States of Grace
It is October, and so my vegetable garden is not in a state of grace. The tomato plants are, of the assembed, the most…
Food
First of the Garden Meals, 2010
Suppertime. There's no veg in my fridge, nor fruit, for that matter. No meat, and only a little cheese. But I do have veg…
Rustic Onion Tart
It never wins prizes for its looks, but this rustic pastry with caramelized onions, Gruyere, and bacon always wins hearts. When I serve it…
Roasted Delicata Squash
Tonight I roasted delicata with garlic and oil, an easy fall staple. Roasting brings out squash's sweetness and mellows the garlic, and delicata's…
Transitive Relations
Wine is food. Food is life. Wine is life. Follow Maker's Table on Twitter: @makerstable
Giving Thanks for Wine
Tomorrow we’ll celebrate Thanksgiving with friends, and—no surprise, really—they asked us to provide the wine. Our goal was to offer variety to suit many…
Pain de Terroir
Shopping for groceries this evening, I noticed that one of my favorite local bakers, Red Hen Baking Company of Middlesex, Vermont, now offers a…
Harvest Meal
Tonight's ingredients, all now underway. Carrots, leeks, and herbs from my garden. Beans local. Cranberries regional (and organic). Chicken that led a happy…
Refritos, Northern Style
The other day I scooped up a load of shell beans grown on a local farm. They may have been cranberry beans; they weren't…
Pesto
Basil plus garlic equals pesto (four pounds).
Abundance
We'll have frost tonight, twenty-nine degrees. That will be the end of the tender crops: peppers, beans, eggplant, basil. So it was a day…
From Soil to Table
I dug these carrots and leeks about fifteen minutes ago. In another fifteen, I'll have them prepped and laid into a baking dish with…