I think we all collectively held our breath through mid-May this spring, until we were safely past the one-year anniversary of the late-season frost that decimated our cherished apple orchards. Farmers and home gardeners alike exercised an abundance of caution (fool us once!). My container plants, purchased from various local nurseries on warm spring days when the possibility of below-freezing temperatures seemed reassuringly remote, remained inside for another couple of weeks. And I thought twice about what (and when) I planted my raised beds. Only now, as the lilacs, crab apple blossoms, and rhododendrons are bursting forth, and apple orchards are reporting voluminous blooms, can we all relax a bit. Nature is resilient and it often happens that a flowering or fruit tree will come roaring back to life the year after it is severely stressed. Life so often imitates nature!

Here in the Berkshires, summer is the season when we are relentlessly busy. Like the blooms all around us, we’re soaking up the sun, feeling energized by our surroundings, and eager to welcome all opportunities for growth and expansion. This is especially true at our home, where we welcomed 10,000-plus new residents a few weeks ago. Yes, we’ve hopped on the honey bee bandwagon and are already smitten with our girls (they are mostly female—who knew?). It’s through this adventure that we happened to meet Asher Silverwolff, who, along with our photography director Mark Loader (who has also kept bees), helped us set up our first hive. Asher, as you will see in his conversation with Katy Sparks, takes a very distinctive approach to beekeeping. And while I won’t be going in to check on the girls without full protective gear anytime soon, there is certainly plenty to learn from Asher’s “mindful” philosophy.

Also in this issue, you’ll find profiles of two farms: Mill River and Red Shirt. And while farmers Jan Johnson and Jim Schultz have very different farms, they are alike in many ways as well. They share a lifelong passion for growing food; but both came to farming a bit later in life, after successful careers in education (Schultz) and law (Johnson); and they are both adamant about the importance of healthy soil and animal welfare. And both farms are expanding in ways that not only grow their businesses but serve their communities.

For us—and we’re guessing for you, too—one of summer’s most gratifying pleasures is being able to cook and eat what we grow ourselves or buy fresh from the farmers market. And the less fuss involved, the better. In that spirit, we have some great recipes in this issue: There’s a fabulous no-cook menu from Evelyn Battaglia; a trio of corn recipes from Miriam Rubin; Kate Payne contributes an easy blueberry jam recipe that doesn’t involve canning expertise; Lee Buttala gives us a cherry clafoutis; and chef JP Carr of Old Inn on the Green shares his method for grilling mouthwatering roast beef and summer veggies (no oven required!).

And let’s not forget libations! The Berkshire Sommelier, our very own Philippe Jeanjean, gives us his expert guidance on choosing the perfect rosé for what we hope will be many, many summer picnics, some of them surely at Tanglewood. And I could not help but weigh in with my own cocktail recipe using borage. What’s borage, you ask? Read on!

Lastly, you may have noticed that our summer issue is a bit heftier than you’re accustomed to. We’ve added a dining guide, which will now be a regular feature, and a few more advertisers. That support, combined with our loyal group of regular ad partners, makes it possible to offer you more content from a greater variety of contributors. Welcome, Evelyn Battaglia, Elisa and Rob Bildner, and Katy Sparks, to our pages—we hope to see more of you! And we hope to see more of YOU as well. Please follow us on Instagram (@edibleberkshires413) and head to our website (edibleberkshires.com) to sign up for our newsletter. We miss you between issues.

Happy summer to all!

Donna