Kale and Mango Salad
While you probably won’t find mangoes in Vermont any time soon, this is an example of how to incorporate a…
Read more
Basic Roast Beets
Beets are a sweet and easy vegetable to cook this time of year. Basic Roasted Beets Courtesy of Chow.com 1.5…
February Recipes: Roasted Veggies, Tarts, Pancakes, and Soup
It’s challenging to eat local in winter, but here are some easy and delicious recipes to try featuring cabbage, carrots,…
Rosemary Spiced Parsnip Fries
Rosemary Spiced Parsnip Fries Courtesy of Bon Appetit 2 1/2 pounds parsnips, peeled, cut into about 3 x 1/2″ strips…
Wonderful Winter Squash
Winter squash is versatile, delicious, and healthy. This fruit makes a comforting soup, a sweet side, or a fabulous main…
Eat More Kale
Here are a couple of easy kale recipes to experiment with that even the kids will try. Kale Parmesan Salad…
Thanksgiving Leftover Recipes
Turkey sandwiches, move over! Try these creative recipes with your holiday leftovers. Turkey Holiday Hash Courtesy of Boulder Locavore. Adapted…
Butternut Squash Soup
Fall is when I head back to the kitchen after a summer of grilling everything — to roast, bake, and…
Chickens of Summer
Summer is the season for delicious, fresh, locally raised chicken. Here’s a great recipe for grilling your locally grown whole…
Rhubarb Upside Down Cake
A deliciously sweet treat using the rhubarb in your garden or from your local farm. Rhubarb Upside Down Cake Serves…
Recipes from Flavors of the Valley
Here are some of the recipes from the 13th annual Flavors of the Valley. Willing Hands – Crispy Kale Wash…
Roasted Root Vegetable Fries
Roasted Root Vegetable Fries Yield: 4-6 servings Ingredients: 2 lbs of root vegetables: beets, rutabagas, carrots, celeriac, parsnips, potatoes, turnips,…