Monthly Archives: February 2011

A Recipe for the Recipe

Dan Barber, Executive Chef and Co-Owner of Blue Hill restaurant in Greenwich Village, is deeply involved in Stone Barns Center, a four-season farm and educational center north of New York City, the source of most of the restaurant’s food. Dan … Continue reading

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Rye Berries Con Queso

Rye/Wheat Berries Con Queso This is the kind of dish my daughter would call “hippie food”, and indeed, it is a favorite from the early 1970s. The original recipe called for rice, which is in short supply as a local … Continue reading

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Norwich Winter Market

I am so grateful for the winter farmers markets in our Upper Valley area and for the farmers/producers willing to work year round to provide us with local foods. Peter Hingston from Cherry Hill Farm in Springfield, VT was at … Continue reading

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Carrot Soup

What to bring to a potluck dinner on the last night in January? Hmmmm, I had local organic potatoes, onions, carrots, and garlic from the winter farmers markets¬† . . .¬† how about carrot soup? One option for the recipe … Continue reading

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