Spring must be here, because it’s time for Flavors of the Valley, our annual celebration of local farms.
We hope we are together next year for Flavors, tasting delicious local food and seeing old and new friends in the Hartford High School gym. In the meantime, let’s celebrate the flavors of our valley in 2021!
Throughout May we will (digitally) celebrate spring, our local farms, local food, and our local place. Join us here, on email, Facebook, and Instagram for a lot of fun and a lot of local local food stories, images, information, prizes, events, and FUN. It’s the perfect way to connect with food and farms in the Upper Valley.
Flavors kicks off on May 1! in the meantime, enjoy searching the Vital Communities Guide, exploring our recipe collection, and more. Thanks to SUnrise Farm, pictured above.
Sign up for our Food & Farm emails! Throughout May, you’ll receive weekly “Flavors” emails full of local food stories, images, information, prizes, events, and FUN. After May you’ll receive irregular but wonderful emails through the seasons.
#flavorsofthevalley on Instagram will get you a barn-full of luscious farm photos, connections, and joy.
Vital Communities is always your Facebook guide to the Upper Valley. In May, we’ll get you set for your local food summer.
Fresh food! Friendly farmers! Fun Music! Make your farmers market plans today with our handy downloadable schedule for summer 2021.
Recipes We Recommend
Berries: Delicious & Versatile!
The Upper Valley berry season typically ranges from mid-June to October. In our short but fruitful season, we can enjoy…
Flavors of the Valley Recipes
Here are some delicious and fun Flavors of the Valley recipes from 2017! Curried Carrot Soup 2 tablespoons olive oil 2…
Grilling Pizza
Most people think of summer as grilling season, but I have my grill going year-round. It’s easy, makes fewer dirty…
Grilled Napa Cabbage
Napa cabbage, also known as Chinese cabbage, is a popular vegetable found in CSA shares and at farmers’ markets all around the Upper…
Hot Sauce is Cool
Late summer and early fall is hot sauce season. Almost all the ingredients you need are available now from Vermont…
Using Up Wilty Herbs
You know those bunches of herbs that collect at the bottom of the fridge crisper? They get wilty, and we…
Easy Eggplants
I’m sharing my two favorite ways to cook eggplant. They’re both easy and interesting and are a good way to…
Across the Grain: Grilled Flat Iron Steak
As an eater and a former restaurant worker, I know there’s often some tension around balancing the price and ease of mass-produced…
Beautiful Blueberry Galette
Blueberries are my absolute favorite local food! I’ve loved blueberries longer than it’s been known that they have amazing health…
One-Pot Meal: Sausage, New Potato & Vegetable Hash
This is my favorite thing to eat in August when corn and green beans are ready, there is lots of…
Beeroness Stout & Sriracha Barbecue Sauce
This yummy sauce is courtesy of The Beeroness and goes deliciously with Slow Cooker Pork Ribs. Beeroness Stout & Sriracha Barbecue…
Slow Cooker Pork Ribs
This recipe is courtesy of The Beeroness. Cook up some Stout & Sriracha Barbecue Sauce to go with these for…
Bethany’s Luncheonette: Polenta Pie
I used to make cooked lunches twice a week for a handful of friends and neighbors. I called it Bethany’s…
Simple & Stunning: Blueberry Fool
Fool – a deceptively delicious English dessert – is one of my favorites. It’s easy, so tasty, and can be…
Easy Berry Cobbler
I found this remarkable easy cobbler recipe at Divas Can Cook and was so surprised by how delicious it was…
Take Stock
Stock — essentially a long-cooked infusion of bones, meat scraps, or vegetables — embodies several of my favorite qualities: thrifty,…
July Strawberry Salad
Each year I look forward to strawberry season with eager anticipation. Upper Valley strawberries are so juicy and sweet —…
Kale, Caesar!
My favorite way to eat kale is not new or trendy – I like it cooked tender and until it’s…
Spring Salad Made From Anything
I made this colorful, crunchy salad on the fly on Memorial Day when the grocery stores were closed for the…
Mastering Perfect Spinach
When my friend Justin opened a restaurant in Maine, I fixated on his strategy to train kitchen staff: cooks would…
Recipe Resource for Farmers
When I am writing my CSA newsletter at the eleventh hour, I am furiously looking for recipes to help my…
Sausage Bean Stew for the Spring Doldrums
This easy recipe was a crowd-pleaser at Flavors of the Valley in 2016. Nancy made 20 batches in five Crock…
Braised Pork + Cabbage: A One-Pot Late Winter Farmers Market Meal
Magazines and radio shows are already gushing about springy greens recipes, but if you’re eating seasonally in the Upper Valley,…
Parsnip and Carrot Muffins
By now, carrot, parsnip, and other root crop supplies are winding down for the spring. But before we say goodbye,…
Sufferin’ Succotash
My childhood memories of succotash are not good. I distinctly remember dumping my bowl of succotash in the bushes during…
Quick & Healthy Family Lunches
There are several options for providing mid-day sustenance for your school-aged children. Many schools have excellent school lunches, but packing…
Caramelized Onion Dip
Caramelized Onion Dip Courtesy of Food and Wine Ingredients: 2 tablespoons unsalted butter 3 medium onions, halved and thinly…
Warm Kale and Cheese Dip
Warm Kale and Cheese Dip Courtesy of My Recipes.com Ingredients 5 bacon slices, chopped 1 pound fresh kale, stemmed…
Holiday Appetizers: Squash, Kale, and Onion Dips
The entertaining season is upon us, and here are 3 dips you can bring to your company potluck or your…
Savory Butternut Squash Dip
Savory Butternut Squash Dip by Alexandra Kazimir, RAFFL Often prepared mashed with maple syrup or brown sugar, winter squash is…
Curried Squash Apple Soup
Soups are comforting and can be super easy, like this amazingly delicious 3 ingredient soup (there are 3 main ingredients,…
Holidays = Local + Healthy
When it’s summertime — the livin’ is easy. Well, at least it’s easy when it comes to getting local food…
Kale, Potato, & Fennel Hash
By now, most people know how nutritious Kale, the ubiquitous cold season green, is and how everybody should eat more…
Five Ways to Stretch Your LOCAL Food Dollar
We know that spending our dollars at local businesses has a big and positive impact, both economically, environmentally, and directly…
Quick Kimchi
Napa cabbage (also called celery cabbage and Chinese cabbage) grows well in our region and is often found in fall…
Simple Ideas Preserving Your Food
As the days inch towards winter, there is a frantic rush to harvest what is left in our gardens and…
Grilled Cauliflower Steaks
This incredibly simple dish will catapult cauliflower from the ho-hum “boring” vegetable group into the star of any meal. And,…
Oven Braising 101
September always brings a pang of nostalgia for our brief and beautiful summers in Vermont. Still, with the cooler nights,…
Summer Squash Salad
Light, delicious summer squash salad is a perfect addition to any meal. This recipe comes to us from the Norwich…
Easy Ways to Preserve the Harvest
When the garden is overproducing and the CSA share is overflowing, finding quick ways to store the harvest for the…
Herbs: Bring on the Fresh
Cooking with herbs lends a bright, fresh note to food and, whether used sparingly or with gusto, can completely transform…
Slow Cooker Chicken Masala
Easy Crock Pot Indian Chicken Adapted from: Real Simple Chicken Tikka Masala I found this recipe while looking for new…
Berry-time Smoothie
This post is a fun reminder about how quickly and deliciously you can enjoy fresh grown berries this summer (aside…
Zucchini Chard Cakes
I’ve lost count of the number of times I’ve shared this zucchini chard cake recipe with folks this summer. I…
Scape Season
When a garlic bulb matures and sends up a stalk for a flower to reproduce, the flavorful shoot is called…
Rhubarb Orange Sauce
Rhubarb, also called “pie fruit,” is a long-living perennial and a welcome sign of spring in Vermont when the green…
Frozen Meat Primer
A common question I get from customers at farmers’ markets is if I have any meat that is not frozen.…
Kohlrabi and Apple Coleslaw
Between the two — kale and kohlrabi — people sampling our salads seemed to know less about kohlrabi. The most…
Really Awesome Black Bean Brownies
Delicious but healthier brownies. Gluten-free AND dairy-free. Lots of protein and fiber from the black beans to help prevent the…
Strawberry Rhubarb Crisp
Apples often steal the crisp scene in the fall. But berry crisps as just as good and make for a…
Grilled Asparagus
Late spring and early summer are when you’ll find asparagus in its prime. And that means now. With a unique…
Drink Your Greens
As much as I love cooking, I have to admit that sometimes I don’t do so well in the breakfast…
Chard, Beet, & Orange Salad
I’m a big fan of salads that aren’t just plain old salads. Not that there’s anything wrong with those, of…
Ramp and Potato Soup
Hilary Adams and I made a pot of this soup at the second culinary event in the Real Rutland series.…
Beet Burgers
That’s no typo. Beet (not beef) burgers are awesome. But I’m going to go ahead and guess you aren’t already…
Strawberry Rhubarb Compote
The pairing of strawberry and rhubarb is classic. The tartness of the rhubarb and the sweetness of the strawberries creates…
A Strawberry Rhubarb Beverage
While making strawberry rhubarb compote recently, I thought I was pretty clever. For whichever use I had intended for the…
Strawberry Rhubarb Frozen Yogurt
If I had to pick just one of my slightly unhealthy food weaknesses to share with you, it would be ice…
How To Grill Veggies: Tips and a Few Recipes
With the expertise of guest chef Randal Smathers, we set up at Rutland’s newest community garden to demonstrate to neighbors…
Blueberry, Basil & Jalapeno Salsa
As strawberry season fades, it’s time to turn your attention to blueberries – my all-time favorite berry. When blueberries are…
Blueberry Thyme Zucchini Bread
Memories of your grandmother’s zucchini bread will remind you that this is certainly not a revolutionary concept. I haven’t come…
Lisa Donohue’s CSA Standby Soup
While at its base, this is a leek and potato soup, Lisa Donohue, of the Thrive Center in Wallingford, has…
Summer Corn Chowder
Sweet, crunchy, and slightly rich. It’s summer corn time. And when added to this chowder, those flavors are only further…
End of Summer Ratatouille
Whenever I find myself loaded with tomatoes, peppers, onions, eggplant, and summer squash, this is what I make. Ratatouille (rat-a-too-ee)…
No Recipe Vegetable Sauce
It doesn’t take long to transform whatever you have into one awesome vegetable sauce. No Recipe Vegetable Sauce Just start…
Eggplant Curry
Eggplant is one of those foods, like summer squash. I often hear people say they don’t like it. And, as…
Squash Pasta in Sage Butter Sauce
Ever have an amazing dish out at a restaurant and then try to recreate it again at home? I do…
Anytime Vegetable Curry
Curry has been on my dinner rotation quite often lately. Maybe you tried the eggplant one I shared with you…
Winter Squash, Red Onion & Goat Cheese Pizza
Have you tried the 5-minute pizza dough yet? No? Well, here are three excellent reasons to go, right now, and…
Squash and Bean Burgers
Getting kids to eat their veggies is not always easy. But I did just that. I worked with a girl…
Classic Beef Stew
Growing up, beef stew was a staple in my mom’s cooking. I knew we were having it for dinner the…
Puréed Turnips
Imagine the silkiest, smoothest mashed potatoes you’ve ever had. Rich, creamy, and lump-free. Got it? Well, that’s exactly what pureed…
Planning Your Thanksgiving Feast
I learned something important about cooking Thanksgiving dinner the first time I did so for a large crowd five years…
Kale and Coconut Salad
Kale and coconut are two powerful health foods of late we should all consider incorporating more of into our diets.…
Sweet and Sour Brussels Sprouts
This is the recipe – and cooking technique – that will change minds about Brussels sprouts. It won over my…
Put an Egg on It: Make it a Meal with a Fried Egg
The start of a new year is a great time to check basic cooking techniques – even those as basic…
Bubble & Squeak
Funny British name. One simple dish. A combination of lightly fried cabbage and mashed potatoes, bubble and squeak is so…
Baked Stuffed Apples
This is entirely un-American of me, I apologize, but apple pie does nothing for me. I’ve just never really cared…
Apple Cider and Honey Vinaigrette
Everyone wants to spend less money, make healthier choices, and eat better-tasting food — especially in January. Making your own…
Barbecue Sliders
Thanksgiving takes first place as the largest food consumption day of the year in the United States. That’s probably no…
Sausage, Barley and Spinach Soup
Friends often ask me how I find the time to cook so much. While I get paid to do so…
Baked Mac and Sweet Potato
Mac and cheese is a classic, well-loved comfort dish, and there are countless variations. But no matter what’s in it,…
Carrot Coconut Oatmeal Cookies
During winter, we’re not completely starved of good local food. You can still find root crops for sale that were…
Vanilla Chai Bread Pudding
How often do you buy bread and not get a chance to use it before it goes stale? I don’t…
Maple Roasted Beets and Oranges
If you’ve roasted root vegetables before, you already know and love the sweet crispy caramelization that happens in the cooking process.…
Lemon Rosemary Sunchoke Pasta
It’s time for a little English lesson. Restive. Regardless. Superfluous. Jerusalem artichoke. What do these words have in common? They…
Gado Gado: An Indonesian Salad
You probably don’t need another salad recipe. That’s why I’m sharing a salad idea. Gado Gado, which translates to “mix…
Braised Pork Chops and Turnips
I like the simplicity of these pork chops and turnips. They’re browned and simmered in one pan and, aside from…
Anytime Frittata
Frittata. It’s like an omelet, but less French, more Italian and is easier to put together. If you avoid making…
Rhubarb Chutney
Fact: Rhubarb is tart. Lie: To enjoy rhubarb, we must overwhelm it with sweetness. While the sweetness of ripe strawberries certainly pairs well with…
Teriyaki Beef Kebabs
Nothing says summer like food on a stick. From popsicles to corndogs, eating with your hands evokes the fun and…
Kale Pesto
I have dreams of pesto. Pesto on pizza, pesto on pasta, pesto on sandwiches, and pesto on warm potatoes. Maybe…
Kale Zucchini Lasagna
It’s a fun take on an old favorite, even for those without dietary restrictions. While I usually find lasagna to…
Tomato Basil Chutney
Have you ever noticed that the right condiment or sauce can transform an average dish into a great dish? That’s…
Parmesan Herb Meatballs
I realized earlier this summer that I needed to do some planning ahead. These meatballs were one tactic. Last month,…
Corn and Bacon Sauté
Sweet corn and smoky bacon are just meant to be paired together, which is why I love to start a…
Tomato & Caramelized Onion Tart
There are simple ways to preserve tomatoes, such as freezing them whole and not going through the hassle of peeling…
Sweet Pepper Bake
I’m always amazed at the end-of-season productivity of pepper plants and their vibrant hues as they reach peak ripeness. Yet,…
Mexican Spaghetti Squash with Tropical Salsa
Winter squash has to be my favorite food of autumn, followed up by apples and fresh cranberries. But for the…
Drunken Beet Linguine
I like to cook with alcohol, but I hardly ever buy it specifically for that reason. When cooking with wine…
Orange Maple Glazed Carrots
I don’t cook carrots often enough, and I have no idea why. They’re colorful, crunchy, and delicious without requiring much…
Rutabaga Potato Mash
Certain family members are set in their ways, refusing to eat certain foods because they either don’t know what they…
Beef, Turkey, & Mushroom Meatloaf with Cider Mustard Gravy
I grew up eating meatloaf regularly. It was a popular item in my mom’s dinner rotation, usually served with baked…
Maple Trees + Spring = Liquid Gold
Maple syrup. Ubiquitous and delightful. Celebrated and loved. The sweet liquid gold of our green mountains. Vermont is well known…
Eggs: Every Cook’s Delicious and Budget Friendly “Little Black Dress”
It is spring and with spring, there are eggs! So. Many. Eggs. But, never fear. Eggs are the perfect LBD (little black…
Eat Your Freezer Clean – Vegetables
By treating our freezer like an organized and important tool in our kitchen, not only can we feed ourselves and…
Beet Hummus
Beet Hummus Courtesy of Kathy Gunst Ingredients: 2 cooked beets, peeled, 8 ounces 2 cloves garlic, chopped 3 tablespoons tahini…
Bean, Green, & Grain Salad
What I love about this recipe is that everything is interchangeable. Use the grains, beans, and type of greens that…
Wild Leek Risotto
The world of food is filled with misconceptions. And I love to do my best to clarify them. Today’s clarification: Risotto.…
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…
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…
Apple Season in the Upper Valley
Did you know that apples are in the Rosaceae (rose) family and are related to strawberries? That interesting fact is…
Local Zucchini All Year Round
Freezing the abundance of local zucchini now so that you can enjoy baking with it throughout the winter is easy.…
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,…
Braised Parsnips
I feel bad for the parsnip; it just seems so neglected. Ask someone to describe a parsnip, and they’ll probably…
Vegan Creamy Roasted Parsnip Soup
Vegan Creamy Roasted Parsnip Soup Courtesy of In Pursuit of More 1 large sweet onion, chopped 3-4 large whole garlic…
Turkey and Stuffin’ Soup
Turkey and Stuffin’ Soup Ingredients 4-6 cups leftover stuffing 1 tablespoon extra-virgin olive oil (EVOO) Leftover carrots, chopped 2 ribs celery,…
Turkey Holiday Hash
Turkey Holiday Hash Ingredients 1 tablespoon unsalted butter 1/2 cup yellow onion, chopped 2 large garlic cloves, minced or…
Whipped Turnips with Leeks and Sage
Whipped Turnips with Leeks and Sage Serves 4 to 6 as a side dish Ingredients: 4 large turnips, peeled and…
Roasted Pumpkin Stuffed with Many Good Things
Roasted Pumpkin Stuffed with Many Good Things Serves approximately 2 as a main dish or 4 as a side dish.…
Sauteed Brussel Sprouts
Sautéed Brussels Sprouts Serves 4 2 cups Brussels sprouts 2 tablespoons olive oil Zest of 1 lemon ¼ cup parmesan…
Turnip and Potato Puree
Turnip and Potato Purée Makes 4-6 servings 1 ½ lbs turnips, peeled and chopped into 1-inch cubes 1 ½…
Apple and Onion Stuffing
Apple and Onion Stuffing Makes 10-12 servings 1 stick unsalted butter 4 ribs celery, chopped or 1 large celery root…
Cranberry Orange Sauce
Cranberry Orange Sauce Makes 2 cups 1 pound cranberries ½ cup sugar or maple syrup Zest and juice of 1…
Kale and Bean Stew
I’ve been enjoying this recipe for years! It is a hearty and delicious vegetarian stew that can easily be the…
Caraway Cabbage Chips
Caraway Cabbage Chips Recipe by Alison Roman Servings: 4 Ingredients 8 innermost green cabbage leaves, ribs removed, leaves cut into quarters Olive…
Roasted Cabbage and Apples with Italian Sausage
Roasted Cabbage And Apples With Italian Sausage Recipe courtesy The Bon Appétit Test Kitchen Ingredients Servings: 4 1/2 head red…
Grilled Veggie Salad with Honey Yogurt Dressing
Grilled Veggie Salad with Honey Yogurt Dressing Prep Time: 20 minutes Total Time: 20 minutes Yield: 4 + You can…
Chilled Cucumber Mint Soup with a Quick Salsa
As with the start of every September in Vermont, the warm days of summer are quickly transitioning into cool fall breezes. But…
Stuffed Pattypan
Have you seen these funky bright yellow squashes? They kind of look like flying saucers. What you might not know…
Grilled Salsa
Grilled Salsa Total Time: 30 minutes Yield: about 4 cups Ingredients 2 ears of corn 2 tomatoes 1 onion,…
Roasted Carrot-Parsnip Soup
Roasted Carrot-Parsnip Soup Courtesy of Sara Quessenberry, Real Simple Ingredients 1 pound carrots, peeled and cut into 1/2-inch rounds 1/2…
Sweet Potato and Brussel Sprout Salad
Sweet Potato & Brussel Sprout Salad Ingredients 1 pound of leftover turkey meat Kosher salt and freshly ground black pepper…
Potato Pancakes
Potato Pancakes Courtesy of Food.com Ingredients 3 lbs potatoes, peeled 1 large onion, quartered 3 eggs, beaten 1⁄2cup all-purpose flour 1 teaspoon baking powder 1…
The Ultimate Onion Tart
The Ultimate Onion Tart By Laila Gohar Servings: 6 Ingredients 1 sheet frozen puff pastry, thawed 2 pounds yellow onions, sliced into…
Spring Freezer Clean-Out: Turkey Pot Pie
One year, I joined Bethany Yon from the VT Department of Health on her show, What’s Cooking Rutland. The theme…
Weekend Challenge: Homemade Fettuccine with Garlic Sauce
While we usually bring you quick and effortless cooking ideas and tips, sometimes there’s a special occasion to go the…
Whole Wheat Chocolate Chip Oatmeal Cookies
It often seems that the many fruits and vegetables of Vermont overshadow the other foods produced here. Take grains, for…
January Veggie of the Month: Winter Squash
While there are many winter squash varieties out there, my favorite is butternut. I find it easy to work with…
Baking with Pumpkin: Whoopie Pies
I happened to have the honor, or at least I thought, of judging the whoopie pie contest at the…
Holiday Rhubarb Chutney
Rhubarb chutney is one of Joann’s, our administrative coordinator’s, favorite dishes to make this time of year for holiday gatherings.…
Tara’s Brussels Sprouts
Brussel Sprouts — These mini-cabbage-like sprouts grow on tall stalks and are full of Vitamins A and C, fiber, and…
Moroccan Spiced Chickpea Soup
When we do cooking demos at our farm to workplace sites, attendees are always looking for quick, minimal effort recipes…
Green Lentil Soup with Curried Brown Butter
I don’t know about you, but I have this habit of really getting into a food or ingredient, stocking up…
Chicken and Rice Soup
When the temps range from cold to colder, it’s prime season for just about everyone to get sick. And although…
Butternut Squash, Apple, and Sage Soup
What’s better than roasted squash on a fall day? Combine it with some fresh apple cider and make soup. I…
White Bean Soup
Having worked in kitchens for several years, Randal Smathers knows how to make a proper soup and has some really…
Leek and Potato Soup
Forget the cans. Homemade soups can be simple, delicious, and highly nutritious. Once a medieval peasant dish, leek and potato…
Stuffed Pepper Soup
This recipe proves that you can turn almost anything into soup. Stuffed Pepper Soup 2 tablespoons olive oil 1 lb…
Black Bean Cornmeal Pie
When time is short, who doesn’t love a quick yet filling, one-dish meal? Yvonne Brunot and I prepared this grain…
Creamy Barley Pudding
I always loved rice pudding as a kid, especially when warm off the stove, with a splash of cold milk,…
Three-Grain Breakfast Salad
I’m not a morning person. Yet the morning contains one of my favorite meals, and everyone’s most important – breakfast.…
Bulgur Chili
Something that I’ve realized between all the eating and cooking I do is that there is no one way to…
How to Cook Almost Any Grain
Guess what? If you can boil water, you can successfully cook up a pot of grains. Try this with any…
Polenta with Tomatoes and Kale
If you’ve never heard of it before, polenta is basically a fancy corn mush similar to the southern staple known…
Eight Grains to Start Cooking Today
Grains are an important part of our diet, and cooking them is not nearly as challenging as people seem to…
Black Bean Tacos, Two Ways
As I’ve said before: beans are amazing. Not only are they the most nutritious plant food out there, but they’re…
Taco con Carne
This installment of Randal Smather’s Ver-Mex menu is a taco that cooks up his tomatillo salsa with pieces of cubed,…
Tomatillo Salsa
Here is another one of Randal Smathers’ ingenious VerMex menu items. Why do I say ingenious? Because when I was…
The Layers of a Taco
What makes a good taco is its many components. Like assembling a dinner salad, a good taco is all…
Salsa Al Fresco
Rutland foodie Randal Smathers contributed some awesome taco-related recipes to us this month. Salsa al Fresco – fresh salsa…
Corn Tortillas: Make or Buy?
As I engulf myself into the world of tacos, where else could I start than with the tortilla? Having never…
Vermont Rocks National Farmers’ Market Week
Early August means it’s time to celebrate National Farmers’ Market week throughout Vermont and the entire country. Why is…
Summer Herb Salad
I don’t know about you, but I’m not quite sure what happened to July, or this week, for that…
Eggs: A Quick Salad Protein
Eggs are always an eggcellent addition to meals. Check out this compilation of peeling, cutting, coring, and dicing techniques…
Beets Margherita
For whatever reason, it seems like beets often get a bad rap. Maybe people think they only come rubbery…
Thai Beef Salad
As I’ve said before in Six Steps to an Awesome Dinner Salad, the key to a great salad is…
Panzanella
When I was a kid, I didn’t think too much about my food. If I liked something, I ate it.…
Salad Greens: Pick Dark and Loose
As you set out to form the perfect dinner salad, consider what greens you choose for your base. Though…
Six Steps To An Awesome Dinner Salad
July is here and so is Everyday Chef’s new theme: the Dinner Salad. As the weather heats up we’ll…
Grilled Romaine
Briefly grilling halved Romaine heads adds a nice charred flavor that just tastes like summer. Red onion, soft blue cheese,…
Greens 101
You’re probably seeing greens everywhere at the market and in your farm shares. But maybe you aren’t so sure the…
Arugula Stuffed Baked Potatoes
I love arugula. But sometimes, I want something a little more substantial than a salad. So here’s a simple recipe…
The Dirt On Salad Spinners
I have a very small kitchen and no room to waste on unnecessary appliances and gadgets – not even a…
Braising Greens
Braising is a cooking method that involves both dry and moist heat and can be achieved in a pan on…
In The Mood For Salad?
This healthy winter salad is the perfect way to marry basement butternut squash with these lovely green gems from the…
Kale Chips
We all hear about the health benefits of Kale. And you’ve probably heard about one Vermont artist’s campaign to Eat More…
Frittata with Spring Greens
A frittata is a tasty combination of eggs, vegetables, and cheese cooked on the stove and then finished in the…
Rhubarb… Salad?
Yes! Spring’s queen of tartness can be eaten as a main course. Roasted Beet and Rhubarb Salad With Orange Tarragon…
Spinach Smoothie
Adding leafy greens into your or your child’s diet may seem like a challenge. However, getting a variety of leafy…
Newspaper Seed Starting Pots
Oh, how the time flies! If you are a home gardner (or aspiring to be), it is time to start…
Root Salad
After doing quite a bit of research, I came across a website that is extremely helpful for farm-to-school programs and…
Healthier Chocolate Beet Cake
In case you were wondering about chocolate beet cake, here is a delicious recipe (adapted from Straight from the Farm).…
Root Veggie Scavenger Hunt
Getting kids to try new vegetables isn’t always the easiest thing – but someone has to do it! The Everyday…
Maple Roasted Sweet Potatoes
All of this talk about maple syrup is getting me hungry. This recipe serves 12 and only takes about 10…
What Do You Know About Maple Syrup?
In 2010, Vermont produced 1,140,000 gallons of delicious maple syrup – more than any other state! Although maple syrup is available…
Microgreen Gardening
There are only two weeks left of March until Spring ! Besides being a spring-baby, this time of year is…
Vermont Blueberry and Maple Syrup Sorbet
Homemade sorbet is a great way to make a scrumptious and healthy dessert that is also low-fat. You can make…
Red Beet Pancakes
Taste is very important to any recipe, but for kids, appearance and interaction with food are equally critical to getting…
National Cook A Sweet Potato Day!
Just when you’ve forgotten about sweet potatoes . . . National Cook a Sweet Potato Day is a great reminder…
Roots! At Home Or In The Classroom.
You have probably noticed the weird weather we’ve been having in the north east. It’s certainly quite warm out for…
Pink Cauliflower and Potato Soup
I happened to come across another delicious Valentine’s Day dish from the “Healthy.Happy.Life.” Blog and thought I’d share. All of…
Beet and Berry Smoothie
How about straying away from those high-calorie and nutrition-deficient temptations and trying something just as yummy but a lot better…
Apple Cartwheels
Apple recipes are great for making sweet dishes also nutritious. This one is an alluring mixture of apples, creamy peanut…
Spice Up Winter With Shakshuka!
It is easy to tire of winter . . . and winter squash, potatoes, carrots, beets, and turnips — these…
Turnip and Apple Salad
Raw fruits and vegetables are not just tasty — they also contain all of the natural enzymes and nutrients that…
Peanut Butter Squash Brownies
Wintertime isn’t the most fruitful of seasons – but don’t fret! There are still locally-grown veggies and fruits in Vermont…
Apple Tart
Here’s a delightful recipe adapted from David Tanis’s of gourmet.com excellent collection of dinner menus, A Platter of Figs. Apple…
Localvore Cranberry Sauce
Localvore Cranberry Sauce From the Domestic Diva Ingredients 1 lb cranberries 1/2 lb local quince or apples 1-2 cups water…
Market Watch Talks Cranberries!
Locally grown cranberries are available from the Vermont Cranberry Company! Look for their brand in your local co-op. Also, check…
(Leftover!) Turkey Curry
The Domestic Diva’s Curry goes together just like her soups, based on your personal preferences and tastes. Please use this…
Brussels Sprout, Parsnip, and Leek Au Gratin
Thanks to the Domestic Diva for sharing this tasty recipe with us. Brussels Sprout, Parsnip, and Leek Au Gratin Ingredients…
Rustic (and Decadent) Apple Sauce
Try our recommendation for this rustic (and maybe a little decadent) applesauce if you’re looking for a sweeter treat. Rustic…
Diva’s Easy (Pink!) Applesauce
This applesauce takes 20 minutes to make and finished with a lovely pink hue. The secret? Leave the skins on.…
Jill’s Winter Squash Soup
You can make this winter squash soup with any winter squash. This a great recipe for the weekend or a…
Diva’s Winter Squash Soup
This recipe omits the baking time in favor of peeling and sautéing the winter squash with the onions. Perfect for…
Roasting Tips
Here are some tips for roasting just right! Cut veggies into similarly-sized chunks. That way the veggies will be ready…
Roasted Root Vegetables
Roasted Root Vegetables Vegetables to roast (choose any combination of the following): potatoes, unpeeled, scrubbed, cut into 1-inch pieces sweet…
The Topping On The Pizza
Thanks to the Domestic Diva for sharing her favorite pizza topping combinations with us! Goat Cheese & Seasonal Greens Pizza…
Pesto For Your Pizza
Though marinara is fabulous on pizza, it’s not the only way to go. Try a pesto base, and you won’t…
Simple Marinara Sauce
After pizza dough, the next consideration for your pizza is the base. Marinara sauce is the traditional way to go…
Simple Pizza Dough
Let’s start at the bottom and work up. Here’s the Diva’s recommended recipe for pizza dough–it’s my personal favorite too!…
September: Pizza For Dinner
Did you know that pizza is the perfect food for using seasonal, local ingredients? Join Everyday Chef as we explore…
Buttermilk Basil Dressing
Thanks to the Domestic Diva for sharing this amazing dressing with us! Buttermilk Basil Dressing Ingredients 1 garlic clove, chopped…
Maple-Balsamic Vinaigrette
Maple-Balsamic Vinaigrette Ingredients 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 2 teaspoons pure maple syrup 2 teaspoons whole-grain…
Homemade Dressing: How?
So you’re convinced that making your own homemade dressing is at least worth a shot. Here’s the how-to that will help…
Garlic Scape Pesto
Garlic Scape Pesto Ingredients: One bunch garlic scapes (approximately 10), chopped 1/3 to 1/2 cup finely grated parmesan cheese 1/3…