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

Making Homemade V8-Style Tomato Juice From Summer’s Tomato Harvest

(We’re still switching over to Word Press, so some older recipes haven’t appeared here yet. However, I received an email from a reader requesting this one from the vault, because she had a lot of wonderfully ripe summer tomatoes that she needed to use lickety-splickly. So, it just makes sense…

Summer Pasta with Asparagus and Mint

Mint is one of those things that you have, and kind of wonder what to do with. Sure, we all make mint juleps and maybe throw some fresh mint in brownies – but then what?

Ginger’s Grilled Sugar Plum Salad

(Note: In no way was this salad endorsed by Jedd’s Aunt Ginger. However, since she gave me the sugar plums, I felt like she deserved a shout out. That said, I think she’d like it.)

Maple Wasabi Chicken Skewers

A few weeks ago, we received some maple syrup in our CSA basket, as a little bonus. The people who run it, are all sorts of awesome. Coincidentally Jedd was in Boston recently, and he hit a Korean grocery store. He brought me home all sorts of treats, including wasabi…

Potato, Turnip Greens, Cheddar and Thyme Tart

My newest green obsession is turnip greens. I want them in everything. They’re peppery and bright, and right now is the time when I can have as many as I want. Because it’s CSA season. Also, Jedd’s indoor garden is thriving, which means that I have more herbs than I…