Southern Smoke VT

10/18/2026

10/17/2026

Beef short ribs braised in some carrot juice and tomato soup I made the other day, along with aromatics, no water. Makes a lovely sauce of its own in the end, all sitting on top of polenta smothered in mushrooms from the Farmers Market Burlington Farmers' Market Just dinner

10/15/2026

I can't believe how many beans you can get in a season from chucking just a handful of them in the soil. If I go off grid I know my staple of choice.

10/14/2026

Canning is the most optimistic, season positive thing you can do. I'm looking forward to Winter just to eat this tomato soup again.

10/14/2026

Rainy day, time to chowder

09/21/2026

Some pork schnitzel and braised beef goulash from our Oktoberfest menu, Friday and Saturday night last week. Not pictured unfortunately was the amazing beef braised potbelly and sauerkraut. Great event, and see you next year

09/14/2026

Tales on the Jambalaya trail, live performance art in a pot at Art Hop, Pine Street, Saturday night. Nothing better than a big old bubbling pot, and thanks to all who agreed and scrapped it clean.

08/19/2026

Meanwhile at Warren Falls..

08/17/2026

It's been 30 days since I found out you can cook tomato leaves in your sauce like bay leaves, to add an extra layer of tomato flavonoids, and life still doesn't feel the same as before.
As a member of the night shade plant family, sharing kin with potatoes as well as a bunch of poison plants, the leaves contain too many alkaloids to eat outright without getting sick, but boiled for ten minutes in sauce is harmless, and they say (AI) that it's even good for you in small amounts.
Who knew? Who knew and didn't tell me!? What's that about?