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Posts Tagged ‘Cooking in Season’

Web Extras: Pick Your Own Blueberries in Vermont

Written by Sky Barsch on . Posted in Taste of the Landscape, Web Exclusives

In the Summer 2013 edition of Vermont Life, we feature blueberries in our Cooking in Season department. When you try our recipes, Streuseled Blueberry-Mascarpone French Toast or Grilled Quail With Blueberries Two Ways, try making them with blueberries you picked yourself. Here are just some of the many farms where you can pick the blue jewels of summer.

PYO Blueberries by County

The Last Resort, Bristol

The Apple Barn and Country Bake Shop, Bennington 

Adams Berry Farm, Burlington
Covered Bridge Berry Patch, Underhill
Norris Berry Farm, Hinesburg
Owls Head Farm, Richmond
Paul Mazzas Fruit and Vegetable Stand, Colchester and Essex
Sam Mazza Farm Market, Colchester
Willow Hill Farm, Milton

Cedar Circle Farm and Education Center, Thetford
Ward’s Berry Farm, Strafford

Browns Beautiful Blueberries, Craftsbury

Liebig Berries, Pawlet

Fruitlands, Marshfield
Knoll Farm, Waitsfield

Dutton Farm Stand, Newfane
Dwight Miller and Son Orchards, East Dummerston
Green Mountain Orchards, Putney
Harlows Sugar House, Putney
Scott Farm, Dummerston
The Boyd Family, Wilmington
Whetstone Ledges Farm, Marlboro

Moores Orchard, Pomfret
Sunshine Valley Berry Farm, Rochester
Wellwood Orchards, Springfield

Pretty in Pink Pancakes

Written by Melissa Pasanen on . Posted in Taste of the Landscape

Pretty in Pink Pancakes. Photo by Andrew Wellman.

In the spring issue, we featured beets in our regular department, Cooking In Season.

Here’s one of the recipes we included. For more, pick up a copy of Spring Vermont Life, or click here to subscribe.

Pretty in Pink Pancakes

Adapted from 2012 Junior Iron Chef Team Fairfax from Bellows Free Academy Fairfax High School: students Lindsey Legault-Knowles, Morgan Marnell, Aman Saini and Ben Tague coached by teacher Sue O’Brien.

It’s hard to resist cooking these magenta-hued pancakes in heart shapes. (Yes, they’d be perfect for Valentine’s Day.) The recipe was inspired by a favorite whole wheat pancake recipe combined with an idea from Jessica Seinfeld’s Deceptively Delicious cookbook, which suggests adding grated apple and beet puree to packaged pancake mix. Whatever shape the pancakes take, adults and kids alike will fall in love with them, although you might want to wait until after they do to reveal the secret ingredient.

2 medium red beets (about 9 ounces)
1 cup whole wheat flour
2/3 cups all-purpose flour
¼ cup plus 2 tablespoons toasted wheat germ
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¾ teaspoon fine salt
2 eggs
2 to 3 tablespoons maple syrup (depending how sweet you like things)
2 teaspoons pure vanilla extract
2 tablespoons butter, melted
2 ½ cups buttermilk
1 cup grated apples (about two medium apples peeled and coarsely grated)
2 to 3 tablespoons canola oil, for frying pancakes

Trim the beets but do not peel them. Boil them in water on the stovetop, or steam them in a microwave until a knife pierces them easily. Cool slightly and then peel and chop coarsely. Purée the beets until smooth in a blender or food processor. (Add a tablespoon or so of water if necessary.) Measure out ½ cup of purée and set aside.

In a large bowl, whisk together the whole wheat and all-purpose flours, wheat germ, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk together the eggs, maple syrup, vanilla extract, melted butter, buttermilk, beet purée and grated apple. Make a well in the center of the dry ingredients and stir in the liquid ingredients just until they are well blended and no pockets of flour remain.

Set a large frying pan over medium heat and add 1 tablespoon of oil to the pan. When the pan is hot, ladle scant 1/4-cupfuls of batter onto the surface, spreading them as necessary to about 3 inches in diameter. Cook about 3 to 4 minutes until bubbles form on the tops of the pancakes and then flip them to finish cooking for another 2 to 3 minutes. Repeat, adding oil to pan as necessary, until batter is used up. Serve pancakes hot with Vermont maple syrup. Makes about two dozen pancakes.

Click here for tips on growing beets.

Web Extras: Tips for Growing Beets

Written by Vermont Life on . Posted in Taste of the Landscape, Web Exclusives

bag of beets

See the Spring 2013 issue of Vermont Life for recipes featuring beets. Photo by Andrew Wellman.

Beets were the featured ingredient in the Spring 2013 Out to Eat Cooking in Season department. Beets are fairly easy to grow in Vermont, and if you’re ready to try, Paul Betz of High Mowing Seeds has shared the following tips for growing these earthy vegetables.

  • One thing to keep in mind is that a beet seed is actually a fruit, and there are multiple seeds present.
  • Thinning your beets might be really helpful for getting big beets. Try for an inch or two between them for beets big enough to store. You can eat the thinnings.
  • Beets that are grown for their tops can be sown more thickly.
  • Certain varieties of beets are better for early spring and for greens, while others are better for large roots for storing. Read the descriptions in the High Mowing Seeds catalog and think about the time of year you will be planting your beets. Early Wonder Tall Top is a great beet for spring and greens, Red Ace F1 is a great all-around beet, Boro F1 will get really big for storage and still have nice, quality roots.
  • Beets don’t really like a weedy bed; keep the garden clean for best results.

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