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• Pages Recommended Vendors & Venues
• Pages Summer Day Camp Circle_Time—Summer_Camp.jpg
• Blog Notes From Paris: Part 2 Kate shares her perspective of the Paris talks at COP21 in this 2nd installment.
• Blog Notes From Paris: Part 1 Kate writes about her time in Paris at the UN Climate Summit.
• Recipes Ginger Miso Soup with Daikon, Kale, and Carrots A light, fresh, quick soup. Add tofu for a punch of protein.
• Recipes Heirloom Bean Brownies Gluten free, dairy free, and not too sweet, this recipe works best with black beans. We encourage you to try it with some of our other heirloom varieties, doctor it up a bit, and let us know what you came up with!
• Recipes Beet, Carrot, and Apple Slaw with Cumin Coriander Vinaigrette We served this easy slaw at our 2015 Pumpkin Festival to rave review. It comes together quickly and makes a bright, sweet addition to any cold-weather meal. Serve it with mashed cauliflower puree and a green salad for a nourishing vegetarian dinner.
• Recipes Winter Lettuce Salad with Radish and Lemon Buttermilk Dressing We like to use Mountain Home Farm real cultured buttermilk in this dressing. Use any combo of winter lettuces and whatever crunchy vegetables you can find…fennel, kohlrabi, shredded carrots, etc. and lots of freshly cracked black pepper.
• Recipes Caramelized Leek Salad with Pear and Toasted Walnuts This salad makes an elegant first course for a dinner party, or enjoy it by yourself for a delicious lunch.
• Recipes Pasta with Caramelized Turnips, Kale, and Black Pepper Chef Kevin Cleary of L’Amante Ristorante in Burlington, VT uses orecchiette pasta in this dish. Any toothy shape would work well. This is a great vegetarian meal; it would also be delicious with spicy Italian sausage.