They are big and plump this year, little cabbage-like buds that you either love or hate. Actually, you can feel both ways about Brussels sprouts since so often they are cooked to death to grey mush and smell up the house. That’s the way I had them growing up at my aunt’s house, an unforgettable…
Tag: farm to table
Another bean burger? Let’s start with A for Adzuki!
Nope, it doesn’t taste like a hamburger, but it does taste delicious! Over the years, I’ve made dozens of different veggie burgers, and most were disappointing in texture, or fell apart in a crumbly mess on my plate. I’ve used black beans, white beans, beans of every size and shape. Rice, lentils, bread, carrots, even…
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High Summer, so lets’ make Blueberry Pie
Our blueberries are still coming on strong, large and sweet this year, it has been a most rewarding harvest. My granddaughter and I decided to make a pie this past weekend after picking for the second time, six pounds before the heat got to us. I now have lots in my freezer for the winter…
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Cod and Cherry Tomatoes over Creamy Spiced Cauliflower
It happens all at once. My tomato plants are extremely large this year, a combination of really hot temperatures, tons of rain, and of course, our long days. They have started ripening, have sprawled out of their raised beds, and I now have a windowsill full and the abundance of cherry tomatoes at my fingertips….
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Let’s fill some summer vegetables with Mushrooms and Radicchio!
There’s lots going on in the garden right now, and farmstands are filled with just about anything we could want from peas and squash to corn and tomatoes. Many an evening meal around here consists of nothing but vegetables in just about every preparation. Little vegetable boats Since my kids were little, we’ve loved to…
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Green Beans and Tomatoes, summer veggies surviving the floods
Fresh green and wax beans are coming in strong right now, and they are fat and delicious this year, at least those grown in the farms that were not affected by our recent flooding. For the second year in a row, mid-July brought torrential rains, tornado warnings (unusual in Vermont), and damaging winds that washed…
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Blueberry Season, finally. Let’s make some pancakes!
They have arrived, luscious blueberries in abundance, and we can’t wait for all the delights of the season. There will most likely be some jam for the pantry, a pie, muffins of course, and blueberry pancakes first off. Of all the dishes I served up for breakfast at the inn, the most frequently requested meal…
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Tagliatelle with Chanterelle Mushrooms, Fresh Peas, and Confit of Garlic
What a perfect time of year for those of us who love to cook, and for those who simply love to eat delicious local food. A rainbow of fruits and vegetables are hitting the farm stands, and life feels just a bit easier. Quick stir-fry perhaps, or veggies tossed on the grill. Berries are coming…
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Grilled and Chilled Asparagus & Leek Soup
The house will stay cool! We’re firmly in the middle of wonderful Asparagus Season here in Vermont! How delightful those tender and flavorful shoots. We wait all year, and this is one crop that never disappoints. It’s always the best, and we make the most of it and use those tender spears in everything possible….
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Asparagus and Crab Stuffed Boston Lettuce Cups
Boston lettuce is always fun to serve stuffed with something delicious. The little cups just beg for a special filling, and with Asparagus Season now in full swing, what could be better, especially if paired with tender, sweet crab? No one likes the slimy! We didn’t have asparagus when I was growing up because my…
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Rhubarb, Cherry, and Red Wine Sauce
When the rhubarb gets big enough to harvest, that is always a time to celebrate spring in New England. And we’ve got a great way to celebrate! Not many people are neutral on the topic of rhubarb; either you love it, or don’t want it in any form. I am in the group of the…
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Hakurei Turnips with Baby Potatoes in Mustard Sauce
It’s always exciting when the first crops of spring-grown vegetables make their way to the farm stands, and this week’s delight was the tender, sweet Hakurei turnips. These mild turnips are nothing like the turnips I grew up with, which were larger, with extremely strong flavor, and could be unpleasantly bitter, especially the tops. Plus,…
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A Spring Treat: Homemade Chive Pasta with Smoked Salmon and Greens
The ice is out of Joe’s Pond! That means spring is really here in Vermont. There are signs of spring everywhere! Flowers are starting to bloom, the birds have all returned, including the Lake Champlain seagulls that spend a week or so feasting on bugs in the hayfields after snow melt. Now we can declare…
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Stuffed Napa Cabbage Leaves with Peanut Sauce
We love the ease of feeding ourselves a rainbow of nutrition in high summer in Vermont! You never know what you will find at the farm stands and farmers markets in July in Vermont, but it’s a sure bet there will be lots from which to choose and enjoy. This week, I found everything I…
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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!…
