Food
What we eat is more than just a sum total of nutrients, or flavors or even ingredients – and if we are to eat well, we should eat for more than such things alone. Our eating should define us. Define where we come from, where we live, who we are. It should tell stories, hold memories. It should ground us in our past as much as it will shape our future. It should comfort us, sustain us, delight us – express all of all those subtle and beautiful nuances that make us who we are. And most of all, it should not simply define, but celebrate all of this.
Eat what makes you feel most alive. That will be different for everyone, and demands that we listen to our own wisdom and desires in the way we choose to nourish ourselves. For me this is eating foods that are grown close to home, foods that are raised with love, attention to quality and care for the Earth, wild foods, colorful foods, fresh foods. Here is a collection of the foods that I love, that I deeply enjoy and that make me feel vibrant and deeply content when I eat them. I hope you’ll enjoy them too.
Beverages
Apple Tea with Cinnamon and Rosehips
Hot Chocolate for Sweethearts and Good Friends
Lemon Verbena Tonic with Elderflower Cordial Ice
On-the-Run Chocolate Banana Smoothie
Roasted Dandelion, Chicory and Cocoa nib Coffee
Baked Goods
Baked Oatmeal with Blueberries and Banana
Cornmeal Thumbprints with Meyer Lemon Curd
Dulse and Pumpkin Seed Oatcakes
Evergreen and Sea Salt Shortbread
Breakfast
Apple Oat Pancakes with Cheddar
Baked Oatmeal with Blueberries and Banana
Cold Weather Hash for a Lazy Sunday Morning
Quinoa Porridge with Coconut-Pecan Marmalade
On-the-Run Chocolate Banana Smoothie
Scrambled Greens with Egg, Feta and Salsa
Wholegrain Buckwheat and Oat Pancakes
Wholegrain Oatmeal with Blueberries, Cream and Almonds
Deserts and treats
Apple and Rhubarb Crumble with Ginger (GF)
Chocolate Covered Crackers with Peanut Butter and Crystalized Ginger
Chocolate Yogurt Puddings with Strawberries, Bananas and Cocoa Nibs
Cornmeal Thumbprints with Meyer Lemon Curd
Elderflower Pots de Crème with Rhubarb Compote
Evergreen and Sea Salt Shortbread
Individual Blackberry-Ginger Upside Down Cakes with Cream
Edible Gingerbread Ornaments with Rose Hip Sprinkles
A salad of strawberries, peaches and rose petals with warm vanilla-rose balsamic syrup
Strawberry and Vanilla Tea Cakes (GF)
Summer Berries with Cream and Maple Syrup
Vanilla Poached Pears Drizzled in Warm Chocolate
Dips, Spreads, Sauces and other Condiments
Jams, Chutneys and Preserves
Main Dishes
Chickpea Crepes with wild greens sauté and aged swiss
Farinata with Roasted Butternut Squash, Marinara and Mozzarella
Fried Wild Rice with Toasted Pecans
Kielbasa, caramelized onions, kale and apples with sauerkraut
Provencal Egg Salad on Greens with Herbed White Beans and Summer Veg
Roasted Asparagus and Ramp Phyllo Tart with Marinara and Goat’s Cheese
Savory Apple Crumble with Squash, Pork and Rosemary
Spicy Asian Seaweed Rice with Stir-fried vegetables and cashews
Taco Salad with Spiced Beef, Black Beans, Quinoa and Guacamole
Tart with beet greens, tomato, spring onions and thyme
A Warm Salad of Bitter Greens, Broccolini and Tempeh with Garlic Oil
Fava Beans, Fresh Peas and Kale with Mozzarella and Fresh Herbs (A Verdant Salad)
Snacks
Chocolate Covered Crackers with Peanut Butter and Crystalized Ginger
Chocolate Yogurt Puddings with Strawberries, Bananas and Cocoa Nibs
Dulse and Pumpkin Seed Oatcakes
On-the-Run Chocolate Banana Smoothie
Roasted Carrots and Beets with Tahini-Miso Dip
Turmeric Popcorn with Seaweed Nettle Gamasio and Ghee Drizzle
Salads and Slaws
Arugula with wine poached pears, bleu cheese, and toasted maple-pecans
Beet and Carrot Trimmings Salad
Beet Root, Carrot and Apple Slaw with Apple Cider Dressing
Fava Beans, Fresh Peas and Kale with Mozzarella and Fresh Herbs (A Verdant Salad)
Kale Salad with Apple, Roasted Beet and Caraway
Quinoa Salad with Cauliflower, Pomegranate and Mint
Mesclun Greens with Apple, Pinenuts and Walnut Oil
Provencal Egg Salad on Greens with Herbed White Beans and Summer Veg
Taco Salad with Spiced Beef, Black Beans, Quinoa and Guacamole
A Warm Salad of Bitter Greens, Broccolini and Tempeh with Garlic Oil
Sides
Baked Sweet Potato with Mojo Sauce
Quinoa Salad with Cauliflower, Pomegranate and Mint
Roasted Squash with Apples, Pears, Cinnamon and Ginger
The Teacup Chronicles 
Nice blog!
Hi! I just came across your blog and think the range of recipes looks amazing. I loved seeing all the lacto-fermentation and wild crafted ingredients. Then, I clicked “About” and of course, you are in Vermont, just like me.
Just wanted to say thank you. Excited to check this out more when I have time!
All I can say is – I’m suddenly hungry!
But seriously, I agree with your thoughts, but I don’t often make an effort to follow through. My European friends taught me the importance of making every meal an occasion worthy of fresh foods as they even make their own salad dressing and katsup – something to aspire to. They also stress that having flowers on your table is a must whenever possible.
Thanks for your words, and congrats on being FP!