A Side Dish of Gratitude

The Brussels sprouts, cranberries, leek, and spinach that never made it to the Thanksgiving table got their time to shine as a tasty weeknight side. We have lots of local Brussels sprouts available to us through the winter months in the North, so it’s fun to play around with different ways to cook and combine…

Mom’s Best Mashed Potatoes with a Potato Peeling Twist

What’s better than mashed potatoes? How about a crispy potato peeling topping? If we forgot mashed potatoes at the Thanksgiving table, there would be a revolt. But since we need to please all eaters with this important dish, making it vegan friendly is as simple as it is important! I think I would definitely rate […]

Moroccan Spiced Carrots and Potatoes with Rosemary Crème Fraîche

Carrots and potatoes love to be together, whether mashed, steamed, grilled, or roasted. Add a sauce made with rosemary, garlic, and lemon, and you have a winning side dish. I find myself thinking about side dishes this week. Our first snow flurries and plummeting temperatures this week, left no denying the fact we are well…

A Study in Purple…

I didn’t intend for it to happen, but when I went to make the roasted vegetables for Sunday dinner, they were all purple! So I threw in a bunch of grapes for good measure. I sent my husband to the market to get sweet potatoes, and he came back with a purple variety. They were…

Brussels Sprouts with Fennel in Sherry Shallot Cream Sauce

Fennel is used three ways in this dish, but Brussels sprouts are still the star. As the holidays approach, I’m already thinking about side dishes for those feature meals and family gatherings. Often, people look forward to the sides as much as they do the turkey. I’ve made Brussels sprouts lots of different ways, and…

Autumn Turnip and Carrot Cakes

Stay with me please, I know the word turnip does not inspire a lot of sexy vegetable glamor, but they are good! Turnips and root vegetables are the star of this little fritter, and we’re using the lovely tops as well. We have definitely moved into root vegetable world! The markets are filled with carrots and…

Watermelon Radish Salad with Honey Lime Dressing

One thing the farm stands boast right now is color, and lots of it, from vibrant orange squashes and sweet potatoes, to hardy vibrant pink radishes! I love color on the plate, and this time of year we can easily serve up that daily rainbow of vegetables. One of my favorite colors is the deep…

Kale and Brussels Sprouts Salad

Sweet fall kale and Brussels sprouts are delightful in a salad surrounded by colorful autumn vegetables, and topped with a Creamy Lemon Parmesan Dressing. I raided the kale from my garden today and had lots of it to use. In the fall and winter, the kale is much sweeter than in the summer, and right…

Roasted Sweet Potatoes with Basil and Lemon Sauce

Add a few pomegranate seeds and lots of black pepper, and you have a tasty side dish with balance and texture. Sweet potatoes. They are nutritious, lovely to look at and, well, sweet. In a savory side dish, the sweetness can be a problem to some. I’m not a huge fan of really sweet vegetable…

Autumn Salad with Maple Poppyseed Dressing

Add some rosemary, lemon, and garlic marinated mushrooms, and you have a flavorful fall lunch using seasonal beets three ways. It is the season of color. The leaves are turning quickly, and the hillsides are vibrant yellow and orange and red, with evergreen thrown in for contrast. The same colors are in abundance in our…

Heirloom Beets & Greens

Whether you have a love affair with beets or not, you can eat every inch of them, and they pack a lot of nutrition.

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…

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…

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…

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…

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,…