Thank you!
Your support is sustaining the future of local news in our communities.

Eat your peas!

The season for foraged foods has come to an end just as the first fresh produce is stretching out in backyard gardens. It’s the peas that come first, tender little shoots that peek out from clover-like leaves and cling with skinny tendrils to any kind of stick or frame you stick in the dirt beside them. I’d never grown peas before, but this year Chris Janelli of Salisbury dropped off an envelope full of seeds from his own garden, along with a note that said, “Peas in the ground now! NOW!” This was a couple weeks ago. I followed his extremely subtle instructions and have been rewarded with a couple dozen totally cute little plants that are throwing off tender little pods.Peas are really healthy for your garden, and a great first plant. They enrich your soil and put in a lot of nitrogen, which is a kind of natural fertilizer. My arugula will be super happy when it takes the place of those peas in a few weeks.Baby green peas are also good for your body, which I guess makes sense. I continue to be surprised by this, but they have loads of omega-6 fatty acids. How can this be when they seem so fat-free? Well, that’s nature for you, always full of surprises.Peas are also full of fiber (not as much of a surprise) and they’re low in unhealthy fats. There are studies being done now that show that even a cup of peas a day can provide superhero-strong levels of something called coumestrol, which is believed to help fight off stomach cancer.The other greens that are shooting up with mad vigor in people’s gardens now are mint (I have a bunch of this) and garlic (which I continually fail to grow — advice from garlic growers is welcome). All the other gardeners I know are happily pulling up little scallion-shaped bulbs at the base of slender, tender garlic greens. They don’t differentiate into tiny cloves until later in the summer. And they haven’t developed their garlicky bite yet; one website described young garlic as peppy, not pungent. Garlic is famously healthy and helps fight everything from cancer to heart disease to infections. It helps keep bugs such as ticks off your body. There are also studies being done now that suggest garlic can help keep your body from developing too many fat cells. Apparently, there is a school of thought that obesity is a form of chronic inflammation. Garlic helps fight the specific types of inflammation that cause your weight to balloon. Maybe.One thing that does seem to be clear is that garlic’s health benefits increase if you let your chopped cloves sit for a little while before you eat them. Cooking lowers the cancer-fighting properties of your garlic, as does the addition of acids such as lemon juice.This Italian-inspired summer salad tastes best if you let it sit in garlicky splendor for a half hour or so before you serve it. If you want to protect the health benefits of the garlic, add the lemon juice and vinegar only about 10 minutes before serving. This also seems to help keep the bread intact.Insalata povera (Poor salad)Serves four as a side dish3 cups stale, very dense bread; 1 stalk and bulb of young garlic, chopped (or one large garlic clove, minced); four stalks of fresh mint, chopped (get rid of the stems first); 1/2 cup julienned fresh, crunchy little green peas, in their pods; 1/4 cup celery, chopped fine; if any of your other herbs are looking at you invitingly from the garden beds, bring them in too, but don’t let them overwhelm your salad; 1/2 cup good olive oil; a couple squeezes of fresh lemon juice; 1 tablespoon of a nice mellow vinegar; coarse salt (this salad really absorbs the salt, don’t be shy); fresh pepper to tasteSo, no kidding, the bread for this salad really needs to be super dense or you’ll end up with glop. I also roasted my dense, stale bread for 10 minutes in a 350 oven, to give it even more backbone; the unintended consequence was that I got nice toasty bread edges, which upgraded the flavor of this salad, IMHO.*Soak your stale, dense bread in warm water for about five minutes or less, until it softens. Squeeze out the excess water. Break it up into big pieces and then toss it in a big bowl with the other ingredients (except the acids, if you want to protect the nutrients in your garlic). Taste. Adjust the seasonings. Then leave it alone for a half hour or so; add the lemon juice and vinegar about 10 minutes before you serve.* IMHO is the text message abbreviation for In My Honest Opinion.

Latest News

Kent's Fourth of July plans change due to heat, potential storms

The Veteran’s Memorial is set to receive a new plaque commemorating Kent’s 44 known Revolutionary War servicemen. The stone will be displayed throughout the weekend’s USA 250 celebrations.

Alec Linden

KENT – Kent organizers made last-minute changes to the town's Independence Day celebrations due to extreme heat and possible storms, bringing some activities inside and making slight changes to the parade. Fireworks at Lake Waramaug are planned as scheduled.

Members of the town’s USA 250 Subcommittee made the changes during a July 1 after the National Weather Service issued an extreme heat warning. With temperatures expected to reach the low to mid-90s, Gov. Ned Lamont also activated Connecticut's Extreme Hot Weather Protocol on Tuesday, which remains in effect through Sunday.

Keep ReadingShow less
E. Jean Carroll backs out of book-signing event at Hotchkiss Library for safety reasons

The Hotchkiss Library of Sharon will host its 28th annual Sharon Summer Book Signing event July 31 through Aug. 2.

Aly Morrissey

SHARON – Facing threats of violence amid a public dispute with President Donald J. Trump, famed author and journalist E. Jean Carroll is no longer expected to attend a highly anticipated book-signing at The Hotchkiss Library of Sharon, though library officials said they have not received formal notice that she has canceled.

The meet and greet was originally scheduled for Aug. 1 as part of the library’s Sharon Summer Book Signing event – which will take place as planned – but Library Director Gretchen Hachmeister said July 2 that Carroll’s attendance is no longer expected. She said the writer is allegedly in an undisclosed location under police protection after receiving death threats related to a recent Supreme Court decision and the president’s subsequent posts on social media.

Keep ReadingShow less

HVRHS Announces Senior Awards

HVRHS Announces Senior Awards

Senior awards for the HVRHS Class of 2026 have been announced.

Nathan Miller

The Housatonic Valley Regional High School senior awards were announced for the Class of 2026. The graduation ceremony was held Friday, June 19. Student speakers acknowledged the importance of community, as several reflected on overcoming significant adversity in their young lives.

Norma Lake Award - Shanaya Duprey

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

The nature of Upstate Art Weekend

The nature of Upstate Art Weekend
Opening of Upstate Art Weekend at Olana with Helen Toomer, Ellen Harvey, Jean Shin and Gabriela Salazar
D.H. Callahan

On Thursday, June 25, a collection of eager art enthusiasts gathered at Olana State Historic Estate in Hudson to kick off the seventh annual Upstate Art Weekend (UAW).

Helen Toomer, founder, was joined by sculptors Ellen Harvey, Jean Shin and Gabriela Salazar to discuss their work and the legacy of painter Frederic Church. Church, whose 200th birthday is being celebrated this year, is widely credited as one of the founding members of the Hudson River School of painting. The discussion took place at Olana, Church’s grand estate, where the three artists’ installations are on view.

Keep ReadingShow less
Benjamin Reynaert and the art of layered living

Benjamin Reynaert

Jennifer Almquist
Creating a home is, at its core, an act of love.
— Benjamin Reynaert

Benjamin Reynaert is focused on creative direction and interior styling. He is market director at Elle Décor, a design consultant, and author of “The Layered Home: Inspiration for Crafting Cozy, Collected Rooms,” published this year by Clarkson Potter. He co-founded Ticking Tent, a market featuring antiques, luxury items and vintage treasures. The biannual event is held in New Preston, Connecticut, and Bedford, New York.

Adopted from South Korea at 3 months old, Reynaert grew up in Bloomfield Hills, Michigan. He always knew he wanted to be an artist. “I just loved drawing. I loved making things with clay,” he said. “Remembering what it felt like to be creative as kids and applying that to our creativity as adults is essential.” A graduate of the Rhode Island School of Design (RISD), where he earned a BFA and a degree in architecture, Reynaert also studied bookbinding in Rome. His attention to detail and aesthetic sense reflect years of training and a finely tuned eye for objects. “Attending RISD nurtured my creativity and taught me how to problem-solve,” he said.

Keep ReadingShow less
Beneath the surface: Delano Dunn and Mickalene Thomas explore history, memory and art

Mickalene Thomas and Delano Dunn at Wassaic Project.

Lucia Landolo

Before “Echoes in the Margin,” Delano Dunn’s new solo exhibition at Troutbeck in Amenia opened, the artist sat down with curator and artist Mickalene Thomas for a conversation at the Wassaic Project on Wednesday, June 24. Their wide-ranging discussion offered an intimate look into Dunn’s practice while situating the work within broader questions of history, memory and representation.

Presented by the Wassaic Project, the exhibition brings Dunn’s richly layered paintings into conversation with Troutbeck itself, the historic estate long associated with artists, writers and civil rights leaders, including W.E.B. Du Bois, Langston Hughes and many more.

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.