Chef’s Best: A Holiday Brownie? Why Not?
Hampshire Daily Gazette, December 10, 2015 by Alison Ladman.This is the treat that’s going to help you bridge the gap between the fun of summer[...]
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Holiday Chefs: Sanford D’Amato Shares Best Bets for Quick Holiday Appetizers, Tasty Tart Recipe
MassLive, December 9th, 2015, by Sarah Platanitis. James Beard Award winning chef, author and culinary instructor of Hatfield's Good Stock Farm.
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Spice up your latkes
The Recorder, December 8th, 2015 by Katie Workman. Those of us who celebrate Hanukkah are already a few days into the Festival of Lights. I like[...]
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Valley Bounty: Pork
This is the traditional season for finishing and processing pigs in New England, dating from the pre-refrigeration need for cool temperatures. In my house, we’ve[...]
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Valley Bounty: Leeks
Leeks are easy to clean if you cut them in half lengthwise and rinse the cut halves under running water. Chopped and sauteed slowly in[...]
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Valley Bounty: Sage
Our Thanksgiving centerpiece, a cornucopia of local fruits and vegetables, always includes a few sprigs of sage. Its flavor infuses the meal, as well, in[...]
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Twice Baked Kale Sweet Potatoes
Twice Baked Kale Sweet Potatoes 6 5 ounce Sweet potatoes 6 ounces Kale, blanched, finely chopped 1 tsp sriracha 1 Tbsp maple syrup 3 Tbsp[...]
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Brussel Sprout and Wheat Berry Gratin
Brussel Sprout and Wheat Berry Gratin 1/2 cup wheat berries (local ones are available) 1 1/4 cup water 1 lb Brussel sprouts, cleaned and trimmed[...]
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Valley Bounty: Local Flour
There are all sorts of delicious local ingredients for filling and topping your Thanksgiving pies: pumpkins, apples, maple syrup, and cream, for example. Now you[...]
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Valley Bounty: Cider
Long the preferred beverage of New Englanders, commercial hard cider production was almost extinguished by Prohibition, but is now experiencing impressive growth, celebrated this weekend[...]
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Sweet Potato and Apple Purée
By Martha Rose Shulman, New York Times INGREDIENTS 2 pounds sweet potatoes, scrubbed 2 tart apples, such as Granny Smith or Braeburn Juice of 1[...]
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How to Make Gravy
By Melissa Clark, The New York Times The Stock Whether you’re making classic last-minute gravy or our make-ahead recipe, remember this: great gravy can only[...]
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