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Lou & Lucy’s Leftovers: Scones over easy

10/12/19

I’m not one to hop out bed in the morning and cook a big breakfast. Why not? Because in my time as a worker at an inn in Vermont I had to do just...

Neil Pomeroy had never heard of spaghetti squash before he began getting requests to grow it a decade ago. These days, it’s Pomeroy who is...

Fall is here. “We have definitely turned the page in terms of seasonality,” Dan Kaplan, who manages Brookfield Farm with his wife Karen Romanowski,...

Lou & Lucy’s Leftovers: Woe, the canned lima bean

9/28/19

Most people I talk to about lima beans get a bad expression on their face and a shiver up their spine. And usually say, “Ewww, yuck.” I always ask,...

Got a haul of apples for fall?

9/27/19

It’s that time of year again, when fresh apples are piled high at farmer’s markets. If you are lucky enough to live near an orchard, you can take...

Methane, a greenhouse gas, gets turned into electricity at Barstow’s Longview Farm in Hadley. Enough electricity is generated from cow manure and...

Lou & Lucy's Leftovers: Cuddle up to this squid dish

9/21/19

Squid dishes bring out the hard-core Italian in me. After all, my password at the Gazette for several years was calamari. Which everybody knew...

“I don’t remember seeing this many apples on the trees for quite a while,” Aaron Clark told me during a recent conversation. Clark runs Clark...

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