Berries: Delicious & Versatile!
The Upper Valley berry season typically ranges from mid-June to October. In our short but fruitful season, we can enjoy…
Browse our Recipe Library or click on a link to see all recipes featuring a particular ingredient or associated with a particular season.
Upper Valley farmers: We encourage you to copy and paste these recipes and techniques into your farm newsletters, websites, social media posts, or other communication to customers. Please retain attributions for recipes and photos to respect copyright, whether from Vital Communities or others.
The Upper Valley berry season typically ranges from mid-June to October. In our short but fruitful season, we can enjoy…
Here are some delicious and fun Flavors of the Valley recipes from 2017! Curried Carrot Soup 2 tablespoons olive oil 2…
Most people think of summer as grilling season, but I have my grill going year-round. It’s easy, makes fewer dirty…
Napa cabbage, also known as Chinese cabbage, is a popular vegetable found in CSA shares and at farmers’ markets all around the Upper…
Late summer and early fall is hot sauce season. Almost all the ingredients you need are available now from Vermont…
You know those bunches of herbs that collect at the bottom of the fridge crisper? They get wilty, and we…
I’m sharing my two favorite ways to cook eggplant. They’re both easy and interesting and are a good way to…
As an eater and a former restaurant worker, I know there’s often some tension around balancing the price and ease of mass-produced…
Blueberries are my absolute favorite local food! I’ve loved blueberries longer than it’s been known that they have amazing health…
This is my favorite thing to eat in August when corn and green beans are ready, there is lots of…
This yummy sauce is courtesy of The Beeroness and goes deliciously with Slow Cooker Pork Ribs. Beeroness Stout & Sriracha Barbecue…
This recipe is courtesy of The Beeroness. Cook up some Stout & Sriracha Barbecue Sauce to go with these for…
I used to make cooked lunches twice a week for a handful of friends and neighbors. I called it Bethany’s…
Fool – a deceptively delicious English dessert – is one of my favorites. It’s easy, so tasty, and can be…
I found this remarkable easy cobbler recipe at Divas Can Cook and was so surprised by how delicious it was…
Stock — essentially a long-cooked infusion of bones, meat scraps, or vegetables — embodies several of my favorite qualities: thrifty,…
Each year I look forward to strawberry season with eager anticipation. Upper Valley strawberries are so juicy and sweet —…
My favorite way to eat kale is not new or trendy – I like it cooked tender and until it’s…
I made this colorful, crunchy salad on the fly on Memorial Day when the grocery stores were closed for the…
When my friend Justin opened a restaurant in Maine, I fixated on his strategy to train kitchen staff: cooks would…
When I am writing my CSA newsletter at the eleventh hour, I am furiously looking for recipes to help my…
This easy recipe was a crowd-pleaser at Flavors of the Valley in 2016. Nancy made 20 batches in five Crock…
Magazines and radio shows are already gushing about springy greens recipes, but if you’re eating seasonally in the Upper Valley,…
By now, carrot, parsnip, and other root crop supplies are winding down for the spring. But before we say goodbye,…
My childhood memories of succotash are not good. I distinctly remember dumping my bowl of succotash in the bushes during…
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 Courtesy of Food and Wine Ingredients: 2 tablespoons unsalted butter 3 medium onions, halved and thinly…
Warm Kale and Cheese Dip Courtesy of My Recipes.com Ingredients 5 bacon slices, chopped 1 pound fresh kale, stemmed…
The entertaining season is upon us, and here are 3 dips you can bring to your company potluck or your…
Savory Butternut Squash Dip by Alexandra Kazimir, RAFFL Often prepared mashed with maple syrup or brown sugar, winter squash is…
Soups are comforting and can be super easy, like this amazingly delicious 3 ingredient soup (there are 3 main ingredients,…
When it’s summertime — the livin’ is easy. Well, at least it’s easy when it comes to getting local food…
By now, most people know how nutritious Kale, the ubiquitous cold season green, is and how everybody should eat more…
We know that spending our dollars at local businesses has a big and positive impact, both economically, environmentally, and directly…
Napa cabbage (also called celery cabbage and Chinese cabbage) grows well in our region and is often found in fall…
As the days inch towards winter, there is a frantic rush to harvest what is left in our gardens and…
This incredibly simple dish will catapult cauliflower from the ho-hum “boring” vegetable group into the star of any meal. And,…
September always brings a pang of nostalgia for our brief and beautiful summers in Vermont. Still, with the cooler nights,…
Light, delicious summer squash salad is a perfect addition to any meal. This recipe comes to us from the Norwich…
When the garden is overproducing and the CSA share is overflowing, finding quick ways to store the harvest for the…
Cooking with herbs lends a bright, fresh note to food and, whether used sparingly or with gusto, can completely transform…
Easy Crock Pot Indian Chicken Adapted from: Real Simple Chicken Tikka Masala I found this recipe while looking for new…
This post is a fun reminder about how quickly and deliciously you can enjoy fresh grown berries this summer (aside…
I’ve lost count of the number of times I’ve shared this zucchini chard cake recipe with folks this summer. I…
When a garlic bulb matures and sends up a stalk for a flower to reproduce, the flavorful shoot is called…
Rhubarb, also called “pie fruit,” is a long-living perennial and a welcome sign of spring in Vermont when the green…
A common question I get from customers at farmers’ markets is if I have any meat that is not frozen.…
Between the two — kale and kohlrabi — people sampling our salads seemed to know less about kohlrabi. The most…
Delicious but healthier brownies. Gluten-free AND dairy-free. Lots of protein and fiber from the black beans to help prevent the…
Apples often steal the crisp scene in the fall. But berry crisps as just as good and make for a…
Late spring and early summer are when you’ll find asparagus in its prime. And that means now. With a unique…
As much as I love cooking, I have to admit that sometimes I don’t do so well in the breakfast…
I’m a big fan of salads that aren’t just plain old salads. Not that there’s anything wrong with those, of…
Hilary Adams and I made a pot of this soup at the second culinary event in the Real Rutland series.…
That’s no typo. Beet (not beef) burgers are awesome. But I’m going to go ahead and guess you aren’t already…
The pairing of strawberry and rhubarb is classic. The tartness of the rhubarb and the sweetness of the strawberries creates…
While making strawberry rhubarb compote recently, I thought I was pretty clever. For whichever use I had intended for the…
If I had to pick just one of my slightly unhealthy food weaknesses to share with you, it would be ice…
With the expertise of guest chef Randal Smathers, we set up at Rutland’s newest community garden to demonstrate to neighbors…
As strawberry season fades, it’s time to turn your attention to blueberries – my all-time favorite berry. When blueberries are…
Memories of your grandmother’s zucchini bread will remind you that this is certainly not a revolutionary concept. I haven’t come…
While at its base, this is a leek and potato soup, Lisa Donohue, of the Thrive Center in Wallingford, has…
Sweet, crunchy, and slightly rich. It’s summer corn time. And when added to this chowder, those flavors are only further…
Whenever I find myself loaded with tomatoes, peppers, onions, eggplant, and summer squash, this is what I make. Ratatouille (rat-a-too-ee)…
It doesn’t take long to transform whatever you have into one awesome vegetable sauce. No Recipe Vegetable Sauce Just start…
Eggplant is one of those foods, like summer squash. I often hear people say they don’t like it. And, as…
Ever have an amazing dish out at a restaurant and then try to recreate it again at home? I do…
Curry has been on my dinner rotation quite often lately. Maybe you tried the eggplant one I shared with you…
Have you tried the 5-minute pizza dough yet? No? Well, here are three excellent reasons to go, right now, and…
Getting kids to eat their veggies is not always easy. But I did just that. I worked with a girl…
Growing up, beef stew was a staple in my mom’s cooking. I knew we were having it for dinner the…
Imagine the silkiest, smoothest mashed potatoes you’ve ever had. Rich, creamy, and lump-free. Got it? Well, that’s exactly what pureed…
I learned something important about cooking Thanksgiving dinner the first time I did so for a large crowd five years…
Kale and coconut are two powerful health foods of late we should all consider incorporating more of into our diets.…
This is the recipe – and cooking technique – that will change minds about Brussels sprouts. It won over my…
The start of a new year is a great time to check basic cooking techniques – even those as basic…
Funny British name. One simple dish. A combination of lightly fried cabbage and mashed potatoes, bubble and squeak is so…
This is entirely un-American of me, I apologize, but apple pie does nothing for me. I’ve just never really cared…
Everyone wants to spend less money, make healthier choices, and eat better-tasting food — especially in January. Making your own…
Thanksgiving takes first place as the largest food consumption day of the year in the United States. That’s probably no…
Friends often ask me how I find the time to cook so much. While I get paid to do so…
Mac and cheese is a classic, well-loved comfort dish, and there are countless variations. But no matter what’s in it,…
During winter, we’re not completely starved of good local food. You can still find root crops for sale that were…
How often do you buy bread and not get a chance to use it before it goes stale? I don’t…
If you’ve roasted root vegetables before, you already know and love the sweet crispy caramelization that happens in the cooking process.…
It’s time for a little English lesson. Restive. Regardless. Superfluous. Jerusalem artichoke. What do these words have in common? They…
You probably don’t need another salad recipe. That’s why I’m sharing a salad idea. Gado Gado, which translates to “mix…
I like the simplicity of these pork chops and turnips. They’re browned and simmered in one pan and, aside from…
Frittata. It’s like an omelet, but less French, more Italian and is easier to put together. If you avoid making…
Fact: Rhubarb is tart. Lie: To enjoy rhubarb, we must overwhelm it with sweetness. While the sweetness of ripe strawberries certainly pairs well with…
Nothing says summer like food on a stick. From popsicles to corndogs, eating with your hands evokes the fun and…
I have dreams of pesto. Pesto on pizza, pesto on pasta, pesto on sandwiches, and pesto on warm potatoes. Maybe…
It’s a fun take on an old favorite, even for those without dietary restrictions. While I usually find lasagna to…
Have you ever noticed that the right condiment or sauce can transform an average dish into a great dish? That’s…
I realized earlier this summer that I needed to do some planning ahead. These meatballs were one tactic. Last month,…
Sweet corn and smoky bacon are just meant to be paired together, which is why I love to start a…
There are simple ways to preserve tomatoes, such as freezing them whole and not going through the hassle of peeling…
I’m always amazed at the end-of-season productivity of pepper plants and their vibrant hues as they reach peak ripeness. Yet,…
Winter squash has to be my favorite food of autumn, followed up by apples and fresh cranberries. But for the…
I like to cook with alcohol, but I hardly ever buy it specifically for that reason. When cooking with wine…
I don’t cook carrots often enough, and I have no idea why. They’re colorful, crunchy, and delicious without requiring much…
Certain family members are set in their ways, refusing to eat certain foods because they either don’t know what they…
I grew up eating meatloaf regularly. It was a popular item in my mom’s dinner rotation, usually served with baked…
Maple syrup. Ubiquitous and delightful. Celebrated and loved. The sweet liquid gold of our green mountains. Vermont is well known…
It is spring and with spring, there are eggs! So. Many. Eggs. But, never fear. Eggs are the perfect LBD (little black…
By treating our freezer like an organized and important tool in our kitchen, not only can we feed ourselves and…
Beet Hummus Courtesy of Kathy Gunst Ingredients: 2 cooked beets, peeled, 8 ounces 2 cloves garlic, chopped 3 tablespoons tahini…
What I love about this recipe is that everything is interchangeable. Use the grains, beans, and type of greens that…
The world of food is filled with misconceptions. And I love to do my best to clarify them. Today’s clarification: Risotto.…
While you probably won’t find mangoes in Vermont any time soon, this is an example of how to incorporate a…
Beets are a sweet and easy vegetable to cook this time of year. Basic Roasted Beets Courtesy of Chow.com 1.5…
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 Courtesy of Bon Appetit 2 1/2 pounds parsnips, peeled, cut into about 3 x 1/2″ strips…
Winter squash is versatile, delicious, and healthy. This fruit makes a comforting soup, a sweet side, or a fabulous main…
Here are a couple of easy kale recipes to experiment with that even the kids will try. Kale Parmesan Salad…
Turkey sandwiches, move over! Try these creative recipes with your holiday leftovers. Turkey Holiday Hash Courtesy of Boulder Locavore. Adapted…
Fall is when I head back to the kitchen after a summer of grilling everything — to roast, bake, and…
Did you know that apples are in the Rosaceae (rose) family and are related to strawberries? That interesting fact is…
Freezing the abundance of local zucchini now so that you can enjoy baking with it throughout the winter is easy.…
Summer is the season for delicious, fresh, locally raised chicken. Here’s a great recipe for grilling your locally grown whole…
A deliciously sweet treat using the rhubarb in your garden or from your local farm. Rhubarb Upside Down Cake Serves…
Here are some of the recipes from the 13th annual Flavors of the Valley. Willing Hands – Crispy Kale Wash…
Roasted Root Vegetable Fries Yield: 4-6 servings Ingredients: 2 lbs of root vegetables: beets, rutabagas, carrots, celeriac, parsnips, potatoes, turnips,…
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 Courtesy of In Pursuit of More 1 large sweet onion, chopped 3-4 large whole garlic…
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 Ingredients 1 tablespoon unsalted butter 1/2 cup yellow onion, chopped 2 large garlic cloves, minced or…
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 Serves approximately 2 as a main dish or 4 as a side dish.…
Sautéed Brussels Sprouts Serves 4 2 cups Brussels sprouts 2 tablespoons olive oil Zest of 1 lemon ¼ cup parmesan…
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 Makes 10-12 servings 1 stick unsalted butter 4 ribs celery, chopped or 1 large celery root…
Cranberry Orange Sauce Makes 2 cups 1 pound cranberries ½ cup sugar or maple syrup Zest and juice of 1…
I’ve been enjoying this recipe for years! It is a hearty and delicious vegetarian stew that can easily be the…
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 Recipe courtesy The Bon Appétit Test Kitchen Ingredients Servings: 4 1/2 head red…
Grilled Veggie Salad with Honey Yogurt Dressing Prep Time: 20 minutes Total Time: 20 minutes Yield: 4 + You can…
As with the start of every September in Vermont, the warm days of summer are quickly transitioning into cool fall breezes. But…
Have you seen these funky bright yellow squashes? They kind of look like flying saucers. What you might not know…
Grilled Salsa Total Time: 30 minutes Yield: about 4 cups Ingredients 2 ears of corn 2 tomatoes 1 onion,…
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 & Brussel Sprout Salad Ingredients 1 pound of leftover turkey meat Kosher salt and freshly ground black pepper…
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 By Laila Gohar Servings: 6 Ingredients 1 sheet frozen puff pastry, thawed 2 pounds yellow onions, sliced into…
One year, I joined Bethany Yon from the VT Department of Health on her show, What’s Cooking Rutland. The theme…
While we usually bring you quick and effortless cooking ideas and tips, sometimes there’s a special occasion to go the…
It often seems that the many fruits and vegetables of Vermont overshadow the other foods produced here. Take grains, for…
While there are many winter squash varieties out there, my favorite is butternut. I find it easy to work with…
I happened to have the honor, or at least I thought, of judging the whoopie pie contest at the Vermont…
Rhubarb chutney is one of Joann’s, our administrative coordinator’s, favorite dishes to make this time of year for holiday gatherings.…
Brussel Sprouts — These mini-cabbage-like sprouts grow on tall stalks and are full of Vitamins A and C, fiber, and…
When we do cooking demos at our farm to workplace sites, attendees are always looking for quick, minimal effort recipes…
I don’t know about you, but I have this habit of really getting into a food or ingredient, stocking up…
When the temps range from cold to colder, it’s prime season for just about everyone to get sick. And although…
What’s better than roasted squash on a fall day? Combine it with some fresh apple cider and make soup. I…
Having worked in kitchens for several years, Randal Smathers knows how to make a proper soup and has some really…
Forget the cans. Homemade soups can be simple, delicious, and highly nutritious. Once a medieval peasant dish, leek and potato…
This recipe proves that you can turn almost anything into soup. Stuffed Pepper Soup 2 tablespoons olive oil 1 lb…
When time is short, who doesn’t love a quick yet filling, one-dish meal? Yvonne Brunot and I prepared this grain…
I always loved rice pudding as a kid, especially when warm off the stove, with a splash of cold milk,…
I’m not a morning person. Yet the morning contains one of my favorite meals, and everyone’s most important – breakfast.…
Something that I’ve realized between all the eating and cooking I do is that there is no one way to…
Guess what? If you can boil water, you can successfully cook up a pot of grains. Try this with any…
If you’ve never heard of it before, polenta is basically a fancy corn mush similar to the southern staple known…
Grains are an important part of our diet, and cooking them is not nearly as challenging as people seem to…
As I’ve said before: beans are amazing. Not only are they the most nutritious plant food out there, but they’re…
This installment of Randal Smather’s Ver-Mex menu is a taco that cooks up his tomatillo salsa with pieces of cubed,…
Here is another one of Randal Smathers’ ingenious VerMex menu items. Why do I say ingenious? Because when I was…
What makes a good taco is its many components. Like assembling a dinner salad, a good taco is all…
Rutland foodie Randal Smathers contributed some awesome taco-related recipes to us this month. Salsa al Fresco – fresh salsa…
As I engulf myself into the world of tacos, where else could I start than with the tortilla? Having never…
Early August means it’s time to celebrate National Farmers’ Market week throughout Vermont and the entire country. Why is…
I don’t know about you, but I’m not quite sure what happened to July, or this week, for that…
Eggs are always an eggcellent addition to meals. Check out this compilation of peeling, cutting, coring, and dicing techniques…
For whatever reason, it seems like beets often get a bad rap. Maybe people think they only come rubbery…
As I’ve said before in Six Steps to an Awesome Dinner Salad, the key to a great salad is…
When I was a kid, I didn’t think too much about my food. If I liked something, I ate it.…
As you set out to form the perfect dinner salad, consider what greens you choose for your base. Though…
July is here and so is Everyday Chef’s new theme: the Dinner Salad. As the weather heats up we’ll…
Briefly grilling halved Romaine heads adds a nice charred flavor that just tastes like summer. Red onion, soft blue cheese,…
You’re probably seeing greens everywhere at the market and in your farm shares. But maybe you aren’t so sure the…
I love arugula. But sometimes, I want something a little more substantial than a salad. So here’s a simple recipe…
I have a very small kitchen and no room to waste on unnecessary appliances and gadgets – not even a…
Braising is a cooking method that involves both dry and moist heat and can be achieved in a pan on…
This healthy winter salad is the perfect way to marry basement butternut squash with these lovely green gems from the…
We all hear about the health benefits of Kale. And you’ve probably heard about one Vermont artist’s campaign to Eat More…
A frittata is a tasty combination of eggs, vegetables, and cheese cooked on the stove and then finished in the…
Yes! Spring’s queen of tartness can be eaten as a main course. Roasted Beet and Rhubarb Salad With Orange Tarragon…
Adding leafy greens into your or your child’s diet may seem like a challenge. However, getting a variety of leafy…
Oh, how the time flies! If you are a home gardner (or aspiring to be), it is time to start…
After doing quite a bit of research, I came across a website that is extremely helpful for farm-to-school programs and…
In case you were wondering about chocolate beet cake, here is a delicious recipe (adapted from Straight from the Farm).…
Getting kids to try new vegetables isn’t always the easiest thing – but someone has to do it! The Everyday…
All of this talk about maple syrup is getting me hungry. This recipe serves 12 and only takes about 10…
In 2010, Vermont produced 1,140,000 gallons of delicious maple syrup – more than any other state! Although maple syrup is available…
There are only two weeks left of March until Spring ! Besides being a spring-baby, this time of year is…
Homemade sorbet is a great way to make a scrumptious and healthy dessert that is also low-fat. You can make…
Taste is very important to any recipe, but for kids, appearance and interaction with food are equally critical to getting…
Just when you’ve forgotten about sweet potatoes . . . National Cook a Sweet Potato Day is a great reminder…
You have probably noticed the weird weather we’ve been having in the north east. It’s certainly quite warm out for…
I happened to come across another delicious Valentine’s Day dish from the “Healthy.Happy.Life.” Blog and thought I’d share. All of…
How about straying away from those high-calorie and nutrition-deficient temptations and trying something just as yummy but a lot better…
Apple recipes are great for making sweet dishes also nutritious. This one is an alluring mixture of apples, creamy peanut…
It is easy to tire of winter . . . and winter squash, potatoes, carrots, beets, and turnips — these…
Raw fruits and vegetables are not just tasty — they also contain all of the natural enzymes and nutrients that…
Wintertime isn’t the most fruitful of seasons – but don’t fret! There are still locally-grown veggies and fruits in Vermont…
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 From the Domestic Diva Ingredients 1 lb cranberries 1/2 lb local quince or apples 1-2 cups water…
Locally grown cranberries are available from the Vermont Cranberry Company! Look for their brand in your local co-op. Also, check…
The Domestic Diva’s Curry goes together just like her soups, based on your personal preferences and tastes. Please use this…
Thanks to the Domestic Diva for sharing this tasty recipe with us. Brussels Sprout, Parsnip, and Leek Au Gratin Ingredients…
Try our recommendation for this rustic (and maybe a little decadent) applesauce if you’re looking for a sweeter treat. Rustic…
This applesauce takes 20 minutes to make and finished with a lovely pink hue. The secret? Leave the skins on.…
You can make this winter squash soup with any winter squash. This a great recipe for the weekend or a…
This recipe omits the baking time in favor of peeling and sautéing the winter squash with the onions. Perfect for…
Here are some tips for roasting just right! Cut veggies into similarly-sized chunks. That way the veggies will be ready…
Roasted Root Vegetables Vegetables to roast (choose any combination of the following): potatoes, unpeeled, scrubbed, cut into 1-inch pieces sweet…
Thanks to the Domestic Diva for sharing her favorite pizza topping combinations with us! Goat Cheese & Seasonal Greens Pizza…
Though marinara is fabulous on pizza, it’s not the only way to go. Try a pesto base, and you won’t…
After pizza dough, the next consideration for your pizza is the base. Marinara sauce is the traditional way to go…
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!…
Did you know that pizza is the perfect food for using seasonal, local ingredients? Join Everyday Chef as we explore…
Thanks to the Domestic Diva for sharing this amazing dressing with us! Buttermilk Basil Dressing Ingredients 1 garlic clove, chopped…
Maple-Balsamic Vinaigrette Ingredients 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 2 teaspoons pure maple syrup 2 teaspoons whole-grain…
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 Ingredients: One bunch garlic scapes (approximately 10), chopped 1/3 to 1/2 cup finely grated parmesan cheese 1/3…