This take on massaged kale salad uses an Asian-style vinaigrette that is Vermont cookbook author Andrea Chesmans house vinaigrette. The recipe was taught in a City Market cooking class on different ways to use kale.
This is a new favorite! Quick and easy, it’s also ridiculously fun to make. Use local kale, apple cider vinegar, garlic and apples to make this a Localvore tasty treat.
A perfect way to use up a lot of zucchini and have a side-dish ready to go in the fridge.
This "pickled" slaw is great for picnics and lactose-free diets since it doesn't contain mayo or sour cream.
Use different fresh herbs according to your preference, or add a couple of fresh or dried chilies to spice it up. Serve on crusty bread or crackers. When it’s all gone, add the olive oil to pasta or salad dressing.
This recipe was one of the top four entries in our 2011 We ♥ Local Food dessert recipe competition! Pureed parsnips make a rich base for this mousse.
This cake will always be associated with a magical day at the start of maple sugaring season when we took a City Market Farm Tour to Turkey Hill Farm. Farmer Margaret Osha prepared a beautiful lunch for us (maple cured ham, hard boiled eggs boiled in sap water, maple baked beans) and presented this cake for dessert. Baking it in March is truly a special way to honor spring and the traditions of maple sugaring in Vermont.