Life on the plate and off, in the Berkshires
Winterphobes need some coping mechanisms, and one of mine is food from other places, places that are tropical, warm, and sunshiny. Places that liberally dose their food with heat, and bright, mouth-tingling flavor — chiles, ginger, garlic, tamarind, coconut, lime. Continue reading
Serve the compote alongside your favorite simple cake recipe — polenta pound cake, angelfood, good ol’ yellow cake — or over ice cream. Recipe from the Splendid Table. Continue reading
If you don’t follow me on Instagram, you probably missed the comment-inducing photo of my dining table coated in a layer of ripening plum tomatoes. Yes, covered. Dan’s rough estimations put the tomato count at somewhere between 300 and 400. That is a lot of tomatoes. Continue reading
For the third year in a row, Berkshire Grown is offering a spate of canning and preserving workshops throughout Berkshire county. Check out the full calendar at the Berkshire Grown website for details. Continue reading
Twenty pounds of cucumbers is a lot of cucumbers. What would you do with them? Continue reading