October 8, 2014 at 12:00 pm (Contributing Writer, Food, Jim McSweeney, Nature Based Education, Sustainability)
Tags: arborist, gardening, Hilltown Tree and Garden, root vegetables, roots, storage, Western Massachuestts
Roots, Putting Them Up
Red & white onions, pumpkins and delicata squash ready for storage.
If you did not (despite good intentions) plant carrots, beets, onions, garlic, etc… it’s not too late to enjoy them well into the winter. The majority of our locally grown root crops can be stored with ease for up to 8 months. The easiest ones I normally store are: winter squash, potatoes (sweet and regular), onions, garlic, carrots and beets.
Think about visiting a local farmer or farmers’ market and asking about their “seconds” (ones with blemishes) that they normally do not sell. You can often get storage crops really cheaply if you get it in bulk. With proper storage this will take you through the winter for all your veggie needs.
Here is the way I store the my roots: Read the rest of this entry »
August 12, 2014 at 9:00 am (Food, Local Food, Science, Sustainability)
Tags: Fermentation, food chemistry, Local Food, pickling, reskilling, Sustainability, zymology
The Art & Science of Fermentation: Lessons in Local Food Preservation
There’s lots of space for learning about food science when you turn your kitchen into a fermentation station!
This time of year, it’s so easy to forget how badly we longed for crisp pickling cucumbers and fresh local tomatoes during the winter – sometimes, it all comes in at once, and it’s all we can do to keep the bounty of our gardens and farm shares from going to waste. Gardening is, of course, a great way to expose kids to cycles of growth and the joy of producing your own food, and the cooking that eventually follows. A solidly planted garden brings with it a myriad of other kitchen-based learning experiences (measuring math, recipe literacy, and lots of fine motor skill development for small folks). But what do you do when you’ve cooked all you can eat and your self-sufficient kiddos have already mastered the ins and outs of your kitchen? Start fermenting! Read the rest of this entry »
July 30, 2014 at 12:00 pm (Contributing Writer, Food, Leslie Lynn Lucio, Recipes)
Tags: basil, basil pesto, CSA, heathy eating, Local Food, Nutrition, pesto, recipe, snap peas, summer recipe
Summer foods that are easy to grow and that kids love.
One of the foods that we love to make a lot in the summer is basil pesto. We grow a lot of basil in our garden and at this time of the year it’s very abundant. We also are very lucky that many of our farmer friends hand off some of their extras to us. I love the taste and smell of basil…it’s one of my favorite culinary herbs! It works in so many dishes and also goes well in some fruity summer drinks. Just last week, we added basil to some seltzer water with simple syrup and sour cherries that we picked from a friends tree in their backyard. It was delish!
The past couple weeks we have also been eating lots of peas, in particular sugar snap peas which happens to be a favorite snack in our house. We also picked lots of shell peas from a farm we have a CSA share with, shelled them and froze them for future use. It takes a little time to do this, but it’s always nice to have these preserved in the freezer for when a recipe calls for them, like pesto!
See our recipe for basil pesto and pasta with peas
July 29, 2014 at 12:00 pm (Entertainment, Food, Hilltown Families)
Tags: Agricultural Fair, Agricultural Fairs, Communty-Based Education, Farm Education, farm exhibits, Farming, multidisciplinary learning
Multidisciplinary Learning Opportunities for Children
It’s almost agricultural fair time!
Much more than a midway and a ticket-per-ride miniature amusement park, Massachusetts Agricultural Fairs honor the generations-old traditions of agriculture, self-sufficiency, and resiliency in rural communities. A tradition for many generations, agricultural fairs showcase the unique skills and talents specific to rural life in western Massachusetts – and in doing so, fairs offer families the opportunity to not only celebrate local culture, but to actively participate in preserving it. The exhibition halls at agricultural fairs are always filled with locally grown fruits and vegetables, homemade and home-preserved canned goods, handmade quilts and clothing, and beautiful photographs, paintings, and crafts created by local artists. With many exhibition categories reserved specifically for youngsters, exhibition halls offer families the opportunity to share their own work, projects, and produce with others – and the opportunity to share the active role that they have in preserving local culture.
Read the rest of this entry »
June 16, 2014 at 9:00 am (Contributing Writer, Food, Leslie Lynn Lucio, Recipes)
Tags: farmers' markets, jam, Local Food, recipe, smoothie, Strawberry, strawberry ice-cream, Summer
Take advantage of strawberry season!
In June, Western Mass is a blush of strawberries as harvest approaches. Don’t be afraid of buying too much as they can be frozen and used throughout the year.
It’s been really exciting the past few weeks in Western MA. Everything is growing like crazy, farmers’ markets are getting busy and the first of CSA share pick-ups are starting to happen. We are pretty lucky to live in an area where we are surrounded by such rich soil, have access to local farms and live where we can know where our food comes from. Thankfully, a good number of farms in the area also offer subsidized community agricultural shares.
One of my favorite things to see at the farmers’ market, is the abundance and variety of beautiful foods. I also appreciate the hard work that goes behind all that we see and buy at the market. It takes a lot of sweat and dedication to make these things happen.
This week at the market, I was really excited to see that it’s Strawberry season. The sweetness and beautiful rich reds in them, say enough. I usually try to get as many as I can, from either local markets, pick your own farms or from my own garden. If you ever find you have more than you need, just freeze them and use them throughout the year. I still have a few quarts of local berries in my freezer from last summer, that go well in many things. Read the rest of this entry »
June 2, 2014 at 12:00 pm (Food, Franklin County, Local Food, Volunteer Opportunity)
Tags: CSA, Experiential Learning, Farming, Festival, Greenfield, Local Food, Service Based Learning, skillshare, volunteer, youth collaboration, youth education
Innovative farm program uses accessible skillshare as community builder
Just Roots Community Farm isn’t “just” anything – never just this or just that, the farm incorporates many different projects, practices, and goals into its overarching purpose. Located on the former Poor Farm in Greenfield, MA, Just Roots works to promote knowledge of, demand for, and access to local food in Franklin County. Through a variety of offerings including community workshops, affordable CSA shares, volunteer workdays, and educational programming, Just Roots serves as a community-centered vehicle for resiliency, self-sufficiency, sustainability, and endless learning.
May 19, 2014 at 12:00 pm (Contributing Writer, Food, Leslie Lynn Lucio, Recipes)
Tags: jam, Local Food, pecans, Perennial Food, recipe, Rhubarb, Rhubarb Crumble, Summer, vegetable
It’s that time of year when little green things are starting to come out of the ground, flowers are blooming and the trees have their leaves again. Without the work of planting new seeds, we get lucky to have those few perennials that come back each year. The only things that I have coming back from last spring are a variety of herbs and rhubarb. Rhubarb is a vegetable that is known for its large leaves and tall, thin red stalks but is mostly known for its strong tart flavor. It’s an easy thing to grow with kids and also doesn’t require a lot of maintenance like other vegetables or fruits. Generally people will combine something sweet with the rhubarb to complement it.
Read the rest of this entry »
April 7, 2014 at 12:00 pm (Food, John Sarrouf)
Tags: dinner, dinner table, Family Dinner, family dinners, family mealtimes, family time, Food, Snack Time
The Snack Dilemma
As a dad, every day is full of food dilemmas: is this meal healthy enough? Should I make them try everything on their plate? How to get five fruits and vegetables a day? One that comes up a lot is, should I feed my kids after school, so close to dinnertime? Will it ruin dinner? I have a few rules that help me through.
Click here to read remedies to the pre-dinner snack dilemma John uses with his family…
March 3, 2014 at 6:00 am (Food, John Sarrouf)
Tags: dinner, dinner table, Family Dinner, family dinners, family mealtimes, family time, Food, resolutions
It Takes a Village to Have Family Dinner
It’s true. Committing to family dinner as a community makes sticking to family dinner easier in so many ways. First, you know you are part of something meaningful for all of you. Being part of a movement helps in those moments when you are teetering on the edge of throwing in the towel and deciding to leave a pot of spaghetti and sauce on the stove and letting people fend for themselves. I also think it helps our kids stick to the routine when they know that your expectation is the same in their friends’ homes; no kid wants to be called to dinner from a game knowing that she is the only one. Also, as a community you can share ideas, food, and time together.
So here are six ideas for how families can help each other… Read the rest of this entry »
February 3, 2014 at 7:00 am (Food, John Sarrouf)
Tags: dinner, dinner table, Family Dinner, family dinner project, family dinners, family mealtimes, family time, Food, resolutions
For the New Year I made a resolution – a family dinner resolution – to actually get home for family dinner. It is a bit difficult on the conscience to be the Director of the Family Dinner Project and not get home for dinner very often. So I resolved, and I have spent the last four weeks doing my best to stick to it. This post is a report on what is working, and what is not… Read the rest of this entry »
December 31, 2013 at 6:02 am (Food)
Tags: Food, food customs, Hoppin' John, New Year's Tradition, nutritional anthropology, Skippin' Jenny, Traditional Foods
Noodles, Grapes, Beans & Cake
Food to Bring Good Luck & Prosperity to the New Year
Here in the United States, Hoppin’ John is a food eaten in the southern states on New Year’s Day, thought to bring prosperity in the new year. If you don’t finish the whole batch on New Year’s Day, called it Skippin’ Jenny when you enjoy the leftovers – thought to symbolize frugality and further prosperity.
On January 31st, most of the world celebrates the coming of a new year. Throughout the last day of the year, many countries mark the new beginning with different cultural celebrations. Food in particular plays an important role in these celebrations, and is thought to serve as a symbol of things to come in the new year. This year, learn about cultures around the world while adding fun and delicious customs to your family’s traditions for marking the new year.
Countries on Asia’s Pacific coast celebrate the new year hours before we do here in western Massachusetts, and families can celebrate the beginning of Japan’s new year by enjoying toshikoshi soba – a dish that symbolizes long life and good luck in the coming year. In English, the dish’s name means “year-bridging,” and it’s very important to slurp entire noodles (rather than biting them in half) in order to ensure that toshikoshi will in fact ensure a long life. Since Japan’s new year begins about fourteen hours before ours does, make toshikoshi for a New Year’s Eve lunch!
On New Year’s Eve in Spain, tradition dictates that everyone eat grapes at the stroke of midnight. Grapes are eaten quickly – one for each stroke of the clock – and symbolize the twelve months of the upcoming year. Taste them carefully, though – while each sweet grape symbolizes a sweet month to come, a sour grape symbolizes a month to watch out for! Begin your dinner with grapes in order to celebrate along with the Spaniards, whose midnight comes six hours before ours… Read the rest of this entry »
December 8, 2013 at 12:00 pm (Berkshire County, Food, Recipes)
Tags: Baking, Cooking, Food, Food History, popover, recipe, The Red Lion Inn, Yorkshire pudding
From The Red Lion Inn
The popover has been popular for centuries. Well, at least Yorkshire pudding, its predecessor from England, has. Yorkshire pudding has been around since the 17th Century, although it has evolved considerably.
The first ever recorded recipe for Yorkshire Pudding appears in a book, The Whole Duty of a Woman in 1737 and listed as ‘A Dripping Pudding’ – the dripping coming from spit-roast meat. “Make a good batter as for pancakes; put in a hot toss-pan over the fire with a bit of butter to fry the bottom a little then put the pan and butter under a shoulder of mutton, instead of a dripping pan, keeping frequently shaking it by the handle and it will be light and savoury, and fit to take up when your mutton is enough; then turn it in a dish and serve it hot.”
Most American popovers today are not flavored with meat or herbs. Instead, they have a buttery taste. Chef James Beard, anointed the “dean of American cookery” by the New York Times in 1954, has argued that the resemblance between Yorkshire pudding and popovers is purely coincidental and that the popover recipe has changed several times before becoming the recipe that it is currently used by today’s cooks.
Popovers have been called puff pops, Portland popover pudding and Laplanders – from the name of nomadic Swedish reindeer herders. Also called the Dutch Baby and Hootenanny Pancakes, these delicious dough puffs are appropriate to eat with any meal.
This light and hollow pastry made from egg batter is typically baked in muffin tins. When cooked, the batter “pops” over the top of the muffin tin, which is how the popover got its name. Usually served alongside meat dishes at lunch or dinner, popovers may be served as a sweet, topped with fruit and cream for breakfast or with afternoon tea.
The following Red Lion Inn recipe of Rosemary Popovers is rooted in the British tradition using animal drippings as a base to create depth of flavor. The piney distinctive aroma of rosemary provides a delicious accompaniment to any roasted meat. Enjoy during the holidays or at any time of the year when a crispy, soft, flavorful roll hot out of the oven will do.
ABOUT THE CHEF
Executive Chef and Director of Food & Beverage at The Red Lion Inn in Stockbridge, MA, Brian is a staunch supporter of the local food movement in the region, establishing strong relationships with regional farmers and food producers. Brian is the founding chair of Berkshire Farm & Table and serves on the board of the Railroad Street Youth Project.
December 2, 2013 at 12:00 pm (Food, John Sarrouf)
Tags: dinner, dinner table, Family Dinner, family dinner project, family dinners, family mealtimes, family time, Food, Giving Tuesday
Tuesday, December 3rd, 2013, is Giving Tuesday. After years of hearing about Black Friday and Cyber Monday, some folks created a day for giving back rather than consuming – and thus Giving Tuesday – the first Tuesday after Thanksgiving. The Family Dinner Project got inspired by this opportunity and thought – what better place to talk together about giving back than at the dinner table? What better way to raise the next generation of philanthropists great and small? So we went and built a whole new part of our website dedicated to helping families talk about and inspire giving together. My favorite is this Decision Tree that Grace Taylor created. But the tips for inspiring giving in children is great, as are the conversation starters.
Here is how our giving conversations have started, but we need your help to see them through. Read on and share your thoughts…
November 6, 2013 at 12:00 pm (Food, Take Action, Volunteer Opportunity)
Tags: Community Service, Food Drive, Food Security, Hunger, Massachusetts, Volunteer Opportunity
Hilltown Families Virtual Holiday Food Drive
According to the Food Bank of Western MA, one in eight people in our region—at least 135,000 region-wide—struggles to put a meal on the table or has to choose between paying for utilities or buying food. Many more may miss meals every now and then, or rely on alternative ways to get food they can’t purchase, like dumpster diving or visiting a meal site. Tens of thousands of families, elders and children in our region daily rely on emergency food assistance, such as community pantries or meal sites. Hunger can strike anyone, including working families, elders on limited incomes and people faced with a sudden illness or layoff.
This holiday season, Hilltown Families is hosting a Virtual Holiday Food Drive in support of food security in our region. While organizing food drives have many terrific benefits and are great ways to bring families together in a community gathering space to support western Massachusetts residents in need, there are many benefits of a virtual food drive too, including: cost savings to The Food Bank of Western MA in staff time; no extra driving for participants; and accessible to families near and far who want to support food drives in our region…
November 6, 2013 at 8:00 am (Food, Franklin County, Local Food, Suggested Activity, Volunteer Opportunity)
Tags: Community Building, community cafe, Community Service, Food Security, Massachusetts, Service Based Learning, Volunteer Opportunity
Greenfield’s Stone Soup Cafe
Bringing Community Together One Meal at a Time
It can be easy to go through your family’s daily, weekly, and monthly routines without actively engaging with a diverse cross section of the community. Even families who routinely do volunteer work or explore new areas are somewhat limited in their ability to connect with others whose experiences – in the same physical location – are very different from their own. Strong communities, though, depend on interconnectedness amongst all of their members. In order to be resilient, a community must allow for those from all walks of life to have a voice, to be respected, and to be understood.
Greenfield’s Stone Soup Cafe offers a venue that supports just that! Stone Soup is a weekly pay-what-you-can community cafe that serves fresh, homemade food to community members of all ages, backgrounds and dietary restrictions (gluten-free & vegan options). Located at All Souls Church in Greenfield, MA, (and supported by the congregation), the cafe is run based on the idea that food is a common thread in all communities, and that in sharing it, people from all backgrounds can bridge differences and connect with each other. In addition to community-building efforts, Stone Soup is also helping to address the issue of hunger in Franklin County. The cafe is the only place in Greenfield to get a free meal on Saturdays, making it a necessity in the lives of many families and community members.
November 4, 2013 at 12:00 pm (Food, John Sarrouf)
Tags: ceremony, dinner, dinner table, Diversity, Family Dinner, family dinner project, family dinners, family mealtimes, family time, Food, toasting
Prost! A Sente! Salute! Cheers! To your Health!
The toast is that moment of transition.
Ceremony is too often neglected in what has become a pretty unceremonious society we live in and our dinner tables reflect that. Some families of course still light a candle, say a thanks, a grace or a prayer before a meal, but as fewer people have these traditions, we have not done enough to cultivate a replacement.
Ritual is an important part of family bonding. Beginnings are an important part of ritual. Bill Doherty, the renowned family therapist, in his book The Intentional Family: Simple Rituals to Strengthen Family Ties talks about the three phases of family rituals – the transitional phase, the enactment phase and the exit phase. He argues that our family dinners should have all three phases. “The transitional phase is used to move from everyday matters into ‘ritual space,’ where the sense of ceremony and connection are enhanced.” There are three things served here – marking the moment when we separate from the everyday, bringing some sense celebration, care and specialness to the table, and connecting with one another in a meaningful way.
It is for these three reasons that I am advocating the return of the toast. The toast is a non-religious but ceremonial way of leaving the day behind and marking the beginning our meal together, of celebrating, and of connecting…
October 16, 2013 at 9:00 am (Food, John Sarrouf)
Tags: dinner, dinner table, Diversity, Family Dinner, family dinner project, family dinners, family mealtimes, family time, Food
Don’t Yuck on My Yum
The dinner table is the first classroom for diversity.
We don’t have a lot of rules at our dinner table – we try to make it as nag-free as we can. But one rule I insist on I learned from a fourth grader in Lynn, MA, as part of the Family Dinner Project’s lunch mentors program with the Lynn Public Schools. Don’t yuck on my yum. I had never heard it before this student used it to defend her choice of sandwich.
It means you shouldn’t criticize the food that someone else is eating and likes. Don’t yuck on my yum. What I think is yummy, don’t say yuck about. So often, one child embraces something interesting, healthy, uncommon, or ethnic and gets criticized for it. What is unknown scares kids. What smells strong or looks different seems strange and weird. Kids name that to make themselves feel less anxious about being different. This happens over and over to children from certain traditions or with varied tastes or personalities. Eventually a child’s tastes get worn away to the lowest common denominator until everybody’s eating chicken nuggets and noodles…
October 14, 2013 at 2:00 pm (Contributing Writer, Food, Northampton, Sarah Werthan Buttenwieser)
Tags: western massachusetts
Note 30: A Sense of Place Through Community
Final Mash Notes tips the hat to Hilltown Families
Fine Hilltown Families readers, I’ve professed my love for many things in Paradise over the past twenty-nine Mash Notes, from frozen treats to farmers’ markets to Main Street to relative lack of signs. My ardor for this place, even with winter on its way, hasn’t ebbed one bit. But I think I’ve written plenty of Mash Notes now (besides, I have a Facebook page called Only in Northampton where a little more love for Paradise flows).
However, I can’t end this column without my final missive of appreciation and it’s for Sienna Wildfield, whose brainchild is Hilltown Families. And what an amazing vision she’s nurtured: to create a sense of place for families not through a physical place, like a farm or a school, rather through connections. By which I mean this network, for example provides a vehicle for people to find one another through interests or events or simply answers to simple questions and the sharing of resources. But that’s not all.
Sienna has an idea that community can be found through community events—to learn, to play and to serve. She’s worked hard to form meaningful partnerships to support all these areas. From citizenry in field science to winter wear swaps to Valentine card making to festivals for the springtime, there’s a place that’s not a place but is rooted in our community. It’s Hilltown Families. I am grateful to be part of this family, and this place.
ABOUT THE AUTHOR
Sarah Werthan Buttenwieser
Sarah is a writer, who lives in Northampton with her husband and four children. She contributes to Preview Massachusetts Magazine, as well as other publications and writes a parenting blog Standing in the Shadows at the Valley Advocate. She moved to the Valley to attend Hampshire College—and found the Valley such a nice place, she stayed!
October 9, 2013 at 9:00 am (CISA, Food, Suggested Activity, Video)
Tags: Agriculture, bees, honey, polination, Pollinators, Sustainability
Film & Local Panel Explore
Relationship Between Bees & Humans
Bee pollination is vital to the survival of 80% of the world’s plant species, yet populations of the fuzzy flying insects are declining all around the world. What does the decline in bee populations mean for farmers? Learn about this current and pressing issue at a screening of More Than Honey, a documentary that explores the effects of colony collapse disorder, the phenomenon responsible for bees’ recent scarcity.
Amherst Cinema and Community Involved in Sustaining Agriculture (CISA) have partnered to offer a special showing of the film More Than Honey at 7pm on Tuesday, October 15th. Along with the screening will be a panel discussion featuring local bee experts Dan Conlon of Warm Colors Apiary and Ben Clark of Clarkdale Fruit Farms…
September 22, 2013 at 12:00 pm (Food, Suggested Activity, Western MA Events, Western Massachusetts Events)
Tags: Bread House, community baking, community engagement, culinary arts, pastry arts, Pioneer Valley Bread House, World Bread Day
Pioneer Valley Bread House Connects Community
Bread House gatherings are centered around, but not limited to bread-making. While the bread rises and bakes, bread-makers enjoy conversations, story-telling, and other creative activities. One of the goals of the PVBH is to stimulate community engagement with issues vital to our towns – issues of food, health, local resources, sustainability, and intercultural dialogue.
The Pioneer Valley Bread House brings the transformative experience of communal bread-baking to Northampton, MA. On Tuesday, September 24th, from 4-6pm, bread-lovers of all ages are invited to make and share bread with others at the generously donated kitchen space of the B’nai Israel Temple (253 Prospect Street in Northampton). The event is free and open to everyone. Gluten free breads are also made. Then on Monday, October 14th from 4-6pm, the PVBH will celebrating World Bread Day, also at the B’nai Israel Kitchens in Northampton.
The Pioneer Valley Bread House (PVBH) organizes bread-making events as fun and creative community activities. “We need joy and we knead joy,” says Nadezhda Savova, founder of the global Bread Houses Network, in a recent interview for National Geographic.
“The Breadhouse can be a vital connecting point for all members of our community. We all have something to contribute: a recipe, a story, a song, a smile, and knowledge of how to better use our local resources. You don’t have to be a baker or a talented artist. Just show up and enjoy the company of others and the creation of bread,” says Dr. Leda Cooks who is one of the co- founders of the PVBH and a University of Massachusetts Professor of Communication…
September 18, 2013 at 12:00 pm (Food, Hampshire County, History)
Tags: Corn, History, maize
Maize: Mysteries of an Ancient Grain
Maize is the largest production crop in the world and plays a central role in all of United States agriculture and food production. Explore the science of maize, one of the most significant crops to humankind for thousands of years, and why it continues to surprise us today.
For thousands of years, corn has been a staple in the diet of countless cultures. Today, corn is the largest produced crop in the world, and the United States is no exception – large scale agriculture in our country revolves around corn production. What’s so great about corn, though? How is it that the yellow, red, blue, and white kernels have persisted in their importance to humans?
Find an answer to this question (and many others!) at the Smith College Botanical Garden’s fall exhibit, Maize: Mysteries of an Ancient Grain. Open through December 15th, 2013 at the garden’s Lyman Plant House, the exhibit features history and cultural significance of corn, as well as lots of information about changes that the grain has undergone – both naturally and as a result of genetic engineering.
While visiting the exhibit, families with younger students can focus on the history and use of corn throughout history…
September 9, 2013 at 9:00 am (Contributing Writer, Food, Northampton, Sarah Werthan Buttenwieser)
Tags: culinary arts, Farmers' Market, Food Security, Local Food, Pie Contest, Sarah Werthan Buttenwieser, Tuesday Market, western massachusetts
Note 29, We Eat Pie for Good Purposes
Kids ages 13yo and younger interested in culinary arts and local food are invited to bake their favorite fruit pie using local ingredients to submit to the Tuesday Market annual Pie Contest happening on Tuesday, September 10th. ❥ Baking a pie is a great way for food-enthusiastic kids to learn and/or practice kitchen skills, including basic math and kitchen chemistry. Utilizing local foods (berries, apples, peaches, milk, butter, or maybe even local flour!) in a pie can also help to connect youth with the network of local food that surrounds them here in Western MA.
FoodStampsX2 is the brilliant brainchild of Ben James and Oona Coy, farmers (Town Farm) and farmers’ market managers (Tuesday Market) in Northampton (not to be confused with their brilliant children, Silas and Wiley). The idea was pretty simple: make sure that people could use their SNAP (food stamps) benefits at the Tuesday Market. Then, the idea got better: have the first ten dollars’ worth of benefits doubled at the market for those receiving SNAP benefits. The FoodStampsX2 represents win-win: local food to people that may struggle to afford it along with a boost of dollars to hardworking farmers growing food locally.
Enter Gina Hyams, my Berkshires friend (and extraordinary connector; it’s her superpower). Her Pie Contest in a Box inspired my son. The scene went like this:
My son Ezekiel, on couch, examining Pie Contest in a Box: “Let’s have a pie contest.”
Unattributed idea that belonged to one of us: “At the Tuesday Market.”
Me: “To raise money for FoodStampsX2.”
Tuesday September 10th, 2013 is the third annual Pie Contest at Tuesday Market to help raise money for FoodStampsX2…
September 8, 2013 at 9:00 am (Food, Franklin County, Hilltown Families Event, Service Based Learning, Take Action)
Tags: Atlas Farm, Collaboration, Community Service, Family Volunteers, Food Security, Hunger Action Month, Service Based Learning, The Food Bank of Western Massachusetts, Volunteering, western massachusetts, Whole Foods Market, Whole Kids Foundation
Hilltown Families & Whole Foods Market
Kids Day of Community Service Benefits Many!
This past Saturday at Atlas Farm in Deerfield, Hilltown Families collaborated with Whole Foods Market and brought families together in the fields for a day of community service, gleaning 669 POUNDS of organic kale, collards, chard and broccoli leftover from a recent harvest to donate to the Food Bank of Western MA!
This community service-based learning experience is one in a string of events Hilltown Families has organized over the past year in a effort to support food security in the region, offering families opportunities to participate in community service together. Last September (2012), Hilltown Families organized a field trip to the Food Bank of Western MA where families were able to see how the Food Bank operates while learning about food security efforts in the region and participating in hands-on community service projects. This past May (2013) at the Hilltown Families’ Family Community Service Event we partnered with Grow Food Northampton and empowered families to grow an extra row of vegetables in their home gardens to harvest and donate to their local food pantries.
When Whole Foods Market in Hadley approached Hilltown Families this summer with the idea of collaborating in a community service event during Hunger Action Month, we wanted to tie it in to this theme of supporting food security in the region. We suggested collaborating with a local farm and organizing a trip to glean left over vegetables from their fields to donate to The Food Bank. Atlas Farm, a local vendor at Whole Foods Market, welcomed the idea and together we were able to bring in families and glean 669 pounds of organic vegetable! Whole Kids Foundation provided a build-your-own salad-bar lunch following work in the field, giving families a chance to enjoy healthy eating together.
“Hilltown Families and Whole Foods Market Kids Day of Community Service was a wonderful service learning experience for my son,” writes Ronna Kullberg of Northampton, MA. “Not only did he get a deeper understanding of community involvement, but a closer look at where his food comes from. Terrific experience all around!”
Collaborating in the creation of community service experiences gives Western MA families opportunities to be engaged in their community. This directly supports Hilltown Families mission to nurture and create resilient and sustainable communities by developing and strengthening a sense of place in our children and citizens. Whole Foods Market in Hadley has consistently been a supporter of the community building work of Hilltown Families and we thank them for their ongoing support and service to our community!
In this video, volunteer Andy Wallace covered a couple of Hilltown Families community service events, including our collaboration with the Art Garden for Flowers for Friends, and our Family Community Service Event this past May. Check it out and get a glimpse into the mission of Hilltown Families and how community service-based learning is an important piece of community engagement and in developing a sense of place in our children:
Thank you Andy Wallace for the video and Steve Roslonek of SteveSongs for the soundtrack!
September 2, 2013 at 9:00 am (Food, John Sarrouf)
Tags: dinner, dinner table, Family Dinner, family dinner project, family dinners, family mealtimes, family time
What’s in Your Pantry?
If it is 5:45pm and I just got home from work and we have no plan for dinner, what I have on hand will make or break my evening plans… Having a pantry full of staples to help make a simple and healthy meal at home at any moment is crucial. Here is my go-to list for a supportive pantry and a handful of meal ideas too…
Creating a healthy home is often about a series of small choices we make every day. In the moment when our kids ask for snack food before dinner, do we say yes or no? In the moment when deciding what to make for dinner, do we run out and grab some burgers or stay home and cook? Small decisions made under pressure occur countless times a day.
The question, then, is how do we set ourselves up for making more healthy choices and fewer unhealthy ones in those moments?
Healthy decisions are either supported or thwarted by some pattern in our lives. Whether I decide to have family dinner or not is often dependent on how much mail I have piled on my kitchen table, or if I have any clean dishes, or very often on whether I have anything in my pantry to make a quick and healthy meal…
September 2, 2013 at 6:00 am (Amy Meltzer, Food, Holidays)
Tags: Cultural Studies, Jewish Holiday, Jewish New Year, Nutritional Anthrology, Rosh Hashanah
Symbols & Rituals of Rosh Hashanah
From our archived column, “Not Your Grandparents’ Shtetl: Exploring Jewish Culture in Western MA,” Amy Meltzer shares different symbols and rituals of Rosh Hashanah. Also known as the Jewish New Year, or the first day of the traditional Jewish lunar calendar, this year Rosh Hashanah takes place Sept 4th at sundown to Sept 6th, 2013.
SWEETNESS OF ROSH HASHANAH
One of the themes of Rosh Hashanah is sweetness. (A traditional greeting is “May you have a good and sweet new year.”) Apples and challah (Jewish egg bread) dipped in honey symbolize that sweetness. Before Rosh Hashanah, we make a trip to a local apple orchard to collect several varieties of local apples. On the holiday we sample the apples, and sweet recipes made from the apples…
August 4, 2013 at 12:00 pm (Food, Franklin County, Hilltown Families, Hilltown Families Event, Suggested Activity, Take Action)
Tags: Community Service, Food Security, Service Based Learning, Volunteering
Kids’ Day of Community Service with
Hilltown Families & Whole Foods Market
at Atlas Farm in Deerfield, MA
Saturday, Sept. 7th from 11am-2pm
Kids’ Day of Community Service is a free, family-friendly 2-hour project with tasks for everyone ages 2 and up. Join us in a service learning opportunity, giving kids a hands-on look at how their food is grown while supporting the food security efforts of the Food Bank of Western MA. Space is limited and all participating families are asked to pre-register online.
Last September, Hilltown Families organized a field trip to the Food Bank of Western MA where families were able to see how the Food Bank operates while learning about food security efforts in the region. Families were also able to participate in community service projects during their visit by lending a hand with sorting food donations and with preparations for the Food Bank’s annual “Will Bike 4 Food” Fundraiser.
One of the issues participants learned during this field trip was how difficult it can be for some families to have access to fresh organic fruits and vegetables. This past May at our Family Community Service Event we partnered with Grow Food Northampton and empowered families to grow an extra row of vegetables in their home gardens to harvest and donate to their local food pantries.
Coming up this September, in collaboration with Whole Foods Market in Hadley and Atlas Farm in Deerfield, families are invited to come together again on Saturday, September 7th, 2013 from 11am-2pm in Deerfield for a day of community service, gleaning organic vegetables leftover from a recent harvest to donate to the Food Bank. We will also be rolling up our sleeves to help prepare the Farm for winter. Jerod Shuford, the Education Coordinator at the Food Bank, will be attending our Kids’ Day of Community Service, speaking to families about food security in the region and how they can continue to support the work of the Food Bank…
July 1, 2013 at 3:00 pm (Alice Cozzolino, Contributing Writer, Food, Recipes)
Tags: Cooking, Family Dinner, Food, Old Creamery, recipe potatoes, Recipes, roasted beet salad, root vegetables
Roasted Beet Salad
Check your local farmers’ market or organic produce section for a selection of sweet & colorful beets! (Photo credit: Sienna Wildfield)
Wow, what a wacky growing season this has been! The extremes we’ve been experiencing are challenging. From drought to flooding, cold to heat and heat to cold, the conditions this season have been erratic and stressful to the plants. Our local farmers need our support to weather difficult growing seasons. Look for locally grown produce at locally owned markets and frequent many of the area farmers’ markets.
Despite the rivers that were flowing in our garden paths a week ago, our garden is producing beautifully. We’ve been eating loads of salad greens and radishes, and about fifteen different types of cooking greens. The strawberries and peas are coming on strong now. Lots of herbs have been enhancing our meals. Garlic scapes are ready, we still have a few stray asparagus stalks, and the rest of the garden is looking promising for abundant harvests. Here’s a recipe for Roasted Beet Salad. It uses several types of vegetables and herbs that are showing up at area farmers’ markets.
June 12, 2013 at 9:00 am (Food, Jim McSweeney)
Tags: Composting, Food, gardening, Gardening Tips, growing fruit, Hilltown Tree and Garden, Landscape, Western Massachuestts
Environmentally sound garden practices for the family garden
Most people know about composting, but as a busy parent this can feel like a lot of work. Try these five tips on how to add organic matter to your family garden and discover an easier way to “compost.”
One of the major keys to a successful garden is the incorporation of organic matter into the soil every year. I remember taking a soil class at UMass 15 or so years back and hearing my professor say, “the answer to almost any question I ask this semester will likely be to add organic matter to the soil. If the problem is nutrition, drainage, pH, disease & insect problems, etc… the solution often can be solved with the addition of organic matter.”
Soil needs organic matter for a host of reasons, including moisture retention, aeration, microbial life, a slow release fertilizer… but maybe you’re wondering how to increase the organic matter in your soil… Most people know about composting (see my post, The Dirt on Dirt) but as a busy parent this can be too much work for too little return. Here are five tips on how to add organic matter to your soil that my family often does, many of which you might not find in the pages of Better Homes and Garden:
June 10, 2013 at 9:00 am (Food)
Tags: Community Based Education, Communty-Based Education, Curriculum, Education, educational field trip, Food, Food Bank, Food Security, Hunger, hunger education, Teaching Resource, The Food Bank of Western Massachusetts, western massachusetts
Food Security in Summer Months in Western MA
For children across America, the end of school means the end of book reports and spelling tests, and the end of school breakfast and lunch-their most reliable source of nutrition. In Western Massachusetts, 38,870 kids don’t always know where they will get their next meal. That’s one out of every five kids in the region. Across the country, more than 16 million children live in food insecure homes.
In the summer, these households that struggle to make ends meet all year long are faced with additional challenges. The meals children receive in school are not available and more families with children turn to their local pantries and meal sites to help fill this gap. As a result, these assistance sites can face increased strain on resources during the summer as they try their best to meet demand…
May 14, 2013 at 9:00 am (CISA, Food, Franklin County, History, Suggested Activity)
Tags: Agriculture, Farmers, Farming, franklin county, History
Pothole Pictures presents “Root Hog or Die”
May 17th & 18th in Shelburne Falls, MA
“Root Hog or Die” captures the lives and stories of the old time horse farmers in Franklin County in their own voices, faces, ingenious technology and well-tended land. According to Pothole Pictures coordinator, Fred DeVecca, “Rawn Fulton’s film provides a vibrant and down-to-earth historical context for the resurgence of local agriculture, CSAs and micro-farming in Franklin County today…It connects us to our neighbors, our history, the land and the farms we depend on and gives us all an opportunity to show our support for local agriculture.”
Nearly forty years after its first release, “Root Hog or Die,” the Franklin County documentary film on the last of the old time horse farmers in Western Massachusetts, re-appears on the big screen in Shelburne Falls. On Friday and Saturday, May 17th & 18th at 7:30pm, Pothole Pictures presents two screenings of “Root Hog or Die” in historic Memorial Hall Theater in downtown Shelburne Falls.
On Saturday, May 18, the film’s director, Rawn Fulton will present the recently re-mastered digital version of the original 56-minute film made in 1974, and will lead a community conversation about farming then and now together with a panel of local farmers. They include farmers and local families whose experience stretches back for generations and who are connected to many of the farmers featured in “Root Hog or Die” – Jim Wholey and the Dole family of Shelburne, and Al Pieropan of Ashfield.
Contemporary farmers with long family roots in Franklin County also include Faith and Peter Williams representing the Our Family Farms dairy cooperative and John and Carolyn Wheeler of Wheelview Farm. Newer arrivals to Franklin County farming include Paul Lacinski and Amy Klippenstein of Side Hill Farm in Hawley and David Fisher and Anna Maclay of Natural Roots CSA in Conway. New Roots brings the horse-powered farming tradition back to Franklin County in a new form – community supported agriculture. Recent Mohawk High School graduate will represent the new generation of young farmers revitalizing agriculture in Franklin County.
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