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

Apple Popovers with Cinnamon Butter

Last weekend when it was really – actually – hot in Vermont in late October, Jedd and I went apple picking in the islands of Lake Champlain. And we over indulged. We came home with a lot of apples. Many, many, apples. So, this recipe although incredibly delicious didn’t do…

Tatsoi and Basil Scrambled Eggs

This is one of those recipes we can only make when the farmers market is in season. There’s a couple who grows tatsoi, and it’s one of the booths we hit first. Also, Jedd’s dad had a banner crop of basil – so we can use it with abandon. Actual….

Banana Espresso Muffins

Lately I’ve been keeping frozen bananas on hand nonstop. They’re perfect in smoothies, and for baking. Just let them thaw and BAM extra flavor. Also, we cat sat for our neighbor recently, and she gifted us some gorgeous chocolate covered espresso beans. Why should plain chocolate chips get all the…

Chocolate Blueberry Cookies

I don’t have much of a sweet tooth. My obsessions run more toward tomatoes, because apparently I make no sense. But a couple of weeks ago when the temperature climbed back in the 90’s, (and it was too hot to turn the oven on) I woke up craving chocolate blueberry…

scallion pancake

Yes, Virginia. You Can Freeze Scallions and Make a Sriracha Pancake with Them

The title is a play off of the movie “Yes, Virginia, There is a Santa Claus,” because for the last two years I’ve only had these amazing scallions in the summer and was stymied about how to make them last. Then it dawned on me – freeze them for the…