What a journey so far! Growing Edible Berkshires is a sheer joy. We’ve met wonderful people, seen incredible farms on hills and in valleys and tasted the most delicious of treats… and it’s only the beginning. We’re just scratching the surface of the stories and delicious foods the Berkshires have to offer. We look forward to continuing this journey with you, our readers, with all manner of farm and food experiences.
So, welcome to the fall—it’s a wonderful time in the country. Temperatures cool down, the towns are quieter, the vistas even more beautiful. Our visitors return to watch the leaves turn brilliant shades of orange, yellow and red; to smell the incredible clean, fresh air that only the fall brings; to experience the best weather, when the sky has the clarity that lets every star shines through It’s a special moment in New England when you are glad to be alive as your world calms down.
This is our second issue of Edible Berkshires, an overwhelmingly wonderful experience for me. We’ve talked and watched and listened, worked at trying to understand and learn how and why things are done.
What motivates the new generation of farmers and providers that is at the heart of the food movement? They are likely the most formally educated in their profession. They’ve examined what others have done before them— what works and what doesn’t.
In this issue, in “History on the Hoof ” on page 24, we tell about a family that’s been on the same land since 1889, and honor the commitment of Phil Leahey and his wife, Jen, who raise heritage Devon cows.
In “From Dock to Table” on page 20, we visit with Wes Malzone, an entrepreneur who grew up with fishermen in Scituate, Massachusetts, and now provides sustainably harvested fresh fish to Berkshire communities 175 miles from the ocean. He is working to recapture what has been lost since his youth.
These hardworking people don’t just talk the talk, they walk the walk—improving on what we have and looking to bring back what we have lost.
We decided to try and figure out what the deal was with grass-fed livestock. Is there a difference in flavor, texture, tenderness? Researching “Life Lessons from Brisket,” on page 26, was an eye opener!
I hope our thoughts and stories add a little extra enjoyment to the bounty of fall.
