Changing leaves and cooling nights signal the coming of fall. Tender herbs like basil and marjoram easily succumb to early frosts, so harvest them soon. Bright green leaves of marjoram and basil soak up the last of summer’s sunshine. Both are easy to grow even in our short season. Their ...

Autumn is the season when leaves turn bright colors, then fall to carpet the ground. It is when geese fly south in grand formation. It is time for apples, pungent greens, sweet winter squash and pumpkin. Autumn is the season we bring back warm comfort foods designed to keep away the chill. It ...

Labor Day is past. School has begun. Leaves are starting to turn. Apples are dropping from trees. We had our first frost the first day of September. If you have a garden, hopefully you covered your basil, tomatoes, peppers, cucumbers and zucchini. This is the time of year that farmers' ...

“When one has tasted watermelon, he knows what the angels eat.” — Mark Twain Labor Day signals the end of summer for most of us in the North Country. As August comes to an end, we have seen night temperatures in the 30s and day temps barely reaching the low 70s. the threat of frost is ...

It’s the middle of summer, and zucchini are everywhere. These summer squash plants are so fruitful that by early August, even our North Country gardens are overflowing with an abundant crop. In fact, Chase’s Calendar of Events lists August 8 as Sneak Some Zucchini onto Your Neighbors’ ...

Summer is here — and among the bountiful produce are fresh summer fruits. The earliest of these are strawberries, followed by cherries, peaches and raspberries. Blueberries will come soon; a bit later, melons and many plum varieties. Fall will bring grapes, blackberries, apples and ...

Arugula is popping up in our garden! This early spring green is a cool weather crop that grows best in late spring and early summer. Though not well known as lettuce or spinach, it is easy to grow and matures quickly. It is best sown early, since warm, dry summer weather will make the leaves ...

Earlier in the season, stores were full of pencil-thin asparagus spears. Now, thick stalks of asparagus are popping up in our garden. Fresh asparagus is a delectable spring treat. If, like my friend Theresa, you’ve only had the canned variety, there is no comparison. The crisp, tender ...

A splash of vinegar brightens up salads, sauces, even fruit desserts. It is a key ingredient in vinaigrettes. In addition to salad dressings and marinades, pickles, chutneys, salsas and tomato bruschetta all benefit from its tartness. Condiments like mayonnaise, mustards, ketchup and barbecue ...

You may not know what it is, but sorghum, drizzled on buttermilk biscuits, is as popular in the South as maple syrup is in the Northeast. Milled sorghum flour is rapidly becoming a go-to for gluten-free baking. As a grain, sorghum can be a delicious part of salads, soups or breakfast ...

It is spring — at least according to the calendar. The time of year we start looking forward to summer and all its culinary delights ... like sweet corn on the cob. Fresh, sweet corn captures the rays of golden sunshine, turning them into sugar. Eaten straight off the cob, it is one of ...

There are people who would think it isn’t St. Patrick’s Day without corned beef and cabbage. However, this dish originated not in Ireland, but in New York. Certainly, the Irish have celebrated Saint Patty’s Day for thousands of years - but in Ireland it’s a religious feast day, much ...

The second week of February is a hectic time around here. It’s Carnival time! So what’s to eat? The carnival includes many food events where you can dine in style: there’s the annual mixer, the dinner theater, and a variety of meals sponsored by groups like the figure skating club, ...

Shepherd’s pie is a comfort classic great for winter. It makes great use of frozen veggies at a time of year when these are a staple. It is also a great way to use up leftovers: meat, potatoes and veggies from past meals can combine for a delicious, easy, one-dish meal. Add a salad and fresh ...

It’s December. The ground and the forest are all coated with white. Decorations are sprouting up all over town. Craft sales abound and include lots of sweet treats. It’s the season to indulge. And ’tis the season to bake. ’Tis time to dig out aprons and seek out grandma’s old ...

Thanksgiving has passed. The ground is covered with a blanket of crusty snow. Local farmers’ markets have moved indoors. Late November’s chilly weather is peak season for Brussels sprouts, which will disappear from area farmers’ markets in a month or so. These small green balls ...

The trees are bare. The fields are empty. We spend more time indoors, and turn on the long-neglected oven to fill our home with warmth. The cool gray of autumn brings a bounty of fresh fall flavors.  Aromas of fragrant roasting turkey, earthy potatoes, casseroles, and ...

Turnips have been cultivated in the Middle East for more than 4,000 years, and were a common staple in the Greek and Roman worlds. Like carrots, potatoes, beets, parsnips, celeriac, onions and potatoes, they were dug in late fall and stored in root cellars for winter use before refrigeration. ...