Ginger peach chutney is a condiment made from fresh fruits and strong spices, it simmers on the stovetop for almost an hour until it reaches a glossy sheen; packed into jars and stored for several months to build up plenty of intense flavor. Making the first batch of the season is a little bit like […]
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.
Fresh Blueberry Pie
Fresh blueberry pie for breakfast is a summer staple, and my recipe is a little different than a traditional blueberry pie: it’s not baked! Only the crust is baked in advance, keeping the house cool and the pie chilled for perfect summer serving. It is a traditional old-time favorite recipe I developed for one of […]
Fourth of July Strawberry Shortcake
Sweet strawberries, ethereal whipped cream and light, fluffy cream biscuits combine to form the ultimate summer dessert. Leftover biscuits do freeze easily – reheat them directly from the freezer – but I can pretty much guarantee you won’t have any leftovers! Makes 8 Large biscuits. Extra strawberries? Follow this link to my recipe for strawberry […]
Green Goddess Dressing
It’s only the first week in June, and my kitchen garden is already chock full of spicy salad greens and aromatic herbs. Even the basil is growing nicely, reminding me how easy it is to make dinner when salad and fresh pesto are on the menu every night. It is the way I wish I […]
Rhubarb Crumble Pie
Rhubarb Pie with Ginger and Lemon | Serves 8 There is nothing like a good pie to fortify before a long day in the garden. Refreshingly tart and slightly sweet, my recipe for rhubarb pie has a crumb topping and is comprised of three parts: dough, filling and topping. Start with the dough, since it needs to […]
Kitchen Table Shepherd’s Pie
Kitchen Table Shepherd’s Pie | Serves 4-6 Shepherd’s Pie is a chunky, tender stew under a layer of mashed potatoes, made extra creamy with hot milk, cream and butter. There is nothing quite as tasty as a classic shepherd’s pie made the old fashioned way, yet there are as many versions of shepherd’s pie as […]
Tomato Soup with Cheese Sticks
Tomato Soup with Cheese Sticks | Makes 8 cups The combination of tomatoes and Vermont Cheddar is a time-honored favorite in winter, with the cheese adding depth and smoothness to the rich tomatoes. Choose traditional San Marzano heirloom canned tomatoes, or Fire Roasted Muir Glen Organic, which gives it a smoky flavor. This satisfying soup is […]
Winter Greens and Sausage Soup
Winter Spinach Souffle
Vermont Cheddar and Spinach Custard Makes four 8 oz. ramekins / Serves 4 Cheddar and spinach are old friends, and are beautifully paired in this delicate custard. The eggy custard is nicely seasoned with a small grating of nutmeg, and easily adapted to include sautéed shallots or softened mushroom. This custard is pure comfort food […]
Glazed Pear Tarte Tatin
Glazed Pear Tarte Tatin Serves 6 to 8 There are numerous recipes for apple or pear Tarte Tatin, which is essentially caramelized fruit baked upside down under a crust. Named after the French Hotel Tatin where the dessert originated, the fruit is glazed, then a piecrust bakes on top of the fruit to keep the […]
Elderberry Shrub
Elderberry Shrub and Cordial Recipes for shrubs vary greatly and date as far back as pre-Colonial times. They are simple to make by combining equal parts berries, vinegar, and sugar, then leaving alone to ferment. Generally, shrubs are poured over ice or served with a bit of sparkling water. By themselves, they are not alcoholic, […]
Pesto Bread
Basil is summer. Shredded fresh on tomatoes, added to salad, spooned over steamed vegetables or chopped into mayonnaise for burgers and grilled cheese sandwiches. Yet my favorite way to eat basil is to make pesto, fresh on pasta or in this Pesto Swirl bread. It’s easy! Make a batch of pesto, and spread it over […]
