Byline: By MOLLY PARR

Two things remain true in October, even during a pandemic: We always end up with way too many sugar pumpkins, and, as a result, I always make these...

My mom always had me next to her in the kitchen, for small tasks at first, like peeling vegetables. Soon enough I was boiling water for pasta and...

“Have I really made it to October without talking about leafy greens?” I recently asked my husband. “No one likes leafy greens. They’re bitter and...

Although my girls would argue that fruit is definitely not dessert (with their father’s support, mind you) I don’t even wait for the end of the...

Most years, with a week to go before Rosh Hashana, the Jewish New Year, I would be menu planning and baking up a storm. Last year we had 12 guests...

My furlough has been extended into September, so this column continues as well. It’s a good thing, because I have much to say about squash. Plus, I...

Summer is coming to an end. The sun is setting before 8 now, and this weekend we’re supposed to get a good soaking rain, which we need. Cooler...

Judging by my garden and the CSA, it’s tomato time, and the recipes are easy.It doesn’t take much to enjoy a fresh ripe tomato. Last week I made a...

Now that “going out” most likely means heading to a secluded outdoor destination, perhaps for a hike or a swim in a wooded area with just some...

It’s the most wonderful time of the year … eggplant season!I’m an equal opportunist when it comes to eggplant. Seriously, be it fried or roasted...

Summer fruit is peaking right now, with ripe stone fruit and scented melons for sale at orchards and markets and arriving in weekly farm shares. I...

I love roasting beets. It allows me to spend time with my girls, play some Words with Friends, and still feel very accomplished. If I’m feeling it,...

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