In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.

Local Food

Playing with our local fruits and vegetables. Seasonal recipes inspired by our CSA and local farmers markets.

From Scratch

Everything is from scratch, even the ketchup, tahini and - yep - the microgreens...

Nothing is Impossible

Well, almost nothing. You can't make your own homemade MSG.

Sichuan Peppercorn and Star Anise Braised Shingo Pears

Are you looking for an insanely delicious treat? These pears fit the bill. They’re full of ginger and anise, with a titch of extra savory goodness from Sichuan peppercorns. Jedd’s mother’s birthday was a couple of weeks ago, and I thought that braised pears would make a nice co-dessert with…

Preserved Lemon and Pomegranate Chicken with Blood Orange Salsa

We’re all brave, and we’re all fearful. I can be pretty fearless in the kitchen. I throw flavors together like a drunk college student, and they generally work out pretty well. But for no apparent reason, I’m terrified of any sort of preserving. Sure, I can quickle with the best…

Chicken with Three Hot Pepper Sauce Tacos

Every year for my birthday Jedd gifts me with a new type of dried hot peppers. Pasillos, Chipotles, Arbol, etc. It’s a pretty great birthday gift because I get to play with new flavors – which of course is the gift that keeps giving. However, my bag filled with bags…

Citrus Habanero Sauce

In the fall our farmers market is busting at the seams with hot peppers. They range from medium hot, to “What the hell is wrong with you? Why would you eat that?” I buy a pretty wide variety of the sane hot peppers, along with some of the “Why did…

Cast Iron Blood Orange Chicken and Carrots

I should be tired of citrus fruits after this long winter of – well – citrus fruits. But, I’m not. In fact, when I cut into this orange a tear filled my eye because it was so beautiful. (Although, to be fair, I wasn’t having the best day so seeing…