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Queso blanco is a Latin American cheese. The name means white cheese. There are many variations of this cheese throughout Latin America. It is hard and rubbery, with a bland, sweet flavor. It is excellent for cooking, and has the unique property of not melting even if deep-fried. (more…)
Spring vegetables are starting to appear on the shelves at the co-op. They are as much a suave to my winter weary eyes as the lilac blooms and apple blossoms. Baskets of sugar snap peas, spring onions, asparagus & baby radishes beckoned me. Before you could say jack-in-a-pulpit I had my basket full. (more…)
As if early spring walks or jogs in the woods are not rewarding enough, you can actually take a break from your ramblings and harvest the makings for a great dinner. My friend Liz and I did just that a few days ago, and were rewarded with an abundance of wild leeks. Wild Leeks, also […]
Vermont law makers recently passed a bill doubling the limit on the sale of raw milk from 25 quarts to 50 quarts per day; and lifted the groundless ban on advertising. At $5 to $7 a gallon, 50 quarts per day is still just a small step in significantly affecting the viability of Vermont farms […]
I grew up in Vermont eating fiddleheads and didn’t particularly care for them. I didn’t appreciate the delicate flavor and rare seasonality of them or I suppose mostly, I didn’t appreciate the way my grandmother prepared them. She was from the old school; vegetables were cooked until their consistency was that of mush. The unfortunate […]
There’s an old saw that goes, “If you don’t like the weather in Vermont just wait a bit”; and it couldn’t be truer than during the month of May, a month that teases us with the unrelenting heartlessness of an older sibling. One day we are biking and gardening under clear, blue skies, and the […]