All posts tagged: New England

cold berry soup

I have big news from our little urban “farm.”  Yesterday was our first official harvest.  I’ve been using a bit of thyme here and some chives there, but yesterday was different.  I filled a bowl. I picked my first hydrangea bouquet! I also got to see the cutest sheep on the side of the road between Stoddard and Peterborough, NH. Ever since my friends came over for a vegan feast, I’ve been craving the cold berry soup I made.  Guess what everyone in New England?  It is strawberry season!  Instead of buying the bland, too-perfect strawberries from the store, you can get the really red, ripe, juicy beauties from somewhere local. There couldn’t be a better time to try this recipe out. cold berry soup *I used “Fresh Berry Soup” from Moosewood Cookbook as a sortof basis for this vegan version. Ingredients 2 cups of orange juice 1 carton of So Delicious Coconut Milk Creamer 1 container of So Delicious Coconut Milk Plain Yogurt 1 tbs agave nectar 2 tbs fresh lemon juice 1 1/2 …

spring fiddlehead pasta

Fiddleheads are a seasonal treasure only available to us in the month of May.  They quite literally are ferns that have not yet opened.  In New England, we are lucky to have the right climate for these beauties. Perhaps it is their exotic appearance, short window of availability, or their asparagus-like taste, but every time I see fiddleheads in the store I get so excited!  The past few years, I’ve merely steamed them and then sautéed them with garlic, olive oil, and salt as a side dish.  This year, while scooping these violin-shaped vegetables out of the bin at Whole Foods Market, I had a conversation with a man who was as enthusiastic as I was.  He let me in on his secret that he puts fiddleheads with ziti or penne as a main course.  As a vegetarian always on the lookout for a new dish, I had to try this. I decided to make a pasta dish that would utilize the spring wonders that I have available in my garden: parsley, thyme, and chives. spring fiddlehead pasta ingredients …