August 1st kicks off National Farmer’s Market week and today we visited the farmer’s market in town. Among other fresh items, I bought a beautiful bunch of fresh basil. I used some to sprinkle over our first tomatoes from the garden (no blight this year!) with a bit of olive oil and mozzarella. I used the remainder of the basil to make a delicious pesto sauce. Pesto is so versatile. You can spread it on shrimp or chicken or toss on pasta. It’s also easy to freeze for later.

Current Recipes

• Pesto

Past Recipes

• Coleslaw
• Strawberry Rhubarb Pie
• Blueberry Muffins
• Strawberry Shortcake
• Maple Nut Bread Pudding
• Maple-Roasted Butternut Squash and Apple Soup
• Roast Chicken
• Deer Mincemeat
• Apple Squares
• Ham, Potato and Corn Chowder
• Applesauce
• Flank Steak with Melon Relish
• Summer Vegetable Frittata
• Zucchini Parmesan
• Savory Cheddar Zucchini Muffins
• Blueberry Pie
• Haymakers Tea
• Ham and Potatoes
• Ski Vermont Farmhouse Chowder
  Gerry Nooney Executive Chef Sugarbush
  Ski Vermont Farmhouse Chowder Recipe Card (PDF)

Have a great recipe you want to share? Send it to Kelly’s Kitchen at 116 State Street, Montpelier, VT 05620 or email to: Kelly.loftus@state.vt.us. Pictures are welcome!