Sylvia’s Butternut Bread

Butternuts: This important native food source is endangered, so savor them when you can find them! The first appearance of the sticky, lemon-shaped green husks marked the end of summer when I was growing up, so the annual harvest of butternuts was oh so bittersweet. Mom would send us out with paper bags, and we’d…

Beets are the Color of Fall

Roast them, sauté them, grill them, pickle them, steam them…whatever way, it’s all good! Open just about any New England menu in the Autumn and you’ll find beets! These colorful vegetables are especially loved by chefs because they are one of the easiest to use “root to stem” every part of them edible, even the skin,…

Old Fashioned Applesauce

This time-saving technique needs no update, it is already perfect! When we lived in the cabin in the woods in the mountains, the edge of the property carried a small stand of extremely old apple trees. More dead wood than live, and shrunken in stature, the trees had seen more glorious days. However, every few…

Put the Season in a Jar!

Savor the best all year long! Jams, Jellies, Preserves, Fruits, Pickles, Relishes, Vinegars, Chutneys, Salsas, Tomatoes              I grew up with Ball canning jars. My mother would fill them with jams and jellies and applesauce, and pickles of just about anything in abundance. She made sweet pickles, relish, dill pickles, zucchini pickles, and pickled green…

Vanilla and Balsamic Peach Butter

A Good Year for Peaches? With a few shortcuts, you can make use of that golden surplus! I got a little carried away at the orchard this past weekend and ended up with a large crate of peaches. They were labeled as “seconds” but I didn’t find a one that was not near perfect. It…

Corn Stuffed Baked Tomatoes

Delicious Surplus!             This is a great dish to make when there is surplus of everything, even the basil to garnish. You can add other other seasonal vegetables to this stuffing, just keep the dice small, and vegetables mild in flavor. I added a small zucchini when I last made this dish, and I’ve also…

Totally Tomatoes!

Red, yellow, orange, purple, green. They’re here! “What’s for dinner?” “Tomatoes.” “Didn’t we have tomatoes for lunch?” “Yep. Guess what we’re having for breakfast?” We wait all year for that blush of red in the garden, and the first few are precious. Nothing beats the flavor of fresh tomato, unadorned except for a sprinkle of…

Savoring Corn Season

In New England, we measure the seasons by the crops, and this is one of the best! When Corn Season is upon us, I hunter-gather at all the farm stands near home and buy a couple of ears from each. Then I cook them and taste. Most years, there is a standout favorite! We might…