The recipe below is from my upcoming book, The New Heirloom Garden, featuring 12 kitchen garden designs and recipes for cooks who love to cook. The photo above is my harvest of heirloom German Red garlic. Photo credit: Dave Barnum. Garlic Horseradish Fire Cider | Makes 1 quart jar Where food and medicine meet, Garlic […]
Panna Cotta with Winter Fruit
PANNA COTTA with winter fruit | Makes 6 individual custard cups Panna Cotta is just a fancy name for cooked cream, served as a dessert inverted onto a plate and topped with a huge pile of very juicy berries and a whisper of kirsch. Because there’s no eggs or custard making involved, it possible to be […]
Coffee Can Brown Bread
Clam and Cod Chowder
Color Wheel Garden
The Color Wheel Garden: Growing the Best Nutritional Varieties Flavor and optimum health go hand in hand when growing a garden, yet knowing what varieties to choose for higher antioxidant qualities can influence what you plant. Science has shown that color—deep purple, blue, orange, and red—vegetables and fruits contain the highest phytonutrients, flavonoids, resveratrol, and anthocyanins […]
Pumpkin Cheesecake
Pumpkin Cheesecake with Gingersnap Crust | Serves 16 Be prepared for one very large, irresistible cheesecake that is perfect for Thanksgiving as an alternative to pumpkin pie. The filling is rich and smooth, combines nicely with the crunch and sweetness of the gingersnap cookie crust. It’s okay to reduce the cream cheese by using ricotta cheese […]
Wild Plum Sauce for Roast Duck
Wild Plum Sauce with Roast Duck | Serves 4 Like grandchildren, fruit trees are an investment in the future, and we prize our heirloom fruits for flavor and durability. Not all fruit grows in Vermont, yet luckily we succeed at many types of apples, plums, pears, and occasionally cherries and peaches. This recipe, which features a […]