Food

Root vegetables – so called because the edible portion of the plant is the underground root – are harvested in late fall and cellared with the dirt still clinging to their flesh.

As winter approaches, the last of summer’s abundant greens start to droop and suffer from cool fall evenings. Fortunately, the season of root vegetables comes to the rescue.

In these hills growing your own food seems to come with a renewed sense of purpose. Monica Duncan visits several kinds of local vegetable gardens – some of them new, some long established – and talks with the growers.

The beauty of being a chef is that you get to challenge yourself to turn something you once despised into something even you can love.

Spring always arrives like a surprise. If you love food as much as I do, perhaps the mere sight of the first green bud will send you too scurrying to plan your spring recipes.

Our Country Cook, Sandra Cranston-Corradini, serves up eggplant lasagna, chicken with lemon and fennel and chocolate volcano.

Our main course, a succulent leg of lamb, takes advantage of the season’s apple harvest. We suggest serving this meal with roasted root vegetables.

A light main course should allow your guests the opportunity to enjoy the citrus cheesecake which can be prepared days in advance.

A basic tomato sauce is used as a topping for our simple cannelloni dish.

The culinary arts program at ODSS has found a way to kids’ hearts and minds through their stomachs.

In our salute to the wild and cultivated varieties, we are featuring a creamed soup, a pie and a bruschetta.