We associate winter with a lack of fresh produce. But even in Vermont we know that’s just not the case. For ages, root vegetables have helped carry us through the cold. They store well, are full of useful nutrients we…
Don’t let the imperfect appearance of celery root keep you from enjoying its pleasantly earthy flavor. Just slice off the skin with a knife and use as you would most other root vegetables. These hash browns make a great side dish or addition to Sunday brunch.
Whether it’s breakfast, lunch or dinner you can’t go wrong with roasted sweet potatoes and caramelized onions. Top them with an egg for a simple meal. Check out our selection of local sweet potatoes from Laughing Child Farm.
Ratatouille, a peasant vegetable stew, doesn’t need to be slow roasted in the oven for hours on end. Who has that kind of time? This method has plenty of flavor, takes much less effort and yet still captures the essence of the classic French dish. Perfect for the end of summer/early fall harvest.
This risotto recipe uses one of our favorite local spring finds this time of year: shoots. Shoots are the very young stems and leaves of a plant. They’re crisp, refreshing and tender. They have a subtle flavor similar to their full grown plant or vegetable – such as peas, sunflowers or radishes – and are an excellent source of nutrients.