Recipes

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 super hot days. You might also try adding thinly sliced sugarsnap peas, julienned carrots, and really any seasonal summer greens...

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, vibrant heads of lettuce for us to take home, I was first in line. This recipe is about as simple...

(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 spinach from the High Mowing hoop house. Soup and bread complement this nicely. Spinach Salad 1- 1 1/2 lbs washed...

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 been devoting more and more garden space to produce that will keep well into the winter. Everyone loves tomatoes and...

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 fall and still crisp beneath the outer layers months later. Try one of the recipes below to dress up those...

In my childhood home, our holidays were vegetarian affairs, much to the shock of my Ohio suburban friends. Even now after embracing an omnivorous life, the turkey centerpiece of the traditional holiday meal isn’t what I look forward to most about the meal. The vegetable sides are where the action is in my opinion and this recipe is one of...

As the Summer begins to reach it’s crux, I begin to make jam. After waiting all these weeks for the berries, clovers and tomatoes to ripen, the jelly/jam/chutney/ketchup making begins. Some of my favorite jellies include watermelon and red clover. My favorite jams are strawberry and blueberry, and gingered kumquats make the top of my list of preserves. You may...

For me, summer is not only about eating as much bounty in all of its freshness, but also about preserving that bounty to enjoy in the midst of our snow-blanketed Vermont winters. While there is no way to quite capture the taste of a cherry tomato, still warm from the afternoon sun, or the sweetness and tenderness of baby kale...

High Mowing Organic Seeds and EatingWell Magazine teamed up to share with you some great ideas in growing and cooking. Each vegetable or herb variety offered in the High Mowing Seeds Packet Collections is linked here with a series of recipes from EatingWell highlighting that selection.  Using organic seeds from High Mowing ensures a successful beginning to your gardening adventures, and...