its rustic atmosphere, candle-lit rooms, seamless service, and, most importantly, elegant food.

Culinary Adventures: The Housie Market

Wednesday, Oct 22 - The menu at the Housie Market is peppered with items not found elsewhere, such as poached eggs on polenta. Then there’s the Contactors’ Special, a “great deal” what with two eggs, cheddar, bacon, and her homemade tomato salsa on ciabatta with a cup of coffee for $6.99.

Culinary Adventures: The Monterey General Store

Wednesday, Oct 15 - Monterey — Monterey is not just on the way from Great Barrington to Jacob’s Pillow. It’s a picturesque town with about 900 full-time residents whose population swells to several thousand in summer. You can go boating on two lakes, buy fresh chèvre and chat up the goats at Rawson Brook Farm, or visit the homes qua […]