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This simple soup is equally good hot or cold. You can readily omit the potatoes for a lighter version. A small dollop of sour cream or crème fraiche before serving is a nice complement to the soup. The recipe serves 4-6. (more…)
This recipe for Zucchini Butter Spaghetti found on the Smitten Kitchen food blog is so delicious! The zucchini gives this pasta a creamy texture, like a “spicy green alfredo”. This recipe serves 2 as a main dish, or 4 as a side, but can easily be doubled.
Hi Everyone! So I thought we were almost done with the brutal heat and humidity for this year but I guess the forecasters were wrong (imagine that!). We received about an inch of rain last week but my soil dries out quickly and I am hoping for a good rain soon. We are in the midst of a big push to get planted up with the fall brassica crops, greens and lettuces and I really count on precipitation, especially for the direct seeded crops like arugula, radishes, turnips, and spinach. (more…)
Easy to grow and store, high-yielding, supernutritious and crunchy like an apple, yacon root (pronounced ya-kon) is one of the many “new” vegetables coming to us from South America. In reality, this fruitlike vegetable has been cultivated throughout the Andes for more than a millennium. South Americans eat it as a fruit; they also use the huge leaves to wrap foods during cooking, in the same way cabbage leaves are used in Germany, grape leaves in the Mideast and banana leaves in the tropics. Only recently – thanks to some adventurous green thumbs – have North Americans begun to see yacon in produce markets. (more…)
Hi Everyone, we received 3½ inches of rain on Friday from Tropical storm Fay. It is a lot of water in a short time, but fortunately it fell at a steady rate here on the farm and was not accompanied by heavy winds. The ground was very dry after a month with almost no rain, and it soaked it up easily. We are now able to get back to planting and caring for the tomatoes and other crops without the added burden of moving sprinklers around. (more…)
This recipe from The New York Times is a hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal. (more…)
This is a creamy, colorful and unique soup that has become a “regular” in my seasonal arsenal. The recipe makes about 8 cups but it can easily be doubled. And it freezes beautifully! Do try it. (more…)
Winter squash is really a misnomer, as these delicious treats are grown in the summer. They are edible well into the winter, however, thanks to their ability to last for months in storage. First, be sure to check for any soft spots. If there are any, cook that squash right away. Soft spots can easily be cut out and the rest of the squash is usually fine. (more…)
This is a delicious seasonal soup, served at Michael’s on the Hill restaurant in Waterbury, Vermont, close to Stowe. The recipe serves 6 but can easily be doubled and it freezes well. (more…)
