New England Lobster Stew

There are certain sacred dishes in New England, and many of them revolve around Maine lobsters. We try to make several trips to the shore each year, and often vacation in Maine. We find that the holiday is punctuated with various lobsters along the way, always at our favorite stands and restaurants. Planning the meals…

Baked Salmon with Ramps & Lemon

Simple additions let the flavor of the salmon shine through! We eat a lot of salmon dishes in our house, and this is one of the easiest and most flavorful. The full flavor of the salmon shines through, with the wild leeks and lemons adding their own unique accents. Another bonus is that it is…

Marinated Spring Vegetables

You can use either fiddleheads or asparagus, ramps or scallions. These spring treasures will add a pleasant freshness to any meal! When local wild spring vegetables are bountiful, we look for every way possible to use them. Fiddleheads make only the briefest of appearances in our Northern woods, but when they start poking their little…

Spring Foragers Supper

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…

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…

Sautéed Watercress & Asparagus with Miso

Watercress is far more than just a garnish on the side of the plate, it’s a superfood! We crave fresh, new greens in the spring, just-picked treasures that name their own season and make us feel good. Asparagus season is one of our favorites, right along with fiddlehead and ramp seasons. But although it grows…

Smelts with Lemon & Capers

Yes, these little New England natives have a funny name, and they don’t look like much more than a mouthful, but these mid-winter natives remain popular. Rainbow smelts are a saltwater fish that, like salmon, spawn in fresh water tributaries, particularly on the Maine coast. These little gems are an extremely popular target of ice…

A New Take on Classic New England Stewed Beans

            This New England classic can be slow cooked all day on the stove, in the oven, or in a slow cooker. Or, you can make them in a fraction of the time in a pressure cooker, or one of the more modern multi-cookers that everyone seems to be using these days. My mother was…

“Three Sisters” Baked Frittata

Corn, Beans, and Squash Revered by the Native Population, Combine for Delicious Meals  When Indigenous Peoples’ Day arrives, I make a meal to honor the Native American population, and if I’m lucky I can even get the last of the local sweet corn to use. If not, I always have some in the freezer tucked…

Wild Mushrooms Galore!

Now’s the time to find wild treasures at farmers markets and farm stands. From soup to pate, mushrooms are the star! Hen of the woods. Chicken of the Woods. Lobsters. Winecaps. Combstooth and Lion’s Main. Ah, Yellowfoot Chanterelles and Black Trumpets! Some of our favorite mushrooms appear in the fall. Once we finally got some…

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…