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.
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 […]
Smoked Maple Syrup
Rob Hausslein, a sugar maker from Landgrove, decided to kick his operation up a notch when a local chef asked him to make smoked maple syrup. Sugar Bob’s Finest Kind was launched when he figured he’d give it a try. He built a fire in his pig roaster, located next to his sugarhouse, and began to smoke syrup. The pig […]
Ginger Peach Chutney
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. It was in late September, with the leaves changing color out side my kitchen window and […]
Raspberry Peach Jam
Raspberry Peach Jam Makes 6 pints Raspberries and peaches are old friends, and ripen at the same time during the summer, so why not put them together into a jam? Chunks of sweet peaches blending nicely with the tartness of the raspberries, it’s pure summer in a jar to spread onto toast on the grayest […]
Watermelon Pickles
Vermont Blueberry Pie
Vermont Blueberry Pie is on the menu in my newest cookbook, The Vermont Country Store Cookbook , and it’s not your ordinary blueberry pie: it is no-bake! Which keeps the kitchen cool in summer. It also has just one crust, a bottom that is sturdy and truly holds in the juice and whipped cream can […]
Vermont Cheddar and Spinach Custard
Vermont Cheddar and Spinach Custard | Serves 4 Spinach and winter greens are the mainstay of most winter farmers markets, which is why I’ve been making Vermont Cheddar and Spinach Custard for dinner at least once a week. Not only is it easy to make, but also lovely to serve either in the ramekins or inverted onto a […]
Roasted Vegetables
You might think that ROASTED VEGETABLES do not need a recipe, and in theory, I agree. Yet too many cooks will mask vegetables with a fancy sauce, so I offer this recipe to prove that vegetables, when slowly roasted, have extraordinary power to please. Not every vegetable can be roasted with success, however, and this […]
Dessert for Dinner
DESSERT FOR DINNER can be anytime, yet when the children were little, I would often serve dessert for dinner during the month of February. We called it the backwards month, because DESSERT FOR DINNER was my attempt to make dinner fun by starting from the end. There are many dessert options that contain healthy ingredients such […]
Winter Fruit
Winter fruit is fresh fruit captured in frozen bags, that often drift to the bottom of the freezer in forgotten disarray. We all know that fruit is at its best during the height of the season, yet somehow it seems logical to freeze extra pints of raspberries, strawberries and blueberries. But frozen berries lose their […]
