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!

Carrot Salad with Caper and Herb Dressing

This is not quite your mother’s carrot salad! Every holiday, mom made a little side salad of carrots. Sometimes, all it included was carrots, mayonnaise, a bit of sugar, salt, and pepper. Often, she would add dried cranberries or raisins, and sometimes cabbage as well. A change here and there I’ve changed her salad many…

Artichoke Bottoms with Scallops and Mushrooms

Artichoke bottoms are perfect little vessels to hold countless fillings. One of my favorite culinary gifts from my late Mother-in-Law Pat, was the discovery of canned artichoke bottoms. Pat was not just a great cook, but a chef in her two high-end restaurants in the Manchester and Londonderry Vermont area, the heart of ski country….

Spaghetti Squash with Fennel, Chard, and Potatoes

Fall vegetables combine to add flavor and texture to the lovely little winter squash that disguises itself as pasta. It’s a funny vegetable. A squash that thinks it’s pasta, offering up spaghetti-like strands when scraped with a fork, or, a plastic pumpkin scraper. As winter squashes go, this one has a mild flavor, almost bland…

Yankee Skillet Cornbread

This is a job for your grandmother’s cast-iron frying pan! Talk to a southern cook about cornbread, and a New Englander like me may well end up in a verbal disagreement over two aspects: the addition of flour and the addition of sugar. The southern cook will probably tell you that neither has a place…

Vermont Cranberry Shell Beans with Shiitake Mushrooms

This is the time of year when you’ll find fresh shelling beans at the farm stands. A quicker cook than dried beans, makes comfort food fast! New Englanders love their beans! Baked beans were the traditional Saturday night supper for decades, still are in many households, and most cooks had their own special recipe. I…

Fall Farm Market Finds

So many wonderful vegetables! I tried three new (to me) winter squashes this season, two modern and one really ancient. You never know what you’ll find at the farmers market these days. Our farmers are stretching the limits of what one would expect to find in a cold northern climate. But we now have reliable…

Autumn Stuffed Delicata Squash

The farm stands are full of every imaginable squash right now, and they beg to be stuffed! Sweet Delicata winter squash are among my favorites. These little gems have a mildly delightful squash flavor and are loaded with nutrition. Every inch of these fruits is edible from the seeds to the peelings, so one little…

Cranberry Butter Rum Apples Baked in Cider

            It’s apple harvest time, and our county has some of the best in the world! We enjoy apples fresh from the tree, applesauce, apple muffins, apple cakes and bread. Baked apples are a special treat, and in our home they hold lots of memories of making them together. Of course, there are so many ways…

Socca with Toasted Garlic and Cherry Tomatoes

A simple flatbread made with simple ingredients but with a toasted garlic twist. One of our family’s favorite quick sides is socca, a simple chickpea (garbanzo bean) flour flatbread (or is it a pancake?) that can be as simple as just the flour, water, and salt. Cooked in a hot oven or griddle in a…

Roasted Brussels Sprouts and Hen o’ the Woods

            This is a quick and easy recipe, with divine results! A little sweet, a little tart, and deeply flavorful.             They are here, and they’ll be around for duration of cold weather – Brussels sprouts! Sweet little cabbage-like nuggets of flavor and nutrition. They are delicious steamed, sautéed, roasted, and grilled, cooked pretty much any way…

Hakurei Turnips with Ginger, Mint, and Brown Butter

Sweet Hakurei turnips, tops and all, are an early Autumn favorite. A few years ago, we started getting these lovely little Hakurei turnips at our local farm stands. Sweet, crunchy, with only a mild turnip flavor, I almost hesitate to refer to them as a turnip at all! They are a vegetable unto themselves. The…

Grilled Summer Vegetables with Charred Scallion Garlic Dressing

I love grilling when the weather finally turns and Autumn whispers “hurry up, I’m almost here, get your grilling in!” I’m not a fan of standing over a grill filled with red-hot coals while it is 95 degrees out and extremely humid. But as soon as September creeps in, I’m out there grilling whatever I…

Corn and Black Bean Salad with Malt Vinegar Dressing

During corn season in Vermont, we often have left-over corn we’ve cut from the cobs, perfect in salads, especially with a little accent of craft beer! Actually, sometimes it’s a big container leftover! I’ll usually buy a full dozen ears of corn, and what we don’t eat gets cut off the cob and either frozen…

Haricot Verts with Cherry Tomatoes and Hazelnuts

With a few little twists, these thin French green beans are company’s-coming delicious on a week night. (subtopic, am I the only one having trouble with this new editor?????) It’s a good day when I find the beautiful little French green beans, called haricot verts, at the market. Straight and thin, tender and quite flavorful,…

Savory Rice Pudding with Corn and Coconut

It’s savory, but also sweet, and bursting with corn flavor. For a while, I’ve been thinking about making a savory rice pudding, something that could serve as a side dish or base for a stir fry or other veggies. Since it is Corn Season in Vermont, the idea of combining rice pudding with corn pudding…

Summer Squash and Broccoli Rabe Sauté

Fresh from the farm Broccoli Rabe and Summer Squash combine with Toasted Garlic and the unexpected pop of Preserved Lemon for a bright and pleasing summer dish At this  time of year, we can easily make a quick ands simple meal out of what is available at the farmers market and farm stands, which is an awful lot!…

Green Beans, Potatoes, and Mushrooms on the Side

It is the time of plenty, so many vegetables, so little time! I always feel incredibly lucky in the summer when there is so much fresh produce available. The farm stands and farmers markets have so many options, it is easy to get carried away and buy too much! Luckily, because it is so fresh,…

First Corn Salad with Orecchiette Pasta and Wasabi Dressing

New Englanders wait for Sweet Corn Season all year, and for two months we delight in using it as much as possible, from breakfast to dinner, and the occasional midnight snack! Of course, the absolute best way to eat that first ear is quickly cooked (steamed, grilled, roasted, boiled, your choice) and served with lots…

Kamut with Cherry Tomatoes and Green Beans

The cherry tomatoes were falling out of every nook in my kitchen, I had to come up with something! This is certainly a good year for cherry tomatoes. We’ve had lots of really hot weather here in Vermont, and I can almost see the plants grow! The cherry tomatoes have been producing a bounty all…

Mushroom Stuffed Patty Pan Squash

Summer squash are abundant right now, and there are hundreds of sweet and savory ways to use these seasonal fruits. No matter the shape, they beg to be stuffed. I love stuffing squashes, whether summer or winter. You can add just about anything to the stuffing from fresh local mushrooms to leftovers from last night’s…

Buttons and Bows

Button mushrooms and bow-tie pasta combine with fresh from the garden vegetables for a delightful summer salad.  I remember my Mom fussing about in our kitchen and singing a silly little song about Buttons and Bows and telling me that although she liked the song it was stuck in her head and she was singing it…

Squash Flowers Stuffed with Swiss Chard and Beans

These pretty baked summer squash blossoms are dairy- and gluten- free, and stuffed with a flavorful chickpea and rainbow chard filling. There is something simple and beautiful about an edible flower on a plate. Used sparingly, they can add interesting flavor and color to many dishes. But a flower big enough to stuff? The granddaddy…

Sweet Corn and Potato Salad

The corn’s the star here, but we’ve added some horseradish to wake up the potatoes! I love salads that get better as they sit in the refrigerator! This combination of corn, potatoes, horseradish, and chives, invites seconds! The corn’s the star, but everything else, lightly dressed, is happy to lend flavor Pantry meal This was…

Marinated Grilled Spring Ramps

The Northeast woods offer many treasures in early spring, and ramps are always at the top of my list! These wild members of the onion family, Allium tricoccum, might find their way into a soup. Or, perhaps they’ll dress up a pot of risotto, or liven a stir-fry. Almost every use is enhanced with a quick…