Cheryl Dishes

Pea Soup a Snap to Make

Posted on July 01, 2015

Fresh peas are a delicious luxury, and there is a bountiful supply in gardens and at the markets; sweet, tender, shelling peas, crisp, bright green sugar snap peas, and firm, sweet-flavored, large-podded snow peas. We

Strawberry Blossoms

The Season’s 1st Strawberries

Posted on June 24, 2015

Strawberry season is fast approaching, and I’ve been researching some of the nutritional benefits of these sun-ripened, sweet berries. The bright red color of strawberries indicates a high level of anthocyanins, or color pigments, with

Dumplings are heaven in stews

Dumplings are Heaven in Stew

Posted on June 17, 2015

In need of a quick and hearty supper, I went rummaging through my freezer inventory to find several quarts of beef stew. As the soup was defrosting in a bowl of water, I remembered that

Spread the Lovage

Spread the Lovage

Posted on June 10, 2015

My love affair with Lovage started over 30 years ago when my Aunt Paula, a talented herbalist and educator, sent me flats of herbs to start my gardens in Bangor. I planted Lovage along the

Breakfast Sausage

Breakfast Sausages

Posted on June 03, 2015

Our weekend breakfast treats here at Rabbit Hill often include either bacon or sausage. I love the spicy aromas from a pan of sizzling meat, which is usually enough to rouse the latest of sleepers.

Maple Bran Muffins

Start the Day Right

Posted on May 27, 2015

We Americans love our morning coffee break, and in particular the snacks.  Whole fast-food industries have been built upon this staple of the American life, which was first introduced as a recruitment tool by the

Rhubarb Cheesecake

Rhubarb Cheesecake Bars

Posted on May 20, 2015

The recipe for Rhubarb Cheesecake Bars is gluten free. The rhubarb is first baked in a hot oven with sugar and cornstarch. When the slices have softened and the juices are clear, it's covered with

Spring Chive Soup

Celebrate Spring with Chive Soup

Posted on May 13, 2015

There is nothing more welcoming in spring than a clump of fresh chives. The smallest species of the onion genus, Allium Schoenoprasum, is a choice edible herb, and the only Allium native to both the

White beans & cheddar

Dressing up White Beans

Posted on May 06, 2015

I’ve been on the scout lately for new salad recipes. After a season of eating root vegetables, turnips, daikon, and rutabaga have lost their culinary appeal. The cover of the recent Eating Well magazine, adorned

Clam Fritters garnished with Cheryl's Ketchups


Posted on April 29, 2015

Like most families, we have certain go-to recipes we like to cook when friends come visiting. During shedder season, traditional steamed lobster is always on the menu, with (you dig) or without clams. Our farm

Apple Carrot Muffins

Muffins that rise to the occasion

Posted on April 22, 2015

I once led a cooking workshop on Muffin Madness. A dozen folks gathered for two hours, grinding wheat berries and other grains, chopping fruits and veggies, creating delicious savory and sweet Muffins. The term muffin

Serve topped with yogurt or unsweetened whipped cream.

Molten Weakness

Posted on April 15, 2015

In my study of food science and human nutrition, we learned that the foundation of a healthy life is a nutritious diet.  A nutritious diet provides the body with a wide variety of fruits and

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