One of the highlights of my trip through New England this fall was the cheese making class at Trevin Farms in Central Vermont. Trevin is a farmstay that offers a 3-day chevre-making class in the company of the gracious Chef-Owners, Troy and Kevin, and their family: two giant Bull Mastiffs, two ... Read More about Sassy Goats, Begging Chickens and Chevre – A Vermont Farmstay
Blackberry Spelt Scones Recipe
Ingredients: 2 cups whole grain spelt flour (or whole wheat) 1 cups unbleached flour 1 tablespoon baking powder 1/2 cup cold butter 2 large eggs 2/3 cup half and half 2 teaspoons vanilla extract 1 cup FROZEN blackberries (or other berries that are frozen fresh ... Read More about Blackberry Spelt Scones Recipe
The Fall Foliage of Vermont’s Green Mountains
The Original Plum Torte Recipe
This was originally printed in the New York Times, Wednesday September 9, 1992 in an article called Eating Well by Marian Burros. Ingredients: 3/4 c sugar 1/2 c unsalted butter 1 c flour, sifted 1 tsp baking powder Pinch salt, optional 2 eggs 12 Italian prune plums ... Read More about The Original Plum Torte Recipe
Topsy Turvy Update: Still Ugly, but the Tomatoes are Yummy
At the end of June I posted a summary of my 2008 Topsy Turvy failure and my 2009 outline for success in Topsy Turvy: Ugly as Stink But Good Tomatoes. And a sucess it was! In August and September, I have had more tomatoes than I knew what to do with. It's mid- September, and they are still going ... Read More about Topsy Turvy Update: Still Ugly, but the Tomatoes are Yummy