| Description: |
We published our first cookbook, Out of Vermont Kitchens, in 1939. The world and the small corner of it that is Vermont were much different then, and yet some things stay the same. Not only is that first book still in print and going strong, but the values it represents-fresh ingredients cooked with pleasure and creativity for family and friends-are with us still today. Vermont itself is a blend of old and new, a study in contrasts. It is still a rural state with many small, family farms and sugarbushes, but in recent years an influx of new residents from "down country" has brought us new life and richness with their interest in organic gardening, sheep raising , and the productions of a variety of cheeses and home-cooked products now sold far beyond our borders. While treasuring our wonderful maple syrup and dairy products, we also welcome the addition of a broadened range of produce, ethnic foods, herbs, and spices to our shelves. Vermont is a place of distinct seasons and sometimes harsh climate, but always of outstanding beauty. Much of our life continues to involve church suppers, town fairs, country auctions, and rigorous outdoor activity, along with a penchant for self-reliance and the homegrown. Our more recent neighbors have often settled here because they too love these simpler pastimes and values. Those of us fortunate enough to live here wouldn't be any other place. So come into our kitchens. Sit down and browse awhile through our recipe files and well-thumbed favorites. Then join us around the table to share a dish that, in the universal spirit of kitchen creativity, you have made your own. |
