Beans. The humble bean – mighty nitrogen fixer and meaty green vegetable. They truly round out any meal the summer decides to dish up. Time and time again, I can remember a blah dish made WOW! with simply blanched beans, sauteed with garlic & herbs. Read More
You know you want them. You’ve seen them everywhere. They are as good as they look, and just as addictive as you’ve feared. We are proud to partner with area restaurants in the summer that feature our beautiful blossoms, particularly L’Amante, who has been our longest standing restaurant partner – 11 years and counting! Both Half Pint Farm and L’Amante and us are featured in the new cookbook by Tracey Medeiros called the Vermont Farm Table Cookbook… Read More
Yes, I know. Lettuce and cooking sound like they should never be in the same sentence. That is… until you try them grilled. Then you wonder how could it be that you have never tried this before? It is crunchy, but toasty, refreshing and satisfying. Try with any head of lettuce that is crunchy: romaine, crisp, iceberg are all great candidates – save the Bostons, bibbs and… Read More
You know the ones. The boxes that I have been meaning to organize, clean up, consolidate, transcribe and get all those scraps onto uniform recipe cards for years now. For some reason, I have been resistant to finally getting the job done and organizing it already, when it hit me: I don’t want to throw away ANY of these scraps of paper. As I looked through all my recipes I made a decision that goes against my personality type, and I am at peace with it: leave the recipe box messy and disorganized. Why? Because my recipe collection is a series of precious memories – every speck of cookie dough on my Mom’s Sugar Cookie card reminds me of baking with my Mom; because I remember every recipe in that box based on how it looks: smudged, folded, on lined paper or a scrap of envelope or torn from a newspaper. Recipes are history… Read More
