Old-Fashioned Strawberry Jam It’s strawberry season and the kitchen counter is filled with canning jars, sugar, and berries. I gave up making jam with pectin long ago. My jam takes a little longer to boil, but the natural pectin in the fruit, along with the added pectin in the lemon zest produces a reliably thick, chunky […]
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.
Pesto Spiral Rolls
Last fall, I made several batches of sweet pesto for the freezer with the idea that it would stretch the summer season into the winter months. But eating seasonally means enjoying winter foods: roasted vegetables, ginger carrot soup, spicy applesauce. Before I start my new garden season, it’s time to clean out the freezer which […]
Applesauce Buckwheat Crepes
Pecan Lace Cookies
Pecan Lace Cookies are forever imprinted in my mind as the ultimate Christmas cookie, thanks to a generous neighbor. They are sweet, yet also healthy with nuts and oatmeal, and a far cry from the typical white sugar cookies that I made with my children. My first introduction to Pecan Lace Cookies was during a snowfall in […]
Strawberry Shortcake Recipe
For my July birthday, I prefer sweet strawberries, ethereal whipped cream, and light, fluffy cream biscuits instead of cake. The ultimate summer dessert. 1 quart fresh strawberries, washed, hulled, and halved 2 cups unbleached all-purpose flour or pastry flour 1 teaspoon salt 1 tablespoon baking powder 4 cups heavy cream, chilled 1 tablespoon unsalted butter, melted […]
Raspberry Peach Jam Recipe
While other people are waving flags at the Fourth of July town parade, I celebrate by filling flats at a pick-your-own berry farm. Once home, the canning kettle is dusted off and the mason jars come up from the basement. Recipes for jam should come with a warning label: “Danger, habit-forming process ahead. May result in eating […]
Strawberry Ice Cream Recipe
Fourth of July and Strawberry Ice Cream go hand-in-hand and at our Landgrove, Vermont, celebration we make it the old-fashioned way with a hand-cranked machine packed with ice and salt. It requires a lot of patience and a modicum of strength, but there’s something about working hard that makes the final reward even sweeter. Follow the basic […]
Yogurt
YOGURT Makes 8 cups or eight (8-ounce) mason jars As gardeners, we know how important breakfast can be to start off the morning. Naturally, a bit of homemade granola to go with the creamy yogurt will make breakfast the best meal of the day. I’ve been in the habit of making homemade yogurt for several years now, and I […]
Fiddlehead Tart
FIDDLE HEAD TART Adapted from The Vermont Country Store Cookbook Printer Friendly PDF: Fiddlehead Tart Recipe Serves 8 After a long winter, a short and fickle spring teases Vermonters, and we take heart in spring miracles that restore hope and spirits, like fiddlehead ferns foraged in our woods. Only available a few weeks in April, fiddleheads […]
Asparagus Soup
Vermont Whole Wheat Bread
Makes two 4” x 8” loaves or one big loaf Vermont Whole Wheat Bread is a classic recipe made in the traditional way, with flour, buttermilk and yeast. Easy to make, it is a flavorful everyday sandwich bread, or toast for breakfast with a slather of Carrot Orange Marmalade. This recipe is adapted from my newest cookbook, The […]
Gingersnap Pumpkin Cheesecake
Gingersnap Pumpkin Cheesecake This makes one very large, irresistible cheesecake that is perfect for a special occasion. The tawny pumpkin topped with sweetened sour cream looks festive, the filling is rich and smooth, and the crunch of the gingersnap cookie crust adds the texture and flavor boost that brings it all home. It’s best to […]
