Neighborly

Who knew that all you had to do was freak out on your blog, and complete strangers would come to your rescue?  Wow.  I never really think to ask for help, but now I see why it’s so popular.

From your e-mails and comments, I’ve compiled this list of local products that I thought I’d share, including some of my own favorite discoveries.  Thanks to everyone for your help (especially Holly) (and Karen) (and Sarah and Annabelle…).  It’s very much appreciated.

More Local Sources:

• Australis Aquaculture raises barramundi, a relative of an alternative to the nearly-decimated Chilean sea bass, in an environmentally sustainable, self-contained environment in Turners Falls, MA.  There’s been a lot of buzz about this fish.  Ask your local fishmonger if they carry it.

• Real Pickles in Montague, MA.  Fermented dill pickles, kimchi, sauerkraut, and more made from vegetables grown in the Northeast.

• Chef Myron's all-natural Asian sauces are made in Millers Falls, MA and carried by Whole Foods and Stop & Shop.  Reader Holly says the Yakitori sauce is great on bok choy.  Hallelujah!

• Pekarski's in South Deerfield, MA makes all kinds of sausages and smoked meats.  I myself would be very interested in their kielbasa.  Very, very interested. 

• South River Miso, located in Conway, MA, offers several kinds of genuine miso made the old-fashioned way.

• Appalachian Naturals in Greenfield, MA uses local ingredients in all of their dips, salad dressings, and sauces.

• Berkshire Mountain Distillers in Sheffield, MA.  Gin, vodka, rum—need I say more?  
  

• Not to be confused with Berkshire Brewing Company in South Deerfield, MA.  They do beer. 

• Raye’s Mustard.  The last remaining traditional stone-ground mustard mill in North America is in Eastport, ME.  I can vouch for their Old World Gourmet as an excellent whole-grain Dijon on par with the French stuff.  Their Aroostook Gold is made from mustard seeds grown right in Maine.

• Apple cider vinegar from Carlson Orchards in Harvard, MA.  I’ve been making vinaigrettes with this all month long and it’s perfect for pickling.  Russo’s carries it.  I’ve also heard good things about Apex cider vinegar out of Shelburne, MA, but I’ve never been able to get my hands on it.

• Lightlife tempe and other products are made in Turners Falls, MA. 

• New England Natural Bakers granola and cereals are made in Greenfield, MA.

• Saw Mill Site Farm in South Deerfield, MA makes horseradish sauces and condiments carried by Whole Foods.

• And, finally, did you know there’s a service that will deliver local food right to your house?  Yeah way.  In Season has relationships with a whole bunch of New England farms and businesses, and I recently got a pretty sweet chicken from Butter Brook Farm in Acton, MA through them.

Holy cow.  I’m totally going to kick ass next year!

Comments

[Ali]

I can personally vouch for Pekarski's kielbasa and breakfast sausage. YUM! And Raye’s Mustard. is a great compliment to it. My favorite is the Winter Garden.

And while I haven't had Chef Myron's Yakitori Sauce on bok choy, I can say that it is delicious and versatile.
Ali in Maine

[Susanna]

I will be driving by Pekarski's and very close to all these other places at Thanksgiving (yes, post-ELC) and am happy to grab some whatever you'd like.

We had Berkshire Beer at our wedding. Yum.

[Lily VS]

Dude, I am still not entirely positive that we are two different people.

PS: I am going to Diemand Farm to pick up my turkey on the Sunday before Thanksgiving. If you want one I will pick it up for you. Just call them and order it. They are charging $3.49 a pound.

[Tammy]

Lily VS: We can never meet or two parallel universes will collide. P.S. I never get to make Thanksgiving dinner because we're always visiting other people. But maybe someday.

Susanna: I would definitely love some of that kielbasa. Let's talk.

Ali: Thanks for your two cents. I can't wait to restock my fridge with local condiments!

[Carol Devine]

Hi,

Great blog and you are hilarious (especially like your observation that Bostonians won't give up their seat for a pregnant lady. My experience as well but I still love living here...).

I run the marketing dept. for Australis Aquaculture, the company that's raising barramundi in Turners Falls. Wanted to let your readers know that it's not actually a relative of Chilean sea bass but is in fact used as a sustainable replacement for it. The taste and texture is more of a cross between red snapper, grouper and striped bass. Sweet, mild, buttery and flaky. Quite tasty!

Also, you can find a list of MA venues on our website in the Where To Find section. Right now it's on special at Stop & Shop, plus a number of other stores and restaurants throughout the area.

Lastly, I'm collecting barramundi recipes for our website if you or your readers would like to submit one!

Cheers,
Carol Devine
Vice President, Marketing
Australis Aquaculture
www.thebetterfish.com

[dogpossum]

It's so strange to hear someone talking about barramundi as an exotic, hard to find fish. It's a staple here in Australia.
Now you need to get into some yabbi action.