Honey Pickles

I felt like I needed to get this post in before the official start of Fall, which happens to be tomorrow, although it still doesn’t feel like Fall.  It’s hard to believe that I turned on my AC last Monday.  Crazy.  Total Boloney.  At this time of year I’m usually contemplating on how long I…

Leek & Ricotta Tart

I was thinning out my garden leeks this week, and I didn’t want to throw out the extra ones, even though they were tiny, so I decided to use them in a tart with a velvety ricotta base, some caramelized onions, and a puff pastry shell.  This was my first attempt at a rough puff…

Tomato Soup

I am still harvesting tomatoes from my garden on an almost daily bases, and my countertops are overcrowded by bowls filled with fresh tomatoes just waiting to be devoured.  Now that the weather has turned, and our days are gradually becoming cooler, it seemed like the ideal time to make a large batch of homemade…

Fresh Salsa

I have been harvesting tomatoes and jalapeños this week, which means, it is time for some homemade salsa.  The only two ingredients in this recipe that do not come from my garden are the red onion and the salt.  Fresh salsa is one of the easiest things to make, especially with a food processor, and…

Natural Sun Ink

I have been skimping on the craft posts lately, mostly, because I have been busy with large scale outdoor projects like painting decks and refinishing lawn furniture.  It’s the time of year to spend time enjoying the outdoors, and finding projects, like this one, that reflect that.  I have been playing around with natural, non-toxic…

Baked Green Tomatoes

Tart and tangy green tomatoes crusted in shredded parmesan cheese and served with aioli – a healthier version of a southern classic. Ingredients: 2-3 sliced Green Tomatoes 2 Eggs 3 tbsp Milk 1 cup shredded Parmesan Cheese 1/4 cup Cornmeal Salt and Pepper for seasoning Aioli for serving (optional)(1/4 Mayonnaise and 2 cloves of crushed…

Cucumber Tzatziki

My garden cucumbers are ready to be harvested.  A good thing, since I am hoping that most of them will outgrow the blight that is starting to spread onto some of the older leaves.  With Vermont’s short growing season I can usually get away with this.  The blight rarely has the opportunity to encompass the…

Rose Hip Jelly

Towards the end of July and in the early weeks of August when the rose hips, or beach plums, are starting to ripen into a bright orange-red, I can be found down by the beach harvesting a bucket full of them to bring home to turn into rose hip jelly – a decadent treat reminiscent…