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North Country Kitchen, by Yvona Fast

Carrots and bok choy

It’s June. At the farmers market, crisp white stalks topped by loose, dark green leaves call out to me: Tender baby bok choi or pac choy. There are many alternate spellings. There are also bright orange carrots. At the first market in May, I bought last years’ carrots from a farmer, but ...

Strawberries and rhubarb are a common June combo

The climate is changing — and the North Country is catching up to the rest of the world. In most places, strawberries and rhubarb ripen at the same time — and June 9 is Strawberry Rhubarb Pie Day. This springtime treat dates back to the 1800s; rhubarb’s tart flavor goes well with the ...

Sweet alliums

As May turns into June, chives are blooming in our garden. The scallions I planted from roots salvaged from those purchased earlier in the season are getting tall. And the supermarket offers Vidalia onions from Georgia — the mildest onion variety. There are many other sweet onions, but ...

Eating fresh from the farmers market

At the first farmers market this season, I bought fresh baby bok choy, scallions and last fall’s stored carrots. I also bought bread, yogurt, soap and laundry detergent. The farmer’s market offers a lot to fill your senses: Musical entertainment, fresh bread and pastries, sheep milk ...

Spring is time to eat fresh

It is May. Yellow daffodils, colorful tulips, purple violets, blue forget-me-nots, golden dandelions are everywhere. Chives and rhubarb are ready for harvest. Dandelions and violets are tasty mixed into salads. Our local farmers are returning and farmstands are opening, selling flowers, ...

A tribute to mom

Yesterday was Mother’s Day. Did you cook a delicious meal for mom or take her out to a favorite restaurant? What is mom’s favorite meal? When I moved out of the dorm into an apartment, I would often call home, asking how mom made something-or-other, and serve it to my housemates. Our ...