I love rhubarb, how it has its own distinctive flavor and the fact that it looks like celery but can be transformed into all sorts of delectable desserts. It’s tangy and tart, juicy with a bit of crunch, and it’s one of the first edible plants available in the springtime. Sometimes I think we forget [...]
Archive for the ‘By Ingredient’ Category
Fifty Shades of Green: Baby Spinich with Chick Peas and Pine Nuts
Posted in Chick Peas, Spinach, tagged hero food, seamus mullen, side dish for roast chicken, vegan on May 16, 2012 | 4 Comments »
Springtime in Vermont is the inspiration for this verdant, unintentionally vegan dish. Its colors and flavors mimic the experience of what it’s like to step out the back door right now. Yards and fields are alive with buds, blooms, and blades of grass – all exuberant and exploding in what seems like fifty shades of [...]
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Vermont/New Hampshire Farmer’s Markets
Vermont Pick-Your-Own Farms
Farmers Markets in the French Languedoc
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Vermont Crepe and Waffle
- An easy, springy, sweet recipe for Farmhouse Rhubarb Pie (with a no roll crust) from Vermont Crepe's food blog:... fb.me/1mhc0CHpJ 2 hours ago
