Although I am still in denial about it, I had to leave my personal paradise in Vermont this morning. Right away, the lack of mountains that peak out f...
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I think I always underestimate the heat waves of July. For the previous four summers, I worked outside at the farm stands, where the humidity felt lik...
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Most readers don’t know this, but my mom is the real trained chef, and I am just an aspiring student. As two cooks, we share inside jokes and te...
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I’m sure it’s not just us on the farm that feels like this week has been a major adjustment period and a little out of sorts. The other ex...
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I hope everyone had a nice Fourth of July. It was great to invite this year’s Norman’s crew out to the farm to see for themselves where th...
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Try this perfect Fourth of July salad that is not only full of delicious fresh summer fruit, but is red, white, and blue, too! Every good barbecue nee...
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What I’ve noticed about working with food is that rarely is it just about working with food. Everyone I’ve met through the culinary indust...
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I’m finally at the halfway point of my externship in Vermont, and it occurred to me that, while I often take a moment to notice how I am gratefu...
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Our farm is filling in nicely and we are picking our first round of zucchinis and cucumbers. Heirloom and cherry tomato plants are looking fabulous wh...
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I’m sure the air in Maryland has already begun feeling like a swimming pool of humidity, as it always turns to the thick of summer so quickly ar...
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