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This recipe for pumpkin soup gets a bit of heat from a poblano pepper, but feel free to make it spicier with a jalapeño or other hot pepper.
Truth be told, our grill is in such a place that we use it in all seasons — although not during heavy rains or blizzards — so this recipe is feasible at other times of the year, even if the tomatoes are not as good. It’s definitely worth making while juicy heirloom varieties are still available.
Looking for any easy side dish to take on your next Tanglewood picnic? Food columnist Elizabeth Baer says roasted carrots with yogurt is the perfect picnic side dish, especially because it can be served warm or cold.
Ahh ... summer! This time of year, whenever I go to a farmers market or pick up my CSA (community supported agriculture) share or even find myself in the grocery store, something new has ripened locally and we can enjoy the bounty from farms in our own backyard.
One of my favorite things to do with almost anything you can find — in this season of plentiful produce, or even with what’s available in the winter — is to make ricotta toasts.
I first learned about Woven Roots Farm and so many other Berkshire farms and food producers when I was doing recipe-testing and copyediting fo…