A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Avoid food products containing ingredients that a third-grader cannot pronounce.
—Michael Pollan

Feeding nine billion people in a truly sustainable way will be one of the greatest challenges our civilization has had to confront. It will require the imagination, determination and hard work of countless people from all over the world. There is no time to lose.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

The surest way to capture the flavors, colors, and textures of a culture is by using authentic products.
—Lidia Bastianich, from Lidia’s Italian-American Kitchen

The most important habit you can develop is to taste as you are preparing something. Take a sample and taste it critically at different stages of the cooking, then correct the seasonings…
—Marion Cunningham, from Learning to Cook

Plant a vegetable garden if you have the space, a window box if you don’t.
—Michael Pollan

Some things you only need to do once

I am a huge fan of new experiences – but some experiences only need to happen once.  I would hate to discourage anyone from trying the following, and perhaps after some memory-numbing years have passed me by, I will come back for another try.  But for now, I can mark the box done and move on!

Let’s start at the beginning: one of my coworkers brought home-made pickled ramps (commonly called wild leeks) to a work potluck, and they were fantastic!  This peer of mine is a huge fan of wild-foraging and harvested the ramps himself.  Some time later, I was working on some mountain bike trails with Fellowship of the Wheel, and we uncovered tons and tons of ramps*!  I reeked of onion as I collected them in my jean pockets and my backpack in anticipation of a delicious preparation.

I listened to podcasts to pass the time while prepping the ramps – this was a Process with a capital “P.”  More than two hours later, I had a robust bowl of beautiful ramp bulbs.  With the encouragement of my coworker, I decided to roast them in olive oil, salt, and pepper.  I roasted them at 375 for ~45 mins. They turned a beautiful caramel color and made the house smell amazing. They taste fantastic, like if garlic and onion were to have a baby.

Well, my coworker also advised to eat them in modest portions, as ramps have a laxative effect.  I stored them in a jar in the fridge and tossed small handfuls into my morning scrambles.  I suffered with stomach cramps all week, stubbornly eating them, because I was determined not to waste 3 hours of my weekend preparing a failed dish!  Needless to say, I will not be preparing them in this fashion again.  Perhaps pickling is the ideal method: you eat 2-3 at a time and are good to go with no stomach issues.

That’s my very lovely, but VERY tiny, home-grown onion on the right; store-bought onion on the left for scale.

While on the topic of fails as pertains to plants in the onion family, I will also confess my fails as an onion gardener.  If you’ve got secrets for growing large organic onions, let me know!  My pathetic crop took up an astronomical amount of garden real estate, and my puny onions are the size of large blueberries.  Adding insult to injury, onions are quite inexpensive, and garden-grown onions are not noticeably more delicious than those at the store. Unless and until I have unlimited garden space and learn more tricks of the trade, I will allocate my garden to more fruitful produce.

Until next time,

Corrie Austin

*For those of you who are not turned off by my experience and curious to forage for ramps, THIS is a great resource.  They are prevalent in the spring and identifiable by their green leaves.  I was digging around in the dirt late August, which is how I was able to find the buried bulbs.

Posted: 9-3-2018

object(WP_Query)#941 (51) {
  ["query_vars"]=>
  array(65) {
    ["page"]=>
    int(0)
    ["name"]=>
    string(36) "some-things-you-only-need-to-do-once"
    ["category_name"]=>
    string(4) "blog"
    ["error"]=>
    string(0) ""
    ["m"]=>
    string(0) ""
    ["p"]=>
    int(0)
    ["post_parent"]=>
    string(0) ""
    ["subpost"]=>
    string(0) ""
    ["subpost_id"]=>
    string(0) ""
    ["attachment"]=>
    string(0) ""
    ["attachment_id"]=>
    int(0)
    ["static"]=>
    string(0) ""
    ["pagename"]=>
    string(0) ""
    ["page_id"]=>
    int(0)
    ["second"]=>
    string(0) ""
    ["minute"]=>
    string(0) ""
    ["hour"]=>
    string(0) ""
    ["day"]=>
    int(0)
    ["monthnum"]=>
    int(0)
    ["year"]=>
    int(0)
    ["w"]=>
    int(0)
    ["tag"]=>
    string(0) ""
    ["cat"]=>
    string(0) ""
    ["tag_id"]=>
    string(0) ""
    ["author"]=>
    string(0) ""
    ["author_name"]=>
    string(0) ""
    ["feed"]=>
    string(0) ""
    ["tb"]=>
    string(0) ""
    ["paged"]=>
    int(0)
    ["meta_key"]=>
    string(0) ""
    ["meta_value"]=>
    string(0) ""
    ["preview"]=>
    string(0) ""
    ["s"]=>
    string(0) ""
    ["sentence"]=>
    string(0) ""
    ["title"]=>
    string(0) ""
    ["fields"]=>
    string(0) ""
    ["menu_order"]=>
    string(0) ""
    ["embed"]=>
    string(0) ""
    ["category__in"]=>
    array(0) {
    }
    ["category__not_in"]=>
    array(0) {
    }
    ["category__and"]=>
    array(0) {
    }
    ["post__in"]=>
    array(0) {
    }
    ["post__not_in"]=>
    array(0) {
    }
    ["post_name__in"]=>
    array(0) {
    }
    ["tag__in"]=>
    array(0) {
    }
    ["tag__not_in"]=>
    array(0) {
    }
    ["tag__and"]=>
    array(0) {
    }
    ["tag_slug__in"]=>
    array(0) {
    }
    ["tag_slug__and"]=>
    array(0) {
    }
    ["post_parent__in"]=>
    array(0) {
    }
    ["post_parent__not_in"]=>
    array(0) {
    }
    ["author__in"]=>
    array(0) {
    }
    ["author__not_in"]=>
    array(0) {
    }
    ["ignore_sticky_posts"]=>
    bool(false)
    ["suppress_filters"]=>
    bool(false)
    ["cache_results"]=>
    bool(true)
    ["update_post_term_cache"]=>
    bool(true)
    ["lazy_load_term_meta"]=>
    bool(true)
    ["update_post_meta_cache"]=>
    bool(true)
    ["post_type"]=>
    string(0) ""
    ["posts_per_page"]=>
    int(5)
    ["nopaging"]=>
    bool(false)
    ["comments_per_page"]=>
    string(2) "50"
    ["no_found_rows"]=>
    bool(false)
    ["order"]=>
    string(4) "DESC"
  }
  ["tax_query"]=>
  NULL
  ["meta_query"]=>
  object(WP_Meta_Query)#375 (9) {
    ["queries"]=>
    array(0) {
    }
    ["relation"]=>
    NULL
    ["meta_table"]=>
    NULL
    ["meta_id_column"]=>
    NULL
    ["primary_table"]=>
    NULL
    ["primary_id_column"]=>
    NULL
    ["table_aliases:protected"]=>
    array(0) {
    }
    ["clauses:protected"]=>
    array(0) {
    }
    ["has_or_relation:protected"]=>
    bool(false)
  }
  ["date_query"]=>
  bool(false)
  ["post_count"]=>
  int(1)
  ["current_post"]=>
  int(0)
  ["in_the_loop"]=>
  bool(true)
  ["comment_count"]=>
  int(0)
  ["current_comment"]=>
  int(-1)
  ["found_posts"]=>
  int(1)
  ["max_num_pages"]=>
  int(0)
  ["max_num_comment_pages"]=>
  int(0)
  ["is_single"]=>
  bool(true)
  ["is_preview"]=>
  bool(false)
  ["is_page"]=>
  bool(false)
  ["is_archive"]=>
  bool(false)
  ["is_date"]=>
  bool(false)
  ["is_year"]=>
  bool(false)
  ["is_month"]=>
  bool(false)
  ["is_day"]=>
  bool(false)
  ["is_time"]=>
  bool(false)
  ["is_author"]=>
  bool(false)
  ["is_category"]=>
  bool(false)
  ["is_tag"]=>
  bool(false)
  ["is_tax"]=>
  bool(false)
  ["is_search"]=>
  bool(false)
  ["is_feed"]=>
  bool(false)
  ["is_comment_feed"]=>
  bool(false)
  ["is_trackback"]=>
  bool(false)
  ["is_home"]=>
  bool(false)
  ["is_404"]=>
  bool(false)
  ["is_embed"]=>
  bool(false)
  ["is_paged"]=>
  bool(false)
  ["is_admin"]=>
  bool(false)
  ["is_attachment"]=>
  bool(false)
  ["is_singular"]=>
  bool(true)
  ["is_robots"]=>
  bool(false)
  ["is_posts_page"]=>
  bool(false)
  ["is_post_type_archive"]=>
  bool(false)
  ["query_vars_hash:private"]=>
  string(32) "f5e3780c4a4a65ffb1c7fbfa64200d18"
  ["query_vars_changed:private"]=>
  bool(false)
  ["thumbnails_cached"]=>
  bool(false)
  ["stopwords:private"]=>
  NULL
  ["compat_fields:private"]=>
  array(2) {
    [0]=>
    string(15) "query_vars_hash"
    [1]=>
    string(18) "query_vars_changed"
  }
  ["compat_methods:private"]=>
  array(2) {
    [0]=>
    string(16) "init_query_flags"
    [1]=>
    string(15) "parse_tax_query"
  }
  ["query"]=>
  array(3) {
    ["page"]=>
    string(0) ""
    ["name"]=>
    string(36) "some-things-you-only-need-to-do-once"
    ["category_name"]=>
    string(4) "blog"
  }
  ["request"]=>
  string(176) "SELECT   wp_posts.* FROM wp_posts  WHERE 1=1  AND wp_posts.post_name = 'some-things-you-only-need-to-do-once' AND wp_posts.post_type = 'post'  ORDER BY wp_posts.post_date DESC "
  ["posts"]=>
  &array(1) {
    [0]=>
    object(WP_Post)#373 (24) {
      ["ID"]=>
      int(4928)
      ["post_author"]=>
      string(1) "8"
      ["post_date"]=>
      string(19) "2018-09-03 14:00:50"
      ["post_date_gmt"]=>
      string(19) "2018-09-03 18:00:50"
      ["post_content"]=>
      string(3980) "I am a huge fan of new experiences - but some experiences only need to happen once.  I would hate to discourage anyone from trying the following, and perhaps after some memory-numbing years have passed me by, I will come back for another try.  But for now, I can mark the box done and move on!



Let's start at the beginning: one of my coworkers brought home-made pickled ramps (commonly called wild leeks) to a work potluck, and they were fantastic!  This peer of mine is a huge fan of wild-foraging and harvested the ramps himself.  Some time later, I was working on some mountain bike trails with Fellowship of the Wheel, and we uncovered tons and tons of ramps*!  I reeked of onion as I collected them in my jean pockets and my backpack in anticipation of a delicious preparation.



I listened to podcasts to pass the time while prepping the ramps - this was a Process with a capital "P."  More than two hours later, I had a robust bowl of beautiful ramp bulbs.  With the encouragement of my coworker, I decided to roast them in olive oil, salt, and pepper.  I roasted them at 375 for ~45 mins. They turned a beautiful caramel color and made the house smell amazing. They taste fantastic, like if garlic and onion were to have a baby.



Well, my coworker also advised to eat them in modest portions, as ramps have a laxative effect.  I stored them in a jar in the fridge and tossed small handfuls into my morning scrambles.  I suffered with stomach cramps all week, stubbornly eating them, because I was determined not to waste 3 hours of my weekend preparing a failed dish!  Needless to say, I will not be preparing them in this fashion again.  Perhaps pickling is the ideal method: you eat 2-3 at a time and are good to go with no stomach issues.

[caption id="attachment_4935" align="aligncenter" width="520"] That's my very lovely, but VERY tiny, home-grown onion on the right; store-bought onion on the left for scale.[/caption]

While on the topic of fails as pertains to plants in the onion family, I will also confess my fails as an onion gardener.  If you've got secrets for growing large organic onions, let me know!  My pathetic crop took up an astronomical amount of garden real estate, and my puny onions are the size of large blueberries.  Adding insult to injury, onions are quite inexpensive, and garden-grown onions are not noticeably more delicious than those at the store. Unless and until I have unlimited garden space and learn more tricks of the trade, I will allocate my garden to more fruitful produce.

Until next time,

Corrie Austin

*For those of you who are not turned off by my experience and curious to forage for ramps, THIS is a great resource.  They are prevalent in the spring and identifiable by their green leaves.  I was digging around in the dirt late August, which is how I was able to find the buried bulbs."
      ["post_title"]=>
      string(36) "Some things you only need to do once"
      ["post_excerpt"]=>
      string(0) ""
      ["post_status"]=>
      string(7) "publish"
      ["comment_status"]=>
      string(4) "open"
      ["ping_status"]=>
      string(4) "open"
      ["post_password"]=>
      string(0) ""
      ["post_name"]=>
      string(36) "some-things-you-only-need-to-do-once"
      ["to_ping"]=>
      string(0) ""
      ["pinged"]=>
      string(0) ""
      ["post_modified"]=>
      string(19) "2018-09-03 10:38:41"
      ["post_modified_gmt"]=>
      string(19) "2018-09-03 14:38:41"
      ["post_content_filtered"]=>
      string(0) ""
      ["post_parent"]=>
      int(0)
      ["guid"]=>
      string(42) "http://inthekitchenwithbronwyn.com/?p=4928"
      ["menu_order"]=>
      int(0)
      ["post_type"]=>
      string(4) "post"
      ["post_mime_type"]=>
      string(0) ""
      ["comment_count"]=>
      string(1) "0"
      ["filter"]=>
      string(3) "raw"
    }
  }
  ["post"]=>
  object(WP_Post)#373 (24) {
    ["ID"]=>
    int(4928)
    ["post_author"]=>
    string(1) "8"
    ["post_date"]=>
    string(19) "2018-09-03 14:00:50"
    ["post_date_gmt"]=>
    string(19) "2018-09-03 18:00:50"
    ["post_content"]=>
    string(3980) "I am a huge fan of new experiences - but some experiences only need to happen once.  I would hate to discourage anyone from trying the following, and perhaps after some memory-numbing years have passed me by, I will come back for another try.  But for now, I can mark the box done and move on!



Let's start at the beginning: one of my coworkers brought home-made pickled ramps (commonly called wild leeks) to a work potluck, and they were fantastic!  This peer of mine is a huge fan of wild-foraging and harvested the ramps himself.  Some time later, I was working on some mountain bike trails with Fellowship of the Wheel, and we uncovered tons and tons of ramps*!  I reeked of onion as I collected them in my jean pockets and my backpack in anticipation of a delicious preparation.



I listened to podcasts to pass the time while prepping the ramps - this was a Process with a capital "P."  More than two hours later, I had a robust bowl of beautiful ramp bulbs.  With the encouragement of my coworker, I decided to roast them in olive oil, salt, and pepper.  I roasted them at 375 for ~45 mins. They turned a beautiful caramel color and made the house smell amazing. They taste fantastic, like if garlic and onion were to have a baby.



Well, my coworker also advised to eat them in modest portions, as ramps have a laxative effect.  I stored them in a jar in the fridge and tossed small handfuls into my morning scrambles.  I suffered with stomach cramps all week, stubbornly eating them, because I was determined not to waste 3 hours of my weekend preparing a failed dish!  Needless to say, I will not be preparing them in this fashion again.  Perhaps pickling is the ideal method: you eat 2-3 at a time and are good to go with no stomach issues.

[caption id="attachment_4935" align="aligncenter" width="520"] That's my very lovely, but VERY tiny, home-grown onion on the right; store-bought onion on the left for scale.[/caption]

While on the topic of fails as pertains to plants in the onion family, I will also confess my fails as an onion gardener.  If you've got secrets for growing large organic onions, let me know!  My pathetic crop took up an astronomical amount of garden real estate, and my puny onions are the size of large blueberries.  Adding insult to injury, onions are quite inexpensive, and garden-grown onions are not noticeably more delicious than those at the store. Unless and until I have unlimited garden space and learn more tricks of the trade, I will allocate my garden to more fruitful produce.

Until next time,

Corrie Austin

*For those of you who are not turned off by my experience and curious to forage for ramps, THIS is a great resource.  They are prevalent in the spring and identifiable by their green leaves.  I was digging around in the dirt late August, which is how I was able to find the buried bulbs."
    ["post_title"]=>
    string(36) "Some things you only need to do once"
    ["post_excerpt"]=>
    string(0) ""
    ["post_status"]=>
    string(7) "publish"
    ["comment_status"]=>
    string(4) "open"
    ["ping_status"]=>
    string(4) "open"
    ["post_password"]=>
    string(0) ""
    ["post_name"]=>
    string(36) "some-things-you-only-need-to-do-once"
    ["to_ping"]=>
    string(0) ""
    ["pinged"]=>
    string(0) ""
    ["post_modified"]=>
    string(19) "2018-09-03 10:38:41"
    ["post_modified_gmt"]=>
    string(19) "2018-09-03 14:38:41"
    ["post_content_filtered"]=>
    string(0) ""
    ["post_parent"]=>
    int(0)
    ["guid"]=>
    string(42) "http://inthekitchenwithbronwyn.com/?p=4928"
    ["menu_order"]=>
    int(0)
    ["post_type"]=>
    string(4) "post"
    ["post_mime_type"]=>
    string(0) ""
    ["comment_count"]=>
    string(1) "0"
    ["filter"]=>
    string(3) "raw"
  }
  ["queried_object"]=>
  object(WP_Post)#373 (24) {
    ["ID"]=>
    int(4928)
    ["post_author"]=>
    string(1) "8"
    ["post_date"]=>
    string(19) "2018-09-03 14:00:50"
    ["post_date_gmt"]=>
    string(19) "2018-09-03 18:00:50"
    ["post_content"]=>
    string(3980) "I am a huge fan of new experiences - but some experiences only need to happen once.  I would hate to discourage anyone from trying the following, and perhaps after some memory-numbing years have passed me by, I will come back for another try.  But for now, I can mark the box done and move on!



Let's start at the beginning: one of my coworkers brought home-made pickled ramps (commonly called wild leeks) to a work potluck, and they were fantastic!  This peer of mine is a huge fan of wild-foraging and harvested the ramps himself.  Some time later, I was working on some mountain bike trails with Fellowship of the Wheel, and we uncovered tons and tons of ramps*!  I reeked of onion as I collected them in my jean pockets and my backpack in anticipation of a delicious preparation.



I listened to podcasts to pass the time while prepping the ramps - this was a Process with a capital "P."  More than two hours later, I had a robust bowl of beautiful ramp bulbs.  With the encouragement of my coworker, I decided to roast them in olive oil, salt, and pepper.  I roasted them at 375 for ~45 mins. They turned a beautiful caramel color and made the house smell amazing. They taste fantastic, like if garlic and onion were to have a baby.



Well, my coworker also advised to eat them in modest portions, as ramps have a laxative effect.  I stored them in a jar in the fridge and tossed small handfuls into my morning scrambles.  I suffered with stomach cramps all week, stubbornly eating them, because I was determined not to waste 3 hours of my weekend preparing a failed dish!  Needless to say, I will not be preparing them in this fashion again.  Perhaps pickling is the ideal method: you eat 2-3 at a time and are good to go with no stomach issues.

[caption id="attachment_4935" align="aligncenter" width="520"] That's my very lovely, but VERY tiny, home-grown onion on the right; store-bought onion on the left for scale.[/caption]

While on the topic of fails as pertains to plants in the onion family, I will also confess my fails as an onion gardener.  If you've got secrets for growing large organic onions, let me know!  My pathetic crop took up an astronomical amount of garden real estate, and my puny onions are the size of large blueberries.  Adding insult to injury, onions are quite inexpensive, and garden-grown onions are not noticeably more delicious than those at the store. Unless and until I have unlimited garden space and learn more tricks of the trade, I will allocate my garden to more fruitful produce.

Until next time,

Corrie Austin

*For those of you who are not turned off by my experience and curious to forage for ramps, THIS is a great resource.  They are prevalent in the spring and identifiable by their green leaves.  I was digging around in the dirt late August, which is how I was able to find the buried bulbs."
    ["post_title"]=>
    string(36) "Some things you only need to do once"
    ["post_excerpt"]=>
    string(0) ""
    ["post_status"]=>
    string(7) "publish"
    ["comment_status"]=>
    string(4) "open"
    ["ping_status"]=>
    string(4) "open"
    ["post_password"]=>
    string(0) ""
    ["post_name"]=>
    string(36) "some-things-you-only-need-to-do-once"
    ["to_ping"]=>
    string(0) ""
    ["pinged"]=>
    string(0) ""
    ["post_modified"]=>
    string(19) "2018-09-03 10:38:41"
    ["post_modified_gmt"]=>
    string(19) "2018-09-03 14:38:41"
    ["post_content_filtered"]=>
    string(0) ""
    ["post_parent"]=>
    int(0)
    ["guid"]=>
    string(42) "http://inthekitchenwithbronwyn.com/?p=4928"
    ["menu_order"]=>
    int(0)
    ["post_type"]=>
    string(4) "post"
    ["post_mime_type"]=>
    string(0) ""
    ["comment_count"]=>
    string(1) "0"
    ["filter"]=>
    string(3) "raw"
  }
  ["queried_object_id"]=>
  int(4928)
}
SUBSCRIBE TO THIS BLOG’S FEED

Leave a Reply

Your email address will not be published. Required fields are marked *


 

flickrinejoin

TASTY PICKS

Good Food & Noteworthy Businesses

Hardwick Beef Ad #2

 


a La Carte Videos

Bronwyn Dunne and Judith Jones Prepare Two Potato Salads at Bryn Teg. See the recipes


Gateau de Crepes- In Molly’s Kitchen.
See recipe from the Smitten Kitchen



Blog Archives

Recipe Archives

  • Four Things I learned in Cooking Class - Oct 2018
  • Moussaka - Oct 2018
  • I Love Early Fall…From My Head…To-ma-toes - Sep 2018
  • Three uses for a bounty of apples - Aug 2018
  • Strawberry Rhubarb Salsa - Jul 2018
  • Egg White Casserole with Sweet Potato Crust - Apr 2018
  • Chicken Dijonaise – Slow Cooker: The Best Cookbook Ever - Feb 2018
  • Winter Root Soup – Nourishing Traditions - Feb 2018
  • Soooo Many Momos - Sep 2017
  • SautĂ©ed Fiddleheads in Butter with Lemon and Garlic - May 2017
  • A Recipe for the Holidays from Shelburne Farms - Nov 2013
  • The “Zetterburger” Recipe - Aug 2013
  • Homemade Fresh Mozzarella Recipe - Jul 2013
  • Twin Farms’ Gluten-Free SoufflĂ© Pancake Recipe - Jun 2013
  • Potato Salad Two Ways - Mar 2013
  • It’s Easy Being Green—If You’re a Soup! - Feb 2013
  • For The Love of Valentine’s Day, A Chocolate Mousse - Feb 2013
  • Happy New Year Resolutions – Roasted Root Vegetables - Jan 2013
  • The Best Cheesecake in the World - Dec 2012
  • Tarte aux Pommes – A Holiday Gift to You - Dec 2012
  • A Thanksgiving Memory with a Memorable Brining Recipe - Nov 2012
  • Chicken with Artichokes & Honey – The Recipe - Nov 2012
  • Alison Baker’s Tomato Coconut Soup - Oct 2012
  • Basil, Lettuce and Tomato Sandwich – The Recipe - Oct 2012
  • Cold Pea Soup- The Recipe - Sep 2012
  • Onion Tart with Anchovies & Black Olives- Recipe for Pissaladiere Nicoise - Sep 2012
  • Boeuf Bourguignon - Apr 2012
  • Gingery Shrimp with Asparagus and Edamame - Apr 2012
  • Salisbury Steak - Apr 2012