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…
Food
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…
Shallots
The shallot harvest. Earth, air, sun, water, and time converted one pound of shallots into two and a half. Maybe next year I'll shoot…
Onion Harvest
The onions were ready today. They lifted easily from their moorings, a sure sign of ripeness. I pulled them all and laid them out…
My Brilliant Pepper
I grew this pepper. I ate this pepper.
Fresh Garlic
Today, the garlic was ready to be pulled. It made a big pile: Which I pared down to a smaller pile: Which is now…
First of the Garden Meals
As the white-throated sparrow sang his vespers to a purpling sky, I gathered my first garden meal. I picked the new green beans and…