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

Beet Green Stem Gratin

I threw my back out a couple of weeks ago. I haven’t been incapacitated, but man-oh-man, I’ve been walking like a guilty convict in ankle shackles. *shuffle, shuffle, shuffle* So, let’s just say Jedd has been doing the “metaphorical heavy lifting.” He’s had to grab the pots and pans on…

Orange Ancho Melon Salad with Maple Candied Pecans

A friend of ours went on a spur-of-the-moment trip to Maine and asked if we could check in on her little cats while she was gone. We said we’d be happy to. Who doesn’t like checking in on adorable kittens? And as a thank you, she gave us a fresh…

Lime and New Mexican Chile Powder Crisped Chickpeas

This fall Jedd and I were watching a cooking show and they used “New Mexican Chile Powder.” I’d never heard of it. Jedd had never heard of it. And I made a note to self to check it out. Then low and behold on my birthday two of my presents…

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…

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…