Monday, November 15, 2010

Holiday Farmers' Markets Sat. Nov. 20th

All participants will feature locally grown and locally produced products.

Vendors at the Williamstown market include Appletree Hill Organic Farm, Baby Cakes, Bee Sweet, Berkshire Organics, Berle Farm,The Berry Patch, Black Queen Angus Farm, Chocolate Springs, Cricket Creek Farm, East Mountain Farm, Gammel Garden, Goat Rising, Hidden Pasture Farm, Holiday Brook Farm, Ioka Valley Farm, Jaeschke’s Orchard, The Market of Pittsfield, Mezze Catering, Mighty Food Farm, Mission Bar + Tapas, Ooma Tesoro, Peace Valley Farm, River Valley Farms, Shaker Mountain Canning Company, Sol Flower Farm, Sweet Brook Farm, Wee House Bakery, Wild Oats Market, Wildstone Farm and Zucchero Dolce. Williams College Dining Services will be offering samples of their local gelato. Berkshire Grown, Hancock Shaker Village, Mezze Restaurant Group, The Red Lion Inn and The Sustainable Food and Agriculture Program at Zilkha Center will also be present.

Vendors at the Great Barrington market include Allium Restaurant + Bar, Asia Luna, Berkshire Mountain Bakery, Berkshire Orchids, Berkshire Organics, Berkshire Wildflower Honey, Cedar Farm, Consider Bardwell Farm, Cricket Creek Farm, Earthborn Garden, Farm Country Soup, Farm Girl Farm, Farm House Bakers, Foggy River Farm, Good Dogs Farm, GooGoo Gourmet, Indian Line Farm, Jaeschke’s Orchard, Justamere Farm, Klara’s Gourmet Cookies, Leahey Farm, Lorna Herbals, Maiden Flower Farm, Markristo Farm, Mayflower Farm, Maynard Farms, Moon in the Pond Farm, North Plain Farm, Ooma Tesoro, Shaker Mountain Canning Company, Taft Farms and Zehr & Sons Mushrooms. Berkshire Grown will also be present.

WHERE: There will be one market in Williamstown and another in Great Barrington on Saturday, November 20. (A second market is scheduled for the Saturday before Christmas on December 18.) Entertainment for the whole family includes live music at both venues and lunch items will be available for purchase.

WHEN: Holiday Farmers’ Markets will take place at the Williams College Field House on Latham Street in Williamstown (10 am – 2 pm) and the Searles School Gymnasium on Bridge Street in Great Barrington (9 am – 1pm.) PLEASE NOTE THE NEW LOCATION FOR THE GREAT BARRINGTON MARKET.


In support of Berkshire Grown, this event is sponsored by Massachusetts Grown…and Fresher, The Williams College Sustainable Food and Agriculture Program at the Zilkha Center for Environmental Initiatives, Mezze Restaurant Group, Mission Bar & Tapas/The Market, The Red Lion Inn, Storey Publishing and Slow Food of Western Massachusetts.

Thursday, October 21, 2010



Given the success of last year’s Holiday Farmers’ Markets, Berkshire Grown will host a total of four markets in 2010 with both a north county (Williamstown) and south county (Great Barrington) presence – two on November 20, the Saturday before Thanksgiving, and two on December 18, the Saturday before Christmas.

Many components for holiday meals will be offered from farmers and artisan producers in the region including produce, cheese, eggs, meat, poultry, bread, pies and other baked goods, plus pickles and jams. Entertainment will feature live music at both venues and pre-order pickups will be available.

Both Holiday Farmers’ Markets will take place in North County at the Williams College Field House on Latham Street in Williamstown (10 am – 2 pm)

and in South County at Searles School Gymnasium on Bridge Street in Great Barrington (9 am – 1pm.)

The two events will create a marketplace to extend the selling season of regional farmers and food producers as well as invite community members to join in celebration of our region’s food culture.

Massachusetts Grown…and Fresher is a major sponsor of the markets in addition to Williams College, which has contributed significant funds to the project. In support of Berkshire Grown, this event is sponsored by The Sustainable Food & Agriculture Program and The Zilkha Center for Environmental Initiatives at Williams College, Mezze Restaurant Group, Mission Bar & Tapas/The Market, The Red Lion Inn, Storey Publishing and Slow Food of Western Massachusetts.

Thursday, October 7, 2010


Some of our members were hammered hard by the late freeze in May. Bartlett's Orchards 413-698-2559, for example, is closed for PYO apples because it had big losses in May when the trees were just setting fruit. But Bartlett's store is still open with retail apple sales as well cider and other goodies - so please consider supporting our growers that suffered losses this year by also visiting their retail stores. Use the "What's Fresh" link on our Web site to find all retail vendors for apples and pumpkins.



Green River Farms
2480 Green River Rd.
Williamstown, MA

Hilltop Orchards and Furnace Brook Winery
508 Canaan Rd.
Richmond, MA
413-698-3301 or 800-833-6274

Jaeschke's Orchard
West Rd.
Adams, MA
Lakeview Orchard
94 Old Cheshire Road
Lanesboro, MA

Riiska Brook Orchard
101 New Hartford Rd.
Sandisfield, MA

Windy Hill Farm
686 Stockbridge Road
Great Barrington, MA

Green River Farms (see above)

Howden Farm (weekends only)
303 Rannapo Rd.
Sheffield, MA

Ioka Valley Farm
3475 Route 43
Hancock, MA

Mountain View Farm
45 Old Cheshire Road
Lanesboro, MA

Riiska Brook Orchard (see above)

Taft Farms
119 Park St. North (Rte. 183)
Gt. Barrington, MA
413-528-1515 or 800-528-1015

Thursday, September 30, 2010

Berkshire Grown Harvest Supper Tasting Menu

Allium Restaurant + Bar, Chef Chris Amendola
Rabbit Pate with Housemade Pickles
Featured Farms: Wannabea Farm, Earthborn Gardens, Farm Girl Farm,
Equinox Farm

Baba Louie’s, Chef and owner Paul Masiero
Grilled Pizza with Fresh Mozzarella, Red Onion, Fresh Garlic,
Arugula, Feta and Balsamic Vinaigrette

Featured Farms: Equinox Farm, Markristo Farm

Café Reva, Chef and owner Aura Whitman
Butternut and Corn Cakes
Tomato Soup with Roasted Garlic and Goat Cheese Crostini

Featured Farms: Rawson Brook Farm, Whitney Farm, High Lawn Farm,
Overmeade Gardens

Canyon Ranch, Chefs Stephen Betti and Laura Stanton
Black Mission Figs with Chatham Sheepherders Ewes Blue,
Baby Arugula and White Balsamic Vinegar

Featured Farms: Equinox Farm, Chatham Sheepherders

Castle Street Cafe, Chef and owner Michael Ballon
Penne with Monterey Chevre and Heirloom Tomatoes
Featured Farms: High Lawn Farm, Farm Girl Farm, Rawson Brook Farm

Chez Nous, Chefs and owners Franck Tessier and Rachel Portnoy
Beet Tartare with Monterey Chevre
Lemon-Thyme Posset

Featured Farms: High Lawn Farm, Woven Roots Farm, Rawson Brook Farm

EnlightenNext, Chefs Devon and Ryan Johnson
Vegetable Pate on Fresh Veggie Slices
Raw Zucchini Crackers and Kale Chips
Corn Goulash with Toasted Pumpkin Seeeds

Featured Farms: Markristo Farm, Westminster, Foxhollow, Farm at Miller’s Crossing

Gala Restaurant, Chef Chris Bonnivier
Pork and Smokey Bacon Rillette with a
Crispy Grilled Gala Apple and Garlic Confit over Frisée

Featured Farms: Leahey Farm, Farm Girl Farm

Gramercy Bistro, Chef and owner Alexander Smith
Kale and Cheddar Cheese Soup
Featured Farm: Peace Valley Farm, Goat Rising Cheese

Guido’s Fresh Marketplace, Chef Jim Gop
Slow Cooked Pork Tenderloin with Mulled Cider Jus
Carrot and Coriander Puree and Braised Swiss Chard

Featured Farms: Farm Girl Farm, Hilltop Orchards, High Lawn Farm

John Andrews, Chef and owner Dan Smith
Milk Braised Pork Shoulder with
Melting Red Onions, Braised Kale and Chevre

Featured Farms: Herondale Farm, Indian Line Farm, Farm Girl Farm,
High Lawn Farm, Rawson Brook Farm

La Terrazza, Chef and owner Rosemary Chiariello
Apple Pie with SoCo Creamery Ice Cream
Featured Farm: Bartlett Orchards

Marketplace Kitchen, Chef and owner David Renner and Chef Steve Sherman
Corn Fritters with Tomato Jam
Featured Farms: Howden Farm, Equinox Farm

Martin’s Restaurant, Chef and owner Martin Lewis
Butternut Squash and Vegetable Soup
Featured Farm: Taft Farms

Mezze Bistro + Bar, Chef Joji Sumi
Pork Pate
Featured Farm: Kim Wells

The Old Inn on the Green, Chef and owner Peter Platt
Roasted Autumn Vegetable Risotto
Featured Farms: Taft Farms, Equinox Farm, Berkshire Bounty

The Red Lion Inn, Chef Brian Alberg
Smoked Tomato Soup with Sweet Corn Salad and Roasted Tomatillos
Featured Farms: Equinox Farm, Howden Farm, Farm Girl Farm

Route 7 Grill, Owner Lester Blumenthal
Pulled Pork with Route 7 Grill BBQ Sauce
Cabbage Slaw
Macaroni and Cheese

Featured Farms: Paul Paisley Farm, Taft Farms

Savory Harvest Catering, Chef and owner Michael Roller
Spice Crusted Sea Scallop with Parsnip Cake, Cider Sauce and Parsley Puree
Featured Farms: Bartlett’s Orchard, Overmeade Gardens

Stagecoach Tavern, Chef Sarah Dibben
Capretto Rillette with Pickled Carrots on Crostini with Garlic and Basil Pistou
Featured Farms: Rawson Brook Farm, Moon in the Pond Farm, Indian Line Farm, Farm Girl Farm, Maidenflower Farm

Wheatleigh, Chef Jeffrey Thompson
Heirloom Tomato, Corn and Poblano Pico de Gallo with Whole Wheat Chips
Summer Melon with Vanilla Yogurt

Featured Farms: Farm Girl Farm, Sidehill Farm, Taft Farms

Williams College, Chef Molly O’Brien
Fresh Pasta with Sweet Caramelized Onions, Roasted Garlic,
Sundried Cherry Tomatoes, Basil and Spicy Greens
Toasted Garlic Chips with Three Toppings

Featured Farm: Peace Valley Farm

Beers from Barrington Brewery
Wines from Les Trois Emme
Spirits from Berkshire Mountain Distillers
Coffee and Teas from Riverbend Cafe

Tuesday, September 7, 2010

Preserving the Bounty Details

September 9 – Preserving the Bounty kicks off with Michael Roller of Hancock Shaker Village (HSV) who will present a workshop on Shaker Cooking for Today with a focus on food preservation from 11 am to 12 pm. The cost to participate for is $17 per person and free to HSV members.

September 11 – Wild Oats Market in Williamstown
will host a salsa canning workshop from 2-4 pm at the store. The fee to participate is $10 and space is limited.

Fiona deRis of S.O.L. Kitchen Catering in Great Barrington will present an all-day workshop on preserving food including tomato sauce, yogurt, lacto-fermented dilly beans and more. In partnership with the Northeast Organic Farming Association (NOFA/Mass), this workshop will take place from 9 am to 3 pm. The event is part of the Massachusetts Food Preservation Workshop Days. The workshop cost is $50 ($5 discount for NOFA members) and a potluck lunch will be shared at the event.

September 13 – The Berkshire Co-op Market in Great Barrington will host Hawthorne Valley Farm’s Sauerkraut Seth who will present a workshop to preserve seasonal vegetables with his traditional lactofermentation methods at 4 pm.

September 16 – Carole Murko of Heirloom Meals in Stockbridge will present a workshop on ketchup: preserving tomatoes into an all-American condiment with tomatoes from Farm Girl Farm and Indian Line Farm from 7-10 pm. The cost to participate is $25.

September 18 – Amy Cotler, author of The Locavore Way, will be presenting a workshop in WestStockbridge on making herbs last through winter from 10 am – 12:30 pm. The cost is $40 per person; a $50 fee
includes a copy of her book.

September 19 – Pronto Cooking School in Lenox will feature Elyse Etling and Katherine Miller who will
present a workshop on dehydrating herbs and vegetables for soup stocks, making dehydrated crackers from zucchini and pickling vegetables with Indian spices from 9 am until 12 pm. The cost to participate is $50.

Chris Bonnivier of Gala Restaurant & Bar in Williamstown will host a canning workshop featuring honey-lavender poached port pears at 3 pm.

September 21 – Mezze Bistro + Bar will present a canning and pickling workshop at Sheep Hill right next door to its new restaurant location in Williamstown from 7 to 9 pm (NOTE CHANGE OF TIME). Veteran canner Lauren Gotlieb will present hands-on instruction on pickling carrots and beets sourced from Mighty Food Farm in Pownal, VT. Each participant will take home a jar of each and the cost per person is $25.

September 25 – The Berkshire Co-op Market in Great Barrington
will offer a pickling workshop for kids at 10 am with Jenny Schwartz. The workshop is free and open to the public, however space is limited.
Ward’s Nursery & Garden Center in Great Barrington will host a pickling workshop with Andy McMeekin at 10 am.

Guido’s Fresh Marketplace and The Marketplace Kitchen
chefs will present a hands-on Harvest Cooking workshop in Sheffield followed by supper from 4-7 pm. The preservation focus will be tomato sauce with
recipes/instructions and a container of sauce to take home.

October 30 – Hancock Shaker Village will extend Preserving the Bounty into October with Julie Gale, founder and cooking instructor of At The Kitchen Table Cooking School. This session will provide tips and techniques for proper food storage and preservation highlighting lacto-fermentation, plus canning, pickling,drying and freezing. The cost to participate for is $17 per person and free to HSV members.

* * * * * *
Registration is required for these classes. Contact participating workshop host locations to register for specific events.

Participating Berkshire Grown members’ contact information:
North + Central County:
Gala Restaurant and Bar, Williamstown – 413.458.9611x517 |
Hancock Shaker Village, Pittsfield – 413.442.5927 |
Mezze Bistro + Bar, Williamstown – 413.458.0123 |
Wild Oats Community Market, Williamstown – 413.458.8060 |
South County:
Allium Restaurant + Bar, Great Barrington – 413.528.2118 |
Amy Cotler, The Locavore Way, West Stockbridge – 413.232.7174 |
Berkshire Co-op Market, Great Barrington – 413.528.9697 |
Guido’s Fresh Marketplace/Marketplace Kitchen – 413.442.9912x122 |
Heirloom Meals with Carole Murko, Stockbridge – 413.298.0173 |
Pronto Cooking School, Lenox – 413.637.3949 |
S.O.L. Kitchen Catering, Great Barrington – 413.658.5374 |
Ward’s Nursery & Garden Center, Great Barrington – 413.528.0166 |

Thursday, September 2, 2010

Preserving the Bounty Workshops

GREAT BARRINGTON, Mass. (September 1, 2010) – To quote last week’s New York Times article: “It’s hard
to dismiss the current locavore boom in the Berkshires as mere fashion.” The Berkshires’ locavore movement is
at an all-time high come September with a countywide undertaking to preserve the abundance of produce
available from farms and home gardens throughout the region. Preserving the Bounty: Canning, Pickling and
Keeping the Harvest presents a second season of fun and educational community canning workshops in
partnership with Berkshire restaurants, food purveyors and partners. Berkshire Grown member-hosted
workshops will explore how to get the most out of the harvest through a wide range of preservation methods
with eleven sessions planned in September and two in October.
The old-fashioned art of preserving foods and the demand to learn more about local food and how we can
‘extend’ our short growing season is on the rise. The September workshops will teach participants procedures to
safely preserve the harvest with hands-on experience under the leadership of local experts. “Preserving food is
becoming increasingly more popular because people want to eat locally grown food throughout the year,”
reports Barbara Zheutlin, executive director of Berkshire Grown. “Learning how to preserve fresh produce will
make it possible for people to ‘eat local’ after the growing season.”
In support of the Berkshire Grown mission and in partnership with this preservation effort, the Berkshire Co-op
Market, Guido’s Fresh Marketplace, Mezze Restaurant Group, The Red Lion Inn and Storey Publishing are
official sponsors of the Preserving the Bounty event workshops.
“Preserving the Bounty will strengthen the connection between community members – all of us who eat – and
local farmers and restaurants. We are grateful for the support of our members and sponsors and hope this event
increases the possibility for more people to eat locally grown food throughout the year,” explains Zheutlin.
Preserving the Bounty will present demonstrations and information on canning and preserving fruits,
vegetables and herbs using techniques including freezing, canning, pickling and drying, as well as making
salsas, sauces and ketchup. Workshop dates, class fees, session leaders and specific topics will vary at the
participating member hosts throughout the region and will include a selection of foods to take home and enjoy.
Sponsor Storey Publishing is supplying each workshop with a copy of Put ‘Em Up, their newest book on
canning and preserving by Sherri Brooks Vinton, as a giveaway for lucky recipients.
Workshop Calendar + Details
In north and central Berkshire county, participating members include Gala Restaurant & Bar, Hancock Shaker
Village, Mezze Bistro + Bar and Wild Oats Market. Participants in south county include Allium Restaurant +
Bar, Amy Cotler, author of The Locavore Way, the Berkshire Co-op Market, Guido’s Fresh Marketplace at The
Marketplace Kitchen, Heirloom Meals with Carole Murko, Pronto Cooking School, S.O.L. Kitchen Catering
and Ward’s Nursery & Garden Center.

Monday, July 26, 2010

Pick Your Own at a Farm

Blueberry Hill Farm in Washington, MA
413-623-5859 Call for availability and note there are two with same name.

Blueberry Hill Farm in Mount Washington, MA
413-528-1479 Call for availability and note this has the same name a above.

Green River Farms, Williamstown (413) 458-2470

Lakeview Orchard, Lanesboro (413) 448-6009
Pick your own raspberries, and tart cherries, call for availability.
Open Tuesday - Sunday 9 - 4

Moon in the Pond Sheffield, MA 413-229-3092 call first

Riiska Brook Orchard Sandisfield, MA 413-258-4761 call first

Windy Hill Farm, Great Barrington (413) 298-3217
Pick your own blueberries call for information!
Monday - Sunday, 9 AM - 4 PM

Harvest is weather dependent, so always call ahead for picking details.

Wednesday, June 30, 2010

Pick Your Own Strawberries, be sure to call first to make sure there are strawberries

CALL FIRST, the season started early, there may be no more strawberries, ask about other berries

The Berry Patch
, Stephentown, NY (518) 733-1234
Pick your own strawberries, closing soon, call first
Thursday - Sunday, 9 AM - 3 PM

Green River Farm, Williamstown (413) 458-2470

Ioka Valley Farm, Hancock (413) 738-5915
Pick your own strawberries
Saturday - Sunday, 9 AM - 3 PM
Monday - Friday, 9 AM - 12:30 PM
Tuesday & Thursday, 4 - 5:30 PM
Strawberries will be done after this weekend - but get ready for blueberries!

Lakeview Orchard, Lanesboro (413) 448-6009
Pick your own raspberries, currants and sweet and tart cherries beginning on
Friday, June 25
Open Tuesday - Sunday 9 - 4

Noble's Tweenbrook Farm, Pittsfield (413) 443-2210

Windy Hill Farm, Great Barrington (413) 298-3217
Pick your own blueberries will begin within the next two weeks - call for information!
Monday - Sunday, 9 AM - 4 PM

Monday, June 14, 2010

Michael Pollan interviewed in the Financial Times

Lunch with the FT: Michael Pollan

By Simon Schama

"...One part of Michael Pollan is in awe at what agribusiness has achieved: the delivery of low-cost food on an unprecedented scale. But the better part of him is appalled. “What’s happened is Walmartism: the reverse of Fordism,” he says. “Ford raised the pay of his assembly line workers so they would buy his cars. Walmart pays low wages, knowing workers can always get bad, cheap food.” The result is a burger and jumbo-sized cola addicted population. No one is better than Pollan at giving the devil its due, conjuring the unmistakable, almost narcotically addictive “fry-fragrance” to which junk food junkies helplessly gravitate. It is, he thinks a kind of ersatz “home”: some imagined smell of childish security in that oily-crunchy, burgery squishy provision – as if fast food momma was one gigantic American tit on which the infantilised masses of America placidly suck.

"Anyone who has read Pollan’s coda to The Omnivore’s Dilemma, called “A Perfect Meal”, knows he is not just a historian and prophet of food but a hell of a cook too. So I ask him about the paradox of our time in which the obsessions of food – celebrity chefs, food columns in every paper and magazine, the marketing of gourmet kitchens – has somehow coincided with people cooking less not more. Television cooking we both think has became a kind of manic gameshow, in which star turns of charismatic rage and an emphasis on feverish speed has made it harder, not easier, for family cooks to transfer what they see to their own kitchens.

"The one exception to the bleak outlook is the rise and rise of local farmers’ markets, and what Pollan calls “Big Organic” stores such as Whole Foods Market where accurate source labelling is crucial to shopping decisions. From his perch in Berkeley he is under no illusion that somehow this salutary revolution is going to reach the mass of American people in recessionary times, but Pollan is tired of hearing from the better off that the reason the hired help defrosts yet another pizza, or lugs the kids off to a Happy Meal – while the gourmet trophy Viking stove goes begging – is shortage of time. The average amount of time spent on cooking, eating and cleaning up a meal, he says, is 31 minutes; the average daily non-professional time at a computer two hours, and in front of a television three hours..."

Read more

Thursday, June 3, 2010

Restaurant Week Sunday June 6 - 10, 2010

Each Berkshire Grown Restaurant Week Member card entitles a Berkshire Grown member to two meals, each for the crazy price of $25.10 per person ($50.20 for two people, plus please give a generous tip based on the value of the meal).

You can join Berkshire Grown at a participating restaurant.

Dine out during Berkshire Grown Restaurant Week at one of these fabulous restaurants:

allium Restaurant
Baba Louie's
Cafe Reva
Caffe Pomo D'oro
Castle Street Café
Chez Nous
Gala Restaurant and Bar
Gramercy Bistro
John Andrews Restaurant
La Terrazza at Gateways Inn
Mezze Bistro + Bar
Route 7 Grill
Sloane's Tavern at Cranwell Resort
Stagecoach Tavern
Swiss Hutte
The Old Inn on the Green
The Red Lion Inn
The Williams Inn

Remember to call ahead to find out when the restaurants are open and what they are serving and tip generously"!

Monday, May 24, 2010

The Red Lion Inn Local & Wild Edibles Dinner May 28

To extend the celebration of Farmed + Foraged, The Red Lion Inn will highlight a special al fresco communal dinner served on the intimate and historic porch, limited to 30 guests.

All ingredients will be farmed and foraged from the Berkshires, Hudson Valley and Vermont.

Local & Wild Edibles Dinner with Natural-Old World Wines
Friday May 28th, 2010

a multi-course family setting dinner welcoming the early harvests of our region paired with naturally made, organic & biodynamic wines of the “old world” regions.

menu to include…

shelburne farm cheddar & chipotle bisque with berle yogurt

“S.O.S”…creamed spinach gratin on grilled bmb flaxseed bread

braised wannabea farm rabbit with ramps & olives

himala salt & herb roasted punsit valley chicken

rawson brook goat cheese polenta cakes

roast “bacon on the side” pork & zehr farm shrooms

heritage breed poached egg with asparagus & inn smoked bacon

berkshire cheeses, radishes, almonds, quince & honeycomb

locally produced chocolates

some changes may occur due to Mother Nature!

seating is limited to 30 guests

$75 per person includes tax & gratuity

Call for reservations: 413.298.5545

brian j. alberg, executive chef

Tuesday, April 27, 2010

Farmed & Foraged - May 21-23, 2010

Thanks to our generous co-sponsors:


The dates, prices and menus for Farmed + Foraged vary dramatically. For example, some restaurants will be celebrating on Saturday night only. Please contact participating restaurants directly for accurate information on when they will be offering Farmed + Foraged, their menu options and pricing.

Allium Restaurant + Bar **
Great Barrington

Mezze Restaurant Group will spotlight locally grown items with a Farmed + Foraged prix fixe dinner menu at Allium in Great Barrington. The restaurant will feature foraged edibles including spring ramps, nettles and the first of spring greens from Farm Girl Farm, Blue Hill Farm and The Berry Patch plus Berkshire Mountain Bakery breads and spirits from Berkshire Mountain Distillers.

From 11 a.m. until 2 p.m. on Sunday, Allium will offer its weekly brunch menu celebrating the bounty of the Berkshires. Dishes range from farm-fresh eggs, house-made breakfast sausage patties and wilted local greens to ricotta pancakes with local maple syrup and local sheep’s milk yogurt with house-made toasted almond and spiced date granola. Coffee is sourced from Barrington Coffee Roasters and milk/cream from High Lawn Farm. The brunch menu features Berkshire-grown ingredients from Farm Girl Farm, Rawson Brook Farm, Indian Line Farm, Cricket Creek Farm, Blue Hill Farm, Berkshire Mountain Bakery and more.


Baba Louie’s **
Great Barrington

Baba Louie’s Sourdough Pizza in Great Barrington will feature a Farmed + Foraged menu including asparagus, parsnip and arugula salad served with toasted walnuts, hard-boiled eggs and ramp dressing; grilled garlic focaccia; White Queen pizza served with sautéed morels, fresh garlic, spinach, mozzarella and ricotta cheese topped with Parmesan and basil. The prix fixe menu is priced at $18 per person.


Berkshire Co-op Market
42 Bridge Street
Great Barrington, MA

Hot Bar items on Saturday, 5/22: Local Beef Tacos and Local Bridge Tofu Tacos, Local Garlic Sautéed Fiddlehead Ferns, Chipotle Baked Beans and Brown Rice.

Salad Bar menu items will include Equinox Farm Mesclun and Spinach from Vermont Hydroponics, Chef's Tomatoes, Vermont Fresh Pasta Tri-colored Cheese Tortellini Salad, Maple Brook Farm Ciliegine (Baby Mozzarella Balls) and Vermont Feta.

Berkshire Co-op Market has been supporting local farmers and producers for almost 30 years… Be sure to look for the LOCAL signs throughout the store to find our over 200 local products! here

Brix Wine Bar

All daily specials at Brix will be made from locally farmed and foraged ingredients.

Castle Street Café **
Great Barrington

Castle Street’s Sunday Brunch menu will feature local eggs and bacon. Plus, a Farmed + Foraged Prix Fixe Menu detailed below.

Three-course meal for $40 per person

First Course:
Mushroom Soup, Zehr Family Farm
Equinox Farm Mesclun Salad with Rawson Brook Farm Chevre
Equinox Farm Spinach Salad, North Plain Farm Sliced Egg
Stuffed Portabello Mushroom with Equinox Farm Spinach, & Monterey Chevre
Equinox Farm Arugula Salad with Shaved Fennel & Orange

~ ~ ~ ~ ~ ~ ~ ~

Second Course:
Hudson River Shad Roe with Hoiliday Farm Bacon & Onions and Schoolhouse Garden Jerusalem Artichokes
Penne with Equinox Farm Arugula, Portabello Mushroom, & Shaved Parmigiano
Fettuccine Bolognese (Traditional Meat Sauce, N.E Family Farm Grass Fed Natural Beef
Breast of Chicken Stuffed w/Cricket Creek Farm Maggie’s Round Cheese, wrapped w/Holiday Farm Bacon
Braised Beef Couscous, Ioka Valley Farm Grass-fed Beef served with
Swiss Chard, Mushroom & Cheese Souffle, Orzo Salad
Equinox Farm Chard, Blue Moon Shrooms, Rawson Brook Farm Chevre, North Plain Farm Eggs

~ ~ ~ ~ ~ ~ ~ ~

Maple Walnut Tart, Turner Farms Maple Syrup
Warm Apple Crisp, Berkshire Vanilla Ice Cream
Warm Bread Pudding, Berkshire Mt Distillers Rum Sauce
Soco Sorbet

Plus Coffee, Tea

~ ~ ~ ~ ~ ~ ~ ~

Farmed + Foraged Libations (additional charge)
Mt.Washington Wild Birch Iced Tea $2
Barrington Brewery Brown Ale $4.50 (Pint)
Ginger Martini: Berkshire Mt Distillers Iced Glen Vodka & Canton Ginger Cognac, with Candied Ginger
Pomegranate Martini: Berkshire Mt Distillers Iced Glenn Vodka, Pomegranate Juice & Fresh Lime
Greylock Classic:Berkshire Mt Distillers Greylock Gin, Dash of Vermouth, served straight up

Michael Ballon, Chef Proprietor
Chris Johnson, Chef de Cuisine


Lenox, MA
Reservations at 413-637-6021 or e-mail


Join Chef Katherine of EnlightenNext for one night only on Saturday, May 22 for a sumptuous four-course vegetarian menu overflowing with the bounty of Berkshire County’s wild and cultivated produce.

Four-course meal with wines, $65 per person

First Course:
Creamy Wild Ramp and Celery Root Spread with Lovage served with Swirly Root Vegetable and Chive Crackers and Dehydrated Kale and Vegetable Chips

Second Course:
Warm Sprouted Lentil Salad on a bed of Baby Spinach with Oven-roasted Baby Potatoes and Garlicky Fiddleheads served with Home-grown Chive Dressing

Third Course:
Kasha Crepes filled with Mushroom-and-Ramp Ragout topped with Watercress-Cashew Cream and Smoky Walnuts served with Marinated Baby Radishes and Braised Cattails

Fourth Course:
Caramelized Apple and Rhubarb Slices served with Almond Cream
and Handmade Amaretti Crackers sprinkled with Violets

Organic and/or local wines


Gramercy Bistro@MASS MoCA
North Adams

Gramercy Bistro will feature a Farmed + Foraged three-course menu for $35 per person. Please note, Gramercy Bistro has moved to the MASS MoCA campus in North Adams, across the street from its original location.


First Course
Equinox Arugula Salad

Second Course
Grilled Cricket Creek Veal Chop with ramp butter and fiddleheads

Goat Rising Mascarpone Cheesecake


Guido’s Fresh Marketplace **
Pittsfield & Great Barrington

In their Great Barrington location, Guido's Fresh Marketplace will spotlight free samples of
 Farmed + Foraged favorites hand-crafted by their in-house chef Jim Gop from 3-6 pm Friday through 

Day 1: Chef Jim Gop will offer: Ricotta Gnocchi (made from Maple Hill Creamery milk and North Plain farms eggs) with fiddlehead ferns in lemon, butter and thyme. Followed by A Maple Custard Pie (Meade farms maple syrup, North Plain eggs, High Lawn cream, Maple Hill Creamery milk) with marinated blueberries and lemon cream.

Day 2: Chef Jim Gop will offer: Braised Plainville Turkey with Spring Vegetables. Followed by Breakfast for Dessert, Honey Pain Perdu (Berkshire Mountain Bakery Country Bread, Rulison Honey, North Plain eggs, Maple Hill Creamery Milk) with Jam and Yogurt Ice cream (Beth's Kitchen Jam, Hawthorne Valley yogurt, High Lawn cream and half and half.

Amy Cotler will be in the store Friday May 21, 2010 so sign her book The Locavore Way.

Gypsy Joynt
Great Barrington

Gypsy Joint will offer a Farmed + Foraged wrap and a Farmed + Foraged pizza throughout the weekend.


Haven Café & Bakery

Haven Café will offer a three-course Farmed + Foraged dinner featuring ramps for $27 per person.


First Course
Asparagus soup with ramp and morel custard

Second Course
Striped bass with ramp pasta and a shitake ramp ragout

Third Course
Pan-roasted sirloin with a ramp relish and potato ramp puree


John Andrews Restaurant

John Andrews will offer a three-course prix fixe Farmed + Foraged dinner for $40 per person.

Berkshire Grown
Farmed + Foraged Menu

Grilled Asparagus, Ramps, Tartuffatta
Confit of Lamb Shoulder, Field Greens, Baked Walnut Chevre

Line Caught Fluke, Melting Leeks, Baby Spinach, Citronette
Grilled Leg of Lamb, Kennebec Potatoes, Baby Swiss Chard

Rhubarb Compote Shortcake with Garden Mint Milk Sorbet


La Terrazza Restaurant at Gateways Inn

Farmed + Foraged menu items include:
Warm Asparagus with Prosciutto, Poached Quail Egg & Hollandaise
Hand-made Farfalle with Morels and Fiddleheads
Lasagna with Prosciutto, Spring Peas & Béchamel Sauce
Grilled Salmon Fillet with Roasted Fingerlings, Ramps & Morels
Roast Chicken Breast with Spring leeks and Peas on Polenta
Strawberry Shortcake

Ingredients will be sourced from Rock Ridge Farm (eggs), High Lawn (milk & cream), The Berry Patch, Berkshire Mountain Bakery, River Valley Farm and Moon in the Pond Farm.


Mexican Radio
Hudson, NY

Mexican Radio will feature a three-course meal for lunch and dinner showcasing dishes prepared using local products based on the availability of the season.


Mezze Bistro + Bar **

Mezze Restaurant Group will spotlight locally grown items with a Farmed + Foraged prix fixe menu. Please call for more information as Mezze Bistro + Bar may be closed for a move to its new location at 777 Cold Spring Road (Route 7) in Williamstown.


Mission Bar + Tapas
No phone number

Mission is working on a three-course spring flavors tasting menu, which will include an appetizer, entrée and dessert. The main course will include a local meat, but will be structured as such so that it can be vegetarian.


Napa Wine Bar and Restaurant

Farmed + Foraged menu:
Warm Asparagus Salad w/ Fried Local Egg, Equinox Farms micro-arugula & bacon sherry vinaigrette
Handmade Gnocchi Primavera with locally foraged ramp pesto
Local Berry and High Lawn Farm Zabaglione



Due to the nature of Nudel reflecting the best of the weekly and daily ingredients available in the area, the menu will not be posted until the week of the event. Ingredients will be sourced from Farm Girl Farm, Overmeade Gardens, Taft Farm, Equinox Farm, Little Seeds and Indian Line Farm and more.



Grilled Pelletier’s Organic Asparagus Salad with Frizzled Shallots and Housemade Creamy Tangerine Dressing

Forager’s Soup (a delightful emerald soup featuring Yukon Golds, Pelletier’s Organic Ramps and Chorizo) – can be prepared vegetarian upon request

Choice of:

Steak Au Poivre (grilled New York strip with crushed green and black peppercorn crust and a housemade brandy cream sauce) – served with sautéed Pelletier Organic Fiddleheads and Roasted Garlic and Chive Smashed Potatoes


Vegetarian Leek and Mushroom Strudel with Housemade Berkshire Blue Cream Sauce

Fresh Fig Compote with Medjool Dates, Almonds, Sesame and Chocolate Shavings in Hilltop Orchards 2008 Muscato – Vanilla Gastrique


Route 7 Grill
Great Barrington

As part of the Farmed + Foraged weekend, Route 7 Grill will feature local salad greens served with local, house-made maple-bacon dressing, local pork chops and steaks, foraged nettles and mushrooms (if available), local beets, local rhubarb for crisp and local cream.


Stagecoach Tavern


The Inn at Sweet Water Farm
North Egremont


The Old Inn on the Green
New Marlborough
413.229.7924 ext 0

The Old Inn on the Green will feature a Farmed + Foraged dinner on Friday, Saturday and Sunday featuring locally grown and foraged ingredients.


The Red Lion Inn **

The Red Lion Inn in Stockbridge will present a special Farmed + Foraged three-course dinner menu crafted from foraged items, local dairy, eggs, greens and locally sourced proteins. The prix fixe meal is priced at $45 per person (not including tax or gratuity.) Berkshire Grown will receive a contribution of $15 from each prix fixe dinner sold. In addition, several Farmed + Foraged items will be available a la carte. As has been the tradition for many years, The Red Lion Inn features sustainable dinner specials on Sundays and Mondays throughout the month of May.

To extend the celebration of Farmed + Foraged, The Red Lion Inn will also highlight a special al fresco dinner on Friday, May 28. A communal dinner served on the intimate and historic porch, limited to 30 guests, will be served as courses and family style. All ingredients will be farmed and foraged from the Berkshires, Hudson Valley and Vermont. The price for this special dinner menu is $75, not including tax or gratuity.

The Williamsville Inn
West Stockbridge

The Williamsville Inn will feature a three-course Farmed + Foraged menu for $35 per person on Friday, May 21 and Saturday, May 22 by advanced reservation. (Beverages, tax and gratuity are not included.)

Farmed + Foraged menu:

First Course
Tom Ball Mountain Ramp Soup with Herb Croutons

Second Course
Local, Free-range Chicken Fricassee with North Plain Farm Poached Egg,
Garden Herbs and Vegetable Home-made Fettuccini Pasta

Third Course
Home-made Woodruff Ice Cream with Rhubarb Compote


** Thanks to our sponsors for their support! **

BabaLouie's Sourdough Pizza, Castle Street Cafe, Guido's Fresh Marketplace, Mezze Restaurant Group, The Red Lion Inn and Williams College Dining Services & Zilkha Center

Monday, April 26, 2010



Tuesday, April 6, 2010

The Town that Food Saved: A Report from Hardwick, VT

We've borrowed the title from a new book by Ben Hewitt, just published by Rodale Press, about the growing local food economy in the region of Hardwick, VT.

Come Monday April 19th at 7 pm to the Congregational Church 251 Main Street, Great Barrington, MA to hear Cheryl Fischer describe the exciting developments in a food and agriculture experiment.

The book is here. The Center for an Agricultural Economy is here.

Friday, March 26, 2010

Berkshire Grown's March Maple Dinner in

The annual Berkshire Grown Maple Dinner is an exercise in counterintuitive programming. Held in late March (when there are few local vegetables) on a Monday night (when weekenders can’t buy tickets), the dinner gets bigger every year, and more than locavores packed into the main dining room of the Red Lion Inn on March 22. They ate a five course feast that began with hors d’oeuvres (such as maple glazed smokey bacon donuts) by Katie Baldwin Catering; fennel-and-apple soup by John Dudek of Bascom Lodge; maple-glazed free-range chicken ballotine by Peter Platt of Old Inn on the Green; celeriac-and-arugula salad with maple cured Berkshire pig by Brian Alberg of the Red Lion and Daire Rooney of Brix Wine Bar; maple glazed crispy duck confit with Equinox Farm red mustard greens by Chris Bonniver of Gala Restaurant & Bar; Kombucha maple sugar cake with ginger-maple gelato by Dan Smith of John Andrews.

Tuesday, March 2, 2010

March Maple Dinner March 22, 2010

Sat. March 6 Maple Sugar Tour at Ioka Valley Farm

Watch Ioka Valley farmers turn maple sap into maple syrup and taste the delicious results!
Children welcome!

Wednesday, February 3, 2010

Know Your Farmer, Know Your Food in North Adams, MA

Monday February 8th from 5 - 7 PM 49 Main Street, North Adams

"Know Your Farmer, Know Your Food Expo," sponsored by Target:Hunger North Berkshires will feature local farmers, farmers markets, co-ops and restaurants that sell food in the North Berkshire area, information about Community Supported Agriculture CSAs, and a chance to meet the farmers growing our local food supply. For more information call 413-672-1167.

Winter no bar to local produce
By Judith Lerner Special to The Berkshire Eagle

NORTH ADAMS -- It may be midwinter, but local foods and local farmers will be out in abundance at a "Know Your Farmer, Know Your Food" event here on Monday.

"We’ve planned the event for February," said Kim McMann, director of Target Hunger North Berk-shire, "to remind everybody that there are value-added products -- meat and dairy products and even storable items like apples and winter squash -- available year round. Also, this is when people are buying their shares for next summer in local CSA farms."

CSAs are farms supported through customers buying shares in that year’s harvest and receiving, week by week, whatever grows and is available.

"It’s a time of year when we start to get down about the cold and long for summer and the fabulous local produce that summer will bring," she said.

The free event, which runs from 5 to 7 p.m. at 49 Main St., will offer free light refreshments, some free samples and a few local food items for sale.

Monday, February 1, 2010

Interview with Joel Salatin in the Guardian

Interview: Joel Salatin

Joel Salatin is America's most celebrated pioneer of chemical-free farming – but if you want to taste his beef or chicken you'll have to move to Virginia. He talks to Gaby Wood about why local is best and his role in the documentary Food, Inc which attacks the giants of industrialised food production

Thursday, January 21, 2010

Book Signing The Locavore Way with Amy Cotler

Saturday January 23, 2010 at 2 pm at The Bookloft in Great Barrington

Its easier than ever to eat food grown close to home, with great benefits to the health of your family, your local community, and the environment. And of course it tastes fantastic! Amy Cotler gives you all the information you need to become a satisfied locavore, addressing how and where to find local foods, how to eat locally on a tight budget, what questions to ask at the farmers market, and how to grow your own food in small spaces. She offers insider shopping tips, simple guides to preparing whats in season, ideas for bringing out the best flavors in farm-fresh foods, and strategies to make the harvest last. With Cotlers advice, eating locally is as simple as it is delicious.

Monday, January 4, 2010

Thanks to those who applied, we are no longer accepting applicants

Thanks to those who have applied, here's the job description, but we are no longer accepting applicants:

Manages community and professional (farmer, food buyer, retail and restaurant) member recruitment, renewal, fulfillment and outreach. Responsible for ensuring the office runs as smoothly as possible, a multi-tasker and problem solver who is responsible for database management, public inquiries, office support services, purchasing, facilities management and more. Responsible for updating the Farm to Table Directory and the Farm Map and Map-o-licious online. Actively involved in a variety of Events. Supports the Executive Director’s fund-raising, communication, and networking activities.

Please submit resume and references as soon as possible, preferably by January 22, 2010 to Barbara Zheutlin, Berkshire Grown, P.O. Box 983, Great Barrington, MA 01230 and/ or Job will begin mid to late February.