Tag Archives: organic

Kale Pesto

I normally think of pesto as a summer treat when there is plenty of fresh basil, but delicious pesto can me made from then just basil! This recipe uses kale, but really any leafy greens can be blended to make pesto anytime. An added bonus of using kale instead of basil is that it won’t […]

Garlic Scape Pesto

The first time I saw garlic scapes was at a farm stand down the road from my house. I had never cooked with them before, but thankfully the grower had put a pile of printed out recipes next to the scapes for sale. That’s where I picked up this recipe for garlic scape pesto. It’s […]

Noodle Soup (Pho) in a Jar

I recently saw one of those recipe videos on Facebook for pho in a jar and thought it would be the perfect take-along for lunch. The options for this recipe are nearly limitless, but they all carry along a similar theme: fresh vegetables, noodles, and broth (meat and tofu are optional but lovely additions, too). […]

Fiddleheads

Vermonters come out in droves for the first green things to sprout after a long winter. The tender new foliage of dandelions, ramps, and fiddleheads are delicious and filled with nutrients. One of my favorites has become fiddleheads. Now, before you go picking the uncoiled heads of any old fern, know that there is a […]

Two Salad Dressing Recipes

We’ve got salad greens in the CSA shares this week, and Farmer Kyle shared with us his own personal recipe for salad dressing. I also have a go-to recipe that is quick and easy to make. Check them both out below, and give one or both a try on your next salad. And if you […]

Stuffed Acorn Squash

I’ve said it before: I love those winter squashes. Baking them and serving with some melted butter (or a drizzle of oil) is simple, yet delicious. But wait, what’s this? Squashes include a hollowed out space; a cup just waiting to be filled. What should we put in this cup? I have so many ideas! […]

Roasted Beet Salad

Roasting fall vegetables brings out their sweetness, and it’s my favorite way to prepare beets. Once roasted, these beets are great on their own, tossed in a vinaigrette, or sparkling like jewels in your favorite green salad. They can also adorn pizzas or make amazing additions to frittatas as well. On weekend mornings, we shred […]