Envision rolling waves of grain, and you may not think first of New England. But grain does indeed wave in Northfield, Massachusetts, where the L’Etoile family of Four Star Farms (fourstarfarms.com) grows two varieties of hard red winter wheat, the staple ingredient of America’s bread. It’s a crop that plots the earth’s rebirth: Planted in […]
The past decade could be called the “Great Cheese Awakening.” After years of processed slices and fat-free cheddar, Americans have finally discovered the cheese course, fallen in love with artisanal producers, and begun to understand why the French have some 250 or more varieties of fromage in their arsenal. But talk to Dave Smith of […]
Many foods signify the coming of spring, but local spring lamb holds a savory place all its own. We profess to eat by the seasons, but in this era of year-round availability, it’s really palate memory and stubborn localness that determine apples for autumn and strawberries for June. Following that guideline, lamb is for spring, […]
