THE RIGHT STUFF: Autumn Crush
CORE ELEMENTS
Late September and into October, “It’s the peak!” says Cindy Bartlett of prime time at her family’s longstanding domain in Richmond, Massachusetts. The sixty-two-year-old Bartlett’s Orchard, which boasts sixteen varieties of pick-your-own apples—on dwarf-sized trees, for easy access—is a quintessential spot for enjoying one of the region’s ultimate fall delights. (Horse-drawn hay rides and the bakery’s spiced apple-cider doughnuts are magnetic in their own right.) Snag a half-peck (five pounds) or two of late-season varieties like Northern Spy; Red and Golden Delicious; and Mutsu, which will keep into winter with a sprinkle of TLC. “Put them in a plastic bag with a very lightly moistened paper towel,” Cindy says, “and they’ll last for months.” Chances are, however, that they’ll be gone long before then.
Starting at about $6 per half-peck (pick-your-own on weekends only) at Bartlett’s Orchard,
575 Swamp Rd./,
Richmond, Mass.,
SAVORY CHARACTERS
The Berkshire Botanical Garden Herb Associates, pioneered fifty-two years ago by many of the landscape site’s founding members, celebrates the growing season by unveiling the year’s final batch of condiments handcrafted from about fifty herbs grown on-site. The limited-production run of savory and sweet flavors includes yellow tomato harvest marmalade, rosemary-grape jelly, tarragon dressing, opal basil jelly, and lemon-mint barbecue sauce, plus the more elusively named Piquant Herb Sauce and salt-free Sandwich Sprinkle. (The mustard is also exceptional, though it sells out perennially.) Stock your pantry by visiting the annual Berkshire Botanical Garden Harvest Festival on October 3-4, or swing by the gift shop through October 12.
About $4 to $5 each at the Berkshire Botanical Garden, Routes 102 & 183, Stockbridge, Mass.,
GIVE IT A SWIRL
Lorimer Burns is just one in a crop of ceramists throwing it down in area studios, but her Swirlware stands out from the pack. The zebra-like striping on her chunky mugs and bowls is a result of an old folk technique in which buff stoneware is blended with porcelain on the wheel, creating funky ribbons of pattern. Marine blue and algae green glazes coat the interior of her vessels, which are kiln-fired at a hot, slow burn: three days at 2,000 degrees. At the risk of sounding passé: that’s hot.
Mugs starting at about $35 at , 214 Pleasant St., Housatonic, Mass., ; Alchemy Initiative Holiday Sale, December 5-6
LOVELY BONES
Prefacing the imminent extinction of yet another year is the Mexican Day of the Dead (October 31 to November 2), a serious yet silly celebration of those dearly departed. A scholar and enthusiast of Central and South American culture for twenty-five years, jewelry maker of Lenox, Massachusetts, presents a series of skull- and skeleton-inspired designs in her line of layered pendant necklaces. Hand-hammered brass chains mingle with a mélange of materials including vintage charms, Swarovski crystal, mother-of-pearl, and precious gemstones chosen for their reputed ability to soothe ghastly emotions and attract good fortune.
About $95 at Twigs, 51 Church St., Lenox, Mass., ; Live and Let’s Give Fundraiser, Nov 6-8, Lichtenstein Center for the Arts, 28 Renne Ave., Pittsfield, Mass.; Stephanie Iverson,
PYRAMID SCHEME
Spice up your repertoire of autumn cuisine with a tagine, a traditional Moroccan vessel that slow-cooks stews of the same name, thanks to a steam-funneling, cone-like lid. Part of an international range of kitchenware that includes a crêpe pan and a fondue pot, Le Creuset’s version features dual construction: an enameled cast-iron base allows for steady heat distribution on the stovetop and a colorfully glazed stoneware lid traps moisture during oven heating. Its two-quart capacity allows for easy maneuverability, and, unlike an ancient relic hailing from the African continent, this simmer-server won’t break down in the dishwasher or freezer.
About $160 at Different Drummer’s Kitchen, 374 Pittsfield-Lenox Rd, Lenox, Mass., ,
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