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

Apple and Mint Pancakes

Sadly – oh so sadly – our farmers market season is winding down. But currently, we’re in the incredible sweet spot of produce and fruit. Kale, squash, tomatoes, and hot peppers all still nestle against each other on wooden stands. Last weekend I torqued my back, and was on the…

Weeknight Thyme Tomato Tart

I love savory tarts. I could eat them nearly every night for dinner. Whether the base is pie dough, phyllo, or puff pastry, the combination of vegetables and cheese makes me happy dance in the kitchen. However, because we have an apartment sized freezer that means I can’t keep everything…

Hands-Off Roasted Butternut Squash

A few years ago I had an unruly butternut squash that refused to be cubed. Maybe my knife was a little dull. Maybe I hadn’t had my Wheaties that morning. But I just couldn’t get a knife to go through that bad boy. I asked Jedd to help me out,…

Basil Blueberry Highball

If you’re still lucky enough to have some of the season’s last blueberries in your possession, this luscious little cocktail is the perfect way to celebrate summer and the impending change of seasons. I saw these local blueberries at the grocery store on my way home and, even though I…

Pearl Barley and Tatsoi Soup

  If bright bok choy and baby mustard greens had a love child, it would be tatsoi. It’s one of my favorite summer treats, and it’s perfect in this hearty soup. Now that (fingers crossed) the worst of the horrid heat wave is (hopefully) behind us, I can daydream about…