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

Persimmon and Chili Jam

This is probably the easiest recipe I’ve ever put up here. And the crazy thing is that it only has three ingredients, but tastes like a whole fruit stand. It’s sweet and citrusy, and it’s got some real kick.

Warm Cranberry Vinaigrette

Warm Cranberry Vinaigrette

The big day is coming up next week, and to err on the side of caution I bought a bag of cranberries so I wouldn’t be short on Thanksgiving. And, of course, I immediately wanted to play with them.

coffee pork sized

Coffee-crusted pork loin with Guinness sauce

(The migration from the old site to this beautiful new one continues. Like a few other recently re-posted recipes, this one jumped to the head of the line because we received a reader request. Thanks for contacting us! Man, a coffee-crusted pork loin with Guinness sauce sounds pretty good as…


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…

skewers sized

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…