Valley Bounty: Pies
Last week, I won a raffle at the Montague square dance—a maple pecan and sweet potato pie! Following gleeful eating, I began thinking about my[...]
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Valley Bounty: Leeks
Soft and malleable in both texture and flavor, leeks have a delicate Allium allure that doesn’t overpower dishes (or leave you crying) like onions can.[...]
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Valley Bounty: Local Turkey
Fresh and frozen local turkeys are widely available in the Valley, but you need to place your order now to reserve a bird for your[...]
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Cranberry Sauces
Courtesy of Meggin Thwing Eastman, who shares local recipes and cooking ideas at Happy Valley Locavore. Cranberries available around here aren’t strictly local, but it’s[...]
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Squash and Cheese Pie
Adapted by Claire Morenon from the New York Times. Having spent many Thanksgivings as the lone vegetarian at the table, I developed an arsenal of delicious recipes[...]
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Brussels Sprouts
By Margaret Christie, CISA’s Special Programs Director. One good thing about buying local Brussels sprouts is that often they’re sold on the stalk, so you[...]
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Adrie’s Pumpkin Pie
Recipe courtesy of Adrie Lester of Wheatberry Cafe and the Pioneer Valley Heritage Grain CSA, who blogs at Fields and Fire. The first thing to[...]
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Apple and other pies
From Margaret Christie, CISA Special Projects Director. In my family, growing up, we liked sweet and gooey desserts more than fruity ones. At Thanksgiving, we[...]
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Golden Topped Cheesy Potato, Onion, and Turnip Casserole
A great side dish or main course for your vegetarian guests.
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Spaghetti Squash with Sage Cream Sauce
A creamy, savory alternative to pasta from our friends at Riverland Farm.
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Roasted Heritage Turkey
Local birds (and other meat) can have different qualities than conventionally raised meats.
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