Right Up Our Valley

Those who know me know I have a weed problem: I like to grow it, but don't partake that much. In the three years I've tended a garden,...

A couple of days ago, after our first real frost, I cut down the Brussels sprout plants. They were the final crop standing in the garden,...

Maybe you -- like me -- have found yourself in the grocery store staring perplexed into a display of items considering back and forth:...

Karl Prahl of Underline Farm is a Local Hero (as recognized by the Western Mass. agricultural organization CISA) and one of ours as well....

You could go ask Alice... Or a better choice might be to consult someone who really knows. For those unfamiliar with mushroom foraging...

When we moved into our house four years ago, one of the first things I wanted was a vegetable garden. If you had seen the yard back then,...

Shishitos are a small mild pepper with an amazing taste when lightly blistered in a pan with oil, salt, pepper and a spritz of lemon.

The real discovery is when you are driving along some back road and, like an oasis, there's this little stand of vegetables.

As I go into my third season of growing, I decided to document my successes and failures so far.

Four or five months of cold and wet and gray does eat at the soul. With that comes the beginning thoughts of what to plant in the garden.

I found a farm that offers the perfect share for us.

A recent harvest, this time from the forest, got me thinking about community-building.

My first foray into sourcing local plants for healing remedies is using the Comfrey that grows at the edge of our woods.

As always, the key is the right amount of vinegar/spice and the crunchiness of the pickle.