Delicata Squash: A seasonal favorite from our local farms The farm stands and farmers markets are loaded with winter squash of just about every shape, size, and color right now. One might find a giant Blue Hubbard squash that could feed an army, or maybe a small Sweet Dumpling squash, just right for tonight’s supper…
Category: Farm to table
And now, something a little lighter: Salad of Japanese Purple Sweet Potato and Painted Radicchio
Even as we eye the rest of the Thanksgiving leftovers, our bodies tell us to look for something green instead. Or purple, or orange. Most of our farm stands are closing down for the season, but we still have a few that stay open all year, and limited farmers markets. We are, of course, entering…
Share this:
So when did they start growing watermelons the size of grapes?
Don’t you love it when you discover a new fruit or vegetable? When I picked up our CSA this week, I spied a bin of what looked like the world’s smallest watermelons, grape sized! I was handed one to taste and was absolutely astonished. The first moment was just like biting into a fresh watermelon,…
Share this:
Whipped Feta with Roasted Beets & Radishes
It is definitely beet season, and color abounds! Some of the prettiest side dishes are made with beets and radishes. Vibrant reds and pinks and golds, all invite you to eat that rainbow everyone is always talking about. However, as much as others in my family adore beets, I don’t really care for them, and…
Share this:
Brown Butter Broccoli Rabe with Macadamia Nuts
Save that butter wrapper! One of my first lessons in kitchen frugality was watching my mother unwrap her stick of butter for the butter dish, setting the wrapper aside. Once the green beans were cooked and drained, she placed them in the serving dish and topped them with the butter wrapper, to act as a…
Share this:
So, What to do with all that fennel…
Stuffed Squash. 1/2 gallon Fennel Stock. Tomato Fennel Soup. Fennel Pesto. Toasted Fennel Au Gratin. I came home from this week’s CSA with two massive fennel bulbs complete with long stalks and the biggest toppings of frilly fronds I’ve ever seen. This was going to take a little work, and I suspected there would be…
Share this:
Hearty Tofu with Apples & Sage
Vegetarians and meat eaters alike will enjoy this taste of the season! Autumn arrived officially last week, and many of us in the north country feel more than a little cheated by the weather this year. Our summer consisted of rain, rain, rain, flooding, cold, and one exquisite week (well five days in a row)…
Share this:
Creamy Corn, Cauliflower & Crab Chowder
A simple classic dish with just a little taste of the sea to liven it up Corn season cannot go by without some more chowder, and it is going fast. As corn season progresses, this native treasure gets sweeter, and the price gets lower, so this is the time of year we pull out those…
Share this:
Super Corny Polenta with Roasted Heirloom Tomatoes
Some of the best flavors of summer combine for a memorable dish. Tomatoes and the sweetest corn imaginable are everywhere right now. Red tomatoes, green, purple, yellow, orange, striped and tie-dye too. All sizes, shapes, and flavors, and so many recipes to make! It was really hard to make my choice at the farmers market…
Share this:
Grilled Corn & Black Bean Salad with Creamy Avocado Dressing
‘Tis the season of abundance! Don’t you love a salad that’s a whole meal? In summer, the fewer times I put on the stove, the better. We love to barbeque, even if it is just tossing a veggie burger on the grill for a few minutes. Vegetables can star in many meals, even as a…
Share this:
Everyone Wins: Grilled Summer Vegetables with Two Sauces!
It’s a feast in itself, and everyone gets to choose their favorite veggies and sauce. Happy Days! So, there was a break in the weather. It has rained here in Vermont for over three weeks, and everyone has seen the terrible consequences of that with flooding throughout our beautiful little state. There are still road…
Share this:
Hot Soup in Summer? Of course, especially if it’s rained for two solid weeks.
Lentil Soup with Kohlrabi and Swiss Chard The weather has been brutal in Vermont. The devastating flooding in our dear little state this week has left most of us is dismay at the massive property and land damage, destroyed buildings and roads, a landscape changed by towers of rushing waters. Anyone who has watched the…
Share this:
Ginger Spiced Stuffed Patty Pan Squash
It’s that wonderful time in Vermont when we feel like we have everything at our fingertips. The tables at the farmers markets are filled with color and texture. The little farm stands, often self-serve, that are dotted around the back roads hold just about everything one might need from raw milk to locally raised honey,…
Share this:
For those of you who love Goat Cheese, and especially for those who don’t.
This nibble is lunch, or supper, or a very quick first-course for a casual dinner party. Or slip into goat cheese quietly with a flavorful retro-inspired cheese ball, perfect for the Fourth of July celebrations. Half of our family loves goat cheese, and half do not. In fact, a couple put it on their terrible,…
Share this:
Summer Solstice Strawberry Crunch Cake
Strawberries. Sweet, luscious, red through and through strawberries. They herald the summer season of fruits, and do so delightfully as we move to the longest day of the year. Happy Summer Solstice! Here we are at the longest daylight of the year, which means twilight here until nearly 9:30 p.m., tons of fireflies, and I’m…
Share this:
Snow Peas with Brown Butter and Miso
This is a 10-minute side dish from start to finish that tastes and looks like you fussed! Peas are precious in Vermont, the growing season being quite short. But, during those fast and furious weeks of harvest, we have more than we know what to do with! We eat them raw, we turn them into…
Share this:
Brown Rice Risotto with Peas and Potatoes
A celebration of the beautiful spring pea, with a healthful twist on my regular recipe, and full of flavor! When the peas start coming fast and furious, we’re all happy. Few vegetables are more perfect and versatile as the pea, and none more fleeting in its season, all the more reason to cherish. The sugar…
Share this:
Coaxing Spring one Root at a Time
Spring turnips and radishes are the flavors of right now. It has been chilly this week, but we’ve had some breaks of sunshine in the spring rains. These blessed showers brought the green grass, and the trees are starting to leaf out as well. Perfect weather for the daffodils and tulips. It does the heart…
Share this:
Spring-Dug Parsnip Purée with Seared Sea Scallops
Right after maple syrup, the second New England crop of the year is spring-dug parsnips, and now’s the time to find them. Parsnips are a bit finicky to germinate and grow, but they are well-worth the effort because they keep well in the north for use all winter. Many farmers “store” a certain portion of…
Share this:
Because sometimes we all need to be coddled.
Coddled eggs may have gone out of fashion, but they are always a delight. One of the last gifts my mom gave me was a set of egg coddler cups from Williams Sanoma. They were beautiful little treasures in Delft white with blue, which she knew I loved, with shiny stainless-steel tops. She thought my…
Share this:
Goat Cheese Marinated with Herbes de Provençe
Keep a jar in the refrigerator, and you’ve got a quick appetizer! One of those happy accidents. I had prepared a plate of sliced goat cheese for a gathering and I sprinkled it with herbs and crushed red peppers, drizzled it with olive oil, and had a bit left over at the end of the…
Share this:
Radish & Sesame Winter Salad
There’s sesame in three ways in this lovely salad! After the holidays are over, all I want to eat is salads and light meals. My body has long since told me to behave, and I certainly listen as I turn the page on the calendar. While we try to keep things fairly healthy even during…
Share this:
Harvest Tomato Fennel Soup to warm the soul
Tomato Soup made from scratch. Toasted cheese. Who could ask for anything more? Last week, here in the north, you could buy a giant box of tomatoes for no money, and the this week they are almost non-existent. There is even one farm that lets you come and glean the fields for $5 a shopping…
Share this:
Apple Purses in Buttered Cider Rum Sauce
Did you pick too many apples? Our wonderful apple season is in full swing, and after a delightful trip to the orchard this week, apple dishes began to dance around in my head as I stared at my abundant haul. The weather was sunny but crisp, definitely fall air. The leaf peepers were out in…
Share this:
Last corn? Time for a classic corn chowder
In New England, we measure the seasons by the crops, and this is one of the best! When Corn Season is upon us, we can’t wait to taste that wonderful sweet first bite. Often, the best flavor is usually not found at the beginning of the season, but a few weeks in. But this year,…
