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

Orange Blossom Rhubarb Sauce

Every year when we get rhubarb from the farmers market, I try to put a savory spin on it. But this year, I decided to go a more traditional route, and make a sweet sauce with it. Jedd had given me orange blossom water for my birthday and I’d wanted…

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…

Sichuan Peppercorn and Star Anise Braised Shingo Pears

Are you looking for an insanely delicious treat? These pears fit the bill. They’re full of ginger and anise, with a titch of extra savory goodness from Sichuan peppercorns. Jedd’s mother’s birthday was a couple of weeks ago, and I thought that braised pears would make a nice co-dessert with…

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…

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…