Stirring it up: Last week was the first week for our Community Supported Agriculture share for this year and it got me thinking about carrot greens. Carrot greens are most often thrown away during meal prep but I thought there had to be a use for them. I searched the internet, got some inspiration from a number of websites then opened the fridge and built a salad. I used various quantities of veggies untill it looked and tasted good. Quantities are to the best of my memory!
Carrot Greens Salad
- 1 1/2 – 2 c. cleaned & chopped carrot greens
- 1 c. black beans, pre cooked or canned
- 1 – 1 1/2 c. garbanzo beans (aka chick peas), pre cooked or canned
- 3 med carrots, diced
- 4-5 stems parsley, fresh & chopped
- 1 scallion thinly sliced
- 5-6 mint leaves, fresh & chopped
- 1 1/2 c. quinoa, cooked & cooled
- 4-5 green peas in the pod, fresh and thinly sliced
- 1/2 c. olive oil
- 3T. red wine vinegar
- 1 small clove garlic, crushed or 1/4 t. dry garlic bits (not powder)
- 2-3 T. lemon juice, fresh
- 2 t. sugar
Prepare all the vegetables and place them in a large bowl along with the cooled quinoa. Prepare the dressing by putting all the ingredients in a small jar and, with the lid on, shaking it well. Pour the dressing over the veggies about 10 minutes prior to serving and lightly toss the salad. Be sure to adjust the quantities and veggies to your liking! It tastes great the following day too and the carrot greens are still fresh looking. Bon appétit!
Next time I might add about 1/2 c. corn kernels and 1 med tomato, diced. I served this with a side of a couple of slices of Cabot Seriously Sharp Cheddar cheese. This salad was a great meal in itself.
Dishing it out: As a child I was sometimes called “carrot top” by those out to tease me but seriously, I had red hair and a carrot top is green. Obviously those folks had no idea what they were talking about and, thus far in my life, I’ve never seen anyone with naturally green hair!
That being said, we love the carrot greens we get from Muddy Boots CSA and we love being part of the Muddy Boots CSA (Community Supported Agriculture) which is a collaborative venture of Kingsbury Market Garden, Wood’s Market Garden and Burnt Rock Farm. It also includes dairy products from several of the local farms including Von Trapp Farmstead and Ploughgate Creamery at Bragg Hill Farm. Our week one share was a marvelous selection of absolutely fresh produce including brie cheese, luscious tomatoes, tasty shallots, crisp carrots and cucumber, crunchy kale, dried black beans, beautiful lettuce, pungent basil, deep red beets, and more. How could you not like any of it, or waste any of it which is why I wondered about the carrot greens. Carrot Greens Salad, what a perfect way to celebrate the wonderful farms and hard working farmers this 4th of July or on Canada Day if you are north of the border!
I’m Snowball, CPO, that’s Chief Purr Officer, I’m in charge of Purrs and Snuggles here at West Hill House B&B. You’ll meet my brother, Smoky, another day, but today is my day to shine. First a little history about us. My brother and I were born on the Turner’s farm, Simplicity Farm, just a bit north of where we live today.
Our mom was beautiful, she was pure white with one blue eye and one green eye. I look a lot like her except for my eyes, they are both a lovely shade of green, the color of an old copper roof. Our mom looked after us when we were very tiny and when we got a bit older she was soon off on her own adventures around the farm and we were moved into the farm house where we learned about litter boxes and eating from a bowl. We mastered both of these new challenges with flying colors by the way.
I knew we were off on adventures of our own when Susan and Peter came to pick us up and take us home with them. We were so little that we fit into the palm of their hands. We felt warm and happy there and we let them know with our purrs. The ride home was a bit strange as we were put into a carrier and strapped into the back seat of the car. We were safe though because the carrier didn’t move a bit and the nice clean towel we sat on was quite snuggly.
When I started to explore on my new home, I was a bit wobbly on my feet, maybe because I have so many extra toes, somehow I kept tripping over my feet and sometimes I just needed to go into my basket and do some kitty yoga to relax.
I like to do a lot of things like chasing light around the room, climbing on chairs, and of course rolling around on the red rugs and leaving as much white fur on them as possible!
You see, because I’m deaf it does not bother me that the vacuum is not far behind me making a big noise as it is clearing up my mess! One of my most favorite activities, well, perhaps not exactly an activity, anyway, I love to take cat naps. I have experimented with several different beds, here are some recommended and some not so much.
I look forward to having visitors at West Hill House B&B because when I’m up and around I’m always ready for pats and snuggles (on my terms of course) from guests. Please remember that because I can’t hear you coming, if you pat me when I’m napping, I’m going to be startled.
Smoky and I are waiting for you, meantime… yawn… I think perhaps a little nap.
Oh, and you know the most wonderful thing about having cat naps?
Whether sleeping alone or with my brother, our humans just let sleeping cats lie!
Stirring it up:
Our guests love this granola. It takes little time to prepare and packs a good measure of fiber into your daily diet. Granola is great sprinkled on fruit, eaten as breakfast cereal or used as a topping for a fruit crisp or ice cream!
Very Yummy Granola
- 4 cups oats (not quick oats)
- 1 cup corn flakes
- 1 cup grape nut flakes
- 1 cup coconut
- ¾ cup chopped walnuts
- ¼ cup pine nuts
- ¼ to ½ cup real maple syrup or honey
- ¼ cup oil
- 1 cup chopped dates
- ¾ cup golden raisins
- ¾ cup Craisins
Mix all dry ingredients together in big a bowl, except raisins, craisins and dates and any other dried fruit you use—they will be added later.
Mix liquids together and pour over dry ingredients.
Stir well until completely moistened.
Spread evenly on a large jelly roll pan which you have lined with parchment paper or very lightly sprayed with cooking spray.
Bake in 350°F oven for about 25 minutes, but keep an eye on it as it will go from toasted to burnt, quickly.
Stir 3 or 4 times during cooking – this is important so that the oats toast evenly, you want them to be golden brown.
Add fruits after baking is done and while the oat mixture is still warm.
Cool completely then store in an air-tight container.
Experiment with ingredient, more nuts, different dried fruits, chocolate chips, wheat germ, ground flax… remember to adjust the amount of syrup and oil when you add dry ingredients. Dice larger pieces of dried fruit such as apricots, peaches or the like, into raisin sized bits.
Have fun and enjoy the fruits, nuts and oats of your labour.
Dishing it out:
Growing up, granola was a staple in our home. My dad had his special recipe and for years I thought this was the only taste for granola. Not that Dad’s recipe wasn’t good, actually it was quite wonderful, it’s just that I guessed it was the recipe everyone used. I was soon set straight on that one, and when I cook, Dad’s words echo in my mind, “Be creative and never be afraid to experiment.” His granola recipe? He was creative and made it up himself. Thanks Dad!
At breakfast on January first I presented our guests with my variation of the Icelandic dessert Vínarterta, a Shortbread and Prune Jam Layer Cake. If you want to learn more about our amazing Icelandic Experience check our January 5, 2015 blog.
So, with thanks to the Icelandic cooks for the inspiration which I gained from the Vínarterta recipe and apologies to Icelandic cooks for the changes I made to their much enjoyed special occasion cake, as promised, here is my recipe.
- 5 oz dried apricots, finely chopped
- 7 oz, dried figs, finely chopped
- 3/4 c. granulated sugar
- 1 T. ground cinnamon
- 1/2 t. ground cloves
- 3/4 c. cranberry juice
Put these ingredients into a blender and puree. Add a bit of water or more cranberry juice if this seems too thick to puree. The resulting spread should be on the thick side. This will make enough spread for the dessert as well as a good amount which can be kept for toast, muffins or filling for a small genoise cake.
- 3 1/2 c. all purpose flour
- 1 t. baking powder
- 1 t. ground cardamom
- 1 c. (two sticks) butter slightly softened
- 1 c. sugar
- 2 eggs
- 1/4 c. whole milk
Mix the flour, baking powder and cardamom together in a bowl and set aside. In a larger bowl, by hand or with a mixer, cream the sugar and butter until fluffy. Add the eggs one at a time, beating well after each addition. Add the dry ingredients and milk alternately, mixing between additions. Transfer the dough to a floured board and knead for about one minute. Break dough into balls about the size of a large walnut. With a floured rolling pin, roll out each ball on the floured board, to a thin circle (about 1/6″ thick) and about 4″ across. Carefully lift the dough and place it on a parchment covered jelly roll pan and chill for at least one hour. I covered my pans with plastic wrap and chilled them overnight. This dough is not like a cake dough, it is more like we’d call shortbread.
Bake chilled dough on the parchment lined pan in a 375° oven for about 20 minutes. Keep an eye on it though!
Cool then spread with the fig and apricot jam and top with a slice of pear and enjoy.
Icing (I didn’t use icing on my presentation)
- 2 c. icing sugar
- 1/4 c. brewed coffee, chilled
The traditional method of preparing this cake is to baking circles 7″ across, cooling them then spreading a very thick jam on each layer except the top layer. Stack the jam covered circles and pour the icing over top of the whole thing and chill it until the icing is firm. Slice and serve. Friends in Iceland tell me that using a thick jam between the cake layers should make the cake pretty sturdy and able to be cut neatly. My next try at this will be to make Vínarterta in the traditional way. Wish me luck!
Iceland , ‘The land of Ice and Fire’. If you have ever dreamed of an Icelandic holiday, stop dreaming and go!
As we have in past years, we kicked of 2015 by watching and listening to, via a live web cam , the midnight fireworks from Reykjavik, Iceland. The closer it got to midnight the more fireworks lit the dark sky Icelandic. It seemed as though every family in the city was illuminating the sky with their own fireworks display.
Why, you might ask, do we do this? In April of 2002 our family explored Iceland and had an absolutely amazing time; even our teenaged son had a wonderful experience! From the moment we spotted Iceland from the plane till the moment it disappeared from view when we flew home, we were captivated.
In researching travel to this island country I discovered Isafold Travel which operates out of Reykjavík. After correspondence with the owner, Jón Baldur Þorbjörnsson, we booked a private tour and were all set to start out on an Icelandic adventure. The people we met were very friendly and their English was waaaaaay better than our (non-existent) Icelandic! The landscape seemed to change with every kilometer we traveled, the waterfalls were spectacular, the views breathtaking, and, because we were there at the end of winter, every spot of green grass was a sign of spring and greeted with exclamations of joy.
Iceland’s famous Blue Lagoon was our first stop and shouldn’t be missed by anyone traveling to Iceland. The geothermally heated water is a comforting 38°C (100°F). The turquoise blue colour is a result of the silica which the water picks up on its way to the surface and the way the sunlight reflects off it. Enjoying the many spa related facilities there or just enjoying the water makes a good start or finish to any Icelandic adventure.
Of the many waterfalls we stopped to gaze upon, Gullfoss, Skógafoss, and Hraunfossar were our favourites. Each spectacular in its own way and each with a captivating legend. Hraunfossar was perhaps the most geologically interesting as it flows underground from between the layers of lava then spills into the icy Havítá River.
Þingvellir was another stop on our adventure. Here marks the meeting of two tectonic plates, the North American Plate and the Eurasian Plate, and a rift is clearly visible. In places it is very wide and in other places along the rift anyone with a good wide step can have one foot on each plate. It also marks the location of Althing, Iceland’s original parliament, the oldest parliament in the world, where for hundreds of years people of this nation would gather to discuss issues of concern and make laws to govern.
The food was delicious! We enjoyed langoustine (Icelandic lobster), wholesome multigrain breads, thick stews, skyr, bananas—grown in Iceland by the way!—and yes, a taste of rotten shark meat, which wasn’t really that bad.
The country is dotted with sites and sounds which in various ways record the history of Iceland: historic turf homes, small country churches, original farmsteads, museums illustrating early domestic life as well as detailing the life of Icelandic folk who emigrated to North America, The Great Geysir, volcanoes, glaciers, music, the list goes on.
Guests at West Hill House B&B have come from all around the world (including from Iceland!) and many have traveled the world bringing back special memories of their adventures. Doubtless there will be a time, perhaps in the morning around the breakfast table or in the evening in the living room, when adventures are recalled and shared. We might hear of driving in Australia with kangaroos hopping across the roadways or a trip to Europe to hike in the Alps, or a journey to China to see the Great Wall and the Terra Cotta Army. All who listen travel vicariously as a stories unfolds. If asked about a favourite adventure of ours, we are always happy to recount highlights of our wonderful time in Iceland.
At breakfast on January first I presented our guests with my variation of the Icelandic dessert Vínarterta, a Shortbread and Prune Jam Layer Cake which was enjoyed by all. As promised, you’ll find my recipe if you check West Hill House B&B recipes.
At this time of year many of us pause to remember Christmases past. Do you remember receiving a special dress your mother made for you, or a the doll you were wishing for, or a new book by your favourite author (and you still have that book today)? Perhaps you received a model train or Meccano set. Did you attend a Pantomime or the Nutcracker during the Christmas season? Do you remember hot cocoa with marshmallows and special baked goods on Christmas morning? Or perhaps a big family dinner after the presents were opened, did it feature ham, turkey, tourtière or haggis?
One of the fondest memories people have of this special season is of food, we bake (and eat!) cookies and special cakes, we bring out the eggnog, peppermint candy canes, ribbon candy, and oranges for the stockings. We prepare special meals and we invite friends to join us around the table. Food traditions are a big part of this season.
In Scotland Christmas Day didn’t become a public holiday until 1958, Hogmanay (New Year’s Eve) was, and still is, the big public holiday. Today as Christmas approaches, the winter days are short, with sunrise about 8:30 in the morning and dark skies again at about 3:30 in the afternoon so Christmas celebrations help to brighten up the long wintry evenings. A fire is set in the sitting room, the drapes are pulled against the darkness of the evening and in the kitchen a flurry of activity takes place as mincemeat pies are popped into the oven, fruit cake with thick marzipan icing is wrapped for giving to neighbours, and preparations are made for the Christmas evening feast. Particular consideration is given to pudding (the general name for desserts of all kinds), would it be Sherry Trifle, Clootie Dumpling or perhaps Dundee Cake? Hmmm, this year for a memorable pudding, let’s try Cranachan, a lovely, creamy fruit and oat creation.
At West Hill House B&B this Christmas Dinner our guests will enjoy this scrumptious ‘pudding’ made following recipe I have used and adapted from the BBC Good Food. The number of servings depends on the size of the presentation glass but I’d say about 4 servings. The recipe is fairly happy to be adjusted according to your taste.
- 3T original rolled oats (not instant oatmeal)
- 1 cup of whole raspberries, blueberries or strawberries,
- 1 t. white sugar (optional)
- 1 1/2 c. heavy cream, whipped or Greek yogurt
- 2-3 T. good whisky
- 3 T. honey, lavender honey is especially nice
Putting this together should take about 15 minutes.
Place the oatmeal on a jelly roll pan under the broiler and toast until it smells nutty. This may happen very quickly so keep a careful eye and nose on what’s going on in the oven.
Remove from the oven and cool the oatmeal on the pan.
Take about 1/3 to 1/2 of the berries and puree them, adding the white sugar if needed for sweetness.
Whip the heavy cream while slowly adding the whisky until the cream will hold a peak. Be careful not to over whip. If you are using Greek yogurt instead of cream, carefully stir the whisky into the yogurt.
Fold in the oatmeal until it is nicely mixed.
Present in clear glass dessert dishes alternating layers of the cream mixture with the whole and pureed berries.
Drizzle the top with the honey.
Cool for a few minutes prior to serving.
Where ever you are on Christmas day, what ever your Christmas meal, may you be around a table with special friends and wish them, as we wish you, Merry Christmas and all the best for the coming year.
Have you been reading “Top 10” lists over the last few weeks? If so you will have you see lists of almost everything under the sun, Top 10 Ugliest Cars, Top 10 Best Places to Live, Top 10 Best Companies to Work For, Top 10 Best Universities, and who knows, maybe even a list for the Top 10 Best Top 10 Lists!
Well… here’s our “Top 4” list – Four Great Reasons to come Ski in the Mad River Valley this Winter.
1. Mad River Glen – Mad River Glen – Ski It If You Can. Seriously, don’t miss out on skiing this legendary co-op owned ski area. Ranked by Ski Magazine as one of the most challenging on the east coast of the US, Mad River Glen provides an opportunity for skiers of all levels to ski a variety of trails on natural snow though narrow trails which follow the terrain. Riding the Single Chair, chairlift is an absolute must! Lessons, ski shop and General Stark Pub are hillside amenities. Down hill, telemark, and cross country skiers will love MRG but be warned snowboarders… you will have to look elsewhere for your downhill excitement as no snowboards are allowed.
2. Sugarbush Ski Resort – As one of the largest ski areas in the northeastern US, and with two mountains to choose from, Lincoln Peak and Mount Ellen, snowboarders and skiers alike will enjoy the range of it’s 111 trails from beginner slopes to the more challenging black diamond runs. Sugarbush is locally owned and offers lessons, a variety of places for foodies, ski shop and accommodations.
3. Blueberry Lake Cross-Country Center– Is a cross country skiers’ delight. Designed for the average skiers, outdoor enthusiast can enjoy the classic or skating style of skiing or can snowshoe on the 11 trails which includes 30km of groomed trails. Ski and snowshoe rentals are available as are lessons. Pre-skiing age children can also enjoy the outdoors in the comfort of a pulk which can also be rented. And for dog lovers, your well behaved dog is welcome and please, remember to clean up after your pooch.
4. Olé’s Cross-Country Center – Offering about 40km of groomed trails, lessons, rentals of both skis and snowshoes, a deli and friendly staff, Olé’s beckons to cross-country skiers of all ages to come and enjoy winter. With relatively flat terrain skiers can explore the trails while getting great mountain views and if quiet woodland trails are your choice you’ll find them here too. There are about 15km reserved for snowshoeing only and today’s modern snowshoes are a lot easier to walk in that the old, oversized ‘tennis rackets’ and you don’t need special boots, your regular winter boots fit these snowshoes nicely.
The Mad River Valley offers skiing of all sorts, comfortable B&Bs and slope-side accommodations, friendly folks, great food, beautiful shops, gorgeous mountains, stately trees, as well as wonderful snow, more mountains, more trees, more snow and lots of fresh, crisp mountain air.
Get your mittens and scarf ready and consider this your invitation to visit Vermont, winter in its natural state. Come experience skiing at its best. We’re ready and waiting for you…what are you waiting for?
The movie White Christmas is indeed a classic and a must see Christmas movie in our family and perhaps yours too. The holidays are not complete without a visit, via DVD, to the the Columbia Inn in Pine Tree, Vermont.
Starring Bing Crosby and Danny Kaye as successful broadway producers, and Rosemary Clooney and Vera-Ellen as a sister, singing act, a twist of fate brings the foursome to The Columbia Inn in Pine Tree, in late December. Dreaming of a white Christmas and that “Vermont should be beautiful this time of year, all that snow” the four arrive and find, to their great disappointment, that there is no snow at all. The sisters find, with few registered guests, their singing contract is to be cancelled. Meanwhile, the two men discover that the innkeeper is their former commanding general.
Despite the lack of guests and the challenge of the weather, the four decide to stay and the story develops as a light-hearted romance suitable for family viewing. With songs sung by Crosby and Clooney and beautiful dancing by Vera-Ellen and Kaye, the movie is a good way to spend a winter evening.
While there is no Columbia Inn, there is West Hill House B&B in Warren, Vermont, a place to enjoy a white Christmas and winter in all its glory.
We can predict with some degree of certainty that we will have a white Christmas and we most certainly have a copy of the movie for you to watch!
Skiing at Mad River Glen and Sugarbush will be in full swing with people from around the world enjoying the opportunity to ski some of New England’s best slopes. On the Sugarbush golf course just behind our Handsome Red Barn, is a perfect hill for sledding on one of the Mad River Rocket Sleds created here in Warren. If your pace is slower, there are miles of cross-country skiing at Olé’s and Blueberry Lake only 10 minutes from West Hill House B&B. If skiing isn’t for you, our snowshoes are perfect for exploring around our property or farther afield.
If you’re not an outdoors type or your skiing days are past, there are numerous artisan shops, small stores and coffee shops to visit but that will have to wait for another blog.
If a white Christmas to you means looking at snow through a window, how about curling up in a big chair by the fireplace and losing yourself in a good book, or playing a board game with your special someone.
If you are dreaming of a white Christmas look no further than Vermont in winter. Winter in its natural state!
Stirring it up:
These peanut butter cookies could be called by any number of names: I Can’t Believe It! Magic!, Too Simple To Be True!, the list could go on and you are welcome to make up your own name for these delicious, miraculously quick cookies. Amazing Peanut Butter Cookies will have to do for now. Perfect to whip up if unexpected guests drop in and, like Old Mother Hubbard, your cookie cupboard is bare. Amazing Peanut Butter Cookies can be created in 5 minutes and cooked in 15 minutes fresh cookies can be ready by the time the coffee is perked or the tea kettle is boiled.
- 1 c. peanut butter, smooth or crunchy
- 1 c. white sugar
- 1 large egg
- 2 measures of tender loving care!
Measure the peanut butter, sugar and egg into a bowl.
Mix together until smooth. The batter will be slightly thick.
Using a scoop or teaspoons, scoop out dough about the size of a walnut.
Place on parchment paper lined cookie sheet.
If desired, pattern the dough by pressing with a fork or by dressing it up with a chocolate chip. If you are making larger cookies use a Hershey’s Kiss- unwrapped of course! I leave the cookies in their rounded state prior to cooking so they flatten out while they cook becoming crackled on top and slightly chewy in the center.
Bake for 15 minutes at 350°F. Keep an eye on them.
Cool on the pan for a few minutes then remove to racks to continue cooling.
Serve with tea, coffee, milk or just a plate!
Makes about 24 amazing peanut butter cookies. They freeze well so you can stock up for the holidays.
Dishing it out:
My Dad would have loved these cookies – peanut butter was a favorite; on toast, with carrots or celery, with a spoon!, with just about anything. I remember as a child we always had peanut butter in the pantry and in two or three pound jars. We even had peanut butter in large bear shaped glass jars and I still have a couple of these jars, empty of course!
Peanut butter is a staple many North American kitchens but not so in the United Kingdom or Europe. When growing up in Scotland, Peter seldom had peanut butter and when living in France we only found peanut butter in pricy, small containers.
This recipe is from amazing peanut butter lovers like Carol and Colin who were guests here at West Hill House B&B while attending the 50th year reunion of Vermont College and Norwich Military Academy respectively. Carol mentioned that Colin liked peanut butter cookies and she proceeded to give me this recipe. I’m not prone to disbelieving recipes which are shared with me, and I’m usually ready to experiment, so I made these cookies then and there and about 20 minutes later presented Colin with a plate of his favourite amazing peanut butter cookies. Give the recipe a try, I’ll bet you say, “I can’t believe it, these are amazing peanut butter cookies!”
Learn more about things that include peanuts – check out the information on George Washington Carver.
All of the following are included:
- An excellent Justice of the Peace who will officiate at your wedding ceremony and contact you ahead of time to work with you to personalize your ceremony
- Digital photographs of your ceremony and a CD of your photos
- A wedding cake
- A bottle of sparkling wine or sparkling pear or apple juice
- Seasonal flowers as bouquets or boutonnieres
- Two signature West Hill House B&B coffee mugs
- Two West Hill House B&B keepsake Champagne flutes
- Two nights of accommodation in the Paris Suite
- Two luxurious West Hill House B&B “Doe Skin” robes
- One Ted E. Bear complete with matching robe
- Dinner for two on Saturday at either excellent restaurant: The Common Man or 275 Main at the Pitcher Inn
This great package is offered for $1516.17 plus 9% tax. Call us at (802) 496-7162 to book.The Small Print: This offer is only good for a wedding to be held at 1:00PM on December 13, 2014. No change of time or date will be considered. A $500 non-refundable, non-transferable deposit for this special wedding package is required at the time of booking. Note that the deposit does not entitle the couple to any of the offerings should the wedding be cancelled.