Strawberry Rhubarb Compote
The pairing of strawberry and rhubarb is classic. The tartness of the rhubarb and the sweetness of the strawberries creates the perfect balance for many early summer dishes. This compote is the base for several…
Strawberry Leek Quesadillas
Strawberries and leeks? Yes, that’s right. An unlikely pairing perhaps, but one that totally works. I am more than a little amped to stockpile fresh strawberries and use them in new and interesting ways, like…
Beet Burgers
That’s no typo. Beet (not beef) burgers are awesome. But I’m going to go ahead and guess you aren’t already enjoying these at your typical summer cookout. Though there’s no reason why you shouldn’t. If…
Eating Red in June
Summer is almost here and it’s time to move on to some of Vermont’s red foods that are, or soon will be, available at farms, markets and co-ops. I’m thinking of strawberries, beets, rhubarb, and…
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Grilled Asparagus
Late spring and early summer is when you’ll find asparagus in its prime. And that means now. With an unique flavor and texture unlike much else – except perhaps fiddleheads – you don’t want to miss out on its relatively short growing season. For many,…
Ramp and Potato Soup
Memorial Day weekend is supposed to be the kick-off of summer. Sun. Gardening. Grilling. Relaxing at the lake. Yet the weather around here looks cool and rainy. So I might trade in my plans to break out the grill and instead, huddle over a big…
Sauteed Chard & Raw Beet Salad
I’m a big fan of salads that aren’t just plain old salads. Not that there’s anything wrong with those, of course. But salads don’t all have to be a big bowl of lettuce. Maybe you can already figure that out from some of the other…
Cooking with Herbs
Knowing how to effectively use fresh herbs is the easiest way to advance your cooking and transform a basic dish into multiple flavor variations. Here’s a run through of soft and woody herbs from Georgie Socratous from www.jamieoliver.com. Enjoy her British herb pronunciations and then look…
Pea Shoots
Have you tried pea shoots? How about sunflower? Shoots are the early growth of the plant at just a few days after sprouting. That’s why you’ll most likely find them out only around this time of year, when farmers are just getting their plants growing.…
Keys to a Great Salad
Considering that greens are everywhere these days, I thought this would be worth re-posting from last summer. Knowing the basis for a complete dinner salad is good to know. Hope it’s of use to you!
The Roy G Biv Diet
I just came across this story on the Splendid Table. It’s about how the author, Amanda Theiroff, and her friend attempt to eat only a single (naturally) colored group of foods each day for a week. It seemed like more of a struggle than anything…
Drink Your Greens
I have to admit, as much as I love cooking, at just about any time of day, sometimes I don’t do so well in the breakfast department. On mornings when I’m just trying to get out the door and perhaps the kitchen sink is still…
Bean, Green & Grain Salad
In case you haven’t heard, we’re running a special series at RAFFL called Real Farms, Real Food, Real Rutland. Funded by the USDA and Vermont Department of Agriculture, it is a combination of farm tours and culinary workshops that further expose and educate people to…
May: Greens
Green is the color of life. While there are green foods available all summer, those in the spring are especially cherished. Foods like spinach, ramps, green onions, arugula and bok choy indicate the return of the growing season (if it ever stopped for some farmers).…