Celebrate early spring with the New England’s signature delicacies of fiddleheads, dandelions, ramps, and mushrooms, in two mid-week meals. The season of foraging has begun. Fiddleheads are everywhere, dandelion greens are decorating the lawn, wild onions are poking their heads up, and any day now, the reclusive morel mushrooms will arrive. In the garden, large…
Month: April 2019
Fairy Punch
This rhubarb punch makes its appearance in the spring, just about the time the fairies wake up from their winter’s rest and start to explore the spring garden. When the kids were very young, we started searching for fairies in the garden. We actually got a photo of one once, in the early spring after…
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Split Pea and Cauliflower Soup
A little lighter than the original, but packed with flavor and nutrition. In a pressure cooker, this is easily a weeknight dinner. This is my 100th post! Pea soup made from dried legumes is a classic Northern dish with French Canadian roots. On rainy spring nights, this soup warms the bones and adds home comfort…
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Maple Baked Egg Cups
There’s a little sweet, a little savory, and a lot to love in this brunch or breakfast indulgence. We got this year’s batch of dark amber maple syrup this week! Thank you to our friend Greg and his little sugarhouse for the sweet that lasts us all year. With the arrival of the new syrup,…
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The Family Favorite Carrot Cake needs only a few twists to keep things interesting.
An old family recipe, traditional at Spring, topped with less-sugar cream cheese frosting, and made with a twist or two! As we think ahead to planning Easter and Spring gatherings, carrot cake comes to mind as a perfect dessert. The flavors and textures of this cake appeal to many, so it is often requested at…
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Sweet or Savory Buckwheat Crêpes
Naturally gluten-free, these lacy traditional crêpes are perfect for either sweet or savory dishes. Buckwheat crêpes are one of my favorites from the family recipe box. My own family loves them as well. I might make them for a Sunday breakfast, brunch with guests, dessert, or as a well-loved after-school snack for my grandchildren. Everything…
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Pan Fried Trout
Native trout brings flavor to the spring plate Nothing says spring to me more than the beginning of trout fishing season in Vermont, and we’re almost there, April 13 to be exact. Once the ice melts, and everything loosens up, it’s time to get your license, clean the poles, and plot your next expedition, even…
