Edible Berkshires

GRILLED PANZANELLA

Panzanella  

1 fresh ciabatta, cut into 1-inch slices
2 pints cherry or grape tomatoes
1 whole shallot, sliced into ¼-inch rounds
4 bell peppers, cut into 1-inch strips
2 cucumbers, peeled and cut into ¼-inch-thick quarters
1 cup chopped parsley and basil
½ cup apple cider vinegar
¼ cup olive oil plus more for grilling

Combine shallots with vinegar in a small bowl. Set aside.

Turn the grill to medium. As it heats, drizzle olive oil over
ciabatta, peppers and tomatoes. Add to the grill when it
reaches the proper temperature.

Char ciabatta, peppers and tomatoes on both sides. When
they are thoroughly grilled, remove from grill and place on
a large platter.

Break the bread into smaller chunks and toss together with
the tomatoes, peppers, cucumbers, shallots, vinegar, herbs
and olive oil.

Serve warm.… Read the rest

ZUCCHINI BROWNIES

Makes 18 servings

1 cup whole-wheat flour
1 cup all-purpose flour
½ cup sugar
½ cup brown sugar
1 teaspoon salt
1½ teaspoons baking soda
¼ cup cocoa
½ cup chocolate chips
½ cup walnuts
3 cups grated or diced zucchini
1 egg
2 teaspoon vanilla
¼ stick butter (2 ounces), melted
4 tablespoons applesauce

Preheat oven to 350°.

Mix dry ingredients with a fork. Add grated or diced zucchini.

Beat egg; add vanilla and melted butter. Add wet to dry.

Pour into a 9- by 13-inch baking pan. Bake for 45 minutes at 350°; Rotate dish 180° after 25 minutes.

In 1 serving:

170 calories
6 grams fat
30 grams carbohydrate
18 grams sugar
3 grams protein… Read the rest

DIJON VINAIGRETTE

From Castle Street Cafe, Great Barrington

3 cups soybean oil
1 cup red wine vinegar
1½ tablespoons Dijon mustard
1 tablespoon minced shallot
1 egg yolk
Salt and pepper to taste

Combine egg yolk, mustard, shallot and 1/3 cup of the vinegar in a mixing bowl. Whisk together well.

Slowly add the oil, just a little bit at a time, whisking well before each addition of oil. If you add the oil too quickly, the dressing will break.

Alternate adding the oil with the remaining vinegar, whisking well with each addition.

Season with salt and pepper. Store refrigerated.… Read the rest

market watch: SHOPPING THE AVENUE

Today’s farmers markets recall 1940s grocery stroll

I am a home cook from a food-obsessed family. And I mean food-obsessed. Everything that happened in my childhood home centered around food. After all, I grew up in a three-generation household with my Italian-American grandparents and my parents, of course. I like to imagine that I grew up in a unique household. Specifically, yes, but food culturally, no and yes. And what I mean by that is that while many of the foods and recipes are similar, the stories are what bring the food to life. The best way to delve into Italian-American cuisine and stories is through a typical family meal.

And that, of course, starts with shopping for the ingredients. Let’s go back to my mom, Josephine Lanzetta Murko—here’s how it all started for her as a little girl in the 1940s. Mom was born on an apple farm in … Read the rest

CHICKEN CACCIATORE

¼ cup extra-virgin olive oil
1–2 medium onions, sliced
12 ounces mushrooms, cleaned and sliced
(My grandmother peeled them and snapped the stems off and sliced those separately.)
4 garlic cloves, sliced
1 chicken, cut into parts
½ cup flour with 1 teaspoon salt and
¼ teaspoon pepper mixed in
½ cup leftover red wine
2 pounds tomatoes, diced
½ teaspoon crushed red pepper (optional)
½ cup minced parsley
Salt and pepper to taste

Coat the chicken with the seasoned flour and set aside. In a large, heavy skillet, heat 2 tablespoons of the oil over medium-high heat. Add the onions and sauté until translucent; add the mushrooms and sauté until golden. Add the garlic and stir until aromatic (about a minute). Remove from pan and place in a bowl big enough for the chicken too.

Add the next 2 tablespoons of olive oil to the pan. Make sure it … Read the rest

in season

  JULY AUG SEPT.
APPLES     *
BLUEBERRIES * *  
RASPBERRIES * *  
CANTALOUPE   *  
PEACHES * * *
PEARS   *  
STRAWBERRIES   * *
WATERMELON   * *
BEANS * *  
BEETS * * *
BOK CHOY * * *
BROCCOLI * * *
CABBAGE * * *
CARROTS * * *
CAULIFLOWER * * *
CUCUMBERS * * *
EGGPLANT * * *
GARLIC * * *
LEEKS   * *
GREENS * * *
ONIONS * * *
PEAS * * *
PEPPERS * * *
POTATOES * * *
PUMPKINS     *
RADISHES * * *
SPINACH * * *
SQUASH, SUMMER * * *
SQUASH, WINTER     *
TOMATOES   * *
TURNIPS   * *
Read the rest

PICK-YOUR-OWN FARMS AND FARM STANDS

PICK-YOUR-OWN FARMS

Bartlett’s Orchard
Richmond
apples
413-698-2559

Blueberry Hill Farm
Mount Washington
blueberries
AustinFarm.com

Blueberry Hill
Washington
Blueberries
413-623-5859

Bug Hill Farm
Ashfield
fruit
BughillFarm.org

Hilltop Orchard
Richmond
apples, plums, pears
HilltopOrchards.com

Howden Farm
Sheffield
raspberries, pumpkins
413-229-8481

Ioka Valley Farm
Hancock
berries, pumpkins, apples
413-738-5915

Jaeschke’s Orchard
Apples
413-443-7180

Lakeview Orchard
cherries, berries, plums, apples
LakeviewOrchard.com

Moon in the Pond Farm
Sheffield
heirloom vegetables, berries
MoonInThePondFarm.com

Noble’s Farm
Lenox
Strawberries
413-442-3722

Riiska Brook Orchard
Sandisfield
Apples
413-258-4761

Taft Farms
Great Barrington
berries, pumpkins
413-528-1515
TaftFarms.com

The Berry Patch
Stephentown, NY
strawberries
TheBerryPatch.net

Thompson-Finch Farm
Ancram, NY
berries, apples
518-329-7578
ThompsonFinch.com

Windy Hill Farm
Stockbridge
blueberries, apple
WindyHillFarmInc.com

Whitney’s Farm Market
Cheshire
berries, pumpkins
WhitneysFarm.com

FARM STANDS

Bartlett’s Orchard
Richmond
tomatoes, apples, 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

Read the rest

BERKSHIRES REGIONAL FARMERS MARKETS

GREAT BARRINGTON

Farmers Market at CHP
Community Health Program
442 Stockbridge Rd.
Th 4–7pm, June 7–Aug. 30
wic@chpberkshires.org

Great Barrington Farmers Market
At historic train station behind Town Hall
Sa 9am–1pm, May 12–Oct. 27
farmersmarketgbsatam@gmail.com

Berkshire Community Market
Berkshire South Regional Community Center
15 Crissy Rd.
Sa 11am–3pm, June 16–Oct. 27
BerkshireCommunityMarket.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 11–Oct. 12
rosemarylevine@yahoo.com

NORTH ADAMS

North Adams Farmers Market
Municipal parking lot on St. Anthony Dr.
between Marshall and Holden sts.
Sa 8am–noon, July 7–Oct. 27
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 12–Oct. 6
OtisFarmersMarket.Blogspot.com

PITTSFIELD

Pittsfield Farmers Markets
Senior Center, North St.
Tu 3–6pm, June 12–Oct. 9
(NOTE: On weeks … Read the rest

market watch: PROVIDERS

An opportunity to buy in a growth industry

Visit a farmers market in California and you might find locally grown avocados, dates or grapefruit. OK, so we don’t have those here, but that’s what makes our radishes, corn and tomatoes all the more precious.

The fact that Berkshire farmers can wring such incredible delicacies from such an intense and finicky climate in so few months is all the more testament to their skill and know-how.

Year-round sunshine? Come on, that’s cheating.

The only thing more satisfying than hopping from farm stand to farm stand to stock up in the thick of the growing season is finding it all laid out for you at one of our many farmers markets. The Berkshires are home to several markets teeming with some of the country’s finest ingredients.

“We try very hard to have vendors who produce locally, and then we ask the … Read the rest

market watch : EDIBLE DISCOVERIES

The Berkshires—once a respite for the country’s elite during the Gilded Age—has evolved into a welcoming array of food artisans, bespoke shops and innovative restaurants. For our inaugural issue, we have revisited local classics, discovered can’t-miss events of the season and unearthed the newest generation of entrepreneurs who embody the culinary ingenuity and spirit of the region.

TASTE

Red Lion Inn

The Red Lion Inn gets cheeky this summer with a twist on a summer classic. Chef Brian Alberg’s Jowl, Lettuce & Tomato Sandwich riff s on the traditional BLT with smoked pork jowl from Bacon on the Side, heirloom tomatoes from Farm Girl Farm and summer greens from Equinox Farm. Add homemade chips and you’ll be roaring for more. RedLionInn.com

Head to Lenox to indulge in a Macaron Gelato Sandwich, the latest creation of Joshua Needleman’s Chocolate Springs Café. This new twist on a French classic comes in pistachio, double chocolate … Read the rest

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