United States Chef
Recipes by Deirdre Holmes
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Have a Beet in Your Roots?To eat locally and seasonally, it is often assumed that making it through the winter is challenging. True, fresh tomatoes, lettuce and cucumbers… |
Apr 2013
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1 vote |
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Meatless Monday: Maple-Squash SoupEarly spring is when the harvest seasons meet. The cycle of the year is tangible when last summer’s hardy… |
Apr 2013
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1 vote |
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“A Good Soup Attracts Chairs”- African proverbBy mid March even winter enthusiasts like me start to find their minds wandering into daydreams of greener, warmer, more vital… |
Mar 2013
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1 view
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Sharing Flu-free Tips (with Dr Susan Rubin)Dr. Susan Rubin recently wrote a two part post about staying healthy despite what is being called a… |
Feb 2013
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Sharing a Superfood BreakfastWhen is good good enough? When it comes to nourishing our bodies, it makes sense to eat high-quality food—the best. Nutritionists agree that… |
Dec 2012
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3 views
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Confetti FrittataThe following recipe was developed for the Hunger Free Vermont Learning Kitchen. A fantastic program which not only provides education and advocacy… |
Dec 2012
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Making Room for SunchokesOften called Jerusalem artichokes, Sunchokes are unusually nutritious tubers which have nothing to do with either Jerusalem or artichokes. They… |
Dec 2012
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Filling up on a New Experience: Hunger.The week before Thanksgiving, I ate less than I usually do. It had nothing to do with saving my appetite for… |
Dec 2012
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1 vote |
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Bringing it Home: Growing a Farm-to-School ProgramIn the hour before the rain, we met at Stony Loam Farm, an organic vegetable farm two miles down the road from… |
Nov 2012
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How Rhubarb Shines Sans StrawberriesRhubarb, with its edible stalks starting in May, perfecting bridges the locally harvestable dessert gap between… |
Oct 2012
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1 vote
3 views
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