Valley Bounty: Beef Pot Roast
For farmers who raise livestock, winter brings a shift in the rhythm of their work. I recently spoke with Mary Montague, who owns Bridgmont Farm[...]
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Valley Bounty: Beef Stew
If we define “stew” as “vegetables and protein cooked together in liquid,” which I think is broad but accurate, then stew is one of the[...]
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Valley Bounty: Bone Broth
For a long time I used the words “stock” and “broth” interchangeably, until I had the historical definitions explained to me: “broth” is, generally speaking,[...]
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Valley Bounty: Hamburgers
From the totemic Big Mac, to the upscale creations of chic gastropubs, to the suburban chef’s masterpiece on the backyard grill, no single food really[...]
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Valley Bounty: Pot Roast
Some of our most iconic New England foods began their culinary life as working class dishes: roasted potatoes have long been a staple of farmers’[...]
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Valley Bounty: Local Beef
Pioneer Valley residents have a lot of choices for sourcing delicious local meat. Many farms sell direct through farm stores, farmers’ markets, or CSA shares[...]
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Valley Bounty: Roast Beef
In my family, the Christmas table celebrates local food just as much as Thanksgiving—every Christmas Eve, the main entrée is a select roast from one[...]
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Winter Menu: Cozy Dinner at Home
We’ve put together some recipes to keep you warm during the winter nights. Light the fire, grab a blanket, and warm up with local homemade[...]
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Valley Bounty, August 24: Beef
Late August: time to cram in must-do summer activities before it’s too late. If you’ve let the prime grilling season go by without cooking a[...]
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Spring Menu: Cookout with a local twist
Local food isn’t just for special occasions! If you’re going to grill, think about how to tweak your normal recipes to use the foods that[...]
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Valley Bounty, November 3: Buying and using bulk beef
Hamburgers may shine in the summer, but soups and roasts are cozy fare for darker, shorter days
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