Category Archives: recipe

Winter Staple: Squash!

Northeastern Native Americans grew pumpkins and other squashes; they roasted or boiled them, and, at times, preserved the flesh as conserves in syrup. New England settlers were not impressed by the Native Americans’ squash until they had to survive the … Continue reading

Posted in Food Storage, history, recipe, Regional Self-Reliance | 2 Comments

Zucchini-Corn Quesadilla Time!

Ingredients: Local zucchini, sliced Local onions sliced Fresh local corn (you can use raw or already cooked corn, kernels cut from the cob) Shredded local cheddar cheese Optional: Toasted chopped walnuts Flour tortillas (I’ll bet you could also use local Vermont … Continue reading

Posted in garden, Good Ideas!, New Local Products, recipe | 2 Comments

Compost Cooking!

Mindful cooks, through the generations, have had ways to reduce food waste: stir fry, frittata, quiche, quesadillas, soups, stews, homemade broth, etc. Of late, many professional chefs are challenging themselves to use food that would otherwise be wasted. Here are … Continue reading

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Rose Hip-Mint Tea

Have you ever made rose hip tea? I did a few years ago, using fresh rose hips. I was unimpressed. I’ve since learned one needs twice as many fresh ones as dried, and that mint makes a nice addition. Since … Continue reading

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Fresh from the Garden Gazpacho!

Tomatoes, cukes, and peppers are ripening – t’is the season for gazpacho . . .  and Long Wind Farm was having a sale on tomatoes!  There are lots of different recipes; some like it silky smooth, others like it chunky … Continue reading

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Herbs-from-the-Garden Crackers

Today’s Valley News had Carol Egbert’s recipe for homemade crackers with a suggestion to try different herbs. I had dried sage, rosemary and thyme from the garden as well as dried hot peppers . . . why not give it … Continue reading

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Whole Wheat Butternut Squash Pancakes – Spicy and Delicious!

This morning was frosty with new-fallen snow . . . a perfect morning for the comfort of these delicious pancakes. . . which are my new all-time favorite pancakes! Whole Wheat Butternut Squash Pancakes serves 2-3 1/2 cup + 2 … Continue reading

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