Our Blog
Quick Cooking Tips for Sweet Pumpkins
Like acorn and butternut, pumpkins are winter squash. Plentiful in late summer and early fall, pumpkins are perfect when roasted, mashed, or pureed. Be sure to select an “eating” pumpkin versus the "carving" jack-o’-lantern varieties found in abundance in October. And remember, no matter the pumpkin don't throw away the seeds; roast them.
Kale & Apple Salad
Our recipe for Kale & Apple Salad celebrates the flavors of fall. Chiffonnades of crunchy kale are combined with thin slices of crisp, juicy apple and our signature Honey Mustard Vinaigrette for a flavorful, simple salad. Kale & Apple Salad will keep its crunch, making it perfect for potlucks, picnics and lunch boxes.
Cinnamon Apples with Maple Syrup
There are apples and then there are Vermont grown apples! I have spent many years picking (and sampling) my way through many of our amazing orchards, leaving with a full belly and plans for pies, apple sauce, chutneys and apple cakes swirling through my head. With more than 150 varieties grown in Vermont there are many flavors, colors, and textures to explore. A Vermont orchard is a foodie’s paradise. With great joy this week, I took my first bite of a delicious Honey Crisp Apple from Champlain Orchards, the first of the season. What a celebration! Our simple recipe for Cinnamon Apples with Maple Syrup makes the perfect after-school snack, dessert or mid-day pick me up.
Classic Sauteed Peppers & Onions
What do fajitas, cheesesteak sandwiches and Italian sausage have in common? If you guessed peppers and onions, you are correct. This classic pairing adds a richness to any dish. Classic Sauteed Peppers & Onions welcomes you to the kitchen with an enticing sizzle and fragrant aroma.
Building More Inclusive Community with Local Food
With help from community partnerships, and help from you, culturally relevant produce is being delivered directly to migrant farmworker households.
Gazpacho Andaluz
Recipes often hold a story and can be a window into the past; gazpacho is no exception. Deeply rooted in the history of Andalusia, Spain, gazpacho’s journey from “rags to riches” reflects Spain’s diverse culture and agricultural bounty. From the humble origins of soaked bread to its current celebration of abundance, the star status of gazpacho as the quintessential dish of Andalusia, is well earned. As they say in Spain, “De gazpacho no hay empacho.” translation: there’s never too much gazpacho.