Archive - Staff Blog
September 24th, 2010
In this week's Patchwork column, Barbara Ganley writes about lengthening the growing season of her vegetables. Bill Roper's accompanying recipe won't get you any edible results, but with any luck it will help you get more edibles from of your garden.
You can probably imagine the weekends I’ve had as Barbara’s infrastructure partner this summer! Luckily I enjoy the outdoors and the nonstop construction projects, and I sure have eaten well.
After the last posted run, which featured running commentary on the Robert Frost Cabin and Robert Frost Trail, it only seemed fitting to continue on with the Frost theme with a run up to the summit of Robert Frost Mountain. While many Middlebury-ites know of, and have explored the former, relatively few know of his namesake summit. Where exactly is Robert Frost Mountain? When looking towards the mountains from town, Robert Frost Mountain is the rounded summit high point just a few miles north of the East Middlebury and Rt. 125.
My cousin’s wedding reception was on the lawn of my aunt and uncle’s house, which sits out on a bluff overlooking Lake George, in New York’s Adirondack region. Wind from the hurricane hundreds of miles off the coast whipped the lake’s surface into whitecaps, and the flaps of the large canvas tent snapped and fluttered.
Best Baked Squash
Buttercup squash makes, in my opinion, the best baked squash. Its flesh is dark orange and dry, and it absorbs maple syrup and butter beautifully. Wash and cut the buttercup in half and place, cut side up in a baking dish.
Put a large dollop of butter in each “cup” along with a generous amount of maple syrup. Salt and pepper the halves. Add water to the baking dish and cover with foil. Bake at 375 F for at least 1 hour.
Mom always served it this way at Thanksgiving dinner.
On Aug. 21, 40 members of the Addison County-based Maiden Vermont women’s chorus sang the Canadian national anthem and the Star Spangled Banner before the Boston Red Sox vs. Toronto Blue Jays game at Fenway Park. The group was chosen to sing on "Vermont Day" at the stadium.
Read the article here, then watch the video below.
Carrots with Vinegar and Mint
Peel and trim 2 pounds of carrots and cut into quarter-inch rounds. Pat them dry.
In a large, heavy frying pan, add vegetable oil to one inch in depth, and heat the oil to 375 degrees. Place the carrots in the oil so they are not crowding each other and cook until lightly brown on the edges (three to four minutes). Remove carrots with a slotted spoon and transfer to paper towels to blot. Repeat with all carrots.
More stories published this issue