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Garden Fresh Recipes

The sun is shining and everything is green. It’s garden season here in Vermont! That means we are stocked with fresh local fruits and vegetables and we have the pleasure of incorporating them into our daily menus and specials. Corn is coming, we are waiting patiently for tomatoes and finally beans and broccoli are coming in from down the road. Zucchini and cukes are some of the most prolific vegetables being harvested at the moment. We thought we would share a couple favorite recipes and Amber, a creative girl whom Amy is lucky to have in her kitchen, is here to share the recipe for her delicious Watermelon Gazpacho, sweet, spicy and served cold! Ask to try some this week in the restaurant.


Amber’s Watermelon Gazpacho (sweet, spicy, served cold)

2 seedless watermelons

4-6 cucumbers, peeled and seeded

2 onions

4 red bell peppers

4-6 jalapeños, seeded

2 tomatoes, seeded

½ c. Lemon Juice, more to taste

2 TBS. Extra Virgin Olive Oil

1 c. Pineapple Juice

3 Tbs. fresh ginger, peeled and chopped fine

20 leaves fresh mint

¼ c. honey

Salt and pepper to taste

Watermelon in cubes, for garnish

Put all veggies in the food processor and pulse until nice, slightly chunky texture.  Season with remaining ingredients, tasting often.  Chill well and serve with some nice watermelon “croutons”, a fresh mint sprig and a nasturtium. Amber’s soup is on the menu this week. It’s amazing! Sweet, spicy and cold!


Curried Squash Soup (hot or cold)

1 large onion

2 ribs celery

1 T. chopped garlic

3 T. curry powder

4 c. zucchini, rough chop

4 c. summer squash, rough chop

½ c. white wine

2 large chef potatoes, peeled and chopped into 1” chunks

½ gallon chicken stock

¾ c. heavy cream

Chop onion and celery roughly.  Sweat in butter with garlic.  Add curry powder and toast for a few minutes.  Add squash and wine.  Deglaze.  Add chicken stock and potatoes.  Simmer till potatoes are soft.  Puree in a blender adding cream to each batch.  Season to taste with salt and white pepper. Very good cold or hot.


Zucchini bread (2 loaves)

Zucchini bread recipe is what I grew up on. Loved to toast it in the morning with lots of butter on it. My mom made tons of it from July through September. She even froze a bunch and pulled it out on special occasions, like when she found it in the freezer. Ha.

3 eggs

2c sugar

1 c oil

2 c grated zucchini

½ tsp vanilla extract

½ tsp. salt

2 tsps. Baking soda

½ tsp. nutmeg

½ tsp cinnamon

3 ½ c flour

1 c chopped nuts

2 c raisins

Mix sugar and oil. Add eggs and zucchini. Mix well. Add vanilla and dry ingredients. Mix well. Stir in raisins and nuts. Bake in 2 greased loaf pans at 350 degrees approximately 1 hour.

Categories: Recipes, Specials