Sunday, March 30, 2014
Pete's Greens in Craftsbury) and since they're a four-season farm, they offer three different CSA seasons: Fall/Winter, Spring, and Summer. We've been in the spring share for a month now, but it still feels like winter - cabbage, root vegetables like rutabagas, carrots, and potatoes, and shoots mixtures containing the babiest of greens have been on rotation for the past few weeks.
Friday, December 6, 2013
For me, this post will either serve as a death rattle - a final post in an attempt to keep this blog alive - or a revitalization. I hope it's the latter. I haven't posted since February, but in the nearly 10 months it's been since my last post, I never stopped cooking. On the other hand, posting my recipes obviously didn't receive the same attention.
Saturday, February 23, 2013
Friday, December 21, 2012
I'm not big on resolutions, but I'm going to try my best to post more often in 2013. I'm aiming for an average of one post every two weeks. Wish me luck!
Sunday, October 7, 2012
In any case, my husband and I were inspired by a collection of events and people to start making those most of what we have at our fingertips. I've always enjoyed the culinary bounty that Vermont has to offer - bread, cheese, beer, the freshest eggs I've ever laid eyes on, cheese, pastured meats, did I mention cheese? - but we realized that it was time to expand our horizons. We began kayaking (in a tandem inflatable, which fits quite nicely in our apartment), and camping; and culminated in spending a long weekend at Green River Reservoir, where campsites are reached solely by boat and amenities include a fire ring, and not much else. It was perfect.
Sunday, September 2, 2012
This gazpacho andaluz is a great way to make use of tomatoes that have hit their peak, or are even slightly overripe. The simplicity of this recipe lets the clean, bright flavors of the cucumber and tomato shine, but can also lend itself to a cook's whim - to Saveur magazine's recipe, I added 1/4 teaspoon of sweet smoked spanish paprika to add just a bit of depth. To serve, I dice a bit of English cucumber (I like the color that the thin peel adds to the soup) and cherry tomatoes. A drizzle of fruity spanish olive oil is a lovely finish.
See the recipe here: http://www.saveur.com/article/Recipes/Gazpacho-Andaluz
Happy Labor Day!