64 Arts

I meant to do this last week, so this will be 2 weeks worth of recipes. This one is actually my dad's family recipe for the great Northeast traditional Succotash. My dad get's the cranberry beans and corn from Calabrese Farms in Southwick, MA. He and the kids like to shuck them together. Often, it's just dad. He makes our family the vegetarian version. I just realized I don't have the recipe. HA! I think it's sautéed garlic, add the beans and water, simmer for 40 mins, add corn kernels, simmer for 10 more. I know he likes to simmer it for quite some time. Season with salt & pepper. Butter is good but can be left out to be vegan. I'll get the "specifics." --- Tomato sandwiches! I mean, the incredible heirloom tomatoes we get from Red Fire Farm are too good to throw in a sauce. So we just slice 'em up, and make sammies with a bit of mayo on wheat, toasted or not. If we want something a bit more filling, we'll add avocado and spr

I am so very appreciative of the verdant area of abundance in which I live. The Pioneer Valley is so full of new and multi-generational farms offering access to CSAs of all sorts, including organic produce, mushrooms, meat, fruit... Most also have established year-round easily accessible farm stands . And many even invite us to pick our own goodies like apples, strawberries and blueberries. "The trend of receding farmland continues in many areas of the country; however, the most recent  Census of Agriculture   revealed that the total acreage of farmland has actually increased in Franklin, Hampshire, and Hampden counties.  Farming profitably continues to remain a challenge, though, due to rising costs, crop failure and poor weather, and fierce competition from the global food system. The case for local agriculture has never been stronger. Buying local: keeps money in the local economy preserves family farms reduces oil-dependent transportation costs protects our l