Edible Berkshires

Letter from the Publisher: The Incredible, Edible, Local, Fresh Egg!

I don’t need to tell you, it’s been a mighty cold winter—hence visits to local farms have been curtailed, not to mention the seasonal suspension of farmers’ markets.

In this season, locating eggs directly from farms becomes a problem. I phoned around and discovered that the production of eggs falls off big time in the winter months. Additionally, many farms retire their flock and start anew in the early spring.

I wrongly assumed that the severe cold must be the cause. Not exactly so; with an ample supply of feathers, hens fluff themselves out and will roost and huddle together for warmth. Maybe that’s the source of our expression “She’s a tough old bird.”

Digging further, I have discovered that the lack of daylight is the culprit. If the eggs were being laid to create a brood, chicks would have a better shot at survival if it was above freezing. … Read the rest

DIRECTORY SPRING 2014

BERKSHIRE BIOBLITZ
Greenagers
508-471-0184
Americorps@greenagers.org
Three Mile Hill Trail, south access;
at The Berkshire Regional Community Center
15 Crissey Rd., Great Barrington
GBTrails.org

BERKSHIRE BOTANICAL GARDEN
5 West Stockbridge Rd., Stockbridge
413-298-3926
BerkshireBotanical.org

BARTHOLOMEW’S COBBLE
105 Weatogue Rd., Sheffield
413-229-8600
BCobble@ttor.org
TheTrustees.org

BERKSHIRE CO-OP MARKET
42 Bridge St., Great Barrington
413-528-9697
Berkshire.Coop

BERKSHIRE ORGANICS
813 Dalton Division Rd., Dalton
413-442-0888
BerkshireOrganics.com

BRONFMAN AUDITORIUM
Williams College
18 Hoxey St., Williamstown
Brent.Wasser@williams.edu.

FIELD FARM
554 Sloan Rd,
Williamstown
413-532-1631 ext. 10
PVregion@ttor.org
TheTrustees.org

GUIDO’S FRESH MARKETPLACE
760 S. Main St., Great Barrington
413-529-9255
1010 South St., Pittsfield
413-442-9912
GuidosFreshMarketplace.com

THE GUTHRIE CENTER
2 Van Deusenville Rd., Great Barrington
413-528-1955
GuthrieCenter.org

HANCOCK SHAKER VILLAGE
1843 W. Housatonic St., Pittsfield
413-443-0188
HancockShakerVillage.org

HAWTHORNE VALLEY FARM
327 County Road, Ghent, NY
413-528-9697 ext. 10 to sign up

JOHN ANDREWS RESTAURANT
224 Hillsdale Rd., South Egremont
Railroad Street Youth Project: tickets, Maxine; 413-528-2475

NAUMKEAG HOUSE AND … Read the rest

MARKET WATCH: FARMERS’ MARKETS SPRING 2014

farmersMkt2Spr14

GREAT BARRINGTON FARMERS’ MARKET
Celebrating its 24th season
At the historic Fair Grounds,
Route 7 south across from Guido’s.
Sa 9am–1pm, May 10–Oct. 25
GBFarmersMarket.org

LANESBOROUGH FARMERS’ MARKET
Berkshire Mall parking lot
W & Sa 8am–2pm, May–Thanksgiving

LENOX FARMERS’ MARKET
At Shakespeare and Company, 70 Kemble St.
F 1–5pm, May 16–Oct. 10

NORTH ADAMS FARMERS’ MARKET
Municipal parking lot , St. Anthony Dr.
between Marshall & Holden streets
Sa 9am–1pm, June 14–Oct. 25
ExploreNorthAdams.com

OTIS FARMERS’ MARKET
Parking lot of Papa’s Healthy Food and
Fuel, 2000 East Otis Rd., East Otis
Sa 9am–1pm, May 10–Oct. 11
OtisFarmersMarket.Blogspot.com

DOWNTOWN PITTSFIELD FARMERS’ MARKETS
Route 7 (aka First Street) in the First
St. parking lot between Fenn & Eagle streets.
Sa 10am–2pm, May 10–Oct. 25,
FarmersMarketPittsfield.org

SHEFFIELD FARMERS’ MARKET
Old Parish Church parking lot, Route 7
F 3–6 pm, June 6–Oct. 10
TheSheffieldFarmersMarket.com

WEST STOCKBRIDGE FARMERS’ MARKET
Harris Street/Merritt Way in the village … Read the rest

Lox, Eggs and Onions

loxEggs

Breakfast, lunch or dinner—always a winner. A standby for Passover entertaining.

This recipe is done for 1 portion, allowing for a crepe appearance when serving. For a large group, increase proportionally. Use a substantial fry pan and either form a large crepe, slicing to serve, or after adding the salmon, scramble away!

1 tablespoon butter
1/3 cup sliced sweet onion
2 eggs
2 tablespoons goat cheese (Monterey Chevre with chives and garlic is local, available and terrific)
1 teaspoon fresh dill
1/2 ounce smoked salmon (lox), cut into thin strips

Melt butter in a small omelet pan over medium-high heat.

Sauté onions until soft and lightly colored.

Beat eggs with goat cheese until well blended; it’s easier if the cheese is at room temperature.

Mix in 2/3 teaspoon of dill.

Pour egg mixture in pan over sautéed onions. Swirl pan to spread mixture evenly.

Reduce heat to medium-low and cook … Read the rest

Mexican Chocolate Pot de Creme

mexiChoco

By Chef Christophe Jalbert of Route 7 Grill

3 ounces bittersweet chocolate, chopped
6 egg yolks
16 ounces heavy cream
½ cup + 1 tablespoon granulated sugar
2 ounces rum
1 teaspoon cinnamon
1 teaspoon chipotle (smoked jalapeños) powder*
or smoked (hot) Hungarian or Spanish paprika**

* available at Berkshire Co-op, Great Barrington, or whole for grinding at the Co-op and Guido’s, Great Barrington & Pittsfield

** available at both Guido’s and Wild Oats, Williamstown

Preheat oven to 350°.

Prepare a water bath, placing 6 (6–ounce) ramekins in a roasting pan with warm water halfway up the side of ramekins.

Place the chocolate in a large mixing bowl; set aside.

Place the egg yolks in a separate mixing bowl; set aside. Combine the heavy cream, sugar, rum, cinnamon and chipotle powder in a saucepan. Bring to a boil (watching carefully) then immediately turn off and pour over the chocolate.

Once … Read the rest

Matzah Brei

matzaBrei

Matzah brei means fried matzo in Yiddish.

This Passover breakfast tradition is the taste of scrambled eggs with toast all in one. The following is for two portions. It can easily be doubled, tripled, etc., but be sure to use a fry pan large enough to spread out the mixture.

4 sheets matzo
½ cup water, cold to room temperature
4 eggs, beaten
3 tablespoons butter

In a mixing bowl, break matzo sheets into 2- to 3-inch pieces; shape and size does not matter. This is a good job for one of the kids.

Pour water over matzo and combine by hand of the same kid. Allow to soak for about 3–5 minutes. When the matzo is moist and partially softened, pour off excess water, pressing gently into matzo. Add eggs into bowl and mix gently with a fork, allowing to soak for 5 minutes.

In a fry pan on … Read the rest

CHAROSET

charoset

When I asked the family how they eat Vermatzah they grumbled that they hardly get to enjoy any, because all of it is sent to customers.

“The product is as delicate as porcelain, but if we are lucky to break one, we eat it,” says Julie. How best to enjoy Vermatzah? Julie argued for eating it plain and Ellis suggested butter and jam, while Tikko recommended soaking it in soup. I suggest serving it with Charoset. Eaten as part of the Seder, the word comes from Cheres—meaning clay. The Charoset’s texture and color symbolize the mud that the Israelite used to make bricks for building the pyramids. One does not need a recipe for Charoset: It is a combination of fresh fruit like apples, pears, quinces and bananas; dry fruits like dates, raisins and apricots; and nuts like almonds, pecans or walnuts.

As for the amount, it is said that … Read the rest

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