Seasons in Vermont

Tomatillo and Grilled Corn Salsa

The humble tomatillo. They’re tart and piquant, and go well with any protein you might want to throw on the grill. To me, tomatillos are summer on a plate. I’ve never particularly like them raw, I think they’re best when roasted, grilled or just simmered in water for a few minutes- the cooking mellows the sharpness and rounds out the flavor. You can grill them and then puree into a smoky sauce to top a burger or fold into your potato salad, or for a super quick and easy salsa that packs a big flavor punch- simply blanch them in simmering water before… Read More

A Cloudy Day in the Garden

I love a garden on a cloudy day. Maybe it’s the atmospheric look of mist drifting over dark green foliage, or droplets of rain, like little crystals, clinging to a leaf. Or maybe it’s the soft light that mutes the bright colors of the flowers while bringing out the subtle shades of green and delicate, prickly textures of the leaves and stems. Forgive my waxing poetic, but gardens are definitely better on a cloudy day. And if there’s a chance of rain, well then, you’re really just going to have to wait until tomorrow to weed. There’s always that. The… Read More

Portugal Road Trip

Let me just start by saying that road tripping is not my usual mode of travel. First of all, I really dislike long distance driving, highway driving and cliff-hugging, hairpin turn driving. Thankfully, my husband loves to drive and I am a Magellan-like navigator (ahem), so our arrangement works out pretty well. Secondly, I’m not the lightest packer in the world, and a successful and enjoyable road trip requires one to be light on their toes and able to toss a bag in and out of the trunk with style and ease. The style and ease part not withstanding, I did… Read More

Quick and Healthy Carrot Soup Recipe Video

The humble carrot. My fridge is chock full of them right now. You can cook them in a million ways – they come in a rainbow of colors and are packed with healthy nutrients. As a storage crop, locally grown carrots are available year round in Vermont. This super easy and delicious Carrot Soup is a classic and essential recipe, with bright, clean flavors and a velvety texture. I make it at least once a month. It’s simple, and chances are you’ll always have the ingredients hanging around your kitchen. You can build on this basic recipe by adding ginger or curry flavors,… Read More

Muffuletta

I can almost remember the exact date that I discovered the famous Muffuletta, the “original Italian sandwich” made famous in…Louisiana. It was on my very first visit to New Orleans, mid-September 1989. While my husband attended a conference, I happily occupied myself walking around the French Quarter, checking out the galleries and desiccated alligator heads on Royal St. and looking for a good place to have a little lunch by myself. Hungry, I stumbled into Central Grocery. I had no idea what a famous destination it was, but it looked like my kind of place. Dusty shelves straining under the weight… Read More

Maple Sugar Bread Pudding

I hope I don’t sound like a broken record, but honestly, for a tiny state the size of my beloved Vermont, how is it possible to have so many amazing food products, produced by hand in small batches by REAL LIVE humans?! It’s an embarrassment of riches. I’ve lived in Vermont most of my life and I adore this state for so many reasons, not the least of which is… the food! Speaking of great food products, I have a friend who has a small, family-run maple sugaring operation called Couching Lion Maple Sugar Farm. She recently shared some of… Read More

Goat Cheese Tartlets with Beets and Butternut Squash

Did you happen to get beets and butternut squash in your winter CSA share this week? Go elegant – and make these cute little bite-sized appetizers! They are like little jewels, filled with a fluffy mixture of goat cheese, ricotta and herbs, and capped with roasted beet and/or butternut squash. They can be vegetarian of course, but I couldn’t help myself, I’ve hidden a little bacon in the ones in this picture. And, bonus! – they can be baked, cooled and frozen so you can make them ahead of your dinner party and heat them up just before. Goat Cheese Tartlets… Read More

Protest Dumplings

I’m calling these Protest Dumplings in honor of the immigrants who taught me how to make them. A number of Chinese immigrants arrived in Vermont in the 1990’s and we came to know three wonderful families. I learned to make these Chinese dumplings (or wontons if you serve them in broth) from one of those families. Their English was already quite good, but they were keen to practice their conversation skills, so we often cooked together while we hosted English conversation sessions. One evening, one of the young couples we had met invited us to join them at their home to make dumplings. We… Read More

Blood Orange Steamed Puddings

Binge watching The Queen has set me to thinking about treacle tarts and steamed puddings. When I think dessert, I admit I usually don’t think England. But I’ve had versions of both of those traditional desserts on visits to England and they’ve been truly memorable. Years ago, I tasted a revelatory treacle tart at Thornbury Castle in Gloucestershire, and it’s remained in my memory all this time. I’ve made several attempts to recreate that tart, but my efforts have never quite measured up to what has become my Platonic ideal of the humble Treacle Tart (maybe it has more to do with the… Read More

Seasons in Vermontini

We had a little January thaw last week. The temps reached 54 degrees and hung out there for a couple of days- just crazy weather for Vermont in winter. The squirrels ventured out of their dens and partied in our backyard like it was a beach vacation, hanging out on the patio furniture and stuffing their cheeks with acorns they dug up from the newly softened ground. Apparently, even the sap ran for a few days! A little taste of things to come in just a few short weeks. But for now, the temps are back to a more reasonable 25 degrees, so… Read More

A Wine by Any Other Name: Finger Lakes weekend

What’s in a name? That which we call Lemberger By any other name would taste as good; So Lemberger would, were it not Lemberger call’d… Bring it on, I’ll drink it, hideous name and all. My first taste of Lemberger, a wine grape I had never heard of, was to say the least, a surprise. And a lovely one it turns out. The name alone makes you crinkle your nose and turn your head away, but don’t let the name deter. Be bold, and look this Lemberger right in the eye. Fruit-forward and earthy with dark berry flavors and a… Read More

Lemon Lime Tart

Citrus in winter. Lemons and limes are NEVER in season in Vermont, but thankfully I have a best bud who has a giant lemon tree in her Arizona backyard. Every January she sends me a huge Priority Mail box filled with big, beautiful lemons. It must cost her a fortune. She’ll be moving to different, non-lemon growing state soon, so I fear my highly anticipated annual lemon delivery will be coming to a screeching halt. I’m very excited and happy for my friend of course, moving on to a new adventure in another fun state and all, but, um… what of my special lemon delivery? Seems… Read More