S P R I N G
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F A R M S
Harvesting:
Spring Radishes
Wintered Carrots and Parsnips
Heirloom Lettuces
Arugula
Asparagus
Strawberries
Rhubarb
Snow + Snap Pea
Young Spinach
Leeks
F O R A G E
Foraging:
Morels
Wild Leeks
Stinging Nettles
Dandelion Greens
Hop Shoots
Shiitakes
Fiddlehead Ferns
Oyster Mushrooms
Horseradish
Japanese Knotweed
P A S T U R E S
Harvesting:
Spring Lambs
Spring Veal
Spring Goat Kids
Goat Milk
C U P B O A R D
Preserving:
Pickled Radishes, Heirloom Carrots, Wild Leek Bulbs, Canning Strawberries
Japanese Knotweed Syrup, Lilac Flower Syrup, Dandelion Syrup
Rhubarb Compote, Strawberry Jam, Spring Lettuce Marmalades
Chevre
Heirloom Fire works with some of the most talented and gifted organic farmers on the east coast. An important part of telling the story of a region is grasping that moment in time and preserving the season's harvest. Sourcing from the surrounding fields and pastures of The Berkshires and Hudson Valley, Heirloom Fire highlights the abundant resources through pickling, jam making, salting, curing, smoking and jaring.
Throughout the growing season in The Berkshires, many wheels are in motion as we strive to preserve the fleeting east coast growing season. Here is a peek at what our regions are providing and what we are working on in our cupboards.
T E L L I N G T H E S T O R Y O F A R E G I O N
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S P R I N G
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S U M M E R
Harvesting:
Garlic Scapes
Zucchini Flowers
Summer Squashes
Cucumbers
Summer Beets
Lettuces
Swiss Chard
Ground Cherries
Blueberries
Raspberries
Heirloom Tomatoes
Summer Peppers
F A R M S
F O R A G E
Foraging:
Purslane
Chanterelles, Boletes , Black Trumpets
Japanese Knotweed
Garlic Mustard
Curing Fire Wood
P A S T U R E S
Harvesting:
Summer Chickens, Broadbreasted White Turkeys
Farm Eggs from hens, Berkshire and Large Black Pigs
C U P B O A R D
Preserving:
Juicing and Smoking Tomatoes
Curing Berkshire Pork Coppa, Chorizo, Guanciale, Brining Hams, Curing Bacon,
Deydrating Chanterelles
Candied Knotweed
Pickling Hot Peppers
A U T U M N
F A R M S
Harvesting:
Stone Fruit, Heirloom Apples, Tomatillos, Sunchokes, Heirloom Winter Squashes, Kales, Collards, Broccoli, Cauliflower, Sweet Potatoes, Heirloom Potatoes, Pole Beans, End of the Season Melons, Cabbages, Pears, Quince, Persimmons, Honey from Bees, Indian Corn, Brussels Sprouts, Garlic Bulbs, Onions
F O R A G E
Foraging:
Wild Grapes, Autumn Olives, Chicken of the Woods, Lobster Mushrooms, Hen of the Woods, Lion's Mane Mushrooms, Puff Balls, Black Walnuts, Chestnuts, Hickory Nuts,
P A S T U R E S
Harvesting:
Berkshire Pigs, Hudson Valley Ducks, French Geese, Eggs from Hens, Ring Neck Pheasant.
C U P B O A R D
Preserving:
Fermenting apples, Fermenting Wild Grapes, Pickling Apples, Curing Indian Corn, Preserving Green Tomatoes, Curing Foraged Nuts, Fermenting Cabbage, Brewing Hops, Confit Eggplants, Freezing Wild Grapes, Drying Herbs, Freezing Sweet Corn. Curing Garlic Bulbs, Curing Onions
W I N T E R
F A R M S
F O R A G E
Foraging:
Staghorn Sumac Berries
Wood Ear Mushrooms
Oyster Mushrooms
Tree Bark
Curing Fire Wood
Water Cress
Harvesting:
Red Russian Kale
Napa Cabbage, Red Cabbage, Green Cabbage,
Blue Hubbard Squash, Speckled Hound Squash, Long Island Cheese Pumpkin, Mache
P A S T U R E S
Harvesting:
Hudson Valley Ducks,
Heirloom Red Turkeys
Farm Eggs from hens, Berkshire and Large Black Pigs
Ring Neck Pheasant
C U P B O A R D
Preserving:
Curing Breasola, Dry Aging Roasts, Smoking Keilbasa, Storing Flint Corn, Storing Pole and Bush Beans, Hanging Game Birds to Age
T H E C Y C L E B E G I N S A N E W
