Recipes

  1. Our Food Preservation Favorites: Recipes from High Mowing Seedsters

    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...
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  2. Carrot Juices

    Here in Northern Vermont, April tugs at our heartstrings as it dangles spring in front of us, while at the same time threatening one more winter storm to put our hopes for new gardens and fresh veggies on hold a little longer.   Last year, we were all fooled by an early warm spell only to be pelted by hail the...
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  3. Nels’ Beef Steak Hashbrowns

    I am a man with steak and champagne desires but endure a potato and Pabst Blue Ribbon reality.  I was lying around my house one morning desperately in need of a breakfast steak and only had a sack of HMS grown All Blue potatoes.  My imagination took hold.  I love the All Blue potato.  When cut open the vibrant deep...
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  4. Katie’s Black Bean Hummus

    A few summers ago I tried my hand at growing dry beans.  My husband and I sowed Black Turtle, cannellini, and Kenearly Yellow Eye beans, and despite the weeds that ended up taking over our neglected plot, come September, we harvested bushels and bushels of beans.  Our plan had been to sell them at winter markets, but our winter work...
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  5. New England Winter Slaw

    A Winter Salad Recipe to Make Your Mouth Sing! Salad: 5-6 stems Kale, spine removed and chopped 1 cup finely chopped green cabbage (or 1/2 cup green plus 1/2 cup red) 1 cup spinach, chopped 1 cup shoots (your choice) 1 cup sprouts (your choice) 1 apple, cored and chopped 1 small red onion, minced 2 carrots, grated ...
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  6. Sprouts and Shoots: For the Love of a Winter Salad

    As we all search for ways to eat fresh, home-grown food year round—especially those of us with harsh winter climates—let us give tribute to the sprout and shoot…two super easy ways to feed your family fresh green and living foods all winter long; all year long, for that matter, for just a few moments of care a day.  They are...
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  7. Nels’ Savoyed Cabbage Delight

    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 my uncle and listed my ingredients and ideas; within minutes we had come up with this recipe.  This spur of...
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  8. Preserving the Harvest

    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 can enjoy the goodness of our garden year round. Each crop’s qualities are best preserved by different methods. Below is...
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  9. Eggplant and Tomato Rice Gratin

    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 middle of that window. This recipe was inspired by Alice Water’s recipe for Eggplant, Tomato, and Onion Gratin from Chez...
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  10. Roasted Cauliflower with Nutty Lemon Mustard

    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 pleasant lunch with just a nice green salad and crusty bread. 1 medium head cauliflower, cut into small florets ...
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