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 […]
Kitchen Garden Recipes
Seasonal recipes from the garden to table. Ellen Ecker Ogden's recipes using garden-fresh vegetables, herbs, and fruits feature beautiful photography.
Coffee Can Brown Bread
Clam and Cod Chowder
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 […]
Crispy Wild Rice Cakes
Sweet Bread and Butter Pickles
Husk Cherry Clafoutis
The first time you taste a husk cherry, your taste buds will buzz with pineapple, butterscotch, and mango. What looks like tiny cherry tomatoes encased in miniature paper lanterns is called a ground husk cherry, sometimes called a Cape Gooseberry, although no relation to cherries or gooseberries. They are related to tomatillo the tiny fruits […]
Heirloom Tomato Salad
Heirloom Tomato Salad with Lemon Basil Dressing | Serves 4 It’s no secret that lemon brings out the flavor in everything including this heirloom tomato salad, magically blending together the sweet with the tart. Nothing is simpler or more beautiful than thinly sliced heirloom tomatoes, layered and combined with basil leaves and mozzarella. You don’t really […]
Peach and Almond Cream Tart
If you have ever stood in a peach orchard at the peak of the season, inhaling the scent of ripeness, you’ll never buy a hard supermarket peach ever again. Tree ripened peaches have overtones of almond, which is not a coincidence considering they are both from the same genus of plants, the Rose family. The […]
Fresh Tomato Salsa with Maple Syrup
Fresh Tomato Salsa with Maple Syrup| Makes 6 cups or 3 pints In Vermont we add maple syrup to everything, including fresh tomatoes and herbs for a fresh, tangy salsa. The sweet syrup tames the acidity of tomatoes, add the small bite of hot peppers and it is an explosion of flavors. Don’t be daunted […]
Garden Party Kebabs
A recent Sunday night gathering with friends, I served the perfect no cook meal for a hot evening: garden party kebabs. Inspired by the last of the summer harvest: cherry tomatoes, young zucchini, sweet red peppers and a dozen small onions. Chopping a bounty of cucumbers into a minty yogurt dipping sauce, all served with a […]
