January 12: Greens and Cheese
Local farmers are harvesting winter greens out of greenhouses and covered field plantings. Greens come in lots of flavors and textures: mild or spicy, hearty or tender. Whatever your pick, there’s a...
View ArticleSpinach Salad with Strawberries, Almonds and Maple Mustard Dressing
Shared by Deanna Cook of Northampton. (as seen on Mass Appeal—check out the cooking demo here!) 1 bunch fresh spinach leaves, washed and dried 1 cup fresh strawberries ¼ cup sliced almonds, toasted...
View ArticleSpinach and Asparagus Pancakes with Herbed Chevre
Recipe by Molly Merrett of Local Feast Cooking Classes, Northampton 4 c. spinach, chopped fine 1 c. asparagus, diced 1 c. onion or scallion, chopped fine 2 large eggs, beaten ½ c. whole-wheat flour ½...
View ArticleMarch 30: Cooked Spinach
Cooked spinach has an undeservedly bad reputation, but it’s a great way to use the late-winter spinach that’s readily available at winter farmers’ markets. Buy a huge bag and make creamed spinach with...
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Spring Menu: Local Hero classic spring meal
We’ve pulled together tasty recipes from Local Hero members around the Valley, with a focus on classic dishes that scream spring. Fresh Pea Soup: via Brookfield Farm, this recipe is full of young...
View ArticleWinter Menu: Movie Night!
Whether you’re snowed in or just feel like staying in, add a twist to your Movie Night this winter by using products locally grown in the Pioneer Valley! Rather than ordering out, make a pizza and...
View ArticleValley Bounty: Spinach
Finding it hard to eat healthy local food this time of year? Spinach is versatile and nutritious—and it’s available all winter long at farmers’ markets and local grocers. Sauté spinach as a side or...
View ArticleValley Bounty: Spinach
Spinach is a remarkably cold-hardy crop. Across the Valley, farmers are spending these wintery February days harvesting the popular green. I recently spoke with Dan Pratt, the Farm Manager at Astarte...
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