Category Archives: food from the garden
Carrot Cookies
I picked up some rather hefty carrots at the farm stand this week. They just seemed to be crying out, “Grate us up and bake something with us.” So I did. I decided on these carrot cookies: Carrot Cookies 1 … Continue reading
Winter Vegetable Soup
In winter time in northern New England, local eating consists largely of root vegetables, cabbage, and squash. Fortunately, there are plenty of delicious ways to prepare them. I get my winter vegetables from a farm stand in the next town over. … Continue reading
A Gingerbread Recipe
I love gingerbread. I love applesauce. I love recipes that include pumpkin or winter squash. So I love this recipe for gingerbread. Applesauce or Pumpkin Gingerbread 1 cup whole wheat flour 1 cup white flour 3/4 cup brown sugar … Continue reading
Autumn Vegetable Stew
Here’s a tasty seasonal dish that’s easily adaptable to use whatever root vegetables you have on hand. I always like to include some beets because they give the stew a pretty red color, but any combination of root vegetables will work well. … Continue reading
Freezing the Harvest
In this part of the world, this is the time of year when fruits and vegetables are abundant. It’s hard to keep up with so much delicious eating! Fortunately, freezing produce for later enjoyment is really easy. I like to … Continue reading
Make a Midsummer Sandwich
Gather ingredients Wild day lilies, CSA cucumbers, locally-produced cheese, homemade bread 2. Assemble sandwich 3. Enjoy!
A Floral Treat
Midsummer is bright with day lilies blooming along roadsides and in gardens. So pretty to look at and so delicious to eat! Just about all parts of the day lily are edible, but I’m partial to the delicately flavored buds. I … Continue reading
Bok Choy – A Vegetable I Have to Learn to Love
Bok Choy has little to recommend it as far as I can see. Its stems are watery, its leaves wimpy, and it cooks down to an almost flavorless almost nothing. And yet it keeps appearing in my CSA basket. During … Continue reading
Ingredients for a Spring Salad
freshly-picked wild violet leaves freshly-picked wild mustard flowers and buds carrots (last fall’s harvest) and spinach from local farms home-sprouted sprouts
Local Cake #2
When I woke up this morning, the outside temperature was several degrees below zero. So I decided to stay in and bake a cake. I chose this recipe for “harvest cake,” a layer cake based on grated vegetables – carrots, … Continue reading
My Edible Backyard 