Category Archives: local substitutions

Maple-Orange-Rhubarb Pie

My friend Jean served a delicious treat: Orange Rhubarb Pie. I no longer use granulated sugar* and wondered if local maple syrup might serve as a substitute. I am pleased to say the experiment worked well: Maple-Orange-Rhubarb Pie 2 9-inch … Continue reading

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Cheddar-Beer Fondue

I love the challenge of adapting recipes to what is grown and produced locally. I had a hankering for fondue at Christmas: Would that require imported cheeses and non-local wine and kirsch? I googled for recipes and happened upon this … Continue reading

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Maple Custard

Do you have a local source of “pasture-raised” eggs? The kind with those beautiful deep orange yolks? (Indicative of lots of beta carotene.) I get mine at a home on Stoney Brook Road in Lebanon; they come in brown, blue … 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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Rye Berry or Wheat Berry Pudding

Now that I know that rye berries have a mild flavor, I’ve been looking for recipes that would utilize the Butterworks Farm organic rye berriesĀ  from Upper Valley Food Co-op. Might I find a recipe similar to rice pudding? I … Continue reading

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Rye Berry/Wheat Berry Walnut Cheddar Loaf

The Upper Valley Food Co-op has been carrying organic rye berries from Butterworks Farm in their bulk department. Rye berries . . . what would one do with rye berries?! I am not a big fan of dark rye breads … Continue reading

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