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Posts Tagged ‘vermont’

Garlic Scape Potato Salad

In Food, Out of Town, Recipes on July 19, 2012 at 10:05 am

Each summer when we arrive at my in laws’ summer place in Vermont, I can’t wait to hit the farm stands to get my hands on some garlic scapes. These are the shoots that grow from a head of garlic, and they have a slightly more peppery flavor and are less pungent than garlic cloves. I love tossing them in salads, pestos and pastas for a quick hit of earthy flavor—easy summer cooking at its best. On these hot summer nights in Vermont, it’s all about throwing something on the grill with a couple of great sides and eating family style outdoors.

And why wouldn’t you?

Last week, I used garlic scapes in a salsa verde that I tossed with squash, shallots and gruyere to make a gratin in one of my mother-in-law’s well-seasoned skillets.

I also used garlic scapes to add some crunch and depth to a creamy dill potato salad that was tangy with buttermilk dressing. The first batch disappeared pretty quickly so I made another a few nights later, using creamy new potatoes from the Someday Farm Stand in Dorset, VT. Garlic scape season is pretty short, so if you see some this weekend at your green market, grab them!

Creamy Potato Salad with Garlic Scapes and Dill

3 lbs new potatoes, halved (or quartered, depending on size)

1 cup mayonnaise

1/3 cup buttermilk

2 tablespoons dijon mustard

2 tables whole grain mustard

3 tablespoons chopped garlic scapes

1/2 cup chopped fresh dill

Freshly ground black pepper and salt, to taste

Place potatoes in large pot of salted water. Bring to boil, and then simmer for 10-15 minutes, or until potatoes are cooked through. Drain, and set aside. In a small bowl, whisk together mayonnaise, buttermilk, mustard. Season to taste with salt and pepper. When potatoes have cooled, toss with mustard mixture (you may not need all of it—depending how creamy you like your potato salad), dill and garlic scapes. Chill for a couple hours before serving.

Someday Farm Stand

In Food, Out of Town on July 9, 2011 at 1:09 pm

Don’t you wish this was your local farm stand? The Someday Farm Stand sets up shop in East Dorset, Vermont, every Wednesday and Saturday during summer. The Proft family farms 100 acres of organic produce, which they sell at their farm stand as well as local markets. Sometimes there are wee chicks on hand, like this day-old little fella that Tiny G got to pet:

There were also baskets of herbs and lettuces, berries and carrots, fresh eggs and roasting chickens on hand. For one drizzly Sunday lunch, we roasted a small chicken and some of these carrots with a little salt and olive oil. They were the sweetest carrots I can remember.

 

Garlic Scape Chimichurri

In Food, Out of Town, Recipes on July 8, 2011 at 10:18 pm

Garlic scapes! They’re pretty, they’re delicious, they’re here for a limited time only! If you see these mild-tasting stalks at the farmers’ market this weekend, pounce. These past few years the garlic scape window has coincided with a visit to my in-laws’ in Vermont. If you have favorite recipes, please share! Last year I tried garlic scape pesto.

Really, REALLY delish, especially over a simple caprese salad or tossed with pasta. Last week I experimented with a Garlic Scape Chimichurri. Chimichurri is a green sauce from Argentina to accompany grilled meats, and we spooned ours over Mr. Foodinista’s expertly grilled New York strip steaks.

To make, I threw a couple scapes in a Cuisinart with some parsley, cilantro and mint from my mother-in-law’s garden, and then added olive oil, red wine vinegar, lemon juice, some chopped shallots, salt and pepper and few red pepper flakes. Total prep time: 5 minutes. And leftovers were great on steak sammies the next day…

THE FOODINISTA’S GARLIC SCAPE CHIMICHURRI

1/2 cup olive oil

2 tablespoons red wine vinegar

2 tablespoons fresh lemon juice

2 garlic scapes, chopped

1 shallot, peeled, halved

1/2  teaspoon fine sea salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried crushed red pepper

2 cups (packed) stemmed fresh parsley

1 cup (packed) stemmed fresh cilantro

2/3 cup (packed) stemmed fresh mint

Place ingredients in blender or food processor and purée until well-blended. Spoon over grilled steaks.

 

Your New Summer Cocktail: The Lulu

In Drink, Recipes on July 6, 2011 at 9:32 am

We’re back in the land of WiFi! And before I relive the past two dreamy, cellphone-free weeks at my in-law’s summer place in Vermont, I thought I’d share what is destined to become your new summer cocktail. Ladies and Gentlemen, I give you THE LULU! The night before we left for Vermont, I was over at my friend (and celebrity caterer) Lulu Power’s for a girls dinner, and upon walking in the door, Lulu handed me a mason jar filled with muddled strawberries, fresh basil, with a splash of Aperol and St. Germain and topped up with Prosecco. Immediately I knew I would be drinking it all summer. It’s pretty, and pretty delicious.

Look for the juiciest strawberries you can find, like this pretty basket that we picked one afternoon at Dutton Farms in Newfane, Vermont.

Muddle a few strawberries and basil leaves in the bottom of a glass.

Add a splash each of Aperol and St Germain Elderflower Liqueur. I do about 1/2 ounce of Aperol and 1 ounce of St Germain. Throw in a few ice cubes, and then top with Prosecco.

Then settle into an adirondack and enjoy. For more entertaining and recipe ideas from Lulu (below), check out her fantastic book, Lulu Powers: Food to Flowers, and blog which currently features a sublime recipe for Chile & Cilantro Margaritas.

Garlic Scape Pesto

In Food, Out of Town on June 30, 2010 at 5:53 am

Most days hearing the words “garlic scape” will send me into orbit faster than just about any two words in the English language, thanks to a gentleman I once knew who lived to pontificate about cows nibbling on garlic scapes. Precious doesn’t begin to cover it. But here in Vermont, ALL I want to talk about are garlic scapes. They’re the green shoots or stalks that grow out of the garlic head and are much milder in flavor without the bitter bite. My sister-in-law Kate likes to chop them up in salads, which I love. My new favorite discovery, however, is garlic scape pesto! I bought a jar from Singing Cedars Farmstead at the Dorset Farmers Market on Sunday and am smitten.

We’ve tossed it with mozzarella and farmstand cherry tomatoes, and slathered it on toast.

And today, I made an epic sammie with garlic scape pesto, sliced turkey, cherry tomatoes and swiss on toasted whole grain. If you have a favorite garlic scape pesto recipe, I’d love to try it when we get back home. I’ve found a few inspirations online (some with pinenuts, others with almonds) so hope to be able to perfect this new fave.

Greetings from the Green Mountain State

In Out of Town on June 29, 2010 at 9:17 am

On Friday we flew from LAX > ORD > ALB, where my mother-in-law picked us up and drove us by the light of the full moon an hour an half to my inlaws’ home in Manchester, VT. On this visit we are staying in the Pink Room, which is part of the original house built in 1790. Look at the beams. And the fireplace. I can’t remember when I’ve slept so well!

As tempting as it would be to hole up in this peaceful oasis, we’ve been spending all our time out of doors, even in the warm rain. Tiny G has visited a nearby farm to see the chickens and sheep (on Friday we’re hoping to return to meet the newborn piglets), and has been keeping an eye on a chipping sparrow nest in a topiary on the patio.

There have also been farmers market and farm stand visits and a certain jar of garlic scape pesto that definitely deserves its own post, so check back!

Strawberry Shortcake

In Food, Out of Town on July 15, 2009 at 9:36 am

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While we’re on the topic of Dutton’s Farm Stand in Manchester, VT, I also wanted to share the haul I got there for dessert last week: local strawberries, fresh local cream and housemade biscuits.

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I tossed the strawberries with some mint that was growing outside the kitchen door, and then drizzled a little balsamic vinegar over the berries. Then we whipped some of that excellent local cream and served on the biscuits.

Strangely enough, the next morning at breakfast my brother-in-law Tim was looking at his hands saying “what is on my hands? Furniture polish?” I didn’t give it another thought until 4 miles into a morning jog, at which point I was pretty much seeing spots anyway, when I looked down and noticed my own hands had a similar splotchy patina. What on earth were Tim and I both doing that nobody else was, I wondered? Then it dawned on me: balsamic vinegar. Tim was helping me mix the berries and I think we both picked up a few and sampled along way. Busted.

Tomato Tart

In Food, Out of Town on July 15, 2009 at 9:03 am

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This is my mother-in-law’s rolling pin, which was her mother’s rolling pin from her childhood home in Duxbury, Mass. Ditto on the yellow farmhouse table on which it sits. Sometimes a tomato tart tastes just a little bit better thanks to the much-loved rolling pin with which it’s made. Or thanks to the table on which it’s served. As was the case last week at my in-law’s in Manchester, VT:

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My husband and I had stopped at the Dutton’s Farm Stand for some tomatoes. They didn’t have any heirlooms, which is what I prefer to use for a tomato tart, but we grabbed what looked good:

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On the way home, we swung by Al Ducci’s Italian Pantry (which makes a KILLER meatball sandwich by the by) to grab some fresh mozzarella and housemade pesto for the tart. Lucky for us, while we were at Al Ducci’s they were making up some fresh Italian sausages—we got a ton of the sweet Italian and some hotter-than-hell spicy Italian to grill that night as well.

Back at home, I used the fantastic new Epi iPhone app (download the app immediately; it will change your life) to find my favorite black pepper parmesan tart recipe from Epicurious.com. The pastry dough is easy to make, and even easier to work with. After you’ve mixed and chilled for an hour, roll it out and place into a tart pan. I can’t tell you how good and solid this rolling pin was, love it:

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The crust bakes for about 30 minutes, and then cools. Then spread a generous layer of pesto and layer sliced tomatoes and mozzarella.

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No more cooking required, which is why it’s important to use really, really good tomatoes. Even better, which I didn’t have, use halved cherry tomatoes to fill in the gaps. And then—this is the most important part—share with the people you love the most.

Book It to Northshire

In Food, Out of Town on July 12, 2009 at 10:06 am

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One of the best independent bookstores in the country has to be Northshire Books in Manchester, Vermont. We made several trips during our stay, including one to outfit Tiny G from the Zutano boutique upstairs in the children’s department. (Zutano is a Vermont company that makes crazy cute baby clothes.) You could lose hours browsing the stacks. And the store itself and gardens couldn’t be more picturesque. Check out some of the flowers in the Northshire garden:

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Perhaps my favorite aspect of Northshire Bookstore is the Spiral Press Cafe, located in back of the bookstore. The pastries and cakes are pretty, and pretty delicious.

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During our stay, in the mornings I jogged (okay “slogged” – slow jog) several miles into town and Tiny G and his daddy would drive in to pick me up and grab a cup of coffee and one of these maple corn muffins. I am not exaggerating when I say that it is the BEST. MUFFIN. EVER.

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Vermont

In Food, Out of Town on July 2, 2009 at 5:56 pm

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We are heading east for the next week, so I’ll post if/when I can! My inlaws have a beautiful place in Manchester, Vermont, as do our friends Booth and Adam. I’m looking forward to tons of grilling with my fabby sister-in-law Kate, long walks with the family, a spa day and birthday dinner with Booth, lunch with my friend Billy and the inevitable outlet shopping, and best of all, Tiny G is finally going to meet five of his six cousins. The above photo is from an (in)famous Fourth of July BBQ at Booth’s place several summers ago. Can’t wait to rinse and repeat! Happy Fourth of July!