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…
Celery Root Hash Browns
January 9, 2017
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.
Sweet Potato Hash
October 19, 2016
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.
Skillet Ratatouille
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.
Spring Garlic & Spinach Pizza
June 6, 2016
Enjoy this spring pizza as a light dinner with salad or an appetizer at your next party. Can’t find spring garlic? Try sliced leeks or scallions along with some minced garlic.
Spring Risotto
May 16, 2016
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.
