Pesto

A summer staple and such a good way to use up tons of fresh basil. Ingredients: 2 cups packed tender young basil leaves ¼ cup pine nuts 1 teaspoon salt 2 plump garlic cloves, peeled and crushed with flat blade of a knife ½ cup extra-virgin olive oil, or more to taste ½ cup freshly…

Skillet Roasted Broccoli

This recipe highlights the simple. Broccoli, toasted and browned in the pan, is delicious and crisp tender. Add dry seasonings for more flavor and fun. Ingredients: 1 broccoli crown 5 Tablespoons oil 3/4 teaspoon salt 2 Tablespoons water Directions: Cut broccoli crown into 4 wedges if 3-4 inches in diameter or 6 wedges if 4-5…

Roasted Snap Pea

Roasting removes the ‘snap’ from snap peas, but it heightens the nutty, sweet flavors of this wonderful spring vegetable! Ingredients: 1 pint sugar snap peas 1 tablespoon olive oil 1 tablespoon minced garlic 1 teaspoon dried thyme sea salt to taste Directions: Preheat oven to 450 degrees. Put sugar snap peas in a single layer…

Rain, Rain

All this rain has put the ‘pause button’ on our crops. We have never had this much constant rain since we began farming, and many ‘ol-time Vermonter’s agree that this has been an abnormal amount of water. The raised beds in the fields look like islands of lush vegetation surrounded by water, and volunteers must…

Kale and Swiss Chard Gratin

This recipe is rich and full of flavor. Mixing Kale with Swiss Chard creates a gratin with both soft texture and enough body to hold up under the bread crumb topping. Béchamel Ingredients: 4 Tbs butter 1/4/ cup flour 2-3 cups milk salt and pepper to taste ground nutmeg Ingredients: 1 bunch Swiss Chard leaves,…

Spicy Fermented Kohlrabi

It takes 1 week to ferment kohlrabi – so bear this in mind when planning to make and use this recipe. Ingredients: 1 kohlrabi, peeled and finely diced or sliced 20g of sea salt 60g of sugar 60g of ginger, peeled 30g of garlic, peeled 1 red chili, deseeded 40g of fish sauce, or light…

Blanching Directions

Directions: Wash, drain, sort, trim and cut vegetables. Use 1 gallon of water per 1 pound of prepared vegetable. Submerge vegetable into boiling water (may use wire basket, coarse mesh bag or perforated metal strainer) Cover. Start counting blanching time as soon as water returns to a boil. Keep heat high for 3 minutes if…

Bok Choy and Mushroom Stir fry

This simple, quick stir fry is a satisfying way to enjoy delicious and crisp bok choy. We enjoyed it all the more with Blue Oyster mushrooms grown right here in Andover, VT by Little Pond Mushroom Co. Ingredients: 1 head bok choy , clean and chopped into bite sized pieces 2 tbsp. vegetable oil 4…

Angel Food Cake

We received this recipe from a favorite picture book in our home, ‘Amelia and Elanor Go for a Ride’ by Pam Muñoz Ryan. It is now a family favorite dessert as well. The book says to eat Angel Food cake with Elanor Roosevelt’s Pink Clouds, but we generally just eat ours with a fruit sauce,…

Greenhouse Completed!

Thanks to all of the helping hands and those who contributed financially to replacing our collapsed Greenhouse this year. We have finally completed it and the tomatoes and peppers are now growing splendidly. Our original greenhouse collapsed last winter after an unprecedented snowfall.

The Best Strawberry, Peanut Butter, Marshmallow and Chocolate Pizza

This recipe, featuring delicious strawberries, was created and made by our eldest child. What fun new recipes have you, old or young, cooked and/or created? We’d love to hear! Ingredients: pizza dough for 1 pizza peanut butter chocolate chips mini marshmallows fresh strawberries, cut Directions: Preheat oven with pizza stone to 500 degrees F. Roll…

Strawberry and Red Currant Sauce

This is our own go to recipe for fruit sauce. Other types of fruit can be substituted as well: blueberry, raspberry… etc. I think red currants compliment strawberries so well. We use it to top pancakes, ice cream, yogurt… or even fluffy pieces of Angel Food Cake! The little trick of adding the corn starch…