These funny sounding rolls of cabbage have a long tradition in New England, and are usually filled with ground meat and a grain such as rice and topped with tomato sauce, but this slow-cooked classic can also be made a little lighter, and quicker. This is a “Slow Food Sunday Recipe” a dish that you…
Month: August 2019
Grilled Tomato Soup
This flavorful soup is made with tomatoes, onions, and garlic, grilled over charcoal to add a deep, smoky background. The air cooled over the weekend to perfect weather and I used every possible excuse to be outside. Firing up the grill was at the top of the list. When I’m looking for a new spin…
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Rainbow Chard with Goat Cheese & Orange
With a little spark of orange, and a tang of goat cheese, this humble green will please a crowd. Swiss Chard has long been a cold-hardy queen of the garden in the northeast. From spring through to the first snows (and sometimes beyond), this green is a reliable cut-and-come again staple in the garden, and…
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One-Ingredient Melon Granita
They are sweet. They are enormous. Muskmelons are in-season right now at the farm stands. Freezing these bargains can preserve this summer treasure for at least a little while longer. At the farm stand this week, I found a beautiful muskmelon that was bigger than my head with an enticing aroma that begged me to…
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Corn and Cheddar Chowder
It’s August and the corn is abundant and sweet. What could be better than a traditional New England chowder, with the addition of a little Cheddar. 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….
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Haymaker’s Switchel
The original energy drink from Colonial times, haymaker’s switchel has kept New England farmers, and others, well hydrated in the humid summer months. (Rum optional). When I was a child, once in a while someone in the family made haymakers switchel. I didn’t care for it much as a kid, but a few years ago,…
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Coleslaw with Buttermilk Dressing
A delightful Depression-era coleslaw moves into the 21st Century with just a few slight modifications! I got sidetracked this summer with a project from 85 years ago, and boy was it fun. WPA project on today’s table My husband and I are members of the Vermont Historical Society and we attended a dinner this spring…
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Squid Ink Pasta with Mussels & Shrimp
When paired with succulent shellfish and a heavenly broth –– the taste of the sea abounds! When I first tasted squid ink pasta I was hooked. It has a subtle but unique taste of the sea, and it begs to be paired with other ocean treasures. We can almost always find fresh mussels and flash…
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Potato and Corn Stuffed Poblano Peppers
Stuffed with potatoes, more peppers, and topped with tomatoes, this dish could be a study in nightshades! When I visited the farmers market last week, I found the most beautiful poblano peppers I think I’ve ever seen. Deep green, smooth, and large, I knew they would be the center of a meal, more than likely…
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Crab and Corn Salad on Corn Fritters
Make this salad and fritters, any number of ways, the star is always the corn. It’s corn season! That means corn on the cobb, corn chowder, cornbread, succotash, corn pudding, and corn fritters. At this time of year, it is not unknown in our house to have a supper that consists solely of corn on the…
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Buttermilk Blueberry Muffins
A hint of lemon, a tang of buttermilk, and a little extra vanilla, add flavor to these berry season delights! During blueberry season, there will be quite a few special dishes served up. However, blueberry muffins can be made all year long with the local treasures since the fruit freezes so easily. I had a…
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Not quite your mother’s Succotash
It’s so much fun to cook this time of year! The farm stand dictates supper, and it’s always good! It’s not surprising that many traditional New England dishes use corn, beans, potatoes, squash, peppers, and tomatoes. These were all gifts of the New World, foods that the First Americans cultivated and enjoyed for thousands of…
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New England jonnycakes: traditional, yet ready for the party!
In New England, these little flatbreads have a long history from the indigenous population to today’s dressed-up tables. In New England, these little cornmeal pancakes are called jonnycakes (no “h”), sometimes jonny cakes, two words; in the south, they may be referred to as journey cakes or hoe cakes. They are also known as ashcake,…
