In a Vermont Kitchen: Foods Fresh from Farms, Forests and OrchardsSome say Vermont is America's last bastion of the simple life. Stubbornly resisting the modern trend to prepackaged, processed food, the Green Mountain State upholds natural, do-it-yourself ways, from its sugarhouses and orchards to its dairy farms and cornfields. In a Vermont Kitchen is an indispensable treasury of recipes that celebrate the bounty, the beauty, and the quirky individualist spirit of this unique region. |
Contents
Preface | |
Acknowledgments | |
INTRODUCTION | 1 |
VERMONT MENUS | 3 |
APPLES | 15 |
BEANS AND GREENS | 36 |
BERRIES | 56 |
CHEESES FROM COWS SHEEP AND GOATS | 81 |
GAME BIRDS AND RABBITS | 210 |
HONEY | 230 |
MAPLE | 244 |
MUSHROOMS | 268 |
PUMPKIN | 288 |
ROOTS | 306 |
SPRING GREENS | 322 |
SQUASH | 334 |
CHICKEN AND TURKEY | 109 |
CORN | 128 |
COWS AND PIGS | 139 |
DEER AND LAMB | 161 |
EGGS AND BUTTER | 186 |
TOMATOES | 352 |
TROUT SALMON AND OTHERS | 376 |
Resources | 385 |
Index | 389 |
Other editions - View all
In a Vermont Kitchen: Foods Fresh from Farms, Forests and Orchards Amy Lyon,Lynne Andreen Limited preview - 2001 |
In a Vermont Kitchen: Food Fresh from Farms, Forests, and Orchards Amy Lyon,Lynne Andreen No preview available - 1999 |
Common terms and phrases
1/4 teaspoon ½ cup ½ teaspoon 30 minutes apple cider arugula baking powder baking sheet balsamic vinegar bay leaf beans bell pepper berries black pepper boil bread butter Cheddar cheese chicken cloves garlic cook cream diced dish dough eggs extra-virgin olive oil fiddleheads finely chopped flavor freshly ground black garlic garnish ginger goat cheese green grilled ground black pepper herbs honey lamb large bowl maple sugar maple syrup marinade medium bowl medium heat medium-high heat minced mixture mushrooms onion oven to 350F pancakes peeled phyllo potatoes pound Preheat the oven pumpkin pure maple syrup recipe refrigerate Remove Roasted Garlic salad salmon salt 1 teaspoon salt ½ sauce saucepan sauté scallions seeds SERVINGS shallots simmer small bowl stirring tablespoons tablespoons butter tablespoons chopped fresh tablespoons extra-virgin olive teaspoon freshly ground teaspoon ground teaspoon salt thyme toasted tomatoes trout unbleached all-purpose flour vegetable Vermont vinaigrette vinegar wine zucchini