Archive | Spring 2014

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. The ladies require long days of light, around 14–16 hours, for a robust egg yield. Mother Nature has equipped the hen with pituitary glands in the eyes. When this gland has less exposure to daylight, it signals them to slow their laying.

Egg factories “trick” the hens with artificial lights on a timer.… Read the rest

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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 GARDENS
5 Prospect Hill Rd., Stockbridge
413-298-3239 ext. 3020
BFerguson@ttor.org

PINE COBBLE SCHOOL
163 Gale Rd., Williamstown
Robin Riley; 413- 458-8060
marketing@wildoats.coop

PLEASANT VALLEY WILDLIFE SANCTUARY
472 West Mountain Rd., Lenox
413-637-0320
MassAudubon.org

WARD’S NURSERY AND GARDEN CENTER
600 S. Main St., Great Barrington
413-528-0166
WardsNursery.com

directorySpr14

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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 center
Th 3–7pm, May 22–Oct. 9
WestStockbridgeFarmersMarket.org

WILLIAMSTOWN FARMERS ’ MARKET
Spring Street Parking Lot
South end of Spring & Walden Street
Sa 9am–1 pm, May 24–Oct. 11
WilliamstownFarmersMarket.org

CONNECTICUT

NORFOLK FARMERS ’ MARKET
Town Hall, 19 Maple Ave.
Sa 10am–1pm, May 17–Oct. 11
NorfolkFarmersMarket.org

VERMONT

WALLOOMSAC FARMERS’ MARKET
Bennington Station River Walkway,
Depot Street
First & third Sa 10am–1pm, year round
Walloomsac.org

DORSET FARMERS’ MARKETS
H.… Read the rest

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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 until eggs are not quite set on top; they should slide in pan and not stick.

Place lox strips on top of eggs, like peppers on a pizza. Gently lift ¹/3 of egg mixture, folding toward the center. Repeat on opposite side, forming a crepe shape.

If you prefer your eggs not runny, increase heat to medium high for 2 to 3 minutes, until you see eggs puff up.… Read the rest

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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 the chocolate is melted and fully incorporated, temper the egg yolks with the chocolate cream. Combine chocolate cream and yolks.

Pour into ramekins set in the water bath and cover with foil. Bake for 40 minutes. Remove ramekins to rack. When cool, cover with plastic wrap and refrigerate.

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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 low heat, melt butter.

Turn heat to medium and pour in egg-matzo mixture. Fry like an omelet for about 5 minutes, until bottom is golden brown. Turn over, lower heat and continue to fry for an additional 3–5 minutes, until brown.

Using the side of a wooden spoon, break up the matzah brei into various size chunks.… Read the rest

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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 there is nothing like too much Charoset. Here is my method, adding the traditional wines of the Seder into the Charoset, mixing in spices and using exotic nuts, to make a “spiritual” Charoset. ~Yael Dolev

Serves 10–15

8 ounces white raisins
¼ cup orange liqueur
3 ounces currants or wild dry blueberries
1/8 cup cherry liqueur or Port
3 Granny Smith apples
1 pear
¼ cup white wine
1/8 cup Cognac or brandy
13 ounces dates, pitted, or pressed baking dates
½ teaspoon cinnamon, ground
½ teaspoon cardamom, ground
½ teaspoon ginger, ground
¼ teaspoon clove, ground
10–15 ounces nuts (pistachios, pine nuts and cashews), roasted

  1. Soak raisins overnight in orange liqueur and currants in cherry liqueur.
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