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By CAROLYN BROWN

A local author’s new cookbook aims to inspire activism through food designed for community organizing and social justice.“The Revolution Will Be Well Fed,” written by Corrie Locke-Hardy, features 50 recipes that are made for community activism —...

E. Lary Grossman of Hatfield said this delicious eggplant parmigiana grinder was enjoyed at Starr’s Pizza in Florence. “The preparation, with the eggplant minimally battered, but seasoned and seared till tender, is authentic Italian style,” Grossman...

Leslie Laurie of Pelham made this “refreshing watermelon feta salad with a touch of olive oil and homegrown mint” in a hand-thrown bowl by Megan Hart of Conway.How to enter: Snap a pic of something delicious-looking and send it with your name, town...

This late summer garden bounty was grown by Tim Diehl and Debbie Charren of Northampton. Pictured are sun gold tomatoes, shishito peppers, Japanese eggplant, and three varieties of squash. How to enter: Snap a pic of something delicious-looking and...

By MOLLY PARR

We are now deep into what feels like the longest five-weekend August ever, which means it is eggplant and tomato season. Every year I forget just how much produce that actually means. Last week the CSA suggested I take 10 tomatoes for my little share....

By MELISSA KAREN SANCES

To Coco Bustin, the body is a beautiful vessel. She first came to appreciate it in figure drawing classes at Tufts University, where she met every curve and contour with wonder. Nudity, she realized, was an artistic invitation. As a natural foodie,...

“Bibi, my mother, learned to make these tomatoes when she spent a school year in France, right after WWII,” says Janet Henderson of New Salem. “Still a top family favorite with corn on the cob and steak on the grill.” How to enter: Snap a pic of...

By LISA GOODRICH

Fitzwilly’s Restaurant offers seasonal, local food in an iconic downtown Northampton location. As summer explodes with local crops on the farm stands, a revised menu at Fitzwilly’s bursts with local tomatoes, corn, fruit, and much more.Locals may be...

By MICKEY RATHBUN

It’s August and in my household that means one thing: local tomatoes. For much of the year, our grocery stores offer tomatoes tough enough to endure machine picking followed by days or weeks in cold storage. Even the more expensive, so-called...

Simplicity prevails. Here we have “freshly baked whole wheat bread topped with mixture of poppyseed, sesame seeds and kosher salt,” sent in by Diana Stein of Amherst.How to enter: Snap a pic of something delicious-looking and send it with your name,...

Alice Swersey of Northampton sent in this work of culinary art! It’s a pear custard tart and it’s perfection. How to enter: Snap a pic of something delicious-looking and send it with your name, town and a sentence or two to features@gazettenet.com.

Leona Searle of Amherst made “this blueberry delight … with fresh blueberries from our neighbors! Yummy with a cup of coffee.”How to enter: Snap a pic of something delicious-looking and send it with your name, town and a sentence or two to...

By MOLLY PARR

I think at this point we have more streaming services than I can count, but honestly, when I want to just sit and watch something, my go-tos are the cooking shows on PBS Create. That’s where I saw Jacques Pepin make this recipe for baked peaches...

Jodi Hnyda of Florence has the right idea: “I love to keep it light and fresh when it’s hot outside!” This bowl of yum contains cucumber, mango, garden greens, tofu and feta atop pearl couscous.How to enter: Snap a pic of something delicious-looking...

By ALEXA LEWIS

Going out with friends can be challenging when clashing tastes in food make it impossible to choose a restaurant. But for Abandoned Building Brewery in Easthampton, the solution to this predicament is simple, and it comes rolling in on four...

Amy Dopp of Easthampton made this blueberry pie on the Fourth of July for her family, using fresh berries picked from Bird Haven Farm in Southampton. How to enter: Snap a pic of something delicious-looking and send it with your name, town and a...

Alex Barron of Easthampton prepared this piyaz (a bean salad or meze in Turkish and Persian cuisines) with kale, tomatoes and dill from Mountain View Farm. The beautiful robins-egg-blue bowl was handcrafted by Ida Barron at Easthampton Clay.How to...

Betsy Feick grew these gooseberries in her plot at Grow Food Northampton's Organic Community Garden. “I rinsed them, cleaned off the stems and flower ends and they are ready for the freezer,” she said. “Eaten plain, they burst in your mouth, sweet and...

By MOLLY PARR

I go back and forth with sharing this recipe for garlic marinated zucchini. On the one hand, it’s extremely delicious, especially served with some slices of thick sourdough and fresh mozzarella. It takes time to salt, fry, and then marinate, but it’s...

Herman Fong of Florence got this colorful “Cranberry Celebration” cake from Lemon Bakery in Amherst. Fong describes it as “a lemon layer cake featuring cranberries, cranberry curd, and buttercream frosting, decorated with macarons.”How to enter: Snap...

And just like that, asparagus season is coming to a close. But before we say goodbye until next year, Chris Hoogendyk of Amherst made this asparagus quiche featuring Hadley Grass purchased from Flayvors of Cook Farm in Hadley. It also contains onions,...