Bean-Tomato Stew Purchase photo reprints »
Hamburgers may shine in the summer, but soups and roasts are cozy fare for darker, shorter days. Grazing animals are a good fit for the rolling hillsides of western Massachusetts, and local beef is available by the cut at farmers markets, retailers and through both vegetable and meat CSAs. If you have the freezer space, consider buying a whole (or half or quarter) animal from the farmer. You’ll save some money per pound and your freezer will be stocked for the winter.
Valley Bounty is written by Margaret Christie of Community Involved in Sustaining Agriculture (CISA). Visit www.buylocalfood.org for tips on buying and using a whole or half animal, local sources of beef and recipes.