Edible Berkshires

THE LAST BITE: Chick Magnet

Mothering Comes Naturally to a Hen—and a Rare Cat

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Silhouette by writer’s mother, Ingrid S. Buchinger 1907–1996.

By Christiane Marks

In the ’50s, when I was a child, we had lots of animals: rabbits, chickens, cats. We often had a hen sitting on eggs, too, which is rare today.

How well I remember the ritual of taking the disgruntled hen off the eggs once a day—very carefully loosening her wings first, to dislodge the eggs that might be under them; putting her down in front of a dish of grain and a dish of water and making sure that she ate and drank; and then she had to make einen grossen Klecks (we were German) so she wouldn’t later soil the nest and the eggs. Not until then would she be allowed back on her nest.

One early spring we took the chicks that hatched first away from the mother … Read the rest

Staying Busy as a Bee

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Aspiring beekeepers learn how to tend a beehive.

Photos by Brian Cruey, Berkshire Botanical Garden

I always come to the fall season with mixed emotions. Part of me simply can’t believe summer is gone—as always, it passes by too quickly and I desperately cling to those dwindling daylight hours, refusing to admit that it’s over. On the other hand, I’m ready for a break from weeding and mowing, and a truce in the ongoing war I have with the chipmunks in my vegetable garden.

RIP, fresh summer salads straight from the garden! But welcome back, baked goods and oven-cooked meals that are nearly impossible to make during the heat of summer.

Time to take one last kayak on the lake—but it’s also time to make that first fire in the fireplace and drink a hot drink while curled up under a blanket.

It is a confusing time for me, obviously. … Read the rest

MEDITERRANEAN COOKING IN BERKSHIRES

A Fall Variation

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Photos by Eyal Dolev

In New England, when I hear the word fall my predictable image is that of leaves changing into a rainbow of colors. When I think of that season in Israel, my immediate association is red pomegranates shiny on trees while the sharp lemony fragrance of guavas tickles my nose. Both fruits are at their peak in fall and chefs love to add them to their recipes. In Mediterranean cooking we incorporate fruits with many dishes. We add them to everything from salads to meat, not just to desserts.

As here in the Berkshires we are blessed each fall with the best-ever pears and apples, here are two of my favorite fall recipes (without pomegranate).

RECIPES

Earthy Celery Root Salad

Drunken Stuffed Pears

Gardening Beyond Labor Day

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Berkshire food gardening is a bit of a game to see how you can outsmart the seasons. If you aren’t completely exhausted from canning, drying or puréeing tomatoes, you could start some more garden vegetables and herbs even though it’s September. It’s also time to bring in the pots of patio citrus trees or herbs for overwintering.

Leafy greens start quickly in warm soils and you can keep them growing through frosts if you arrange a little protection.

Using flexible stems of red-twig dogwood or forsythia, you can form arches over the rows. Also flexible wire forms can be used. When temperatures start falling and frost threatens, you can lay spun polyester fabric or light cotton sheets over these hoops as protection. Just use landscape cloth staples/stakes to hold cloth against frame where it goes into the soil. This is easy to pull back to access your greens, and then … Read the rest

GREENING YOUR SHELTER

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Malik house solar collectors, facing south (Photo by John Felton)

Tyler Malik and her husband, Richard, decided they wanted their new home to be “really green,” for practical as well as philosophical reasons.

“Our two main concerns were energy efficiency, because we wanted to escape the utility companies as much as possible, and eliminating toxic materials from the home, because my son and I are really sensitive to chemicals. We also wanted to reduce the damage we cause to the environment,” Tyler said. “We think we achieved all of those goals.”

Indeed, the new home they moved into August 2012 is about as environmentally friendly as possible in New England. It has earned an Energy Star award from the U.S. Environmental Protection Agency and a high rating on an efficiency index known as the Home Energy Rating System (HERS). The house was designed by West Stockbridge architect John Fülöp and … Read the rest

Soup Nights Dish Up Full Stomachs and Happy Hearts

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Photograph by Matt LaBombard

The best part about working at a publishing house is that every day I look through new and exciting titles. Some books spark my literary curiosity while others inspire me to get off the couch and create something of my own. Either way, I take the opportunity to look at information in new and innovative ways.

One book that recently crossed my desk is the inspiring story of a tradition that is catching fire throughout the country. Soup Night, by Maggie Stuckey, chronicles communities and neighborhoods throughout the nation that host monthly dinner parties in which, you guessed it, the main entree is soup.

At these intimately inclusive and heartwarming dinners, the host provides the soup, or maybe two—one vegetarian and one containing meat. As the hearty scent of homemade soup wafts down the street, the host’s neighbors and friends show up bearing side dishes, salads, … Read the rest

THE HEALTHY LUNCH BOX

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Lunch Boxes courtesy of The Gifted Child, Lenox, MA

As a parent you want only what is best for your child. However, if your child is a picky eater, packing a school lunch can seem like more eff ort than its worth. (Sorry, Mom!) Sometimes it’s just easier to give your child lunch money and hope for the best. Truth be told, public school cafeteria food is not the best choice. The frozen pizza and French fries served to students will not provide them with the nutrition necessary for sustained energy and focus during the school day.

So how can you provide nutritious food for your little eater while reducing the chance your packed lunch will be traded for a package of Ring Dings? Here are some suggestions for putting together healthy, tasty school lunches.

INVOLVE THE EATER

First and foremost, involve your child in all stages of creating her … Read the rest

SEEDS FOR CHANGE: Cafeterias offer Healthy Alternatives

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The local and orga nic movement is gaining momentum. Th e increasing healthy options at local grocery stores make it easier for parents to ensure that their children eat well in the home, but what about when the kids leave for school?

That’s where Aleisha and Brian Gibbons come in. Th ey have created Berkshire Organics SEEDS (Sustainable Education Every Day for Students), an organization that purchases food from local farms at a wholesale cost and delivers it to schools at the same price.

“School lunches have been dominated by processed foods such as pizza and chicken nuggets,” says Aleisha Gibbons, co-founder and board member. “The schools want to re-introduce fresh, local produce, but their obstacle is accessing it at an affordable price.”

Gibbons and her husband Brian founded the organization to provide Berkshire County schools with easier and more aff ordable access to healthy, local food each week. They … Read the rest

IT AIN’T MEATBALLS AND POTATOES

Italian Wedding Soup According to Carole Murko

soupIt’s that time of year again when the cooler weather triggers that yearning for foods that warm our souls. I had a craving for Italian Wedding Soup. Maybe because my friend Andre Pupek, who I had just met with, is getting married to an Italian. Or maybe because, it’s true comfort food.

Whatever the reason, I have reinterpreted it to suit the ingredients I had on hand and to satisfy some food allergies and sensitivities. This soup is traditionally made with beef meatballs, chicken stock, vegetables and tubettini pasta.

In my house growing up, Italian Wedding Soup was called meatball soup. It wasn’t until I went to an Italian restaurant with my parents as a teenager that I learned it was actually called Italian Wedding Soup. I imagined that it got its name because it was served as a first course at many … Read the rest

GROWING HEALTHIER HABITS: Garden Program Plants Seeds for Change

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Photos by Austin Banach

The first time I learned about where food came from was around first or second grade.

It was a marvel to a 6-year-old’s eyes when we were instructed to place seeds between damp paper towels and discovered a plant “hatching” (germinating) from them in a mere three days. After the seeds sprouted we planted them into tiny pots with soil, watered them daily and watched them grow, inch by inch. I don’t recall if those small plants ever made it outdoors, or if I saw the edible outcome after that plant fully matured, but years later I now appreciate being exposed at a young age to how everything comes from just a tiny seed. A relationship with food is what my teacher perhaps wanted me to learn, a healthier relationship beyond the cereal I ate for breakfast, the pizza I ate for lunch or the spaghetti … Read the rest

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