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By SARAH EARLE

When Jake Guest arrived at the old Norwich farmhouse where Valerie Woodhouse and Eli Hersh were planning their spring crops last Thursday morning, he did something that still feels a bit strange to him: He knocked on the door.For nearly 40 years,...

By SARAH EARLE

Part of the back-to-the-land migration of the late ’60s, Tom Curren took up residence on Potato Road in Canaan, where he tried his hand at farming while working in the nonprofit sector. It was cold. Not just ordinary New Hampshire cold, but...

By Nicola Smith

Imagine a crumbly pie crust that tastes a little salty and a little sweet, and has the soft, flaking quality of a phyllo. Is it made from flour, vegetable shortening and butter? Flour and lard? The texture and flavor is subtly different from the usual...

By EmmaJean Holley

After three years at the helm of the seasonal, family-run Middlebrook Restaurant, so named for its location on a winding stretch of road in West Fairlee, owner Chris Aquino has decided to move on to other, more justice-oriented pursuits. The...

By Warren Johnston

Bread & ButterChardonnay, 2015Napa, Calif., $14.99Bread & Butter Chardonnay is among the top-selling super premium wines in the country, and there’s a good reason for that — it’s a dry, white wine that is flavorful, well-crafted and sells for a...

By Liz Krieg

Years ago, I first noticed a plant growing along the side of the road in New Mexico. In large drifts, Geum trifolum is a major contender for inspiring awe. They were in the later seasonal growth stage called “smoke” and the whole patch was all a mist...