Pies and Pawpaws, Worth the Time
A crate of pawpaws, a handmade pie crust class, and what gets lost when food is made to ship. From Red Shirt Farm Market in Lanesborough, MA.
Asian Greens: What’s in the Mix
Mustard, mizuna, Chinese cabbage and tatsoi: what each Asian green tastes like and how to cook it. Grown in our Lanesborough, MA greenhouse.
Winter Squash Beyond Butternut
Honeynut, kabocha, Koginut and Georgia Candy Roaster: where each winter squash came from, how it tastes and how to cook it.
The Real Cost of Real Food
A question at the building supply store sparked this: what real, local food actually costs, and where the money goes.
It’s not the cow, it’s the how
What pasture-raised beef costs and why, as the White House works to make hamburger cheaper. From a regenerative farm in Lanesborough, MA.
Meet Your Honey: Fahey Family Honey Farm
A Vermont family keeps more than 300 hives. Their raw wildflower honey is now on the shelves at our Lanesborough, MA farm store.
Digging for Treasure: Fingerling Potatoes
A new potato is any potato dug young. A fingerling is a shape. This week’s dig is both, and they fry up crisp in a hot pan with oil and salt.
The Lettuce Outbreak, and Why Ours Isn’t Part of It
People asked whether our lettuce was part of the Cyclospora outbreak. Here is how it gets from seed to bag, and what you can do.
Are These Organic?
Our peaches aren’t organic. The honest answer is about when a grower sprays, and why.
The Hungry Gap
Early June looks like peak summer, but the crops that make it are weeks off. Why kale takes three months, and what is ready now.
What Grandma Knew
My grandmother never thought about nutrition. She thought about feeding people, and mostly got it right.
Tomatoes in February
The ground is frozen and we just planted tomatoes. Why a June tomato starts in February, and what grafting does.
Why Winter Kitchens Keep a Pot on the Stove
Bone broth is bones, water and time. Ours is made in the store kitchen from pasture-raised bones grown a few miles away.
Healthy Soil, Healthy Gut, Healthy You
About 70 percent of your immune system sits along your gut. Feed it variety, ferments, garlic and honey.
A Shared Harvest: Why CSA Still Matters
The CSA idea was born in the Berkshires in 1985. What it was for, how it got blurred, and how ours works.
The Farm Never Sleeps
People ask when we close for the season. We don’t. How a buried heat battery and a blanket of row cover keep spinach growing in January.
Across the Counter
A Marine veteran at the register told me he shouldn’t be alive. We disagreed about politics and shook hands anyway.
This Climate Week, Look Closer to Home
A flash flood in the chicken house, three dry months, then two inches of rain in a day. What a changing climate looks like on a Berkshire farm.
Let Your Tongue Vote
A Carmen pepper, eaten in the row. What flavor tells you about how food was grown, and three things worth tasting this week.
The Power of Choice
I went to Walmart for office supplies and stopped in front of the organic lettuce. Two heads of lettuce, two food systems.