Print Amye’s Lahmajo Lahmajo, simply put, is an epicurean hug to my Armenian family, my parents and grandparents, for whom it was a touchstone to our roots and a source of comfort and nourishment.When I was a kid, there was always lahmajo and Armenian string cheese at my grandparents’ home during the holidays. It rarely made it to a plate, and no utensils were ever necessary. I like to make my own pita as a base for lahmajo (see my recipe online at edibleberkshires.com), but you can use purchased pizza dough or your favorite store-bought pita bread. My fondest memories with my grandfather ar ..read more

Print Sweet and Spicy Strawberry Shrub One of eight children, my grandma grew up in Michigan during the Depression. She told me her family sometimes scavenged for produce, taking items that the grocery store couldn’t sell, cutting off the moldy or less desirable parts, and eating the good stuff. This made an impression on me, and I still find it nearly impossible to throw food away, even now with our backyard composting efforts. When I learned about shrubs—infused vinegar syrups used in beverages—I was excited to realize they could be made with any fruit I wished I’d eaten sooner, fruit scra ..read more

ILLUSTRATED BY ABIGAIL LANOUE There is always a moment in early spring, as the days are lengthening, when beginning gardeners become enamored with the idea of starting a vegetable garden. This may be in response to seeing trees breaking bud, the opening of the farmers market, or an early season trip to a local nursery, where one sees the motley array of seeds left on the shelves (sometimes on sale). Unfortunately, seasoned gardeners often warn novice gardeners that it is too late to start seeds (gardeners are notorious for admonishing others about being behind schedule). They, in their infin ..read more

Print Farmers Market Peppery Caesar Salad This is a variation of the classic Caesar dressing. It pairs well with pretty much any spring vegetable that can be found at your local farmers markets or among the contents of a CSA box. The greens and/or vegetables can be tossed in the dressing, or the dressing can be used as a base sauce or even as a dip for crudité. It’s easily adjusted to suit individual preferences for the consistency, acidity, cheesiness, or seasoning. Course Salad Servings 2 cups dressing Author Ray Stalker and Sarita Orobio-Wolff Ingredients 6 anchovy fillets (or 1 heaping ..read more

Print Spring Chicken with Buttered Peas and Herbed Pan Sauce This recipe works well for both breasts and thighs. If you use thighs, we recommend boneless thighs because they will not take as long to cook as bone-in. Rice or some buttery baby potatoes from the farmers market pair nicely with this chicken. A salad also makes a lighter and nice accompaniment to the meal. We love a good Caesar salad made with hearty lettuces or bitter greens. Course Main Course Keyword chicken, peas Servings 4 servings Author Ray Stalker and Sarita Orobio-Wolff Ingredients 1 cup peas 1 cup snow or snap peas ..read more

Illustration by Charmaine Koehler-Lodge “Wine is an intergenerational message.” —Gerard Bertrand, French winemaker, speaking at the VinExpo Paris, on February 12, 2024 A quiet revolution is happening in the wine industry as some producers abandon modern techniques and return to more traditional methods. In your latest visits to the wine store, you have surely seen the labels Natural Wine, Certified Organic Wine, or Biodynamic Wine. What do these labels mean, and how do these wines differ from traditional ones? Are they healthier? Do they taste better? Let’s dive deeper into these questions. Ag ..read more

Print Spring Spice Tea Stimulating, bitter, spicy, and exotic! Peppermint is a gentle digestive stimulant with a mild warming action, nettles are astringent and highly nutritive with a mild bitter flavor, and the pungent ginger and star anise add sweetness. This is a great pick-me-up midday when your energy starts to dip or you feel tired! Course Drinks Keyword tea Servings 4 servings Author Kimberly Larson Ingredients 1½ tablespoons dried peppermint 1 tablespoon fresh grated ginger root 2 teaspoons dried nettles 1 star anise 1 quart hot water Fresh mint to garnish Instructions Com ..read more

Print Grits and Greens This dish is a perfect combination of strong spices, bitter green vegetables, and a light, dry grain. Course Side Dish Servings 4 servings Author Kimberly Larson Ingredients FOR THE GRITS 4 cups water Pinch of salt 1 cup cornmeal 1 teaspoon sesame oil 1 teaspoon chili powder ¼ teaspoon black pepper ¼ teaspoon paprika FOR THE SPICY GREENS 1 cup chopped kale 1 cup chopped rainbow chard 1 cup chopped garlic mustard leaves 1 cup chopped ramps ½ cup chopped bell pepper (yellow, orange, or red) 4 cloves garlic, peeled and finely chopped 1 teaspoon freshly grated ginger r ..read more

The sweetest thing about spring foraging is being in the woods together as the earth comes back to life. For my dad and me, the sweetest thing about spring foraging is being in the woods together as the earth comes back to life. We relish those first breaths of warm air; the fragrance of open earth and matted leaves; the sight of ramp babies punching their way through foggy patches of snow; tender nettle leaves still low to the ground; and tight little fiddleheads starting to show their sheen. In mid-spring come the first flowerings of trout lily, trillium, and wild thyme; the elusive morels v ..read more

COVER: Marion Attal’s holiday cookies. Photo by Mark Loader Letter from the Publisher Bundle up and get outside, and then come hunker down in front of the fire with us. Photo by Smeeta Khetarpaul “They” say that winter weather is character building. They also say there’s no such thing as bad weather, just unsuitable clothing. As someone who loves the seasons, that sounds about right to me, although I’ll probably be rolling my eyes at these old saws come March (or mud season as we call it here in the Berkshires). But as I write this, I’m looking forward to that magical first snow, s ..read more