Local, sustainable, seasonal. What influences how you cook?
After spending years as a newspaper and radio reporter and magazine writer, I needed a change. So, my husband and I operated a small bed and breakfast inn in a big old Victorian in Southern Vermont for more years than I want to count, and as you can imagine, I have spent a lot of time in the kitchen, much of it looking for ways to save some of that time while still offering something memorable to my guests.
This also freed me to help produce local music concerts and festivals in our areas, including the popular Roots on the River Music Festival which finished it run in 2019. We have been blessed to have many wonderful singers and singer/songwriters stay at our humble inn, and a few who have performed here as well. Precious moments.
We were among the first Green Hotels in the state, and member of the Vermont Fresh Network. We are now open only for special events, cooking classes, and a little catering to keep things interesting. I write a food column, Memorable Meals, for our local newspaper, focusing on local foods and products from our fabulous southern Vermont farms, everything seasonal and delicious.
Some of my earliest memories include cooking with my mother, or watching her cook and create feasts for our family and friends. There was always something luscious baking in the oven, or a pot simmering on the back burner, and there was always an extra chair at the table, or two or three.
My mother had four children, a cranky, elderly mother-in-law, a hungry husband, and a full-time job outside of the home, and yet the food on our table was home-cooked, fresh, and creative. We had one car, few modern conveniences, and a homemaker who must have been at least as stretched for time as we are today. Of course, she had no options; she could not afford the pre-packaged fancy foods and had to cook from scratch. She managed time without batting an eye, and she did so wisely and with techniques that not only freed her from the kitchen, but ensured we had a full and balanced meal on the table every night, made from scratch.
“She taught me how to spin gold out of straw, and for that I will be eternally grateful.”
I like to let the produce tell me what to make for dinner, rather than decide on a meal and search for ingredients tht are probably from another continent. I try to keep a “green kitchen” and cook from scratch as much as possible (of course, I’ll pick up something form the grab-and-go section in our local co-op on shopping day), using traditional tried-and-true methods, but certainly I look for the modern time savers available to us. My food processor, blender, and mixer remain on my counter ready for quick service, and if I end up kneading my bread with my mixer rather than my hands in order to save time, I’ll not apologize! Although, I’d rather the meditative moments kneading bread by hand. I’m not always a fanatic about measuring, which is why I get into trouble sometimes baking, but cooking by the feel of it works fairly well for me most of the time!
“The way I cook is local, seasonal, and sustainable. It makes a difference in our communities and on our plates.”
I look to the seasons when planning what to cook. Cooking by the calendar with local foods means the freshest flavor, saving both the beauty of the produce but also lessening the environmental impact. I’ll wait for asparagus, because it is that much better eaten the same day, or hour, it is picked. The same with so many of our fruits and vegetables. I don’t want to eat corn on the cob from Florida, so I’ll wait, and I’ll be rewarded with the best. Plus, a head of freshly picked romaine will also last much longer in the refrigerator than something that has been trucked from another coast or country.
Many of my updates lighten up the old standard fare, or add whole grains where none existed before. In the past few decades, the availability and understanding of foods from around the world has made it easy to jazz up the week night meal, and broaden our understanding of how we can feed our families using unique flavors and techniques, and keeping our local farmers happy as well.
Working around the issues
Our family also has quite a few food allergies and restrictions. Among other allergies among us, my daughter and granddaughter both have severe nut allergies, we have some in the family who cannot tolerate dairy, and others who need to watch saturated fat and cholesterol. My husband recently had a heart attack, a scary wake-up call to make some changes.
Vegetarians, vegans, those watching carbs, gluten, fat, or cholesterol, it is often a puzzle planning an extended family meal, but it is also fun and rewarding when everyone at the table is treated to a lovely meal they don’t have to fret about.
With a few swaps, many of the old recipes are reborn, and often the addition of an herb or other ingredient can turn an old standby into something special, even on a weeknight.
The modern “vintage kitchen” includes a little of the old, a lot of the new, a better understanding of nutrition and our bodies, and an outcome that is sure to please – good food served up to family and friends with pleasure and pride.
Join me at my table, there’s always an empty chair, and I’ll be waiting for you!
50 Comments Add yours
Oh what a lovely blog ! We have a lot in common regarding how /and which) foods should be prepared.
I do enjoy your lovely blog as well! We should go to market together!
This looks so delicious. Next time I have an abundance of rhubarb I’m going to try this recipe 🙂 – Thank you sharing it !
You are so very welcome! Enjoy!
I didn’t realize that you’re in Vermont. I’m neighboring New Hampshire. I grew up in Enosburg Falls.
Howdy neighbor! I’m here in Bellows Falls, and my daughter lives up north in Charlotte where we are actually renovating a house.
Your recipes are amazing, Dorothy; I’ve found so many that you know I enjoy!
I’m actually here today to look for the cabbage recipe you posted some time back; and I found this page. 😀
I bought a fabulous cabbage – so off on the hunt I go..
Enjoy the cabbage hunt Carolyn! And enjoy the fruits of your work!
I did – and we did… It’s a keeper!
Browsing WordPress and found your page. Love this about page as you cook similar to me. What’s fresh, what’s tasty, what’s available. Have browsed the recipes and will browse some more. Loving what I have seen so far
I’m so glad you stopped by! Love to find kindred spirits on the web who enjoy eating seasonally and locally. I hope you enjoy browsing my pages, I always have the kettle on!
Hi Dorothy- I really miss reading your comments on Brett Stanciu’s blog… (which would make me click on your link to check out your latest!) I wonder how you’ve been able to maintain this new version of WordPress but her blog does not have the capacity to do so?
I thought I had figured out how to “follow “ you, but apparently not, because I don’t get any notifications from your site. If you have the time, perhaps you could explain to me what I should do!! Kind regards, Nancy
Everything looks delicious!
Everything looks delicious!
Thank you so much! Glad you stopped by!
Your food looks so delicious. I love healthy, colorful, tasty food with a comfort factor….:)
Thank you! From the first, food should delight!
Wonderful! I’ll be following as soon as I’m done typing this comment.
Thank you so much, it’s wonderful to have you!
Everything looks delightful! Lucky guests!
Oh, thank you so much! We love to treat everyone at our table!
Keep up the great writing, recipes, and memory sharing, Dorothy!
Ah, thanks Christy! Your words are always appreciated!
We had good mom xo we are not only fearless but talented in so many ways.
Fearless is a good way to put it, my mom would try something new and say ‘What the hell, it’s only food!’
My mom being a cake decorator had a sticker that said “We can eat our mistakes” lol
Thanks for the wonderful inspirations dear Dorothy. I love your hospitality!🍽
Thank you for the lovely comment! There’s always an empty chair, or two, at the table.
I would love a seat at your table any day of the week, Dorothy!
It is so nice to read more about you – you never disappoint… Your values and methods exemplify your standards, which I know are exceedingly high. And, what a wealth of variety you’ve shared with others in so many walks of life. I admire you greatly.
Thanks Carolyn! I try to stay true to my self, and cook in a way that is good for both our bodies and our mother earth! Nothing is more sacred.
Your recipes and stories bring vintage comfort foods to the reader’s body and mind.
Thanks very much for sharing!
Best wishes to You.
Thank you so much Marge! I find the vintage recipes and techniques are somewhat universal in the tickling of memories, whether a soup or loaf of bread, a dessert, or even a cup of cocoa!
What a gorgeous blog, D! We’ve been following each other for a while now and I’m just reading this for the first time. You are such a creative and accomplished person with so many talents. What a fascinating and interesting life you have! I always knew you were crazy talented in the kitchen; now I know what an multi-faceted woman you are. You’re beautiful, inside and out. Thanks for sharing this lovely page with us.
You are just the sweetest thing N.! I always joke that I love doing lots of things, a Jill of all trades, but master of none! There’s just so much fun out there, wonderful things to explore and learn!
I don’t believe that master of none for a second!
Thanks! Well, I do a lot of things quite well, just do a lot of jumping around.
I think it’s called “multitasking” these days, D❣️