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.

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…

Blackened Vermouth Chicken with Chilies

I still keep good white wine around to add some flavors to sauces – but only just barely. My heart now officially belongs to dry vermouth. It makes pan sauces extra savory and velvety – and makes the kitchen smell like a 5-star restaurant. For less than 5 bucks a…

Broiled Honey Butter Grapefruit

My maternal grandfather farmed all day, enjoyed a tipple in the evening while he played guitar, adored his wife and family, and gave any spare time he had to anyone who needed a hand. He didn’t have a greedy bone in his body. Unless there was a grapefruit in the…

Maple Chili Blood Orange Salad

Jedd has been making himself a spinach salad every morning for breakfast along with his eggs. Which to me just makes good sense, because greens are refreshing – which is what you want when your feet first hit the floor. We also both like a decent amount of citrus in…