Edible Berkshires

Onion-Bacon Rolls

Recipe from Soup Night © Maggie Stuckey, used with permission
from Storey Publishing, North Adams, MA

Yeast rolls enjoy an extra flavor boost from bacon and caramelized onions. They are an excellent accompaniment to soups and chowders based on sweet vegetables, such as carrot, butternut squash, beet or corn— although truth be known, anything with bacon goes beautifully with anything else.

Makes about 3 dozen rolls

1 package active dry yeast
1 cup milk, heated to lukewarm (110°–115°F)
2 tablespoons sugar
1 teaspoon salt
3 cups all-purpose flour
3 egg yolks
10 tablespoons unsalted butter, softened
6 bacon strips, chopped into small bits
1 cup finely chopped onion
Egg wash: 1 egg yolk whisked with 1 tablespoon cream

Make the dough: Sprinkle the yeast over a cup of the warm milk in a large measuring cup or medium bowl. Add the sugar and salt, and stir until dissolved. Set the … Read the rest

Sweet Corn Chowder

sweetCornChowder

Recipes from Soup Night © Maggie Stuckey, used with permission
from Storey Publishing, North Adams, MA

Serves 4–6

5 bacon strips, diced
1 small leek, trimmed and thinly sliced**
2 teaspoons fresh thyme or winter savory, or 1 teaspoon dried
Salt and freshly ground black pepper
2 large russet potatoes, peeled and cubed
2 cups milk
2 cups cream
2 cups corn kernels, fresh or frozen (preferably fresh)

Brown the bacon in a large soup pot over medium heat until crisp, 5 to 7 minutes. Drain off all but 2 tablespoons of the bacon fat.

Add the leek, thyme, and salt and pepper to taste and sauté until the leek is softened, about 5 minutes.

Stir in the potatoes, milk and cream, and bring to a gentle simmer over medium heat. Simmer (do not boil) until the potatoes are tender.

Add the corn and continue to simmer until the corn … Read the rest

Soup

soup2 tablespoons olive oil
2 onions, chopped
4–5 carrots, peeled and coarsely chopped
5–6 parsnips, peeled and coarsely chopped
4–5 celery stalks, peeled and coarsely chopped
2 cloves garlic, minced
½ cup white wine
2½ quarts chicken stock
6 cups kale, chopped

In a soup pot, heat the olive oil over medium heat. Add the onions, carrots, parsnips, celery and garlic, sauté for 5–10 minutes, until onions are soft and veggies are a little golden. Add the white wine and cook for a few minutes and then add the chicken stock. Bring to a boil and then simmer over medium heat. Add the kale. While that’s simmering, make your meatballs.

Meatballs

2 pounds ground turkey
2 tablespoons fresh parsley, minced
1 tablespoon fresh oregano, minced
1 egg
½ cup Pecorino Romano cheese
½ cup gluten-free breadcrumbs (or regular breadcrumbs, if you can eat them!)
Garlic powder to taste
Sea salt … Read the rest

End-of-Season Heirloom Tomato Jam

eosHeirloomTomatoJam
Photo by Brent Wasser

Green Zebra tomatoes make a terrifically watermelon-green jam, but you can use any small or medium-sized tomato in this recipe. The result is a jam that tastes a little like ketchup and a lot like harvest time. Use Pomona’s Universal Pectin to set the jam. It’s available at natural food stores or online from the Greenfield, Massachusetts– based distributor (PomonaPectin.com).

Yield: 10 half-pints

10 half-pint jars with lids and bands
20 medium-sized heirloom tomatoes, whole
2 quarts water
1 cup kosher salt
1 large white or yellow onion
1 head garlic
2½ cups sugar
3 quarts apple cider vinegar
¾ tablespoon coriander seeds
¾ tablespoon yellow mustard seeds
1 teaspoon whole black peppercorns
2 bay leaves
4 teaspoons Pomona’s calcium water
4 teaspoons Pomona’s Universal Pectin

Place the tomatoes in a large glass or ceramic bowl or crock. Add 2 quarts water and 1 … Read the rest

Fennel Relish

Fennel is tasty raw, braised or grilled. If you simply have too much of this bulb-shaped vegetable, can it with some apple cider vinegar and a spicy pepper for an uplifting, zingy relish to enjoy later.

Yield: 6 pints

6 pint jars with lids and bands
4 medium-sized fennel bulbs
2 large white or yellow onions
2 red bell peppers
1 cup kosher salt
1 quart apple cider vinegar
½ quart water
6 cups sugar
¾ tablespoon yellow mustard seeds
¾ tablespoon coriander seeds.
2 teaspoons celery seed
1 small hot pepper

Trim the tops and a bit of the root end off the fennel to leave an oblong bulb. Save the trimmings for vegetable stock. Cut the fennel bulb in half and remove the base of the core if it is large, because this part can be very fibrous. Make sure there is no soil left between the layers … Read the rest

PICK-YOUR-OWN FARMS AND FARM STANDS FALL 2013

PICK YOUR OWN

Most farms offer apples and/or pumpkins for picking. You might want to check their websites or call to get an update on what they are offering, since it does vary from week to week. Most U-pick farms will have stands as well. Contact to verify.

BERKSHIRE COUNTY

BARTLETT’S ORCHARD
575 Swamp Rd., Richmond, MA
413-698-2559
BartlettsOrchard.com

HILLTOP ORCHARDS
Rte. 295, Richmond, MA
800-833-6274
HilltopOrchards.com

HOWDEN FARM
303 Rannapo Rd., Sheffield, MA
413-229-8481
HowdenFarm.com

IOKA VALLEY FARM
Rte. 43, Hancock, MA
413-738-5915
IokaValleyFarm.com

JAESCHKE’S ORCHARD
23 Gould Rd., Adams, MA
413-743-3846

LAKEVIEW ORCHARD
94 Old Cheshire Rd.
Lanesborough, MA
413-448-6009
LakeviewOrchard.com

RIISKA BROOK ORCHARD
101 New Hartford Rd.
Sandisfield, MA
413-258-4761
RiiskaBrookOrchard.com

TAFT FARMS
119 Park St., N
Great Barrington, MA
413-528-1515
TaftFarms.com

WHITNEY’S FARM MARKET
Rte.8, Cheshire, MA
413-442-4749
WhitneysFarm.com

WINDY HILL FARM
686 Stockbridge Rd.
Great Barrington, MA
413-298-3217
WindyHillFarmInc.com

COLUMBIA COUNTY

FIX BROS. FRUIT FARM

Read the rest

BERKSHIRES REGIONAL FARMERS MARKETS FALL 2013

GREAT BARRINGTON

Farmers Market at CHP
Community Health Program
442 Stockbridge Rd.
Th 3–6pm, June 6–Sep. 26
wic@chpberkshires.org

Great Barrington
Farmers Market

At historic train station
behind Town Hall
Sa 9am–1pm, May 11–Oct. 26
farmersmarketgbsatam@gmail.com

LANESBOROUGH

Berkshire Area Farmers Market
Berkshire Mall parking lot
W & Sa 8am–2 pm, May 9–
Thanksgiving
enitamarie@comcast.net

LENOX

Lenox Farmers Market
At Shakespeare and Company, 70
Kemble St.
F 1–5pm, May 24–Oct. 11
rosemarylevine@yahoo.com

NORTH ADAMS

North Adams Farmers Market
Municipal parking lot on St.
Anthony Dr. between Marshall St.
and Holden St.
Sa 9am–1pm, June 29–Oct. 26
vbosley@northadams-ma.gov

OTIS

Otis Farmers Market
Parking lot of Papa’s Healthy
Food and Fuel, 2000 East Otis Rd.,
East Otis
Sa 9am–1pm, May 11–Oct. 12
OtisFarmersMarket.Blogspot.com

PITTSFIELD

Downtown Pittsfield
Farmers Market

First St. between Fenn St.
and Eagle St.
Sa 9am–1pm, May 11–Oct. 26
FarmersMarketPittsfield.org

SHEFFIELD

Sheffield Farmers Market
Old Parish Church parking lot,
Rte. 7
F

Read the rest

Dr. Newman’s Braised Short Ribs

newsmansBraisedRibs

These short ribs are braised under pressure in a liquid consisting of a dark beer and chile sauce. If you are using a 5- to 6-quart pressure cooker, total prep and cooking time will be less than 1 hour!

2 to 3 tablespoons canola oil
3½ to 4 pounds short ribs
1 medium onion, sliced into thin half moons
12 ounces any dark beer
1 (12-ounce) jar Heinz Chile Sauce
Salt and pepper

Heat the canola oil in the cooker and brown all 4 sides of each rib—about 2 minutes on each side. Do 3 per batch and reserve the browned ribs on a plate or sheet pan.

When the browning is completed, pour off most of the fat and then sauté the onions using a wooden spoon scraper to incorporate the bits from the bottom of the pot. Finally add the beer and chile sauce, then place the ribs … Read the rest

Facebook