Strawberries aren’t actually berries. It’s true. The University of California at Davis says so, and UCDavis is one of the leading strawberry research centers in the world (if you’ve ever tasted a fresh California strawberry, this won’t surprise you). Perhaps even harder to believe: the university swears that strawberries are actually members of the rose family and are known as “false” fruits. And — stay with me here — it’s not the rich red flesh that’s the actual fruit, it’s the tiny membrane known as an achene that surrounds the seed that’s the fruit, at least as far as botanists are concerned.Doesn’t that kind of blow your mind?In the end, it doesn’t really matter. They’re still delicious, they still have tons of vitamin C, fiber and folate and they still help fight cancer in all kinds of ways. Current research indicates that they’re especially helpful in fighting off liver cancers. If you’re like me and you secretly wonder if it’s worthwhile to buy organic instead of the standard big-farm brands, research shows that the organic ones are in fact higher in nutrition, and are especially rich in vitamin C (which is one of the most powerful of the cancer-fighting antioxidants).It should be fairly easy to find organic berries at this time of year, when local strawberries are ripe and are throwing off their tantalizing scent from their boxes at farm markets such as Paley’s in Sharon. If you find an organic pick-your-own farm, or if you just can’t resist buying multiple boxes at your favorite farmstand, here’s a tip for preserving berries from the scientists at UC Davis: Freeze them or turn them into jam or jelly but don’t can them. I’m not sure why anyone would can them without turning them into jam or jelly first, but I’m not exactly a big expert on preserving. To freeze them, you’re supposed to choose ones that are slightly tart (I know, this entire article is like a giant leap of faith). Wash them, cut the tops off and slice or crush them. Pack them in sugar or a simple syrup (equal parts sugar and water, boiled until the sugar crystals dissolve). Serve them with some of the ice crystals still on them, according to UC Davis, or your fruit will be mushy (or shall we say, it will be even mushier, since obviously the frozen fruit will not be as firm as the fresh version).If you’re like me and are too lazy to learn how to make jam and preserve it, try this recipe by Daniel Orr, published in Food and Wine magazine. It’s great and it’s easy. And in keeping with the counterintuitive nature of this entire article, it’s spicy and peppery. It’s called an “icebox jam” because it isn’t put up in sterilized jars; it’s stored in your refrigerator and should be eaten within two weeks. You can also try freezing it; I’ve had very good luck with freezing jam in small plastic storage containers.Icebox strawberry jamAdapted from Food and Wine magazine2 cups of strawberries, thickly sliced; 1/4 cup honey; 1/4 teaspoon finely grated lemon zest; a pinch of coarse salt and a grind of finely ground fresh pepper; a splash of a jammy red wine (optional)Put the strawberries (if you have some raspberries, black or red, add them in too), honey, lemon zest and salt and pepper in a heavy smallish saucepan. Bring the mixture to a boil, then simmer over low heat, stirring occasionally, for about 40 minutes (start keeping a close eye on it after 20 minutes; add the wine, if using, at around that 20-minute point, too. The boiling seems to intensify the bite of the pepper, so be careful when you take your first bite. And yes, it’s a surprise when strawberry jam bites you back; but if you’ve lived a little bit of life then you know that jam is better when it’s more than just sweet.
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Dick Hermans in the Oblong Bookstore on Millerton\u2019s Main Street in 1985.
Provided
For Hermans, the award has prompted some reflection about why he has spent so much of his life involved in community projects.
“I was thinking about it this morning: Why do I do what I do?” he said. “And I think no matter what I’ve done, whether it’s been school board or rail trail, I’m trying to be useful to the communities I’m associated with.”
Hermans is perhaps best known as the longtime co-founder and steward of Oblong Books in Millerton, a business that began almost by accident. He and his first wife, Holly Nelson, were living in Millerton and looking for something to do during the winter. They had been painting houses, including the Grange Hall in Millerton, a job Hermans got through his aunt, who belonged to the Grange.
At the time, Hermans was also working in insurance for his father, doing collections.
“It was fine except I was doing collections, and it really kind of left me cold,” he said.
He and Nelson began thinking about what they might do together. Nelson was an avid reader, while Hermans had studied journalism and had worked in a record store. They noticed a chain of book and record stores operating elsewhere in the Hudson Valley and decided to follow that model.
And so Oblong was born.
Dick Hermans in the Oblong Bookstore on Millerton’s Main Street in 1985.Provided
“We really learned it by the seat of our pants,” Hermans said.
The business would eventually become a beloved and integral part of Millerton’s commercial life. But although Hermans may have learned the book business as he went, his affinity for retail — and for the connections that happen across a counter — had begun much earlier.
As a child, his second-grade teacher operated a little cardboard pencil shop in the classroom, and Hermans still remembers the satisfaction of selling a pencil for a nickel.
“I really liked selling somebody a pencil for a nickel,” he recalled. “I can remember that experience, and it was so pleasant.”
Later, while living in Arizona, he helped establish a food co-op and worked at the counter.
“I kind of knew that I liked doing that kind of thing,” he said. “It’s a nice way to be pleasant with people, but without making too much commitment to them.”
His relationship with Millerton also predates Oblong. His grandparents lived in the village, and he first came to Millerton as a baby. Over the years, he has watched the town change through several generations.
He remembers a Millerton with a much broader array of businesses, when stores such as Delson’s, the Main Street department store that stood for nearly 40 years in what is now Millerton’s Antiques Center, seemed to carry almost everything a resident might need.
“You could find everything from a set of dishes to a shotgun,” he recalled.
The rise of shopping malls changed that kind of downtown retail, he said, but Millerton has remained a lively commercial village.
“For us, it’s been a great place to have business,” Hermans said. “It’s a busy village.”
For Hermans, running a store was never simply about selling books and records. It was a way of being part of a place.
Music has remained another constant. Hermans continues to sell music at Oblong and hosts the radio program “New Harmony” on WKZE. The business of selling music has changed dramatically over the years, particularly with the rise of streaming, but Hermans has adapted.
He was initially reluctant to bring vinyl records back into the store because of their expense. But about four or five years ago, he began stocking LPs again, and they have become the main form of music the store sells.
He finds that many of the customers buying them are reconnecting with music they loved years ago.
“I do best with classic albums that people may have had when they were young,” he said. “And now that they’re retired, they want to hear it again.”
Hermans still reviews between 700 and 1,200 new music releases each week through the store’s distributor, Alliance Entertainment, carefully deciding what belongs on Oblong’s shelves.
That same commitment to place has led Hermans into a wide range of community projects. His work with the Harlem Valley Rail Trail is among the efforts he mentions when reflecting on his years of civic involvement. He has also served on the school board and has been involved with the Millerton Business Alliance and the Irondale Schoolhouse. He is now involved with The New Pine Plains Herald, which he sees as complementary to the work of The Millerton News and The Lakeville Journal.
“I really think that the important thing about this award is that people understand what a newspaper does to connect them to their community,” he said. “And if that means anything to their lives, they gotta support it.”
Hermans knew Mary Lou and Robert Estabrook and remembers them as people who were deeply conscious of their responsibilities to the community.
“They were really nice folks,” he said. “They were very conscious of what their role in the community was.”
There is, in fact, still plenty on his plate. Hermans admits he needs to scale back because he has taken on more than his current abilities can comfortably accommodate.
“To be given this award is very special,” he added. “But I don’t feel like I’m done.”
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Adamah Farm crew members planning out the day’s tasks on a late September day.
Janna Siller
Over my 15 years of growing vegetables in Falls Village, I’ve exerted my will over all kinds of conditions, from drought to humidity to crows with a taste for cantaloupe. That’s what farming is all about. You zip around the field, hopping on and off tractors, moving hoses and chasing weeds, all in an effort to arrange conditions in favor of your crops. It is the crops’ job to gulp up sunlight and move water through their stems, to transform solar energy into your next pesto or ratatouille or butternut squash soup. It is the job of the farmer to irrigate just enough but not too much, to slice dandelion leaves without damaging delicate cabbage roots, to pander and pamper and stay in tune with what plants need to thrive.
The easy part of farming is trusting plants’ resilience. I have seen bright green shoots barrel ahead out of a plant torn to shreds by hail. I’ve watched wilty, heat-stressed seedlings turn rigid overnight and greet the next morning with vigor. The hard part is letting go of what you can’t control. As our crops lapped up Friday’s gentle sunshine and I considered the weekend forecast, I imagined roots holding tight to wet earth and branches supporting each other in sideways, pelting rain. I made sure all of our storage crops were already harvested and tucked away. I battened down the sides of our greenhouses and wished the remaining field crops good luck.
The nor’easter didn’t materialize too dramatically in our corner of New England. A few broken branches and debris blown about, nothing like the July Fourth storm that sent half a tree crashing onto the deer fence and left crates of fresh veggies in coolers without power.
Fall storage crop harvests amid soil building cover crops at Adamah Farm in Falls Village. Janna Siller
Farming is an exercise in acceptance. To do it well and return year after year, you have to balance hubris and humility. The prize can often be a certain equanimity, a training in the art of moving into the next day even when the last one scrambled all your plans.
Epic change is not always about the unexpected. It also comes like clockwork on the seasonal calendar. As I type, the last of summer’s watermelons wait naively on the vine for a few hot days to finish ripening. Broccoli are holding their leaves wide as they did in June and July, only to find that the hours of sunlight decrease with each earlier sunset. Plants can’t pick up and go south or call the manager to order a bonus round of sunshine. Their growth slows and they get a resigned look to the hue of their leaves, so different from the frenzied growth of summer.
The release of fall is not tragic or gloomy. It is not an ending because so many fall tasks are about setting up for the new beginnings in spring.
We turn the vines that yielded thousands of pounds of fruit into the soil, where healthy microbes feast on their rotting stems. Then we plant cover crops — a mix of cereal grains like rye and oats and legumes like peas, vetch and clover. Cover crops hold the soil and its nutrients in place over winter, feeding the soil food web and adding organic matter that next season’s crops will need to grow.
We sort sprinklers and repair hoses. We inventory tarps. We take notes about which plants did well where and how we might try a new approach for this or that. We stack crates of cured garlic and onions and winter squash in a cool, dark room.
We save seeds from tomatoes and beans and lettuce, carefully labeling each variety for next season’s long, sunny days.
Janna Siller is the farm director at Adamah, a community farm in Falls Village offering CSA shares, educational programs and a food access program.
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