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Category Archives: Recipes
A recipe inspired my uncle Steve, once a fine dining chef in and around Seattle. I perused the assortment of bounty in the HMS produce fridge and found: two leeks and a few heads of Famosa F1 cabbage. I called … Continue reading
While we all love to eat our veggies fresh from the garden, the overabundance of our crops can and should be reserved for later use. Many herbs and vegetables can be frozen, dried, fermented, canned, or cellar stored so we … Continue reading
There’s a narrow window at the end of summer when I still have a counter full of eggplants and tomatoes but the weather is cool enough to consider turning the oven to 400 degrees. This weekend was right in the … Continue reading
This is a real favorite for our family. We always make a double batch so there it some left for the next day. It’s my oldest daughter’s most requested item. Great for dinner with grilled meats, fish or makes a … Continue reading
This is a great potluck dish. It is easy to put together, vegan and gluten-free, and is fine being at room temperature. For extra pizzazz, line a medium sized shallow bowl with large red lettuce leaves, so they overlap each … Continue reading
One of my favorite summer meals is the Rice Noodle Salad from Lynne Rossetto Kasper. It requires little stove time, can be made with any number of veggies either raw or cooked, and tastes very fresh and cooling, especially on … Continue reading
The thrill of cutting real heads of lettuce from our hoop house in April cannot be overstated. Head lettuce in these parts is a phenomenon of early June if we’re lucky. So when trials staff started bringing in compact, beautiful, … Continue reading
(makes four main course salads) This is a classic salad that is hearty enough for a meal! Add some crumbled blue cheese if you like. I made this for a group of friends for dinner recently, with over wintered organic … Continue reading
At this time of year when fresh, local produce is lean, I am increasingly grateful for the bushel baskets of onions and shallots we have squirreled away in our basement. As each gardening season passes, my husband and I have … Continue reading
Cabbages tend to keep us Vermonters company for the duration of the long winter. Sometimes they are pickled in kimchi or sauerkraut, providing a bright, salty crispness to heavy meals. Sometimes they appear as a fresh head, harvested in the … Continue reading