Rigatoni with Butternut Squash and Roasted Garlic

Autumn flavors combine with pasta for comfort food delight! The weather finally turned this weekend to crisp and cooler, and then rainy and dank. Lulled by a long, warm early Autumn, we’re all scrambling now to finish those yard chores before snow. Although the thermometer dipped and hovered close to freezing, and the chilly rains…

Fondant Potatoes with Rosemary and Black Truffle Oil

A vintage potato dish with a couple of twists!  Years ago, I was served beautiful little Pommes de terre fondant at a fancy, albeit a bit old fashioned, restaurant in New York City. These classic little cylinders of potato were beautifully browned and then baked in the oven in thyme, chicken stock, and butter until they were…

Charred Pak Choy Salad with Apple Cider and Miso Dressing

Flavors of the season unite for a delicious and healthful dish! When I was growing up, my dad was the gardener in the family and my mom the cook. He loved puttering with his tomatoes and potatoes, and I think it was probably the only time in his life, besides fishing. when he was alone,…

Corn and Red Pepper Fritters with Poached Eggs and Salsa

Hurry! Corn season is fast winding down. This dish will serve as breakfast, brunch, or a quick summer supper, and there’s simple vegan and gluten-free options as well. We are approaching the Equinox, and with it the final days of our corn season. This is the time to squeeze in as many fresh corn dishes…

Twice Baked Delicata Squash with Swiss Chard

Whether served as a main course or side dish, these little stuffed squashes are always a hit. One of my favorite winter squashes is the sweet little Delicata. Their compact size, and quick cook, makes them a perfect weeknight dinner side, or even main course if stuffed! They have a sweet orange flesh, store well…

Three Sisters Succotash

Corn, Beans, and Squash are a timeless combination, and especially delicious in this classic New England dish. We just about live on vegetables this time of year. There are so many wonderful delights just asking to be taken home from the farm stand. Red swaths of tomatoes are everywhere, squashes are turning up in their…

Sweet & Sour Brussels Sprouts

You don’t have to be a fan of Brussels sprouts to like this dish! When I was a child, Brussels sprouts were not my favorite, and I could tell we were having them for dinner the second I walked in the house. The aroma that permeated the house, cooking them to death, and serving them…

Totally Tomatoes!

Red, yellow, orange, purple, green. They’re here! “What’s for dinner?” “Tomatoes.” “Didn’t we have tomatoes for lunch?” “Yep. Guess what we’re having for breakfast?” We wait all year for that blush of red in the garden, and the first few are precious. Nothing beats the flavor of fresh tomato, unadorned except for a sprinkle of…

Roasted Rainbow Potato Salad with Melted Chèvre Dressing

This salad comes together quickly, and the warmth of the roasted vegetables melts the cheese to create the dressing! So many wonderful vegetables at the farm stand right now! This is the time of year when the vegetables dictate what supper is going to be, and that’s all right with me!             A rainbow in my…

Garlic Scape Mashed Potatoes with Poached Eggs

These quirky little serpent-like garlic scapes at the end of spring just ask to be used in any number of dishes, raw or cooked. It was a beautiful Vermont Summer solstice weekend morning and my husband, sister, and I decided to hit the farmers market in Norwich, a lovely little village just a half hour…

Sugar Snap Peas with Orzo and Lemon Dill Vinaigrette

This is not your mother’s macaroni salad! Sugar snap peas are in! I was delighted to find them on the shelf of my local farm stand this week. These spring treasurers are as delicious as they are fleeting, so we eat them as frequently as I can at this time of year. They are at…

Herbed Fingerling Potatoes with Mustard and Lemon

I have met very few potatoes I didn’t like. There was a casserole my mother made when we were camping that used canned potatoes. I’ll spare you the details. There was also the gummy blender mashed potatoes I made in high school; I’d been practicing the new Oster with just about everything.  Any way you…

Sweet and Spicy Broccoli and Pea Salad

Not quite Mom’s Broccoli Salad, this one’s a little sweet, a little sour, a little spicy, and a lot flavorful! My mom used to make a broccoli salad in the summer that included a mayonnaise dressing, lots of bacon, apple, walnuts, and purple onions. Everyone loved it, but I thought it might be nice to…

Spring Pea and Asparagus Salad with Radish Top Dressing

If you love peas, you’ll love this salad! Spring means the return of fresh, local green things! Fiddleheads, ramps, spring lettuces, radishes, pea shoots, and the much-anticipated asparagus. How we love those first spears, pulled fresh from the earth! There will be grilled and steamed asparagus, asparagus soup, asparagus in stir fries and salads, served…

Tempting Trio of Spring Treasures

Could there be anything more perfect than finding wild fiddlehead ferns, ramps, and asparagus all in the same day? The blossoms on the trees are just popping out in lacy, pale green wonder. The grass in the fields is beyond green as well, and the odd freshly tilled field scents the air with earth and…

Stuffed Swiss Chard

It’s the end of our Winter CSA, but we still have lots of veggies to use! It is the end of our winter CSA, so I stocked up on a few favorites to tide us over until the farm stands open and the season begins anew with radishes and lettuces from our fields, plus a…

Spring Parsnip and Leeks Au Gratin

It is a happy day the first time we see local spring-dug parsnips for sale! Sometimes you find them at the co-ops, a neighbor might bring you a few, but more often you’ll see a pick-up truck at a parking area on the side of the road. Usually, the same person year after year, and he…

Roasted Carrots and Blood Oranges

The secret ingredient? Kombucha! When I head to the market, especially these days, I try to have a list or at least a pretty good idea of what meals I am shopping for, a plan! However, sometimes we find something beautiful and need a little course correction.             I was looking for some fresh broccoli, and…

A Celebration of Maple Sugar Season

It’s our state tree, our state flavor, and this time of year is it also our first crop. The sap is running! We love hearing those words. Our first crop of the year in Vermont is maple! It is also our first real evidence of spring in this cold climate.              When I hear that the…

Winter Radish Fritters

These little winter radish fritters can be an appetizer, party food, a side dish, or lunch! We’re trying to be good and eat as much from the local winter CSA as possible. In mid-February, we still have roots of every kind, lots of roots, our continuing supply of baby greens, lots of eggs and cheese….

Corn and Horseradish Stuffed Baby Potatoes

     Little bites of big flavor, these potatoes are always a crowd pleaser, even if this year the party is a little smaller!  The big game is Sunday and since this year Tom Brady will not be leading the New England Patriots to victory, it’s just another game in our area. Who did you say was…

Zucchini with Garlic, Lemon, and Hazelnuts

The humble zucchini moves from quiet weeknight sidekick, to dinner party pretty, and it’s quick and easy too! My grill has reappeared from the snow, and while I seldom hesitate to fire it up in the middle of winter, it was just been a little too cold this week to stand there for any length…

Roasted Shrimp Cocktail with Avocado and Melon

I love a recipe that I can make early in the day and let sit around in the refrigerator getting better and better as the day goes on. Special little salads fall into this category, and in our family shrimp is always at the top of the list.

A New Season, a New CSA: Winter Salad

Sunset is now at 4:16 p.m. and our days are short. While my grass may still be green, the only thing surviving in my garden is parsley and Swiss chard in the cold frame, and some scraggly thyme, sage, and peppermint in the herb bed. Our local farmers to the rescue!