Recipes

When the weather turns cooler and the farm and garden chores begin to ease up here in northern VT, our thoughts turn to stashing the harvest for winter meals. We want you to eat local year-round, too, wherever you live – so this month one lucky winner will receive a lacto-fermenting kit to preserve healthy, delicious krauts, kimchis and pickles...

Fresh and dried herbs are usually expensive to buy, especially in winter when both supply and quality tend to be low. Fortunately herbs are easy to grow in quantity, and are equally easy to preserve for aromatic additions to your meals all year round. Drying is the simplest method of preserving a wide variety of fresh herbs. Nearly any herb...

This month we’re giving one lucky winner a brand-new set of canning supplies! Will this be the year you put up the Vermont obsession, dilly beans, or foray into a world of pickled beets? Whatever your fancy, we’re giving away the tools to make it! The kit includes: Two canning funnels A canning rack A lid sterilizing rack A jar...

Preserving summer's bounty for cool-season meals doesn’t have to mean standing over a hot stove or a huge investment in canning jars. Fortunately for those of us with little time to spare, there are lots of quick, easy ways to bring the fresh flavors of summer indoors for the winter. And the very best part? By taking the time to...

Katie Spring & Edge Fuentes hoeing at Good Heart Farmstead When the main Community Supported Agriculture (CSA) season comes to an end in October, we don’t close up the farm for the season here at Good Heart Farmstead. Instead, we keep on going all the way through December with an early Winter CSA. With the season-extending powers of hoop houses...

Ever since potatoes in the grocery store came to be known simply as "red", "white" or "russet", knowledge of potato cookery has gone into decline. While potatoes are fantastically versatile, there are significant differences in the varieties that make them well suited for particular purposes. The simple spud, as it turns out, isn't so simple after all. But with just...

It's that wonderful time of year when we gather with friends and family, enjoy great meals together, and reflect on the year behind us. With each passing year, however, it seems that there are a greater number of people around the table with dietary restrictions. For adventurous cooks (like my mother and grandmother, who work hard to accommodate my vegetarian...

Honeynut Butternut Squash When Chef Robert Tobin heard about our Honeynut butternut squash, he knew he had to create a dish for it at TAMO Boston. He hunted down a local farm growing it, Siena Farms, and in no time at all it was on the menu in a recipe using honey from Seaport Hotel Boston’s own rooftop hives. We...

I don’t know about the rest of the country, but in Vermont everybody makes "dilly beans", vinegar-pickled string beans with garlic and dill.  When I first heard about dilly beans after moving to VT in 1999, in order to immerse myself in the culture of my new home, I immediately began canning this old time tradition, lining my pantry shelves...

It’s finally that wonderful time of year when the garden is full of produce, but here in Vermont a chill nips the ears and neck on early morning harvest missions. Many of us have already seen the first frosty weather, so now is the time, before a hard frost claims our heat-loving eggplants, peppers, tomatoes, and cucurbits, to claim those...