Tag Archives: spring

Vermont Apple Clafouti

Vermont Apple Clafouti

Vermont Apple Clafouti Vermont Apple Clafouti Print Serves: 6 A rustic French dessert traditionally made with fresh cherries, this is one of those easy breakfast dishes that was a special favorite at my daughter’s sleep-over parties when growing up. Very versatile: use whatever fruit or berry is in season. You won’t have leftovers with this recipe. Ingredients

  • 2 apples, peeled, cored and thinly sliced (use any fruit or berries)
  • 8 Tbsp butter
  • 1 cup granulated sugar
  • 1 tsp cinnamon
  • 3 eggs
  • 1 cup of half & half (or cream, milk, or a combination)
  • 1 tsp vanilla extract
  • ⅔ cup flour
  • ½ tsp salt
  • powdered sugar to sift over top before serving
Farmers To You Ingredients: Other Fresh and Pantry Ingredients:
  • granulated sugar
  • cinnamon
  • vanilla extract
  • salt
  • confectioner's sugar
Instructions
  1. Preheat oven to 400 degrees.

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In Celebration of Eggs

Calais Quiche

In Celebration of Eggs

Picture an old bathtub filled with hard boiled eggs. My assignment at my sister’s wedding some 30 years ago was to make 10 dozen deviled eggs as well as an enormous batch of pâté.   The very fresh eggs came from several of her neighbors’ chickens.  If you’ve ever hard boiled and peeled a freshly laid egg, you know that the shell has the troublesome habit of holding on to a some of the white just below it.  Multiply by 120 and you can get an idea of how I was feeling that afternoon.

Despite my PTDED (post traumatic deviled egg disorder) I’ve re-kindled my love affair with the egg. 

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Parsnip Hummus

parsnip hummus

parsnip hummus Parsnip Hummus Print Serves: 6 Don’t miss this opportunity to use the last of the parsnips. This recipe is a great take-off on the standard chickpea hummus. Serve it with your favorite bread or carrot sticks and watch it disappear at your next party. Ingredients

  • 1 – 1 ½ pounds parsnips
  • ¼ - ½ cup oil (olive oil or sunflower)
  • 1 large clove garlic, unpeeled
  • juice of one whole lemon
  • ¼ cup tahini
  • 1 heaping teaspoon of cumin
  • salt and ground pepper, to taste
  • a half cup cilantro, coarsely chopped
Farmers to You Ingredients: Other Fresh or Pantry Ingredients:
  • garlic
  • lemon
  • cumin
  • tahini
  • salt and pepper
Instructions
  1. This is one of those great recipes where you don’t have to worry too much about amounts and measurements.

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Ruby Rhubarb Custard Pie

ruby rhubarb custard pie

ruby rhubarb custard pie Ruby Rhubarb Custard Pie Print Serves: 8 No spring is complete without this fabulous pie: tart and sweet and custardy all at the same time. Beautiful to behold (and of course, to eat). Ingredients

  • 1 bottom pie crust (try the recipe here or purchase your favorite pie shell)
  • 4 cups diced rhubarb (or 3 cups rhubarb and 1 cup strawberries)
  • 1 ½ cups sugar
  • 3 egg yolks
  • egg white for sealing bottom crust
  • ½ cup flour
  • 3 Tbsp of milk or cream
  • ½ tsp or more of nutmeg
  • Heavy cream (for whipping)
Farmers To You Ingredients: Other Fresh or Pantry Ingredients:
  • sugar
  • nutmeg
Instructions
  1. Prepare and chill 9” pie crust (see separate recipe)
  2. Preheat oven to 400 degrees.

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Grilled Chicken, Asparagus, Red Peppers and Pasta with Peanut Sauce

grilled chicken, asaparagus, red peppers and pasta with peanut sauce

Ah June.  With the lengthening days comes a sea of graduations. Colleges have already sent their graduates out into the world in search of jobs and first apartments and the last day for many high schools is inching ever closer.  I’ve been to two graduation ceremonies already and was reminded of just how prominently food figures into the festivities, both at the events themselves and at the barbeques and potlucks that follow. Let’s face it; sharing a meal in the shade of a big tree with a group of people you like is pretty darn great, even if the graduation preceding it was long and hot.

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