carrot

Here are some delicious and fun Flavors of the Valley recipes from 2017! Curried Carrot Soup 2 tablespoons olive oil 2…

I made this colorful, crunchy salad on the fly on Memorial Day when the grocery stores were closed for the…

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,…

Growing up, beef stew was a staple in my mom’s cooking. I knew we were having it for dinner the…

During winter, we’re not completely starved of good local food. You can still find root crops for sale that were…

I don’t cook carrots often enough, and I have no idea why. They’re colorful, crunchy, and delicious without requiring much…

It’s challenging to eat local in winter, but here are some easy and delicious recipes to try featuring cabbage, carrots,…

Turkey sandwiches, move over! Try these creative recipes with your holiday leftovers. Turkey Holiday Hash Courtesy of Boulder Locavore. Adapted…

Turkey and Stuffin’ Soup Ingredients 4-6 cups leftover stuffing 1 tablespoon extra-virgin olive oil (EVOO) Leftover carrots, chopped 2 ribs celery,…

Roasted Carrot-Parsnip Soup Courtesy of Sara Quessenberry, Real Simple Ingredients 1 pound carrots, peeled and cut into 1/2-inch rounds 1/2…

When the temps range from cold to colder, it’s prime season for just about everyone to get sick. And although…