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

Where Food Comes From

In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. And, it is no surprise to this writer that she trained as an architect before falling in love and following her Vermont-born husband to our green mountains.

Final project

I don’t mean the grocery store, or even the Farmer’s Market, I mean before that.  There is a challenging and beautiful process that brings food to our tables.  My brother asked what Bronwyn means when she describes the “challenge of the Vermont food world.”  Any grower (even one as new as myself) in Vermont knows these challenges: late frosts, unpredictable weather, and a short growing season, all make producing a thriving garden no simple task.

Setup

Like many Vermonters, I spent my Memorial Day Weekend transplanting my vegetable starts into their permanent home.  Tuesday and Wednesday were full of cleaning the dirt out from other my nails and worrying over my plants through our dynamic Vermont Spring weather.  Coming from the City of Portland, where community gardens have three-year wait lists, I am pleasantly surprised at the mass quantity of folks here embracing the space we have by cultivating a garden.  Pretty much everyone I ask has a garden of some shape or form.

Bed 1

Personifying my plants, I equate their health and vibrancy with happiness.  All but my lettuce are happily adjusted to their new environments.  I gave up my traditionalist desire to start everything from seed as I bought lettuce starts…I bought my starts at Red Wagon Plants off Shelburne Falls Road.  They provide an extensive collection of edibles and flowering plants.  With a steady stream of seed starts from February to August, their goal is to provide Vermonters with the resources necessary to have a bountiful garden for as long as Vermont weather allows.

Red Wagon

I love learning how farms embrace the naturally symbiotic circle of life.  Red Wagon Plants is a perfect example of this phenomena  Beginning with living soils and composts from the Vermont Compost Company, they create a dynamic living environment for both bugs and plants, allowing them to work together in a micro ecosystem.  With the exception of plants started from clippings from conventional nurseries, almost everything they sell is certified organic.

Nursery

Admiring my own tiny plants, I am in awe that in a couple short months they will feed me and my husband.  The entire process strengthens my existing appreciation for the accessibility we have to food.  Taking this curiosity to a whole new level, Bronwyn is writing a book on small farms in Vermont.  It is a celebration of the art of food growing; I eagerly await its release!  You should, too!

Until next time,

Corrie Austin

Posted: 6-4-2017

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In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. And, it is no surprise to this writer that she trained as an architect before falling in love and following her Vermont-born husband to our green mountains.

Final project I don't mean the grocery store, or even the Farmer's Market, I mean before that.  There is a challenging and beautiful process that brings food to our tables.  My brother asked what Bronwyn means when she describes the "challenge of the Vermont food world."  Any grower (even one as new as myself) in Vermont knows these challenges: late frosts, unpredictable weather, and a short growing season, all make producing a thriving garden no simple task. Setup Like many Vermonters, I spent my Memorial Day Weekend transplanting my vegetable starts into their permanent home.  Tuesday and Wednesday were full of cleaning the dirt out from other my nails and worrying over my plants through our dynamic Vermont Spring weather.  Coming from the City of Portland, where community gardens have three-year wait lists, I am pleasantly surprised at the mass quantity of folks here embracing the space we have by cultivating a garden.  Pretty much everyone I ask has a garden of some shape or form. Bed 1 Personifying my plants, I equate their health and vibrancy with happiness.  All but my lettuce are happily adjusted to their new environments.  I gave up my traditionalist desire to start everything from seed as I bought lettuce starts...I bought my starts at Red Wagon Plants off Shelburne Falls Road.  They provide an extensive collection of edibles and flowering plants.  With a steady stream of seed starts from February to August, their goal is to provide Vermonters with the resources necessary to have a bountiful garden for as long as Vermont weather allows. Red Wagon I love learning how farms embrace the naturally symbiotic circle of life.  Red Wagon Plants is a perfect example of this phenomena  Beginning with living soils and composts from the Vermont Compost Company, they create a dynamic living environment for both bugs and plants, allowing them to work together in a micro ecosystem.  With the exception of plants started from clippings from conventional nurseries, almost everything they sell is certified organic. Nursery Admiring my own tiny plants, I am in awe that in a couple short months they will feed me and my husband.  The entire process strengthens my existing appreciation for the accessibility we have to food.  Taking this curiosity to a whole new level, Bronwyn is writing a book on small farms in Vermont.  It is a celebration of the art of food growing; I eagerly await its release!  You should, too!

Until next time,

Corrie Austin

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In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. And, it is no surprise to this writer that she trained as an architect before falling in love and following her Vermont-born husband to our green mountains.

Final project I don't mean the grocery store, or even the Farmer's Market, I mean before that.  There is a challenging and beautiful process that brings food to our tables.  My brother asked what Bronwyn means when she describes the "challenge of the Vermont food world."  Any grower (even one as new as myself) in Vermont knows these challenges: late frosts, unpredictable weather, and a short growing season, all make producing a thriving garden no simple task. Setup Like many Vermonters, I spent my Memorial Day Weekend transplanting my vegetable starts into their permanent home.  Tuesday and Wednesday were full of cleaning the dirt out from other my nails and worrying over my plants through our dynamic Vermont Spring weather.  Coming from the City of Portland, where community gardens have three-year wait lists, I am pleasantly surprised at the mass quantity of folks here embracing the space we have by cultivating a garden.  Pretty much everyone I ask has a garden of some shape or form. Bed 1 Personifying my plants, I equate their health and vibrancy with happiness.  All but my lettuce are happily adjusted to their new environments.  I gave up my traditionalist desire to start everything from seed as I bought lettuce starts...I bought my starts at Red Wagon Plants off Shelburne Falls Road.  They provide an extensive collection of edibles and flowering plants.  With a steady stream of seed starts from February to August, their goal is to provide Vermonters with the resources necessary to have a bountiful garden for as long as Vermont weather allows. Red Wagon I love learning how farms embrace the naturally symbiotic circle of life.  Red Wagon Plants is a perfect example of this phenomena  Beginning with living soils and composts from the Vermont Compost Company, they create a dynamic living environment for both bugs and plants, allowing them to work together in a micro ecosystem.  With the exception of plants started from clippings from conventional nurseries, almost everything they sell is certified organic. Nursery Admiring my own tiny plants, I am in awe that in a couple short months they will feed me and my husband.  The entire process strengthens my existing appreciation for the accessibility we have to food.  Taking this curiosity to a whole new level, Bronwyn is writing a book on small farms in Vermont.  It is a celebration of the art of food growing; I eagerly await its release!  You should, too!

Until next time,

Corrie Austin

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In the Kitchen with Bronwyn welcomes Corrie Austin, new to both Vermont and to the excitement and challenge of the Vermont food world. She’s jumped in with both feet, a transplant from another great food region, Portland, Oregon. And, it is no surprise to this writer that she trained as an architect before falling in love and following her Vermont-born husband to our green mountains.

Final project I don't mean the grocery store, or even the Farmer's Market, I mean before that.  There is a challenging and beautiful process that brings food to our tables.  My brother asked what Bronwyn means when she describes the "challenge of the Vermont food world."  Any grower (even one as new as myself) in Vermont knows these challenges: late frosts, unpredictable weather, and a short growing season, all make producing a thriving garden no simple task. Setup Like many Vermonters, I spent my Memorial Day Weekend transplanting my vegetable starts into their permanent home.  Tuesday and Wednesday were full of cleaning the dirt out from other my nails and worrying over my plants through our dynamic Vermont Spring weather.  Coming from the City of Portland, where community gardens have three-year wait lists, I am pleasantly surprised at the mass quantity of folks here embracing the space we have by cultivating a garden.  Pretty much everyone I ask has a garden of some shape or form. Bed 1 Personifying my plants, I equate their health and vibrancy with happiness.  All but my lettuce are happily adjusted to their new environments.  I gave up my traditionalist desire to start everything from seed as I bought lettuce starts...I bought my starts at Red Wagon Plants off Shelburne Falls Road.  They provide an extensive collection of edibles and flowering plants.  With a steady stream of seed starts from February to August, their goal is to provide Vermonters with the resources necessary to have a bountiful garden for as long as Vermont weather allows. Red Wagon I love learning how farms embrace the naturally symbiotic circle of life.  Red Wagon Plants is a perfect example of this phenomena  Beginning with living soils and composts from the Vermont Compost Company, they create a dynamic living environment for both bugs and plants, allowing them to work together in a micro ecosystem.  With the exception of plants started from clippings from conventional nurseries, almost everything they sell is certified organic. Nursery Admiring my own tiny plants, I am in awe that in a couple short months they will feed me and my husband.  The entire process strengthens my existing appreciation for the accessibility we have to food.  Taking this curiosity to a whole new level, Bronwyn is writing a book on small farms in Vermont.  It is a celebration of the art of food growing; I eagerly await its release!  You should, too!

Until next time,

Corrie Austin

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