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Summer is hopping and bopping along. We have been so busy playing with chickens, jamming the canner, and farmers marketing, that I haven’t had time to sow more seeds. No big deal? Well kinda. It means that I will be out of radishes before I know it! I haven’t decided if it is because I …
Last week I walked into the grocery store and was met with a huge bin of plantains. I literally stopped in my tracks because I rarely see plantains in the markets around northern New England, let alone a whole bin heaping with fruit. They were all on sale for only 15 cents a piece! I …
Grain salad is a perennial favorite of mine (see further proof here & here). Tweeked for winters’ offerings, this grain salad features nutty wild rice harvested in Canada, locally grown spinach, and my own butternut squash. When blended together, rustic grains and veggies make a nutrient packed satisfying dish that is hearty, not heavy. I …
Here is the pizza crust that we have been eating all week! I was so happy with the results that I made it two days in a row. This crust has served as a vehicle for cheese, tomato sauce, sausage, shrimp, cilantro pesto, onions, kale, even fig jam! My new favorite pie is topped with …
This hand pie came about because I have been on a run of making empanadas. Call them what you will; hand pie, patty, turnover, and empanada. They are all the same thing, food tucked into a folded circle of dough and baked, fried, etc. and I love everyway they come. We fill these pockets of …
Continue reading "F.P. Pie Crust: Carrot Cake Jam Hand Pies"
This bread is reminiscent of deep dish cheese bread except it is not as heavy or as greasy. The texture is actually more biscuit-like except with pockets of cheese. When we enjoyed this bread I used Cabot’s Horseradish Cheddar (my absolute favorite Cabot cheese!) but I bet it would be killer with any one of …
The colors of fall are beginning to fade here in VT. It is past time that I begin to put my garden to bed but I still have veggies to harvest. It has been a big month for little jelly and finding the time to spend more than 20 minutes in the garden can be …
Braised mushrooms create a rustic sauce for hearty ricotta gnocchi. This earthy plate is rich, comforting and best served with a glass of bold wine. What makes this dish truly special is the combination of mushrooms prepared in different manners. The minced bits will melt down creating a thick base while the sliced mushrooms (especially …
The easiest gnocchi ever! I love, love, love gnocchi. The little dumplings can be made of almost anything (potato, cheese, sunchokes, etc) and I will gobble them up. My twin knows my love for gnocchi and she knows my love for simple food. When twin came to visit in August she instructed me on how …
My garden is over grown and I no longer care. I can still wade through it and find some things growing. I even think I see brussels sprouts starting to rise over the weeds. They are tucked to the back of the garden and I have a hard time getting in there to confirm the …
Nancy Warner 