Cornbread are square at Charlotte Senior Center
At press time the volunteer cooks at the Charlotte Senior Center are undecided about whether their main course will…
Traditional New England of Boston brown bread is a treat
The traditional Saturday night supper of beans when I was growing up often included Boston brown bread. This was…
Merrymac Farm Sanctuary keeps its barn door open
Charlotte’s Merrymac Farm Sanctuary is a safe haven for goats, horses, rabbits, cows, ducks, chickens, turkeys, sheep, pigs, donkeys…
Charlotte Senior Center always on sunnyside of street
Wikipedia notes that “brunch” was coined in England in the late nineteenth century. New York Times restaurant critic William…
No shortage of cookware or laughter at senior center
As we recover from Thanksgiving and start worrying about December meals, this kitchen conundrum from The New Yorker may…
Recipes for sweets from past Christmases revive memories
After deciding that this column would include holiday sweets from bygone days, I found myself reminiscing and greeting old…
So, should we invite Brussel sprouts to the holiday table?
They are big and plump this year, little cabbage-like buds that you either love or hate. Actually, you can…
Saffron: World’s most expensive spice
Did you know that the world’s most expensive spice comes from a type of crocus? It’s true. Saffron is derived from Crocus sativus, commonly known as the “saffron crocus.”
Senior center soup will not be made with rainwater
In “Who’s to Judge?” a 2015 New Yorker article on ranking the world’s best restaurants, we learn that at one of those top-rated restaurants you can get your venison served tartare with maqui berries, along with a soup of Patagonian rainwater served on a bed of moss.
A brief overview of some indigenous Vermont crops
Several crops have been cultivated in Vermont for centuries by Indigenous Abenaki tribes. Of great significance to the Abenaki are the “seven sisters” — corn, beans, squash, sunflower, Jerusalem artichoke, ground cherry and tobacco.
Growing mushrooms indoors
Maybe you enjoy using fresh mushrooms in your meal preparations but have opened the refrigerator door and discovered to your disappointment the “mush” part of mushrooms.
Senior center plans Patriotic Lunch for Monday, Nov. 4
A piece in “Dressing for Dinner in the Naked City: And Other Tales from the Wall Street Journal’s Middle Column” (1994) grabs attention: “Waiter, There’s a Rat in My Soup, And It’s Delicious.”
Saving root vegetables in winter, ways to cook them
A friend stopped by with a gift of four different winter squashes — a pie pumpkin, a butternut, a kabocha and a yellow spaghetti squash. Cooking for one meant I had enough vegetables for many meals here.
Putting the fall garden to bed with spring dreams
Fall foliage color has peaked, and leaves are falling. Temperatures are dropping, and it’s time to put the garden to bed.
Local tomatoes and fennel make tasty autumn soup
Tomato soup made from scratch? Little toasted cheese soldiers to accompany? Who could ask for more?
Earthkeep Farmcommon reclaims Nordic Farms name
On an antique desk that belonged to Vermont Senator Justin Morrill, the father of the land-grant university system, representatives from the University of Vermont on Oct. 3 signed a 30-year lease for approximately 400 acres of farmland for long-term agricultural research use in partnership with the U.S. Department of Agriculture’s Agricultural Research Service.
Halloween is for youngsters — and for patrons of senior center
For those who think Halloween is just for youngsters, I’d just point out that my sister is 89 and hands out treats from the front porch of a house in a very busy neighborhood in northern California.
Garlic from garden hard to beat, now’s the time to plant
resh garlic from your garden is hard to beat, and now is the time to get it started for next year.
Monday Munch inspires pretzel historical reflections
In the paper of “all the news that’s fit to print,” we read that two pretzels unearthed during a dig on the banks of the Danube in Regensburg could be more than 300 years old. They are quite similar to the food we eat today.
A few secrets of making a great apple crisp revealed
The good news is that this year’s apple harvest is abundant and delicious.