I spent this past weekend with friends in Amherst, MA. Nestled in the Pioneer Valley, Amherst is New England at its loveliest. During our brief stay, we enjoyed local artisans, radiant fall sunshine, hours of catching up, and of course, delicious food.
On Saturday morning, we headed out to the farmer’s market. The plan was for each of us to purchase one item that would become part of our lunch later that afternoon. As a result, we feasted on a delicious meal of fresh feta cheese, pesto, olive bread, and a mixed salad of arugula, heirloom tomatoes, and apples. Oh, yes – and fresh cider doughnuts for dessert.
At one point during the weekend, I picked up a copy of edible Pioneer Valley. I love the edible communities publications. I regularly peruse edible Manhattan and edible Chesapeake. I usually find copies of these quarterly publications at gourmet grocery stores and other food-related outlets, but you can subscribe if you like. These community-based food publications connect people with their local food scene, chefs, and growers. Their website has a wonderful feature called “what’s in season,” by region, and recipes included.
I’ve had good success with their recipes. Last night, I tested one for Couscous Salad with Winter Squash and Cranberries. I served it for dinner with roasted pork tenderloin, roasted Brussel sprouts, and a fig ginger sauce. Incredibly edible, indeed. Enjoy!