Gildrien Farm

 
Dried Tomatoes 09/27/2011
 
This is a simple way to preserve tomatoes – they can be added to soups as is, or soaked for a little while in hot water and then added to scrambled eggs or pasta or salad cukes. A dehydrator is another great investment for local eating in the winter, but the oven works, too. We’ve found a few dehyradors at garage sales over the years – they don’t have to be fancy to work (though the fancy ones do work really well).
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A great, unusual use for winter squash, these are awesome with beans and salsa, or could also go with jam and maple syrup for breakfast (if you leave out the garlic!). Thanks to Andy Jackson of Middlebury Chocolates for this recipe.

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Officially our favorite way to eat zucchini. It's also especially good with the little yellow scalloppini squash.
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This is a great use for the little Thai eggplants, and pretty easy to make.
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This recipe was shared with us by our friends John and Brennan, and it's a great use of pea shoots.
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This is from Martha. Simple, easy, delicious, and a good excuse to fire up the grill. While you're at it, make some hamburgers with minced ramps mixed in. Yum.
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Spinach
Pea Shoots

Put them in a bowl. Eat them with your fingers. Repeat.
(Bowl optional.)
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So maybe local lemons are unlikely here in Vermont. All of the herbs can be grown here, though - and this is a nice way to perk up local root-cellar beets in the winter, even if you end up using imported herbs. (Though you could keep a pot of herbs going over the winter inside, if you wanted). Adapted from Vegetarian Cooking for Everyone by Deborah Madison.
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This is one of the staples of my lunchbox over the winter. Making it in the morning for lunch or dinner gives the cabbage a chance to soften up a little, but it's also great fresh and crunchy.
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This salad is made with raw kale, and the "massaging" softens it up. It's especially delicious with fall and winter kale that has already been softened and sweetened by frost, but good even with tougher summer (or Californian) kale. You can make it in a big batch to have on hand, as it keeps (and improves) over several days.
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