Edible Berkshires

No-Knead, No-Fuss, Incredible Artisanal Bread

recipeNoFussBread
Photo courtesy Jennifer Munoz

Adapted from Jim Lahey, Sullivan – Street Bakery, NYC

If you don’t happen to have a woodfired oven available, here is Edible Berkshires’ solution to producing that rustic taste at home—in fact, in your yard, if you have an outdoor grill. Start this bread the night before to bake for dinner the next day.

Prep time: 1½ hours plus 14–20 hours for rising.

Dough

3 cups bread flour or 2½ cups plus ½ cup whole-wheat flour
¼ teaspoon instant yeast
1¼ teaspoon salt
15⁄8 cup water at room temperature
Additional flour, cornmeal or bran for dusting

Additional equipment:

Large mixing bowl
2 flat-woven dish towels, not terry cloth
Sheet pan or cookie sheet
Heavy 6–8-quart container with lid—cast iron, enamel, ceramic or Pyrex, rated for oven cooking

In a large bowl combine flour, yeast and salt. Add water and stir until blended; dough will be shaggy … Read the rest

Watermelon Summer Breeze

recipeWatermelonBreeze

Hot and muggy days of summer dictate eating light. As watermelon is at peak season during summer, why not make it the centerpiece of your meal? In the Mediterranean we know that there is nothing more refreshing than a cold bite of sweet, juicy watermelon. One can just eat cubes of watermelon with crumbles of feta or goat cheese or make a complete “salad as a meal” like the following recipe offers:

Serves 4

For the dressing:

2 tablespoons olive oil
½ tablespoon toasted sesame oil
½ tablespoon balsamic vinegar
½ lemon, squeezed juice
1 tablespoon mint leaves, chopped
1 tablespoon basil leaves, chopped
1 teaspoon black pepper, ground

For the salad:

1 cup quinoa
2 cups water
2 cups watermelon, cut into small cubes
1 cup mixed salad greens
2 tablespoons mint leaves, chopped
2 tablespoons basil leaves, chopped
1 tablespoon chives, chopped
8 ounces feta sheep cheese, cut … Read the rest

Eggplant Boats

In the Mediterranean we stuff almost everything. Stuffed vegetables have much variation; some preparations demand more work or time than others. Here is an idea for a light dish that is fast to prepare, using fresh tiny eggplants that are very tasty in summer. This can be served as the main dish (in that case serving size is two eggplants) or as a snack with a glass of wine. It can be serve warm or cold.

Serves 4 or 8

4 cups water
8 mini eggplants, washed, stems removed
12 ounces goat cheese*, crumbled
2 tablespoons olive oil
2 cloves garlic, minced
¼ cup dill, finely chopped
1 teaspoon black pepper, ground
4 ounces pine nuts, chopped**

For serving

Mixed salad greens
Olive oil

Pour water into a shallow cooking pot and bring to a boil. Add eggplant and cook for 7 minutes***.

Heat oven to 375°F.

Take the eggplants … Read the rest

Gazpacho: Liquid Salad without the Dressing

recipeGazpacho

By Lindsey DiMario, Riverbend Café

Yields 10–12 servings.

Base

1 pound medium
tomatoes, blanched and peeled, or 1 (16-ounce) can organic tomatoes
2/3 cucumber
½ green bell pepper
½ red bell pepper
1 bunch scallions
1/3 cup parsley
1 teaspoon fresh dill

Finish:

3 cups organic tomato juice
1/3 cucumber, peeled and diced
½ green bell pepper, diced
½ red bell pepper, diced
2 medium tomatoes, diced
1 carrot, peeled and diced
1 stalk celery, diced
Juice of ½ lemon
Juice of ½ lime
1 teaspoon chili powder, or to taste
1 teaspoon Franks RedHot sauce, to taste
Light salt and pepper

Purée all ingredients in the Base list. Chop or dice ingredients in the Finish list, to your preference. Pulse Finish mixture into Base mixture to incorporate to desired consistency.

MARKET WATCH SUMMER 2013

FARM STANDS AND PICK-YOUR-OWN FARMS

FARM STANDS

Bartlett’s Orchard
Richmond
tomatoes, apples, corn, baked goods
413-698-2559

Brattle Farm
Pittsfield
eggs, seasonal veggies, tomatoes, Merino yarn
413-499-1476

Berkshire Organics
Dalton
vegetables, baked goods, dairy
BerkshirerOganics.com

Bittersweet Farm
Pittsfield
vegetables self-serve
413-499-0200

Boardman Farm
Sheffield
corn, flowers, vegetables, flowers

Cloverhill Farm
Richmond
corn, vegetables, squash,
pumpkins
413-698-3800

Cricket Crick Farm
Williamstown
cheese, eggs, meat, bakery
CricketCreekFarm.com

Gould Farm’s Harvest Barn
Monterey
baked goods, eggs, dairy
GouldFarm.org

Hawthorne Valley Farm
Ghent, NY
cheese, dairy, vegetables, bakery
518-672-7500

Howden Farm
Sheffield
corn, pumpkins
413-229-8481

Ioka Valley Farm
Hancock
vegetables
413-738-5915
October Mountain Farm

Becket
vegetables
413-623-2278

Overmeade Gardens
Lenox
vegetables, herbs
OvermeadeGardens.com

Project Native
Housatonic
plants
ProjectNative.org

Rawson Brook Farm
Monterey
goat cheese
413-528-2138

Second Hand Farm
Great Barrington
self-serve
facebook.com/Second-Hand-Farm

Taft Farm
Great Barrington
vegetables, plants, bakery
TaftFarms.com

The Berry Patch
Stephentown, NY
vegetables, meat, cheese
TheBerryPatch.net

Three Maples Market Garden
West Stockbridge

Read the rest

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