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By CAROLYN BROWN

A new vegan food festival is about to take root in the Pioneer Valley.

By MOLLY PARR

For years I’d been nervous about making cheesecakes. They seemed so difficult to master. I never quite trusted the combination of “water bath” and springform pan. I mention this because the Jewish holiday of Shavuot happened earlier this week. It’s traditional to eat dairy foods like cheese blintzes, noodle kugels, of course, cheesecake.

Claire Frierson of Northampton made this Dark Chocolate Peanut Butter Cake for her daughter Julia’s birthday.

By CHRIS LARABEE

More funding for the Healthy Incentives Program (HIP) may be on the way in fiscal year 2026, as Gov. Maura Healey’s proposed budget, along with those put forward by the Senate and House of Representatives, all request more money than the current budget year.

By SCOTT MERZBACH

A tradition for 28 years, the Taste of Amherst for most of its run brought restaurants to the Town Common in mid-June, with select menu items offered from various tents that attendees could enjoy while listening to live music.

In honor of this weekend’s Asparagus Festival, this week’s winner is Sabine Merz of Northampton, who made “cannelloni with some excellent asparagus” from Plainville Farm in Hadley, with “her trusted assistant, Yoshi.”

Behold “Eatsizza,” Northampton resident Blanche Cybele Derby’s take on pizza: “I start with a base of lightly toasted bread, spread with a pesto made from goutweed and lemon balm greens. I top this with ramps, lightly cooked morels, asparagus, ostrich ferns, a little cheese and then bake until everything is heated through.”

Portrait of the artist as a caprese salad, submitted by Lesléa Newman of Holyoke.

Jane Szelewicki of Hadley went asparagus picking for the first time and this was the bounty she collected.

Doug Gnepp of South Hadley said this is the first bread that his grandson, Max Gnepp, has made from scratch. “He loves to cook.”

By MOLLY PARR

Have you ever sauteed a radish? Ever roasted one? The application of heat to this particular spring vegetable is transformational. Its peppery bite disappears and an entirely new flavor appears in its place. Its snap softens into something almost buttery.

Joan Schaffer of Florence said “This Moroccan spiced fish is a treasured Sephardic appetizer served during Passover.” She added that “All credit goes to my dear friend, Veronica Darmen, for the recipe and her guidance.”

This cake was baked by Rebecca Phelps of Hatfield and her grandson, Alessandro Phelps, of Amherst. Not only do they enjoy baking together, “We also both like Taylor Swift a lot,” Rebecca Phelps said. “We made this cake to honor her [song] ‘Blank Space’ and used pomegranate seeds for the blood.”

Peggy Sanders of Northampton wrote to us with the good news: “Artichokes from California are here! Simmer them, melt butter. Celebrate Spring.”

By SAMUEL GELINAS

WASHINGTON, D.C. — Accusing his Republican colleagues in Congress of being “too scared to stand up to their leadership,” namely, President Donald Trump and Elon Musk, U.S. Rep. Jim McGovern is co-sponsoring a new bill designed to block “backdoor” cuts to the Supplemental Nutrition Assistance Program (SNAP.)

Jennifer Kellogg of Whately made this apple buttermilk cake for her parents’ combined birthday celebration. “It was a great way to use up the fall apples that had been sitting in my refrigerator.”

Joe Lavallee of Hatfield said his wife, Mary Jane, is a great cook (“she made this puff pastry quiche with feta, spinach, shallots, sundried tomatoes, and nutmeg and Parmesan cheese”), and it is also her birthday week so he wanted to surprise her with this winning photo.

Easthampton newcomer Julie Slavet made this roasted cauliflower, feta, onion and date salad. “The Valley’s fresh vegetables and cheeses really inspire creativity,” Slavet said, adding that “the food here seems almost as welcoming as the people we’ve met in our first month.”

Suzanne Symanski of Hatfield says her family loves a corned beef and cabbage one pot meal around Saint Patrick’s Day. “It’s easy to prepare and delicious served with a nice rye bread. Great leftovers, too.”

By MADISON SCHOFIELD

ASHFIELD — Wicked Good Café is bringing new life to the historic Elmer’s Store, with help from both new and familiar faces.

By EMILEE KLEIN

GRANBY — While volunteering at a tiny snack pantry for Granby Junior Senior High School students in 2017, Judy DeLong noticed a student wearing a sweatshirt with a wet, wrinkled and frayed collar.