Spicy Farmers Market Homefries and Scallions
Tis the season to be drowning in produce, fa la la la la, la la la la. It’s the most wonderful time of the year! This week we had baby
In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.
Tis the season to be drowning in produce, fa la la la la, la la la la. It’s the most wonderful time of the year! This week we had baby
Between our CSA and our addiction to the farmers market, we have an embarrassment of riches right now. And two of the ingredients we are loving at the moment are
It’s happening, folks! We’ve made it into May! And with May, comes all sorts of wonderful greens. Tatsoi, spinach, arugula, all the things that my salad spinner yearns for all
This spring we started a new tradition in the homestead, “Classic Movie Night.” Every Sunday night I made us deep dish pizza, while we dimmed the lights and just watched
The joy of frico is simple. It’s crispy. It lets you be a little whimsical on a sheet pan. Its freaking addictive. And it’s out-of-this-world delicious. The theory is simple:
So, earlier this summer we went through a ridiculous hot spell. And being Vermonters, we’re not built for heat. Luckily we had air conditioning in one room, and Jedd set
This melon, cucumber, and edible flower salad with cotija made us very, very happy. It’s the perfect salad! It’s crunchy from the cucumber and pistachios, light and sweet from the melon, peppery from the nasturtium and tatsoi flowers, savory from the cotija, and citrusy and bright from the lemon juice and pickled shallots. …
Do you know what’s amazingly delicious? Lentils. But not just lentils, lentils cooked in chicken broth with a ton of bay leaves and black pepper. And when they’re combined with roasted vegetables and a lemon vinaigrette, well, it makes for a magical salad. …
This is one of our favorite easy summer chicken recipes. This lemon pepper chicken has a double kiss of lemon and spicy pepper flavor from the nasturtium compound butter. And
Folks, we’re in July. Which means we’re heading into the thick of hot and humid weather – even in northern Vermont. But honestly, I thought we might have been in
(Fun fact: When you write about for food for a living and also have your own website, some things fall through the cracks. Like this post from a couple of
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,
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
I should be tired of citrus fruits after this long winter of – well – citrus fruits. But, I’m not. In fact, when I cut into this orange a tear
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
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