No quiche puns nor green eggs at senior center
On the Internet, you’ll find a list of over 100 quiche puns. Reading one makes you wince, and then the next one is worse. They are quite painful, and I’ll refrain from repeating any of them.
On the Internet, you’ll find a list of over 100 quiche puns. Reading one makes you wince, and then the next one is worse. They are quite painful, and I’ll refrain from repeating any of them.
It’s almost time, you will find them soon — fiddlehead ferns, a local delicacy that signals the arrival of spring.
Monday, April 8, is definitely a day to celebrate the moon.
Once again Champlain Valley Union High School has taken a team to the Jr. Iron Chef Competition and once again the Redhawks have come home with awards.
Farm Stand Together is beginning its third season, with expanded farm partnerships and a reinforced pledge to work for food security across Vermont’s rural communities.
The 1893 Columbian Exposition in Chicago, also known as the Chicago World’s Fair, included the San Antonio Chili Stand, giving many Americans their first taste of chili. It became the official dish of Texas in 1977.
The sap run has been better than expected with our strange on-again, off-again spring and early warm weather. But maple syrup is here at last, and it is as tasty as ever.
Martius, the first month of the Roman calendar, was named for Mars, the god of war, and evolved into our March. In that beloved, coming-of-age-story “Anne of Green Gables,” it was still winter on Prince Edward’s Island when Anne Shirley’s birthday arrived every March.
The first Census of Agriculture was conducted in 1840, when Vermont produced 3.7 million pounds of wool from 1.7 million sheep and just $1.4 million of milk. Since then, data collected at regular intervals has documented ongoing, often dramatic, changes in farming.
Writing about Monday Munches at the Charlotte Senior Center has spurred me to acquire a lot of books about food. This week’s additions include “The Emily Dickinson Cookbook: Recipes from Emily’s Table Alongside the Poems that Inspire Them” and “The Trumpland Cookbook.”
It’s February, and we need something to warm us up. The gardens are frozen, most of the farm stands are closed, but we can still serve up delightful meals with the bulk of the ingredients sourced locally.
Most of us recognize that little brown bottle on the spice shelf that imparts a wonderful fragrance and flavor to baked goods and beverages. It’s a staple in our kitchens, but have you ever wondered where vanilla extract comes from?
Depending on who’s making the lists, February has been variously designated as Canned Food Month, Great American Pie Month, Cherry Month, Grapefruit Month, Snack Food Month and Hot Breakfast Month.
In deep winter, one thing we still have plenty of at the farm stands and local markets is onions, and we’re using them three ways here: caramelized, onion stock and French onion soup.
Monday Munch menus at the Charlotte Senior Center for Jan. 29 and Feb. 5 are still undecided. But the volunteer cooks will soon make their choices, and you can access menus.
Come to the Charlotte Senior Center on Jan. 15 to hit the sauce. No alcohol involved but the hollandaise sauce is sure to make you smile.
When we were growing up, our parents told us to chew our food 10 times (with mouth closed, of course) before swallowing.
After closing in September due to staffing challenges, Stone’s Throw Pizza will reopen on Ferry Road in Charlotte. The tentative date is Tuesday, Jan. 30.
Don’t miss the good food and good conversation at the last Monday Munch of the year at the Charlotte Senior Center on Dec. 18.
One of the best sensory treats of the holiday season is aromas of spice and citrus and chocolate baking.